EMPLOYEE HANDBOOK

We are excited to have you join our team and become part of our vibrant and dynamic workplace.

Welcom to our team.

This employee handbook is designed to provide you with the information you need to be successful in your role and to help you understand the policies and procedures that govern our workplace. We expect all employees to read this handbook carefully and to abide by its contents.

As an employee of our restaurant, you are a representative of our brand and our commitment to excellence. We value teamwork, respect, and accountability, and we are committed to creating a safe and inclusive work environment where everyone can thrive. We hope that you will find your experience with us to be rewarding and fulfilling, and we look forward to working with you.

“Our restaurant is committed to providing our guests with exceptional dining experiences, and we know that our employees are a crucial part of delivering on that promise.”

Elise Bratteng, CEO Helgeland Servering

ABOUT HELGELAND SERVERING

Helgeland Servering’s vision is to give our customers the best service, to stay relevant and to invest in our employees.

The company is founded by Skagstindgruppen, a Norwegian start up with 12 bars- and restaurants in Oslo, and Marius Martinsen and Elise Bratteng Rønning, well known for their gourmet restaurant Til Elise - Fra Marius, located in Utskarpen only 30 minutes outside of Mo i Rana.

2nd of September, Brasserie 8622 will be opening its doors in the beautiful Mo i Rana, Helgeland. Our first of many concepts in the region. Brasserie 8622 is perfectly balanced between the traditional French cuisine and “nord-norske” products, our warm culture and the Scandinavian flavour.

ONBOARDING

Before you get started..

In planday you will find the internal rules, read carefully through them.

While we wait for the setup of Planday, you can download the code of conduct here.

Also make sure you have read your agreement and job instructions distinctly.

Code of conduct

Within the first month.

Within the first month, you should have gotten to know the routines and feel comfortable asking any questions.

If you are wondering where anything is in Mo I Rana or need a tip on what to do in your spare time, ask Knut. He knows it all 😊

BUSINESS VALUES

SERVICE MINDED

What should we know about the services you provide? Better descriptions result in more sales.
QUALITY

We always strive to deliver quality to our customers, partners and employees. And we expect our employees to deliver quality in return.
AMBITIOUS

Our ambition is to be one of the best work places in the region, and to build quality products for our clients. We aim create a team of ambitious employees.
COLLABORATIVE

To create something great, we believe in creating it together. At Helgeland Servering we help our collegues, we work with our partners, and we talk to eachother.

Frequently Asked Questions!

Yes!

Chefs jackets, t-shirts and aprons.
You will get 3 jackets/shirts and need to make sure they are always washed and suitable.
You are responsible for black trousers, black socks, black shoes.
Remember to read the rules of uniform and workwear in the code of conduct in planday.
In planday, you have received an e-mail with your login details before started
If you work over 5 hours, you will be entitled for your lunch break.
And the kitchen will have staff food for you.
The restaurant is closed:

Dec. 23rd - Jan 14th
March 24th - April 1st
May 1st and May 17th.
You have access to check the payslip in Tripletex.
You can download the Tripletex app or just go to a browser, www.tripletex.no.

You have to make a password the first time you log in. You use your e-mail address and then press “forgot password” and Tripletex will send you a link where you create your password.
PS: Mail from Tripletex can end up in your spam box – if you don’t receive an e-mail, check there.

DAILY OPERATIONS

Typically, we issue paychecks on 5th of every month. Counting your hours added to Planday.
Planday.

Punching in after getting ready for work, punching out before getting ready to leave.
Remember to verify that all your personal details in Planday are correct. Contact elise@tilelise.com if this is not already set up in Plan Day.
If you get sick, inform your manager as soon as possible and in the correct way: always call. Writing a message does not count, as you need to know that the message has been received.
Chewing gum or visible snus is not allowed when you’re at work. Smoking is only allowed in some select areas, and in a way that is considerate to guests and co-workers.

ABOUT PLANDAY

Press I forgot my password in Planday, and get a link sent to your e-mail.
You write a message in planday and inform the supervisor
Follows a set schedule in Planday, any time over must be approved by the supervisor.

Punching in after getting ready for work, punching out before getting ready to leave.

If you get sick, inform your manager as soon as possible and in the correct way: always call. Writing a message does not count, as you need to know that the message has been received.

CORE TEAM

Andre Mårtsensson-Larsson - Head Chef

With a fondness for seasonal ingredients and local producers, he has spent the past 12 years honing his skills at renowned restaurants in England, Sweden, and Lisbon.

Contact
Leonor Piller - Restaurant Manager

Leonor has been leading several teams and restaurants in both Sweden and Portugal in recent years, including the Bib Gourmand restaurant Restaurante Saraiva in Lisbon.

Contact
Knut - Head of events & Sales

Knut has been the center manager at AMFI Mo i Rana for over 18 years, and fortunately, he's not retiring completely just yet! He has extensive experience when it comes to people and has been a part of the business association in Mo i Rana for many years.

Contact