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Staff 360 Evaluation
This confidential F&B questionnaire collects employee feedback about operational leadership, the F&B Manager, HR, the company and employee services. Please rate only people and services you have directly experienced and select N/A where a statement does not apply. Feedback will be reviewed collectively to identify strengths and improvement priorities.
Respondent Information
F&B Outlet
*
Position / Role
Name
First Name
Last Name
Direct Supervisor
*
Marina
Sameer
Date
*
-
Month
-
Day
Year
2 digit month, 2 digit day, 4 digit year
Date
Supervisor / Captain Evaluation
Evaluate the person who you chose above as direct supervisor at your daily work
1. Gives clear instructions and explains what is expected during the shift.
1
2
3
4
5
2. Communicates daily priorities, changes, VIPs, events and important service information.
1
2
3
4
5
3. Is visible and available on the floor when the team needs support.
1
2
3
4
5
4. Actively supports the team during busy periods instead of only giving instructions.
1
2
3
4
5
5. Treats employees with respect and professionalism.
1
2
3
4
5
6. Distributes duties, sections and responsibilities fairly and consistently.
1
2
3
4
5
7. Promotes cooperation between colleagues and helps prevent unnecessary conflict.
1
2
3
4
5
8. Demonstrates strong operational and product knowledge relevant to the outlet.
1
2
3
4
5
9. Ensures service, hygiene, grooming and operational standards are followed consistently.
1
2
3
4
5
10. Responds calmly and practically when service problems or guest issues occur
1
2
3
4
5
11. Provides useful day-to-day feedback and explains how I can improve.
1
2
3
4
5
12. Listens to employees' concerns, suggestions and operational feedback.
1
2
3
4
5
13. I feel comfortable raising a problem, mistake or concern with this supervisor.
1
2
3
4
5
14. Recognises good performance and effort.
1
2
3
4
5
15. Leads by example in attitude, behaviour andprofessionalism
1
2
3
4
5
16. Overall performance as supervisor
1
2
3
4
5
Mosaic Restaurant supervisor
Evaluate the Restaurant supervisor Mr Makis Adamos as a leader of the department as a whole rather than day-to-day shift supervision. If Mr Adamos is not your allocated supervisor please leave blank.
1. Provides clear overall direction and prioritiesfor the F&B department.
1
2
3
4
5
2. Communicates effectively with staff
1
2
3
4
5
3. Is sufficiently present and accessible to employees and outlet teams.
1
2
3
4
5
4. Demonstrates strong knowledge of F&B operations
1
2
3
4
5
5. Maintains high standards of service quality
1
2
3
4
5
6. Supports staff development and training
1
2
3
4
5
7. Handles guest concerns professionally
1
2
3
4
5
8. Promotes teamwork within the department
1
2
3
4
5
9. Ensures standards and expectations are applied consistently across F&B outlets.
1
2
3
4
5
10. Creates a professional, respectful and cooperative F&B working environment.
1
2
3
4
5
11. Works to ensure teams have the equipment,supplies and resources needed to perform effectively.
1
2
3
4
5
12. Responds appropriately to operational issues
1
2
3
4
5
13. Follows company policies and procedures
1
2
3
4
5
14. Leads by example
1
2
3
4
5
15. Takes employees' concerns and suggestion sseriously, including feedback communicated through supervisors.
1
2
3
4
5
16. Overall performance as Service Manager Makis Adamos
1
2
3
4
5
F&B Manager Mr Grigoris Bilalis
1. Sets clear expectations for the F&B department
*
1
2
3
4
5
2. Provides clear overall direction and priorities for the F&B department.
*
1
2
3
4
5
3. Communicates effectively with staff
*
1
2
3
4
5
4. Is sufficiently present and accessible to employees and outlet teams.
*
1
2
3
4
5
5. Demonstrates strong knowledge of F&B operations
*
1
2
3
4
5
6. Maintains high standards of service quality
*
1
2
3
4
5
7. Supports staff development and training
*
1
2
3
4
5
8. Handles guest concerns professionally
*
1
2
3
4
5
9. Promotes teamwork within the department
*
1
2
3
4
5
10. Ensures standards and expectations are applied consistently across F&B outlets.
*
1
2
3
4
5
11. Creates a professional, respectful and cooperative F&B working environment.
*
1
2
3
4
5
12. Works to ensure teams have the equipment,supplies and resources needed to perform effectively.
*
1
2
3
4
5
13. Responds appropriately to operational issues
*
1
2
3
4
5
14. Follows company policies and procedures
*
1
2
3
4
5
15. Leads by example
*
1
2
3
4
5
16. Manages scheduling effectively
*
1
2
3
4
5
17. Takes employees' concerns and suggestions seriously, including feedback communicated through supervisors.
1
2
3
4
5
18 Overall performance as F&B Manager
*
1
2
3
4
5
HR Manager / Function Evaluation
1. HR is approachable and available when I need support
*
1
2
3
4
5
2. HR treats employees with respect,professionalism and discretion
*
1
2
3
4
5
3. I feel comfortable approaching HR with a concern or workplace issue.
*
1
2
3
4
5
4. HR listens to employees and takes their concernsseriously
*
1
2
3
4
5
5. HR provides clear and useful information toemployees
*
1
2
3
4
5
6. When an issue is raised, HR follows upappropriately
*
1
2
3
4
5
7. HR handles employee matters fairly andconsistently.
*
1
2
3
4
5
8. I trust HR to handle sensitive employee mattersappropriately.
*
1
2
3
4
5
9.HR maintains sufficient contact with F&B employees and understands what is happening within the department.
*
1
2
3
4
5
10. Overall, I feel supported by the HR function
*
1
2
3
4
5
What does HR do particularly well, and what should HR improve?
Company / Employee Experience Evaluation
1. I feel respected and valued as an employee ofthe hotel.
*
1
2
3
4
5
2. Important company information and changes arecommunicated clearly and on time.
*
1
2
3
4
5
3. I believe employees are treated fairly and consistently.
*
1
2
3
4
5
4. The working conditions allow me to perform myF&B role effectively.
*
1
2
3
4
5
5. The hotel provides appropriate resources to support employees in their work.
*
1
2
3
4
5
6. I believe the company listens to employees' views and concerns.
*
1
2
3
4
5
7. I feel that employees' effort and contribution are recognised.
*
1
2
3
4
5
8. I believe the company shows appropriate concern for employee wellbeing.
*
1
2
3
4
5
9. There is effective cooperation between F&B and other hotel departments.
*
1
2
3
4
5
10. Overall, my experience working at the hotel this season has been positive.
*
1
2
3
4
5
If scored below 3stars what was the main reasons?
Employee Services Evaluation
Subsections: 1) Staff transfer/transportation, 2) Staff canteen, 3) Staff accommodation
Staff Transfer/ Trasnportations
The staff transfer schedule meets my work-related needs.
1
2
3
4
5
Staff transportation is generally reliable and punctual.
1
2
3
4
5
Transportation arrangements and changes are communicated clearly.
1
2
3
4
5
Overall, I am satisfied with the stafftransportation provided.
1
2
3
4
5
Any comments, observations or reccomendations?
Staff canteed
The quality of the food provided is satisfactory.
1
2
3
4
5
The quantity and availability of food aresufficient.
1
2
3
4
5
The canteen is clean and appropriately maintained.
1
2
3
4
5
Meal times are suitable for my F&B working schedule.
1
2
3
4
5
Overall, I am satisfied with the staff canteen.
1
2
3
4
5
Any comments, observations or recommendations about staff canteen?
Staff Accomodation
If non applicable please leave blank
My staff accommodation is clean and appropriately maintained.
1
2
3
4
5
The accommodation provides acceptable living conditions
1
2
3
4
5
Essential facilities and equipment are availableand functioning.
1
2
3
4
5
Maintenance problems are addressed within areasonable timeframe
1
2
3
4
5
I feel safe in the accommodation provided.
1
2
3
4
5
Overall, I am satisfied with the staffaccommodation.
1
2
3
4
5
Open Feedback
What does your Supervisor do particularly well?
What is the most important thing your Supervisor should improve?
What does the F&B Manager do particularly well and what shall he improve?
What was the most difficult or frustrating part of working for the company this season?
Please provide your feedback about the payroll department and your overall experience!
What is currently working well within F&B that we should definitely keep doing next season?
Did you ever feel uncomfortable because of the behaviour or communication of a supervisor, manager, colleague or another person at work? You may describe the situation without naming the person
Are there any complains, concerns or comments you would like to raise awareness about any of your collegues?
Is there anything else you would like to add?
Please provide any additional suggestions for the employee's development.
Next Season & Retention
Are you interested in returning for the next season?
*
Please Select
Yes
No
Maybe
Other
What would encourage you to return next season?
What changes would make the next season better for you?
If NO what are the mains reasons you would not return
Salary/Benefits
Workload/ Staffing levels
Working environment/ Team cliamate
Staff accomodations
Staff canteen
Different Career or Job opportunity
Working hours/ schedule
Supervisor/Management
Career development
Personal reasons
Please tell us more about your enquiries for next year or the reasons not to return
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