Catering performance appraisal scheme

catering performance appraisal scheme (I)

in order to improve the management level of the hotel, fully mobilize the enthusiasm and initiative of the staff of the catering department, and continuously improve the service quality of the staff and the overall performance level of the enterprise, this method is formulated in combination with the actual situation of the hotel.

1. Salary structure

Salary of employees in the catering department = basic salary+statutory holiday salary+performance salary

2. Basic salary

The basic salary of employees in the catering department is 2 yuan per month.

III. Statutory holiday salary

Statutory holiday salary = number of statutory holiday days in the current month ×5 yuan/day, and the insufficient part shall be supplemented by performance salary.

IV. Performance pay

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

performance salary = performance salary base × performance salary coefficient× performance appraisal score

2. Performance salary base

The monthly performance salary base of the foreman in the catering department is 1,3 yuan/month, the monthly performance salary base of interns is 1,1 yuan/month, and that of other waiters is 1,1 yuan/month.

3. Performance pay coefficient

According to the total food and beverage income in the current month (excluding the consumption amount of banquets, Zhang Jinhai and Liu Song), the hotel divides the performance grades of employees in the catering department into five grades: A, B, C, D and E, and the corresponding performance pay coefficient is as follows:

4. Performance appraisal score

According to the assessment and appraisal of the work of the catering department, the hotel gives the monthly score at the end of each month.

v. these measures shall come into force as of January 1, * *.

general manager?

catering performance appraisal scheme of finance department (II)

The catering department is an important functional department of the hotel, and the performance appraisal of the catering department is also the key content of the hotel, because improving the performance of the catering department plays an important role in improving the hotel turnover. So how to strengthen the management of hotel catering? Please refer to the detailed rules of performance evaluation and scoring of catering department shared by China Eating Network.

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

1. Customer satisfaction (1 points)

Criteria: ①. The satisfaction of the customer satisfaction survey in the current month reached more than 95%; ②. The customer complaints in the current month should not exceed one time; (3), the month customer complaint resolution rate.

assessment basis: ① statistical results of customer satisfaction questionnaire; ② Customer complaint statistics.

score: ① 5 points will be deducted if the customer satisfaction survey fails to meet the standard; (2), customer complaints a deduction of 5 points; (3), the monthly customer complaint resolution rate shall not be less than 1%, each 1% lower, a deduction of 2 points.

2. Product quality (1 points)

Standard: ① Check the quality of the food according to the customer's standard, and the stored vegetables are fresh, free from rotting and yellowing, the meat and fresh food materials are free from peculiar smell and deterioration, the storage stock is reasonable, and the meals meet the food standards; (2) to ensure the quality of kitchen products and quantitative standards of dishes; (3), according to the requirements of the front desk and guests to ensure the speed of production; , carefully analyze the needs of the guests, and bring forth the new in the dishes; (4), guest complaints.

assessment basis: ① whether there are any complaints about the quality of the dishes; (2), the guest and the front office of the product speed complaints record; (3), on-site inspection.

score: ① 5 points will be deducted if there is a guest complaining about the quality of the food, if the food is found to be defective during on-site inspection, and if the food is returned; (2) the guest and the front office to complain about the speed of the dish a deduction of 5 points; (3), stored meals, food materials have deteriorated, the stock is too large, a deduction of 2 points; ④ Actively innovate the dishes, and launch at least two new products every month. The innovative varieties have won customers' praise. If the turnover ranks among the top three dishes in the month, 5 points will be added. If no new products are promoted, 1 point will be deducted at a time. 3. Safety, health and equipment are in good condition (3 points)

Standard: ①. Store and kitchen display is reasonable, no sanitary corner; (2) On-site cleaning and hygiene standards: sanitary wares are free from stains and damage, halls, storage rooms, 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 in safety precautions, after the end of business, it is necessary to check and close the fire safety valves such as stoves in time, without fire, theft, food poisoning and work-related injuries. ④ The catering facilities and equipment are in good condition, and the total number is consistent with the number of ledgers, and can ensure normal operation

Assessment basis: on-site assessment

Scoring: ① The display of the storefront and kitchen is disordered and unreasonable, and there is a dead corner in hygiene, 2 points will be deducted; () (2), clean sanitation within three points not up to standard a deduction of 2 points, more than three points not up to standard a deduction of 1 points; (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 of this item will be deducted at one time, and administrative punishment can be made according to the seriousness of the circumstances; (4), the quantity does not match, in addition to the normal reported loss, each lack of a device, deduct 5 points, and bear economic compensation in accordance with the provisions; Fire fighting equipment and facilities are intact, the quantity is consistent, and they can operate normally. If the equipment and facilities are damaged or cannot operate normally, they should be notified for repair within 24 hours. If they fail to report for repair or fail to report for repair in time, 2 points will be deducted at a time. If they fail to report for repair when they are inspected again, 5 points will be deducted, with a maximum deduction of 1 points, except for cases where they have reported for repair but have not been repaired.

4. Department coordination (5 points)

Criteria: ① Actively participate in the training and meetings organized by the company; (2) The employee's shift arrangement and vacation arrangement meet the company's business needs; (3), the kitchen and the front office work in harmony, no complaints between departments and employees.

assessment basis: ① employee training records; (2), employee scheduling records; ③ Coordination between the dining room and the front office.

score: ① 2 points will be deducted for not attending the employee training and meeting organized by the company; (2) Deduct 2 points for arranging employees' leave to affect the restaurant business; (3), the restaurant and the front office work coordination is not harmonious, 2 points will be deducted for minor complaints, and 1 points will be deducted for serious complaints from internal employees.

5. Organizational discipline (5 points)

Criteria: ① Attendance on time, without being late, leaving early or being absent from work ② Leave and vacation shall not exceed company regulations; ③ Abide strictly by the company's rules and regulations and national policies and regulations

Assessment basis: ① Subject to personnel attendance; 2. Leave and vacation records;

Scoring: ① 1 point will be deducted for each lateness and early departure; ②。 Deduct 3 points every time you leave early, and deduct all points for absenteeism; (3) leave, leave more than a day stipulated by the company deducted 2 points.

6. Service standard (2 points)

Standard: ① Work clothes and badges must be worn when taking up the post, and gfd should meet the company's employee manual; ② Smile when serving; ③ Greet guests actively when meeting them, and use polite language when communicating with them, and the language should meet the service standards.

Assessment basis: on-site inspection

Scoring: ①, gfd will be deducted 5 points for failing to wear work clothes and badges; ②, he will be deducted 2 points for failing to provide smiling service; ③, he will be deducted 2 points for failing to take the initiative to say hello or finding that the language he communicates with the guests does not meet the service standards.

7. Cost control (2 points)

Standard: the gross profit margin should be controlled above 5%

Assessment basis: financial statement

Score: ① below 5%, 2 points will be deducted for every 1 percentage point decrease, 1 point will be added for every 1 percentage point increase in gross profit margin, and this item will not be scored if the maximum score is no more than 5 points and ② below 45%.

Hotel

** December.