Pizza a' fetta Staff and Management Review Form

Who are you reviewing?*

First NameLast Name

Do you serve with this person as a:*

Personal Attributes *

Rows	1	2	3	4	5
Comes to work with a positive attitude and sets the tone for the shift.
Maintains a positive attitude during work hours.
Takes feedback in a positive manner.
Can be redirected in a task during service periods in a positive manner.
Comes to work in full uniform that is clean and presentable.
Comes to work well groomed. (looking like they took time to get ready and smells good)
Meets service standards according to company operations Manual.
Has a good first impression with customers.
Works well under presser.
Can think outside the box when needed.
Can problem solve on their own.
Follows company code of conduct.
Looks for other items to be done during down time.
Helps Co-workers when needed.
Communications skills.
Offers suggestions.

Additional comments on Character (Optional)

Dinning and Service*

Rows	1	2	3	4	5
Takes the time to set up the shift for success when they arrive.
Follows opening, mid, and clearing duties consistently.
Seats customers according to company standards. (walks customer to table and gets a chair).
Menu introduction.
Proper beverage service and glass handling.
Pre-sets tables according to circumstances (changeover-reserved)
Grooms tables throughout service.
Uses proper service techniques like ladies first, serving from the left and picking up from the right and excusing their reach.
Has a brief conversation when dropping off food to a table.
Checks back with table within 2-3 minutes after food has been delivered.
Asks customer if they are in a hotel or house to determine how to wrap up the leftover product.
Clears table prior to bringing the guest check .
Busses tables correctly.
Resets up tables and chairs corcelly between customer seatings.
Checks guest check prior to delivery to custmer
Suggestive offers like salads and appetizers.
asked guests where they are rom and how long they are in the area. (relating to the guest)

Additional comments on Interpersonal Skills (Optional)

Preparation*

Rows	1	2	3	4	5
Checks line for proper set up prior to peak service periods.
Understand the product specs like preparation and measurements.
Meets preparation goals-Pizza (1.5 min to toss pizza)
Meets preparation goals-Salads (30 seconds per salads average)
Meets preparation goals -Appetizers
Meets preparation goals-Pasta
Meets preparation goals-Desserts
Plate presentation and cleanliness.
Cleans as they go during service.
Understands how to quote make times for togo items.
Understands how to quote make times for dining room items.
Understands how to adjust make times for online orders.
Understands how to quote times for Doordash orders
Doordash assembly.
Proper cleaning measures for closing the line. Top to bottom
Follows Opening, Mid and Closing sheets
Knows when to start pre-closing the line

Additional comments on Building Talent (Optional)

Preparation of product *

Rows	1	2	3	4	5
Knows how to properly use equipment
knows how to properly clean.
knows how to properly reassemble equipment .
Understands how to use the prep chart.
knows where all the product is stored in the restaurant.
knows how to pre-prep items.
Knows how to prep items.
Labels and dates prepped items.
Properly stores prepped items. (Raw meats, vegetables-Seafood.
Cleans prep area after each use.

Slice and Service area *

Rows	1	2	3	4	5
Understands the prosses of obtaining slice orders CB (Greet-obtain-place-beverage-ring-money-wash hands-retrieve slices-salutations)
Understanding the process of obtaining slice orders SS (Greet-ring-Name-Money-Salutations)
How to use the POS System.
Mainlining a positive atmosphere at the to go window.
Maintains a fast and efficient flow at the takeout window or counter.
Keeps the area clean and stocked during service.

Product Ordering and Receiving *

Rows	1	2	3	4	5
Understands how to count product for conducting product orders
Uses the order guide correctly with amount on hand and the amount to order .
Understands how to adjust pars based on weekly projections
organises product while conducting inventory and ordering
Rotates items when putting items away
Places items in correct location when putting items away or insures that staff members are doing it correctly
Understands the amount of product needed to generate projected sales

Restaurant and Property Management (Managers)*

Rows	1	2	3	4	5
Has a detailed eye for seeing what needs to be attended to before, during and after a shift
Keeps the outside area of the restaurant clean throughout service.
Understands how and why to adjust music volume throughout service.
Maintains the feel of the restaurant throughout service.
Can trouble shoot issues through the shift .
Understands how and when to adjust the make times during peak periods of service (To Go-Online-Dine in)

Management Skill Set (Manager)*

Rows	1	2	3	4	5
Comfortable with setting up the shift for success.
Know the straights and weaknesses of each staff member on their shift.
Holds staff accountable to the Code of Conduct.
Uses the Opening - Mid - Closing Sheets.
Can resolve customer issues.
Can resolve employee issues.
Checks out employees side work.
Maintains good Unit Security .
Sets the example for staff to follow.
Understand the closing procedures for the POS (Reports).
Understands the closing procedures for tipping.
understands the procedures for locking up the Restaurant.
Maintains heightened awareness when leaving the unit .

Additional comments on Leadership / Motivation (Optional)