Performance appraisal can increase the motivation of employees to work, so it is said that the performance appraisal system is necessary. So what is the performance appraisal program about catering employees? The following is a "2021 Catering Employee Performance Appraisal Program", which is only for reference, welcome to read.

2021 Catering employee performance appraisal program a

In order to enhance the management level of the hotel, fully mobilize the enthusiasm and initiative of the staff of the catering department, and constantly improve the quality of service of the staff and the overall performance level of the enterprise, combined with the actual situation of the hotel, the development of this approach.

First, the wage structure

Catering Department employees wages = basic salary + statutory holidays wages + performance pay

Second, the basic wage

Catering Department employees basic salary of 200 yuan per month.

Third, statutory holiday wages

Statutory holiday wages = the number of days of statutory holidays in the month × 50 yuan / day, the shortfall is supplemented by performance pay.

Four, performance pay

1, performance pay for the implementation of the monthly assessment, employee performance pay and the month's food and beverage revenues as well as the completion of the work of the department is closely linked.

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

2, performance pay base

Catering Department foreman monthly performance pay base of xx yuan / month, intern monthly performance pay base of xx yuan / month, other waiters monthly performance pay base of _ yuan / month.

3, performance pay coefficients

The hotel according to the month's total food and beverage revenue, the catering department employee performance level is divided into A, B, C, D, E five levels, corresponding to the performance pay coefficients are as follows:

4, performance appraisal scores

The hotel based on the catering department's work of the assessment and evaluation, at the end of each month to give the score of the month, the total score of 1, you can The hotel will give a total score of 1 point at the end of each month, which can be used to give rewards as appropriate.

V. This approach has been implemented since 2021 x month x day

2021 Catering staff performance appraisal program II

In order to further expand marketing, fully mobilize staff enthusiasm, strengthen the internal management of the hotel, improve the overall quality of staff, according to the current year's catering annual marketing budget and the actual situation of the department, to zero point and the banquet. The company's business is to promote the following methods, and to further improve in the trial run.

First, the zero management area

1, account manager:

Monthly task of 60,000 yuan (liquor, food, beverages, consumer goods, business hospitality, engineering top billing, government hospitality) except for the net sales of sales discounts, commission incentives:

(1) cash zero commission approach, commission The scope includes:

① Zero cash settlement;

② individuals back to the new development of groups, enterprises and institutions, business hospitality, can be counted as individual performance of the year's new customers, new customers period of six months, six months into the old customers, commission standards in accordance with the commission standards of the non-cash flow zero approach to the implementation of the commission.

Zero commission according to the completion of the task, including the excess part of the 3.5% commission incentive, uncompleted tasks to extract the completion of the task of 2.5%, deductions and penalties for the uncompleted part of the 1%, the wage base of 3,200 yuan, of which 2,800 yuan of basic salary, 200 yuan of attendance awards, 200 yuan of telephone charges, but also must be marketed every day the kitchen leftover ingredients and cooperate with the kitchen sales promotion of new dishes to do the food ingredients. Never allow waste. The guest rooms and banquet turnover can be extracted according to the full marketing commission method of incentives.

(2) non-cash flow zero commission approach commission range includes:

Business reception, engineering top bill, government reception, must be in the improvement of service quality, hygiene and etiquette and other management standards under the premise of sales discounts net sales of 0.3% of the extraction of commission incentives, in addition to the above commission incentives, and at the same time, to accept the management of performance appraisal scoring: the basic salary and commission salary quantified, each The base salary and commission salary quantified, each 1%, according to the actual management performance appraisal deductions accounted for the proportion of the calculation of the deduction of the wages due, that is, the composition of wages: base salary + full-time awards + telephone + sales commission ± management performance appraisal of awards and penalties + tableware fabric awards and penalties = the total amount of wages due.

2, waiter

stare at the elegant room waiter, change the original implementation of the stare at the table fee, overtime fee is now adjusted to the net sales after the sales discount commission incentive, commission range: zero point, business hospitality, engineering top, government hospitality, (alcohol, food, beverages, consumer goods, except), commission according to the sales discount of 1% of the net amount of the commission, which is put forward by the first 5% as the selection of "moving ambassadors". "The rest of the withdrawal amount is distributed according to each Yaohan's sales discount. The rest of the withdrawal amount is allocated according to the proportion of sales completed by each elegant room to extract the allocation of commission rewards.

Second, banquet

Banquet supervisor and waiter change the original implementation of the banquet staring table fee, overtime is now adjusted to the net amount of sales discount after 0.5% commission incentive, the commission range includes: business reception, banquets, engineering top, government receptions, (alcoholic beverages, food, beverages, consumer goods, except).

1, the first to extract the total commission amount of 5% as was selected for the "Smiling Angel" special incentives

2, party supervisor: extract the total commission amount of 15%,

3, party attendants: extract the total commission amount of 80%,

4, back to the guest rooms, banquets, and the turnover can be based on the full marketing commission. Turnover can be extracted according to the method of full marketing commission of individual incentives.

5, banquet supervisor at the same time to accept the management performance appraisal scoring method: the wage base and commission salary quantification, each divided into 1%, according to the actual management performance appraisal deductions accounted for by the proportion of the calculation of the deduction of the wages due. The salary is composed of: base salary + full attendance award + sales commission ± management performance assessment after the award and penalty ± tableware fabric award and penalty = the total amount of wages due.

Third, the Department of Catering

The Department of Catering supervisors and cuisiniers to change the original implementation of the stare fee, overtime pay is now adjusted to the net amount of sales discounts after the 0.3% commission incentive, the commission range includes: zero-point banquets, business hospitality, engineering, government hospitality, (alcoholic beverages, food, beverages, consumer goods, excluded).

1, the first to extract the total commission amount of 5% as was selected as " excellent staff " special incentives

2, food supervisor: extract the total commission amount of 15%,

3, food handlers: extract the total commission amount of 80%,

4, back to the guest rooms, party turnover Can be extracted according to the full marketing commission approach to personal incentives.

5, the head of the dish at the same time to accept the management performance appraisal scoring method: the basic salary and commission after the quantification of wages, each divided into 1%, according to the actual management performance appraisal deductions accounted for by the proportion of the deduction of the wages due. The wage is composed of: base salary + full attendance bonus + sales commission ± after the assessment of the award and penalty ± meal loss award and penalty = total wages due.

Fourth, the edge of the post

Temporarily do not implement the sales commission approach, the implementation of the management performance assessment scoring method: the quantitative base salary, each divided into 1%, according to the actual management performance assessment deductions accounted for the proportion of the deduction of the wages due. Salary composition: basic salary + full attendance award ± management performance assessment after the award and penalty = total wages due. The rooms and banquet turnover can be extracted from the personal reward according to the method of marketing commission for the whole staff.

Fifth, the bar cashier

Accepted management performance appraisal scoring method: the quantitative base salary, each divided into 1%, according to the actual management performance appraisal deductions accounted for by the proportion of the deduction of the wages due. Salary composition: basic salary + full-time awards ± management performance appraisal after the award + overtime pay = salary (temporarily not implemented commission incentive)

Six, catering manager

Monthly task for 1 million yuan, commission range includes: zero point, banquet, business hospitality, engineering top bill, government hospitality (alcohol, beverages, consumer goods) (Except) commission according to the net sales discount commission reward, completion of the task, including over completion of the part of the extraction of 0.3% commission reward, uncompleted part of the task to extract the completion of the task of 0.25%, the deduction of the uncompleted part of the penalty of 0.13%, the wage base of 3,600 yuan, the basic salary of 3,000 yuan, full-time awards of 200 yuan, 200 yuan of post subsidies, 200 yuan of telephone charges. The turnover of guest rooms and banquets can be withdrawn as a personal reward according to the method of full marketing commission. In addition to the above commission reward at the same time to accept the management performance appraisal scoring, the wage base and commission after quantification of wages, each divided into 1% by the actual management performance appraisal deductions accounted for the proportion of the calculation of the payroll deduction, that is, the wage is composed of: basic salary + full-time + job subsidies + sales commission ± management performance appraisal after the award and penalty ± tableware and grass award and penalty = the total amount of payroll due to the

VII, Hotel tableware and grass management

Implementation of the package to the department by the catering manager to lead the implementation of the regional, tableware sub-controllers are responsible for the maintenance and inventory, monthly to maintain the loss rate within the provisions of the tableware amount of % reward, such as more than the rate of loss and did not get the compensation in a timely manner, the loss of the meal to the regional staff in charge and catering manager for compensation.

Eight, the company members and for cash rechargeable cards

This is an important part of the company's sales, not as the marketing department's performance appraisal indicators, personal marketing rechargeable cards to give a 3% bonus commission, for example: the recharge of 10,000 yuan to get 300 yuan of incentives once analogous.

2021 catering staff performance appraisal program three

To strengthen the catering management, to maintain the guests dining with polite, warm, thoughtful, efficient service environment, enhance the restaurant dishes out of the quality of efforts to reduce costs, to ensure that the management of the standard, according to the "hotel catering department performance appraisal approach", specially formulated this rule.

I. Customer satisfaction (10 points)

1. Standard:

①, customer satisfaction survey satisfaction of 95% or more in the month.

②, the month customer complaints can not be more than one;

③, the month customer complaint resolution rate.

2. Assessment based on:

①, customer satisfaction questionnaire statistics;

②, customer complaints statistics.

3. Scoring:

①, customer satisfaction survey did not meet the standard deduction of 5 points;

②, customer complaints, a deduction of 5 points;

③, the monthly customer complaint resolution rate shall not be less than 100%, every 1% lower, a deduction of 2 points.

Second, product quality (10 points)

1. Standards:

①, acceptance of the quality of ingredients according to the guest standard, the storage of fresh vegetables, no rotting and yellowing, meat, fresh food materials, no odor, deterioration, storage of stock is reasonable, meals in line with the food standards;

② to ensure that the kitchen output of the quality and quantitative standards of dishes;

③, according to the front desk and guest demand to ensure that the speed of production;, carefully analyze the needs of the guests, in the dishes on the innovation;

④, guest complaints.

2. Assessment based on:

①, whether the guests on the quality of food complaints;

②, guests and the front office of the speed of production of the complaint records;

③, the scene to see.

3. Scoring:

①, there are guests on the quality of food complaints, on-site inspection found that there are defects in the dishes, the occurrence of a return of five points

② guests and the front office of the speed of food complaints deducted five points;

③, storage of meals, food materials, food material deterioration, the stock of too large a time deducted two points;

④, actively innovate the dishes, monthly At least two new products, innovative varieties to win the praise of guests, turnover in the month's top three dishes, plus 5 points, did not push new products, a deduction of 1 point

Third, safety, health and equipment intact (30 points)

1. Standard:

①, the store and the back of the kitchen is reasonable display, no hygiene dead end; < /p>

①, the store and the back of the kitchen is reasonable, no hygiene; <

②, the site cleanliness and hygiene standards: sanitary ware without stains, broken, halls, storage rooms, tables, chairs and benches, curtains, tablecloths without dust and stains, no garbage on the ground, no cobwebs on the walls and ceilings, halls, bathrooms, kitchens, without the "Four Pests";

③, the operation in line with the norms, and do a good job of safety precautions, the end of business, to check and close the door in a timely manner. The end of business, to check and close the stove and other fire safety valves, no fire, theft, no food poisoning, no work-related injuries.

④, catering facilities and equipment in good condition, the total number of accounts with the number of consistent, and can ensure normal operation

2. assessment based on: on-site assessment

3. scoring:

①, the store and the back of the kitchen display is messy, irrational, hygiene and dead ends deducted 2 points;

②, cleanliness and hygiene within three standards are not met a deduction of 2 points, three or more than one deduction. More than three failed to meet the standard of a deduction of 10 points;

③, did not close the stove safety valve a deduction of 2 points; the occurrence of fire, theft, food poisoning, employee injuries, any one of the accidents a deduction of the full score of this item, and according to the nature of the circumstances of the administrative penalties to be made;

④, the number of discrepancies, in addition to the normal reporting of losses, each missing 1 equipment, deduct 5 points, and according to the provisions of the economic compensation; Fire equipment and facilities intact, consistent number, can operate normally, equipment and facilities in the event of damage or can not operate normally `, should be notified within 24 hours to report for repair, failure to report for repair or report for repair in a timely manner, a deduction of 2 points, and then again when the inspection is still not reported for repair, a deduction of 5 points, up to a maximum deduction of 10 points, has been reported to the maintenance but not repaired, except for the case of the repair.

Fourth, departmental coordination (5 points)

1. Standard:

①, actively participate in the company's organization of staff training, meetings;

②, staff scheduling, vacation arrangements in line with the company's business needs;

③, the kitchen and the front department of the work of the Department of Harmony, the department and the staff of each other. There is no mutual complaint.

2. The assessment is based on:

①, staff training records;

②, staff scheduling records;

③, the coordination of the restaurant and the front office work.

3. Scoring:

①, did not participate in the company's organization of staff training, meetings, a deduction of 2 points;

②, due to the arrangement of staff vacation affects the restaurant business deduction of 2 points;

③, the work of the restaurant and the front office with the work of the coordination is not coordinated, the slightest complaint deduction of 2 points, the internal staff of the serious complaint is found to be true, a deduction of 10 points.

V. Organizational discipline (5 points)

1. Standards:

①, punctual attendance, no lateness, early departure, absenteeism

② leave, leave shall not exceed the company's provisions;

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

2. Based on:

①Personnel attendance;

Leave, vacation records;

3. Scoring:

① 1 point for each late, early departure;

② 3 points for each early departure, absenteeism once deducted the full points;

③ leave, vacation more than one day of the company's regulations deducted 2 points.

Six, service norms (20 points)

1. Standard:

①, on duty must wear work clothes and work cards, grooming in line with the company's employee manual norms

②, service must be smiling

③, to see the guests to take the initiative to say hello, and the guests to communicate with the guests, you must Use polite language, language in line with service standards.

2. Assessment based on: on-site inspection

3. Scoring:

①, not wearing clothes and signs, appearance is not required once deducted 5 points

②, not a smile service once deducted 2 points

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

VII, cost control (20 points)

1. Standard: gross profit margin control in more than 50%

2. Assessment basis: financial statements

3. plus no more than 5 points

② below 45%, this does not score.