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In this video, I explain the importance of properly classifying your employees in order to avoid any potential misclassification legal action. Having coherent job descriptions and activities for each role can help restaurant owners organize their staff in two categories depending on how they are paid, whether it&rsquo;s a fixed salary or an hourly one: exempt and non-exempt employees.

I also highlight examples about just how common misclassification is in restaurant groups and chains &ndash; take heed and be sure not to make the same mistakes!

<iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/jwpLZX9p2ac" width="560"></iframe>

Carrie is a frequent keynote speaker on HR and leadership topics and regularly conducts employee training and leadership development workshops as well. She is the author of the recently published book,&nbsp;Restaurant Operator&#39;s HR Playbook: Your Hands-On Playbook for Finding, Hiring, and Developing Leaders&nbsp;and Implementing Organized People Systems&nbsp;and has been featured in&nbsp;Entrepreneur,&nbsp;Restaurant News,&nbsp;Pizza Today&nbsp;and&nbsp;Independent Restaurateur.

How To AVOID An Employee Misclassification LAWSUIT: Is An Hourly Employee Exempt Or Nonexempt?

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Restaurant HR Group CEO Carrie Luxem offers insight into the importance of classifying your employees. 

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How To AVOID An Employee Misclassification LAWSUIT: Is An Hourly Employee Exempt Or Nonexempt?

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