TO: EUGENE COUNTRY CLUB STAFF
FROM: RICH SPURLIN, GENERAL MANAGER
RE: REMINDER OF EMPLOYEE POLICIES AND PROCEDURES
DATE: June 13, 2024
1.) ECC CODE OF ETHICS
The terms “immoral” or “unethical” are difficult to define. No hard and fast rule can satisfactorily cover all situations. However, perhaps the best test to use to determine the propriety of any questionable conduct is this: “If the particular activity were known to the general public, would the individual still go ahead and perform the questioned activity?” If the answer is no, or if there are serious doubts, the questioned conduct should be closely re-examined. If one follows this test, in all of one’s activities, that individual should have no problem conforming to this Code of Ethics.
2.) UNIFORMS AND NAME TAGS
Certain positions require uniforms. ECC will keep employees informed about dress code requirements. In some cases, ECC will provide an appropriate uniform. Employees shall wear the ECC uniform only while on duty, and shall keep uniforms neat, pressed and clean. Employees will be sent home if they are not in complete uniform and if they are not neat, pressed and clean.
All departments, with the exception of Golf Maintenance staff and Maintenance staff, are furnished with two nametags. Employees are required to wear a nametag at all times while on duty. If lost, employees are required to purchase replacement nametags.
3.) ABSENTEEISM AND TARDINESS
Absenteeism is the failure of an employee to be on the job for an entire scheduled work period. Absenteeism does not include scheduled pre-arranged time off or time off for leave. An employee reporting to work later than the employee’s scheduled pre-arranged start time is tardy.
All employee absences are to be cleared by, discussed with, or reported to the employee’s supervisor before the start of the scheduled work period to be missed. It is never appropriate merely to arrange an absence with, or report an absence to, a fellow employee.
In the event that an employee is unable to come to work because of illness, he/she must contact and attempt to speak with his/hers supervisor/manager at least two hours before scheduled work begins. If the employee is unable to reach their Supervisor/Manager, an alternate phone number is provided: (541) 345-0181
4.) EMPLOYEE PARKING
Due to the limited parking available, it is necessary to enforce mandatory staff parking assignments to specific areas. All F&B Service, Swimming Pool, and Business Office staff are to park in the EAST corner of the parking lot – turn right after entering the main lot, proceed towards the far end of the lot, park south of the middle rows and along the area facing Country Club Road. Golf and Outside Service Staff, Clubhouse Maintenance, and Kitchen Staff are to park in the far WEST end of the parking lot – turn left after entering the main lot, park west of the painted yellow line facing either the Practice Facility or Country Club Road. Staff are encouraged to store valuables out of sight and in a safe location.
5.) EMPLOYEE MEALS
Each employee is required to take an unpaid meal period of one half-hour during each six (6) hour shift. Employees are required to clock out for their lunch break. All employee meals must come through the Point-of-Sale (POS) system to the Main Kitchen – not through any other outlet. The Poolside Café may only be used by the Swimming Pool Staff. Food is not to be removed from the Club in “to go” containers unless specifically approved by your Department Head, Executive Chef, and/or Sous Chef. We strongly encourage employees to bring their own containers when taking food home.
Employees may order from the regular menu for food consumed onsite, at a 50% discount and have it charged to their own account. The purpose of the discount is to give the employee more variety when getting their employee meal. Unless otherwise pre-approved by you Department Head, Executive Chef, and/or Sous Chef, any food ordered “to go” will be charged at the full menu prices.
Employee Meals are to be ordered between the following hours:
10:30am to 11:30am
1:30pm to 2:30pm
4:30pm to 5:30pm
Only your Department Head, in coordination with the Executive Chef and/or Sous Chef, may approve a deviation from this schedule.
6.) EMPLOYEE USE OF TECHNOLOGY (PHONE CALLS, TEXTING, SOCIAL MEDIA, AND WEB BROWSING)
Incoming and outgoing personal calls, text messaging, accessing social media, or browsing the web on mobile devices during scheduled work hours is strongly discouraged. You should be sure your friends and family understand they should call only in the case of an emergency. Outgoing calls, text messages, and/or social media updates and web browsing should be done on meal or break periods and not during work hours. At no time is it acceptable to be on your mobile device in the presence of members or guests – members are your focus and priority. In all cases, personal calls and time spent text messaging should be brief.
Headphones or ear buds are not to be used when working. Headphones or ear buds are permitted for use during breaks in designated areas only.
Thank you in advance for your cooperation with these policies – and thank you for all of your hard work!