As if trying to keep their people and operations afloat during a pandemic wasn’t challenging enough, combative federal and regional updates have forced hospitality leaders into a dizzying cycle of crisis management.
How do you know if any of the recently enacted legislation in the employment field applies to you?
How do you implement new legislative mandates for employers in your organization?
How can these laws protect your team and your operations within the current landscape?
Guest speaker, Ina F. Young, Attorney-at-Law at Ogletree Deakins, shares what restaurant leaders need to do to migrate away from reactive mode, alongside host Kelly Roque, HR leader at Fourth.
The two will cover:
Best practices and new legislation on leave (EFMLA, EPSL, and their interplay with FMLA and ADA), work restructure policies (work from home, travel requirements), and employee communications
Workforce adjustments (furloughs, reductions, and WARN) and wage and hour implications
Most frequently asked questions from fellow employers regarding policy/legislation updates
Watch this webinar and get your questions answered from our dedicated legal resource team, Ogletree Deakins.
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Staffing challenges have forced many restaurants, retail stores, and hotels to limit hours or close entirely from a lack of workers. Keeping teams in place has become just as important to profitability as hiring them in the first place, and employers have scrambled to add perks and benefits to retain staff.
Workplace safety regulations have become so effective that many small businesses take them for granted, but noncompliance can result in danger to employees and guests — not to mention serious legal troubles. Join Lynnette Gonzalez in Fourth’s Human Resource & Payroll Services division, as she shares top reasons why it is important to be conscious about safety at work.
As America emerges from pandemic restrictions, customers are returning but staffing is not rebounding at a comparable pace. As the industry becomes more competitive, technology adoption separates the winning restaurants with those still struggling with staffing challenges because they are burdened by the inefficiencies of the past.
