Improving Staff Performance: A Project Report on Sunny Side Pizzeria

This project report addresses staff performance issues at Sunny Side Pizzeria, highlighting underperforming employees and proposing action plans for improvement. The report includes work plans with specific actions, resources, and timelines for staff members, focusing on customer service, cleaning, and food delivery. It also outlines performance standards, a code of conduct, and a risk analysis addressing fire, hygiene, and food quality. A communication plan suggests personal interviews to understand performance issues, while contingency plans involve staff training and WHS actions. The report emphasizes the importance of performance measurement through feedback systems and proposes a performance management system with regular reviews and coaching. Ultimately, the goal is to enhance staff performance, increase productivity, and improve the overall profitability of Sunny Side Pizzeria. Desklib provides students access to similar solved assignments.

PROJECT REPORT:
SUNNY SIDE PIZZERIA
Name of Student:
Name of University:

Introduction
 Sunny Side Pizzeria is a pizza shop that has
reported certain issues with the staffs who have
been performing below their mark.
 The company management wants to resolve
these issues and take suitable actions that will
increase the overall productivity and profit
margin of the stores.
 Initially, the below par performances of the two
employees have been highlighted and the
company wants to take actions that will help the
employees to gain more understanding of their
duties and improve their performances.

Work Plan for One Staff
Component / Action Resources Timeline Criteria for Success Result (Supervisor
Sign)
Serving the customers
Mock resources like
customer table, cooked
pizza and others
14/1/19 – 24/1/19
Serve the food to the
customers appropriately
and in polite manner, no
spillage of food
Cleaning up of the table
after customer exist Cleaning materials 24/1/19 – 28/1/19
Immediate and efficient
cleaning up of the table
after the customers have
eaten and vacated the
table
Food delivery Vehicle (scooter / bike) 28/1/19 – 5/2/19
Delivering the ordered
food to the customers
without any damage to
the food packages

Performance Standards and
Code of Conduct
 Prompt service must be provided to the
customers without any exception case.
Even during peak hours, the orders will
have to be taken from the customers one
by one without any distraction.
 The complaints made by the customers
must be treated promptly and in a
professional manner at all the times.
 No staffs should quarrel among
themselves inside the restaurant promises
at any point of time.

Risk Analysis
 There are three major risks at the store –
fire, hygiene and food quality.
 All the three hazards discussed are likely
to happen at any time in the Pizza shop
that will result in the significant downfall
of the business of the company.
 Hence, the control actions are top
priority of the company and all the goals
of the control actions discussed are very
much realistic and will not require too
much funds or work.

Communication Plan
 After the development of the work plans for the two
staffs, it has been seen that the waiter, for whom a
plan was developed, is still performing below the
mark.
 Hence, it is required to communicate with this staff in
order to discuss the reasons behind the poor
performance of the staff and how it can be enhanced.
 A personal interview of the staff by two or three
management members including the store manager
will be useful for this purpose.
 In this interview, the staff will be asked to justify his
below the mark performance and the reasons that
are preventing him to serve the customers promptly.

Contingency Plans
 A staff training program is to be introduced that will
be presided over by the store manager.
 Any new recruitment in the staff team will have to
go through this training procedure that includes on
the job training with the other staffs in order to
gain sufficient experience.
 WHS actions include implementation of fire
extinguishers, insulation materials inside the
kitchen, technical upgrade of the electrical circuits,
providing gloves, hair cover and other equipments
to the chefs, finding a reliable supplier for raw
materials like meat and vegetables and others.

Measurement of Performances
 Simply developing the work plan is not sufficient
unless there is also monitoring plan for the
performances of the selected employees.
 In order to monitor the performances of these two
employees, a feedback system can be developed for
both the customers and the internal staffs of the
company.
 The feedback system will mainly include providing
feedback for the services of the staffs.
 The internal staffs can also provide feedback
regarding the two selected staffs and based on the
results, the management can take suitable
measures.

Performance Management
System
 General
 Performances of the store staffs in the next 1 month
 Probationary staff
 Performance of the probationary staffs in the next 2 months
 Special cases/interim reviews
 Every 15 days
 Performance planning/review meetings
 Every weekend
 Documentation
 Every weekend

Coaching Plan
EMPLOYEE RESPONSIBILITIES MANAGER RESPONSIBILITIES
DEVELOPMENT
AREA
ACTIVITIES SUCCESS
CRITERIA
MANAGER
ACTIVITIES
MILESTONES TARGET DATES
Service Serving food,
cleaning tables
Prompt services,
polite behaviour
with the customers
Supervise staff
activities
Evaluation meeting
at end of day 15/2/19

Conclusion
 In this report, a detailed action plan has been
developed regarding the evaluation and
analysis of the performances of the staffs in
the pizza store.
 In this action plan, two staffs have been
highlighted to have performed much below
the mark.
 Based on this highlight, individual action
plans have been developed regarding each of
their performances that can be used by them
to improve their performances in the store.

THANK YOU!!