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Team Performance Review

Team B: Evelyn Bonilla, David Brownlee, Erin Rice, Dawn Roush, Emma Trevino

HRM/531

Due May 13, 2018

Sharon Fletcher

Team Performance Review

We have been tasked with creating a new review system that will identify employee objectives, evaluate performance, and outline job specific tasks for front and back of the house. Front of the house deals with customers, here we will focus on drive-thru employees and use an objective based system. The skills required are generally abstract and difficult to quantify. Back of the house deals with the kitchen, and therefore the cooks. Cooks skills are measurable, so a numerical scale will be used.

Line Cooks and Drive-Thru Employees Summary

These guidelines will evaluate employees’ interpersonal skills, professionalism, dependability and reliability, teamwork, ability and willingness to learn, career skills, and problem solving and decision making, and motivation. Communication, customer focus, mathematics, and basic computer skills are skills required of drive-thru employees. Food safety, sanitation, and product quality is the responsibility of cooks. “Cooking is a science, so a chef needs to be precise. Every ingredient and measurement must be exact” (Doyle, 2013).

Conclusion

We do want our employees to be accountable for their actions and take pride in their work. We want to become known for our quality food and service. We can only achieve this by ensuring our employees have clear goals and work to reach them.

EMPLOYEE PERFORMANCE REVIEW

Cook Employee

Employee Name:____________________________________

Immediate Supervisor:____________________________________

Date of Review:___________________________________

This form has been designed to provide employee successes and failures. The purpose of this review is to enable us to recognize the areas of performance where the individual needs direction.

Using the scale of 1-5 in this section 1 being “less likely” and 5 being “highly likely”, circle the appropriate ranking for the associate. Indicate if a question is not applicable by selecting “N/A”

1.	The employee follows local, state, and federal guidelines to ensure all meal pattern requirements are met. Complies with Health Department sanitation procedures/practices.	1	2	3	4	5	N/A
2.	The employee completes all records accurately and maintains these records as directed by the company policy.	1	2	3	4	5	N/A
3.	The employee orders, receives and inspects all food and supplies in accordance with company policy.	1	2	3	4	5	N/A
4.	The employee practices and displays proper grooming, hygiene and personal care per Employee Manual. Always wears proper uniform.	1	2	3	4	5	N/A
5.	The employee cooperates and works well with others. Works with other to complete daily food prep. Is enthusiastic, portrays a positive demeanor and works towards Company goals.	1	2	3	4	5	N/A
6.	The employee completes tasks and cleans workstation, so the next shift is prepared.	1	2	3	4	5	N/A
7.	The employee can be counted upon to do what is expected and required. Follows instructions and completes work on time with minimal supervision.	1	2	3	4	5	N/A
8.	The employee performs according to Chef’s standards and work requirements. All job description specifications are met. Consistency in work. Recipes are followed with minimal returns.	1	2	3	4	5	N/A
9.	The employee treats others with consideration and respect. Is attentive and efficient with customers.	1	2	3	4	5	N/A
10.	Ability to work at a face-pace, under pressure, and multitask	1	2	3	4	5	N/A

EMPLOYEE PERFORMANCE REVIEW

Drive-thru Employee

Employee Name:____________________________________

Immediate Supervisor:____________________________________

Date of Review:___________________________________

Summary of Performance Performance Definitions

O Outstanding Performance is superior on a consistent basis

E Exceeds Expectations Performance exceeds normal job requirements

M Meets Expectations Performance meets position requirements

N Needs Improvements Performance meets some position requirements

U Unsatisfactory Performance does not meet position requirements

Immediate attention to improvement is required

NA Not Applicable Requirements not applicable

1.	Accurately maintain their cash drawer, works well under pressure and at a fast pace, provide great customer service, and ability to multitask.
2.	Completes orders efficiently and in an organized manner within the established time frame.
3.	Displays a cooperative and positive attitude in the workplace to both fellow employees and customers.
4.	Employee provides excellent customer service and shows ability to rectify issues when possible without managerial assistance.
5.	Communicate menu options and answers customer questions quickly, clearly, and politely.
6.	Communicates/transfers order information accurately to line cooks in a timely and respectful manner.
7.	Appears clean and respectful, exhibiting a personal responsibility to the hygiene requirements set by law and within the Employee Manual.
8.	Exhibits reliability in being available for work, sometimes without close supervision, and takes ownership in the work being performed.
9.	Displays an interest in and takes initiative to not only maintain current skills, but also to continuously upgrade skill level by becoming savvy in all work-related areas in the restaurant.
10.	Realistically weighs and evaluates situations, with customers or fellow employees, assesses possible consequences and takes appropriate action. Demonstrates the ability to make sound and timely decisions. Accountable for results and selects decisions that are in line with the objectives of the drive-thru employees.

References

AIS Academics. (2014, July). The school of culinary arts competency list: Art of cooking diploma program. Retrieved May 12, 2018, from http://www.aisacademics.com/wp-content/uploads/2014/07/Art-of-Cooking-Competencies.pdf

Career Onestop. (n.d.). Competency model clearinghouse: Food and beverage service industry competency model. Retrieved May 13, 2018, from https://www.careeronestop.org/competencymodel/competency-models/food-service.aspx

Chef's Resources. (n.d.). Cook evaluation form - Chefs resources. Retrieved May 12, 2018, from http://www.chefs-resources.com/kitchen-forms/cook-evaluation-form/

Doyle, A. (2013, November 19). The Top Most Important Chef Skills. Retrieved May 13, 2018, from https://www.thebalancecareers.com/chef-skills-list-2062369

Gillikin, J. (2018, March 31). Objective Vs. subjective performance evaluations. Retrieved May 12, 2018, from http://smallbusiness.chron.com/objective-vs-subjective-performance-evaluations-4848.html

Snagajob. (n.d.). Cook job description - How to become a cook. Retrieved May 12, 2018, from https://www.snagajob.com/job-descriptions/cook/