Monitoring KPIs for Wait Staff in Hospitality Management

0HOSPITALITY MANAGEMNT
HOSPITALITY MANAGEMNT

1HOSPITALITY MANAGEMNT
Monitoring the KPIs for waiter:
In order to monitor the performance for wait staffs, we will be looking at the parameters
mentioned below and assess the performance in a monthly basis.
Number of customers on a monthly basis:
 Checking on the system
 Assessing daily reports from the staff
 Checking the entry register
 Analysing the daily customer data
 Checking on home delivery reports
 Total system data of bookings and personalised bookings.
Number of good customer feedback in a week
 Checking the customer feedback portal
 Counting a good customer on the restaurant website
 Counting the restaurant reviews
 Taking personal feedback forms
 Accounting the reviews in the restaurant app
 Collecting weekly report from staff
Total wastage
 Taking an account of stock data and stock intake
 Daily report from Head chef
 Recycle audit report from waste management service
 Daily report of waste from bins
 Yield Ratio report to be analysed on a weekly basis
 Check Recipe Cards to analyse total amount of wastage.
The average sale for the month
 Check the daily sales report on the system
 Tallying daily system report with staff report from counter
 Weekly report from system and staff
 Calculating average report from system and staff

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 Calculating sales report from home deliveries, party bookings and
private bookings.
 Calculating overall average sales report from all sales figure
How many table and chair broken in a month
 Checking security system and maintenance department
 Getting information from manager.
 Keeping a track of property on a daily basis
 Weekly property check up reports
 Monthly report from facility for any maintenance
What kind of wine is the most popular one
 Report from the waiter and service counter.
 Reports from the stock data and head chef
 Daily alcoholic beverage count
 checking with customer request information
 Checking with party request information.
 Information on customer request and preferences
Product knowledge of all items:
 Testing waiters on their Gluten free knowledge
 Testing waiters’capacity for recalling menu orders.
 Testing capacity to recognize taste and quality of food.
 Testing waiters’ knowledge on beverages and desserts.
 Checking waiters’ knowledge on lunch menus and baby foods.
Time turnover for per table
 Checking time of each staff working
 Noting average time of staff turnover per table
 Noting average service time of staff service per table
 Noting average order serving time per staff
 Noting daily turnover of staff per table.
 Checking maximum time per order per staff
Number of customer complaints.
 Check the customer feedback
 Asking the guest feedback after service.
 Taking feedback reports at counter
 Checking daily reviews in the website and app
 Calculating ratings per staff per table.