CC PACKET 06271995 - Laserfiche WebLink

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5.02 Employment of Personnel. (a) Operator shall employ, hire, supervise, direct and discharge all management supervisors and qualified personnel necessary to operate the Food Service in accordance with the terms of this Agreement . Operator shall provide to Owner the number and wages for all employees Operator contemplates to be hired by Operator for the period covered by any budget provided to Owner, and the same shall be subject to approval by Owner. All persons so employed shall be deemed to be employees of Operator and not of Owner, and they shall have no authority to act as the agent of or to bind Owner. A copy of any contract entered into by Operator pursuant to this Section 5.02 shall promptly be provided to Owner. (b) Operator will keep weekly payroll records bearing explanation of the work performed by all employees, which records shall be available for inspection by Owner. Operator shall be responsible for complying with all laws and regulations and collective bargaining agreements affecting such employment. Operator will be and will continue throughout the term of this Agreement to be an Equal Opportunity Employer, and Operator agrees not to discriminate against any applicant or employee because of age, race, religion, color, handicap, sex, physical condition, developmental disability, sexual orientation or national origin in any of the following or in any other regard: employment, upgrading, demotion or transfer, • recruitment or recruitment advertising,,layoff or termination, rates of pay or other forms of compensation and selection for training. In hiring employees, Operator shall include in its recruiting materials and post in a conspicuous place, available for employees and applicants for employment, a notice setting forth the provisions of this nondiscrimination clause. 5.03 Equipment and Inventories. All materials incidental to the operation of the Food Service (the "Operating Assets") shall be the sole property of Owner, including but not limited to the following: (a) equipment, signs, tools and other similar items necessary for the operation of the Food Service; (b) inventories of food and beverages at levels adequate for normal operating requirements; and (c) inventories of dishware, glassware, flatware, utensils and similar loose items (collectively "Smallwares") at levels adequate for normal operating requirements. To the extent that additional Operating Assets must be purchased during the Term in order to satisfy normal operating requirements, Operator shall make such r -4-