Allegheny Pennsylvania Formulario de evaluación de empleados para restaurante - Employee Evaluation Form for Restaurant

State:
Multi-State
County:
Allegheny
Control #:
US-AHI-234-2
Format:
Word
Instant download

Description

This AHI performance review is used to review the non-exempt employee based on how well the requirements of the job are filled.

Allegheny Pennsylvania Employee Evaluation Form for Restaurant is a comprehensive tool used to assess and document the performance of restaurant employees in Allegheny, Pennsylvania. The evaluation form serves as an essential tool for restaurant owners, managers, and supervisors to gauge the strengths, weaknesses, and overall performance of their staff members. The Allegheny Pennsylvania Employee Evaluation Form for Restaurant encompasses various key areas, including customer service, communication skills, teamwork, job knowledge, punctuality, and attendance. It provides a structured and standardized approach to evaluate employees' competencies and to identify areas that require improvement or recognition. By utilizing this evaluation form, restaurant owners can ensure a consistent evaluation process across all branches. The form typically includes detailed sections to assess different job roles within the restaurant, such as servers, bartenders, hosts, kitchen staff, and management positions. Each section consists of specific evaluation criteria tailored to the responsibilities and expectations of the respective roles. Common types of Allegheny Pennsylvania Employee Evaluation Forms for Restaurant may include: 1. Server Evaluation Form: Specifically designed to evaluate the performance of servers, this form assesses skills like menu knowledge, order accuracy, table maintenance, upselling, and customer satisfaction. 2. Kitchen Staff Evaluation Form: This form focuses on evaluating the skills and performance of chefs, cooks, and kitchen staff. Criteria can include food quality, adherence to recipes, cleanliness, organization, and time management. 3. Management Evaluation Form: Tailored for assessing managers' performance, this form looks at leadership skills, staff supervision, decision-making abilities, problem-solving, and overall team management. 4. Bartender Evaluation Form: This form is designed to evaluate the performance of bartenders. It assesses skills such as drink preparation, knowledge of various beverages, customer service, efficiency, and cash handling accuracy. The Allegheny Pennsylvania Employee Evaluation Form for Restaurant aims to provide a comprehensive and fair assessment, allowing employers to identify employee development needs, provide constructive feedback, and recognize exceptional performance. By utilizing these evaluation forms, restaurant owners in Allegheny, Pennsylvania can enhance their staff's productivity, improve customer satisfaction levels, and maintain high standards of service in the competitive restaurant industry.

Para su conveniencia, debajo del texto en español le brindamos la versión completa de este formulario en inglés. For your convenience, the complete English version of this form is attached below the Spanish version.
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FAQ

Ademas de ser agil y resolutivo en la cocina, un buen cocinero debe saber como optimizar la materia prima, o dicho de otra manera, que no malgaste la comida y que sepa aprovechar bien la cantidad exacta de cada ingrediente para conseguir los mejores resultados.

Preguntas de entrevista a cocinero ¿Fuiste a la escuela culinaria?Cuenteme sobre su experiencia en compras y control de inventario. ¿Cual es tu cocina favorita?¿Que haces para mantenerte actualizado sobre las nuevas tendencias? ¿Que tan involucrado estas con el desarrollo del menu y el diseno general?

10 indicadores que te ayudaran a medir el desempeno real de tu restaurante #1 Ingresos por asiento disponible por horas.#2 Top platos / Top bebidas.#3 Margen de ganancia de un plato.#4 Costo del personal + rotacion del personal.#5 Consumo promedio por cliente.#6 Costos asociados al servicio de domicilio.

10 indicadores que te ayudaran a medir el desempeno real de tu restaurante #1 Ingresos por asiento disponible por horas.#2 Top platos / Top bebidas.#3 Margen de ganancia de un plato.#4 Costo del personal + rotacion del personal.#5 Consumo promedio por cliente.#6 Costos asociados al servicio de domicilio.

¿Como medir el desempeno laboral? Fijar el objetivo de la investigacion. Considerar la trayectoria del empleado. Los criterios de referencia deben de estar relacionados con el area de trabajo. El empleado debe de saber que se evalua y estar de acuerdo.

La evaluacion de personal incluye tanto aspectos tecnicos de conocimientos y habilidades como otros que son propios de la persona por lo que es importante que las evaluaciones se realicen en forma imparcial y en momentos en los que estes de buen humor general.

Las cualidades que deben destacar en un cocinero profesional son fundamentalmente vocacion y disciplina. Un buen cocinero que se precie debe saber destacar su creatividad, sus conocimientos en los distintos alimentos, su habilidad de trabajar bajo presion, su entrega y disciplina.

Que habilidades y conocimientos debe tener un cocinero... LA RAPIDEZ .ORDEN Y LIMPIEZA .BUEN PALADAR .BUEN SENTIDO DE LA ESTETICA .INICIATIVA .CURIOSIDAD .CONOCER LAS BASES DE LOS FUNDAMENTOS FISICOS Y QUIMICOS DE LO QUE SUCEDE EN COCINA.CONOCER TANTO LA GASTRONOMIA LOCAL COMO LA INTERNACIONAL.

09 Nov 9 habilidades que deben tener los meseros para prestar un mejor servicio Comunicativas.Don de gente.Orientacion a las ventas.Ser amable pero no confianzudo.Brindar atencion personalizada a clientes especiales.Ser atento.Buena presentacion personal.Saber controlar el estres.

Formas de evaluar desempeno HABLE SOBRE LO QUE EL EMPLEADO HACE BIEN: no se enfoque solamente en lo negativo. Asegurese de dar reconocimiento cuando es merecido. MANTENGA UN CALENDARIO DE EVALUACIONES: Haga a sus empleados por lo menos una evaluacion anual.

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Allegheny Pennsylvania Formulario de evaluación de empleados para restaurante