LBF PERFORMANCE APPRAISAL & DEVELOPMENT SYSTEM

BRAND SHIZUSAN & BAR BAR LOCATION BENGALURU

Name of Employee: MR.MANOJ SHARMA EMPLOYEE CODE

Designation: DOJ 15TH SEPT 2018

Department : FOOD & BEVERAGE

Objectives:
To review and provide feedback on competencies and performance of KRAs during the performance period.
Use performance feedback for employee development
To decide and freeze on KRA's for the next FY.

Process Steps
* The Appraisal form is divided to Part A and Part B
* Based on the competencies, appropriate self ratings are to be done by the appraisees.
* The appraiser then gives his ratings based on one-to-one discussions with the appraisee.
* Against each competency, the appraiser should note his comment/ cite examples w.r.t the appraisee performance.
* Part A should have minimum of 4 KRA's and measurement criteria under the guidelines of 4 Ps - Profitability, Process, Product & People
* Weightage for Part A and B will be as 60% & 40% respectively ( Total 100%)
* Overall assessment score must be based purely on Appraiser Ratings.
* The Overall Assessment Score is the Sum of the scores of Part A & B. Please round off the figure
* Developmental Plan & KRA's for next FY has to be decided and signed off by both Appraisor & Appraisee.

Rating Scale
Rating Performance Description
A Outstanding
B Excellent
Score Range
>=91% Beyond Normal Expectations
81%-90% Above Normal Expectations
Has mastered the competency and demonstrates it all the time. Others see him/her as an expert or role
model in this area.
Demonstrates the competency most of the time. Has the ability to coach others in this area. Scope for
improvement largely through greater self-initiative and self-directed learning.

Demonstrates competency often. Has the ability to perform independently in this area but may falter in
C Good 71% - 80% Good and meets expectations complex situations and would require guidance.

Demonstrates competency sometimes. Still needs to learn and improve in this area. Requires close
D Satisfactory 56%-70% Significant development required guidance.
Does not demonstrate competence at all. Or demonstrates negative behaviors with respect to the
E Poor Performance =<55% Below expectations competency.

Page 1 of 4

Part A - Performance Analysis

Page 2 of 4
 Self Manager’s
KRA’s for the year 2018-19 Performance Indicators Max Weightage Rem
Assessment Assessment arks

Planning and directing food preparation: 

Managing kitchen staff:

Training and scheduling: 

Expediting: Quality Control: 

ADMINISTRATIVE DUTIES AND RESPONSIBILITIES :

Responsible to coach, mentor the team
for the next level by way of career
progression.

Supervise the functions of the department employees, facilities, Responsible to ensure adherence to the
operations and cost on a daily basis. unit training calendar.

1. To oversee the services of the kitchen and ensure the highest Responsible for sanctioning leaves of the
standards and quality of food at all times. team.

2. Responsible to maintain statutory records. Making KRA reports on monthly &

3. Supervise, plan and implement duty roster at the Unit. quarterly

4. Responsible to ensure cleanliness and hygiene in all areas of To assist unit HR representative for
operations. shortlisting of Team Leader and Rank &
5. Responsible for resolving all guest issues regarding food. File employees.

6. Responsible to control and to monitor cost variances for the Responsible to ensure that the unit has
following:- minimal audit queries and resolve
queries at the earliest if,any.
Food and Beverage, HLP & Manpower
7. Responsible to ensure smooth shift closure and handover. Implement control measures for cash
handling in all operational areas.
8. Responsible to prepare departmental budgets and objective
manuals with constant review and observations. Responsible to carry out any activity
which is assigned by the management
9. To Project a positive image of LBF to the external guest. from time to time.
10. Responsible to ensure that the unit has minimal audit queries and Servicing and provide support to
resolve queries at the earliest customer
11. To motivate the staff and ensure that they are working together as Looking after Companies Tie ups and
a team. public Relation at Restaurant level
12. Responsible to monitor and to control wastage. Making MIS report, Customer
13. Responsible to carry out any activity which is assigned by the Handling, taking Guest Feedback
management from time to time.
regarding quality of food.
14. Formulating Reports-Cost Analysis, Breakage Analysis, Expense , Daily Sales Reports, Breakage Analysis,
statement, daily/weekly/monthly etc to determine future action Expense statement,
15. Month end closing of inventory, raw Material items daily/weekly/monthly profit and loss
16. Taking briefing of staff before staffing each Shift Report to determine future action
17. Proper maintain of holding & serving temperature of Food etc Month end closing of crockery, cutlery,
18. To maintain targeted food cost raw Material items
19. To ensure no abusive language is used.

Monitor and control on an on-going

basis:

a. Quality levels of product

and service

b. Customer satisfaction and

feedback.

c. Operating costs.

d. Sanitation, cleanliness and

hygiene of the entire area
under his purview.

e. Ensure optimum
performance in specific jobs
assigned in the above areas.

f. Complying with laid down

systems and procedure.

g. Whether SOPs are

understood and
implemented by the team.
 20. Supervise the functions of the
FUNCTIONAL, SUPERVISORY, MANAGERIAL AND department employees, facilities,
ADMINISTRATIVE DUTIES AND RESPONSIBILITIES: operations and cost on a daily basis.

Monitor and control on an on-going basis:

a. Quality levels of product
and service

b. Customer satisfaction and

feedback.

c. Operating costs and sales.

d. Sanitation, cleanliness and

hygiene of the entire area
under his purview.

e. Ensure optimum
performance in specific jobs
assigned in the above areas.

f. Complying with laid down

systems and procedure.

Whether SOPs are understood and

implemented by the team

21. To define targets/ goals for the department and make a constant
effort to achieve the same.

22. To oversee the Kitchen of the outlet in all areas of operations to

ensure the highest standards and quality of food at all times.

23. Supervise, plan and implement duty roster at the Unit.

24. Responsible to ensure cleanliness and hygiene in all areas of

operations.

25. Responsible for resolving all guest issues.

26. Responsible to control and to monitor cost variances for the

following:-

Food and Beverage

HLP
Manpower
27. To Project a positive image of LBF to the external guest.
28. Responsible to ensure smooth operations in all guest areas.

29. To motivate the staff and ensure that they are working together
as a team.

30. Responsible to monitor and to control wastage.

31. Maintaining Floor hygienic all the Time

32. Formulating Reports-Food Cost Analysis

Total of Part A 100%

Total of Manager's assessment Reporting Manager’s Comments by Reporting
Personality Traits Self Assessment
Score for Part A on 60% weightage = (Total of Part A x 60 ) = Assessment Manager
. 100
5 4 3 2 1 5 4 3 2 1

Appearance & Grooming: is always well groomed and

projects a positive image of the organisation's ethics and culture.

Communication (Verbal & Non Verbal)Speaks, listens &

undertands clearly

Integrity & Transparancy : adheres to Culture, values and

ethics of the organisation. Is trustworthy. Receives and shares required
information to team / seniors

Customer Focus/ Quality: Focus on identifying and

meeting customer needs. Takes complaints seriously and tries to
resolve the
same. Goes the extra mile for guest delight

Leadership and Initiative: Identifies what needs to be done

and takes action before being asked to, Pro-active, leads by example,
inspirational Leader

Decision making and Adaptability: Accepts new

ideas, supports changes, is open to new assignments and able to
take
decisions independently etc

Interpersonal Skills & Teamwork: Has good

Partconvincing
B - Jobskills, fits into a team readily. Team player and leader
Knowledge & Personal Competence Analysis

Time & Task Management: Adheres to deadlines, is

conscious of the importance of time, discplined and punctual always.

Professional Competence/Ownership: Is technically

competent for the position and takes ownershp for his actions.
Drive and Willingness to learn/Improve: is open
to suggestions, corrections. Keen to learn and improve
Total Score in Part B
1

10

Total of Manager's assessment - Part B

Score for Part B on 40% weightage = (Total of Part B x 2 x 40) =

100
Overall Score ( Total score of Part A+B ) + + =

Remarks if any ( promotion / role change /

additional responsibility etc) Page 3 of 4
Part C- Developmental Plan

Personal Development Plan 2019-20

Personal Development Target

/Training Needs

Remarks, if any:

Signature of Appraisee with Date Signature of Appraiser with Date Signature of Reviewer with Date

Page 4 of 4