202 1 performance appraisal scheme for catering staff

Performance appraisal can increase the enthusiasm of employees, so the performance appraisal system is necessary. So what is the performance appraisal scheme for catering staff? The following is the "202 1 Performance Appraisal Scheme for Catering Employees" compiled by me for reference only. Welcome to reading.

202 1 Performance Appraisal Scheme for Catering Staff 1 In order to improve the management level of the hotel, fully mobilize the enthusiasm and initiative of catering staff, and continuously improve the service quality of staff and the overall performance level of the enterprise, these measures are formulated in combination with the actual situation of the hotel.

I. Wage structure

Salary of employees in the food and beverage department = basic salary+statutory holiday salary+performance salary.

Second, the basic salary

The basic salary of employees in the Food and Beverage Department is 200 yuan every month.

Third, statutory holiday wages.

Legal holiday salary = legal holiday days of the month ×50 yuan/day, and the insufficient part is made up by performance salary.

Fourth, performance pay.

1, performance pay is assessed on a monthly basis, and the performance pay of employees is closely linked to the catering income of the month and the work completion of the department.

Performance pay = performance pay base × performance pay coefficient × performance appraisal score

2. Performance pay base

The monthly performance salary base of the foreman of the catering department is xx yuan/month, the monthly performance salary base of interns is xx yuan/month, and the monthly performance salary base of other waiters is _ yuan/month.

3. Performance wage coefficient

According to the total catering revenue of the month, the hotel divides the performance grades of catering staff into five grades: A, B, C, D and E, and the corresponding performance wage coefficient is as follows:

4, performance appraisal score

According to the assessment of the work of the food and beverage department, the hotel gives the score of the month at the end of each month, with a total score of 1, which can be rewarded as appropriate.

Five, the measures shall come into force as of 2021x day.

202 1 The second performance appraisal scheme for catering staff is to further expand marketing, fully mobilize employees' enthusiasm, strengthen hotel internal management and improve the overall quality of employees. According to the annual catering marketing budget and the actual situation of the department, the following measures are implemented in the form of zero commission and banquet respectively, and further improved in the trial.

First, zero management area

1. Account Manager:

In addition to the monthly task of 60,000 yuan (drinks, food, beverages, consumer goods, business reception, project top account, government reception), the commission is based on the sales discount net sales, and the commission reward methods are as follows:

(1) Cash zero commission method, and the commission scope includes:

① Zero cash settlement;

(2) The newly developed groups, enterprises, institutions and business receptions recovered by individuals can be included in their new customer performance in the current year. The deadline for new customers is half a year, and after half a year, they become old customers. The commission standard is implemented according to the non-cash flow zero method.

According to the completed tasks, zero commission will be given, with 3.5% for the excess part, 2.5% for the unfinished tasks and 1% for the unfinished tasks. The salary base is 3,200 yuan, of which the basic salary is 2,800 yuan, the attendance award is 200 yuan, and the telephone fee is 200 yuan. It is also necessary to sell the remaining ingredients in the kitchen every day, and cooperate with the kitchen to promote new dishes to ensure that the ingredients are never wasted. The turnover of rooms and banquets can be rewarded according to the way of full marketing commission.

(2) Non-cash flow zero commission method includes:

For business reception, project payment and government reception, a commission reward of 0.3% of the discounted net sales must be extracted on the premise of improving management standards such as service quality and hygiene etiquette. In addition to the above-mentioned commission reward, the management performance appraisal scores are also accepted: after quantifying the basic salary and commission salary, each score is 1%, and the deducted salary is calculated according to the deduction ratio in the actual management performance appraisal, that is, the salary composition is: basic salary+attendance.

2. Waiter

Attendants in private rooms will be rewarded with commission on net sales after sales discount, instead of the original stand fee and overtime pay. The scope of entrustment includes zero point, business reception, project payment and government reception (except drinks, food, beverages and consumer goods). The commission is 65438+ 0% of the net sales discount, of which 5% is put forward in advance as a special reward for being selected as "moving ambassador". The remaining cash withdrawal amount is allocated according to the proportion of sales completed by each room.

Second, the banquet

Banquet directors and waiters changed the previous practice of banquet attendance fee and overtime pay to 0.5% of the net amount after sales discount, and the commission scope includes: business reception, banquet, project payment and government reception (except drinks, food, beverages and consumer goods).

1, 5% of the total commission is withdrawn in advance as a special reward for being selected as "smiling angel"

2. Banquet supervisor: 65438+ 05% of the total commission,

3. Banquet waiter: 80% of the total commission is withdrawn.

4. The turnover of rooms and banquets can be extracted by marketing commission for all employees.

5. Scoring method for banquet supervisors to accept management performance appraisal at the same time: after quantifying salary base and commission salary, each score is 1%, and the deducted salary is calculated according to the deduction ratio in actual management performance appraisal. That is, the salary composition is: basic salary+attendance award+sales commission+rewards and punishments after management performance appraisal+rewards and punishments for tableware and linen = total wages due.

Third, the food department.

The director of the food delivery department and the food delivery staff changed the original stand fee and overtime pay, and now they are adjusted to 0.3% of the net sales discount. The scope of entrustment includes: zero banquet, business reception, project payment and government reception (except drinks, food, beverages and consumer goods).

1. Withdraw 5% of the total commission in advance as a special reward for being selected as "excellent employee".

2. Vegetable delivery supervisor: 65438+ 0.5% of the total commission.

3. Courier: Withdraw 80% of the total commission.

4. The turnover of rooms and banquets can be extracted by marketing commission for all employees.

5. Scoring method for the vegetable delivery supervisor to accept the management performance appraisal at the same time: after quantifying the basic salary and commission salary, each score is 1%, and the deducted salary is calculated according to the deduction ratio in the actual management performance appraisal. That is, the salary composition is: basic salary+attendance award+sales commission+reward and punishment after assessment+reward and punishment for meal damage = total wages due.

Fourth, marginal positions.

For the time being, the sales commission method will not be implemented, but the management performance appraisal scoring method will be implemented: after the basic salary is quantified, each score will be 1%, and the deducted salary will be calculated according to the deduction ratio in the actual management performance appraisal. Salary composition: basic salary+attendance award+rewards and punishments after management performance appraisal = total wages due. Recovering the turnover of rooms and banquets can be extracted by full marketing commission.

Five, the cashier in the bar

Scoring method for accepting management performance appraisal: after quantifying the basic salary, each score is 1%, and the deducted salary is calculated according to the deduction ratio in the actual management performance appraisal. Salary composition: basic salary+attendance award+rewards and punishments after management performance appraisal+overtime pay = due salary (royalty award method will not be implemented for the time being).

6. Food and Beverage Manager

The monthly task is 6,543,800 yuan, and the commission scope includes: zero point, banquet, business reception, project top account and government reception (except drinks and consumer goods). The commission shall be awarded according to the net amount after the sales discount. Completed tasks include 0.3% commission reward for overfulfilled part, 0.25% unfinished part and 0. 13 unfinished part. Recovering the turnover of rooms and banquets can be extracted by full marketing commission. In addition to the above commission reward, it also accepts management performance appraisal scores. After the salary base and commission salary are quantified, the deducted salary is calculated according to the deduction ratio of each point 1% in the actual management performance appraisal, that is, the salary composition is: basic salary+full attendance+post subsidy+sales commission+rewards and punishments after management performance appraisal+rewards and punishments for tableware and linen = total wages to be deducted.

Seven, hotel tableware linen management

The manager of the food and beverage department takes the lead in implementing the production contract to all regions, and the personnel in charge of tableware are responsible for maintenance and inventory, and within the specified loss rate, the tableware will be rewarded with% of the amount every month. If the loss rate is exceeded and compensation is not made in time, the person in charge of the regional staff and the manager of the food and beverage department will compensate for the food loss.

8. Company members and cash prepaid cards.

This is an important work of the company's all-staff sales, and it is not used as a performance appraisal index of the marketing department. Personal promotion of prepaid cards, reward 3% commission. For example, if you recharge 10000 yuan, you will get a reward from 300 yuan.

202 1 Performance Appraisal Scheme III In order to strengthen catering management, maintain a polite, enthusiastic, thoughtful and efficient service environment for guests, improve the quality of restaurant dishes, strive to reduce costs and ensure management norms, these rules are formulated in accordance with the Performance Appraisal Measures for Hotel Catering Department.

1. Customer satisfaction (10 score)

1. standard:

(1), the satisfaction of the customer satisfaction survey in that month reached over 95%.

② The number of customer complaints in the current month cannot exceed 1 time;

(3) Customer complaint resolution rate in the current month.

2. Evaluation basis:

① Statistical results of customer satisfaction questionnaire;

② Customer complaint statistics.

3. Rating:

(1), customer satisfaction survey is not up to standard, 5 points will be deducted;

(2), customer complaints a deduction of 5 points;

(3) The monthly customer complaint resolution rate shall not be less than 100%, and 2 points will be deducted for each reduction of 1%.

Second, the product quality (10)

1. standard:

(1) Check the quality of food ingredients according to customer's standards. Stored vegetables are fresh, non-decaying, non-yellowing, meat and fresh ingredients have no peculiar smell or deterioration, storage and inventory are reasonable, and meals meet food standards;

(2) Ensure the quality of kitchen products and the quantitative standards of dishes;

(3) Ensure the production speed according to the requirements of the front desk and guests; , carefully analyze the needs of the guests, and bring forth the new in the dishes;

(4), guest complaints.

2. Evaluation basis:

(1), whether there are complaints about food quality;

(2) Records of complaints about product speed from guests and front office;

(3) On-site inspection.

3. Rating:

(1). If a guest complains about the quality of food, and the food is found to be defective through on-site inspection, and the food is returned once, 5 points will be deducted.

(2) The guest and the front office complain that the serving speed will be deducted by 5 points at a time;

(3), stored meals, food materials deterioration, inventory is too large, a deduction of 2 points;

(4) Actively innovate dishes, and launch at least two new products every month. Innovative varieties win customers' praise. For the top three dishes with monthly turnover, add 5 points. If no new products are promoted, deduct 1 point at a time.

Three, safety and health and equipment in good condition (30 points)

1. standard:

(1), shops and kitchens are reasonably furnished, and there is no sanitary corner;

(2) On-site cleaning and hygiene standards: sanitary wares are free from stains and damage, halls, storerooms, tables and chairs, curtains and tablecloths are free from dust and stains, the ground is free from garbage, walls and ceilings are free from cobwebs, and halls, bathrooms and kitchens are free from "four pests";

(3), the operation conforms to the specification, do a good job of safety prevention, after the business, must timely check and close the fire safety valves such as stoves, no fire, theft, food poisoning and work-related injuries.

(4), catering facilities and equipment in good condition, the total number is consistent with the number of ledger, and can ensure the normal operation.

2. Assessment basis: on-site assessment.

3. Rating:

(1), the furnishings in the store and kitchen are chaotic and unreasonable, and 2 points will be deducted if there is a dead corner in hygiene;

(2) If the hygiene is not up to standard within three points, 2 points will be deducted; if it is not up to standard for more than three points, 1 point will be deducted 10;

(3), did not close the stove safety valve a deduction of 2 points; In case of fire, theft, food poisoning or employee injury, all points in this item will be deducted at one time, and administrative punishment will be given according to the seriousness of the case;

(4) If the quantity is inconsistent, 5 points will be deducted for each lack of 1 equipment, in addition to normal losses, and economic compensation will be borne according to regulations; Fire fighting equipment and facilities are in good condition, with the same quantity, and can operate normally. If the equipment and facilities are damaged or can't operate normally, the maintenance shall be notified within 24 hours. Fail to repair or not timely repair, a deduction of 2 points. 5 points will be deducted for those who fail to report for repair during the re-inspection, with a maximum deduction of 10, unless they have reported for repair but have not been repaired.

Four, department coordination (5 points)

1. standard:

(1), actively participate in company staff training and meetings;

(2) The employee's scheduling and vacation arrangement meet the company's business needs;

(3) The kitchen and the front office work in harmony, and there is no complaint between departments and employees.

2. Evaluation basis:

(1), employee training records;

(2), employee scheduling records;

③ Coordination between dining room and front office.

3. Rating:

(1), 2 points will be deducted for failing to participate in employee training and meeting;

(2) 2 points will be deducted if employees' vacations affect the restaurant business;

(3) If the work of the restaurant and the front office is uncoordinated, 2 points will be deducted for minor complaints, and 10 point will be deducted once for serious complaints from internal employees.

Five, organizational discipline (5 points)

1. standard:

(1), attendance on time, not late, leave early, absenteeism.

② Leave and vacation shall not exceed the company's regulations;

(3) can strictly abide by the company's rules and regulations and national policies and regulations.

2. Evaluation basis:

① The attendance of personnel shall prevail;

Leave and leave records;

3. Rating:

① Deduct 1 minute every time you are late or leave early;

(2) Deduct 3 points every time you leave early, and deduct all the absenteeism at a time;

(3) Ask for leave, and 2 points will be deducted for one day's leave exceeding the company's regulations.

Six, service specification (20 points)

1. standard:

(1), work clothes badge must be worn when taking up the post, and gfd conforms to the company's employee manual.

(2), the service must smile.

(3), to take the initiative to greet guests, when communicating with guests, you must use polite language, language in line with service standards.

2. Evaluation basis: on-site inspection

3. Rating:

(1), failure to wear work clothes badge as required, and gfd will be deducted 5 points at a time.

(2) If you don't smile, 2 points will be deducted at a time.

(3), did not take the initiative to say hello or found that the language of communication with guests does not meet the service standards, a deduction of 2 points.

Seven, cost control (20 points)

1. standard: the gross profit margin shall be controlled above 50%.

2. Evaluation basis: financial statements

3. Rating:

(1) If it is less than 50%, 2 points will be deducted for each low 1 percentage point, and each high 1 percentage point will be added to the gross profit margin. The maximum bonus will not exceed 5 points.

(2) below 45%, this item does not score.