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WHAT ARE SUCCESSFUL EMPLOYEES MADE OF?

We assess strengths and weaknesses in two critical areas .

Quality of Operations Quality of Leadership

The Quality of Operations section is based on an Think about the Quality of Leadership as the
employee’s contribution to the restaurant in terms of the characteristics needed to effectively perform a
business . Consider not just the numbers as it relates to management role in our organization . How does the
sales and cost of goods, also think about the manager’s manager positively or negatively affect the restaurant
effect on guest relations, safety and security, and food as it relates to people? In this section we stick to
quality . our core competencies as a way to acknowledge
expected behaviors, awareness, and skills and abilities
that contribute to successful management role .

• Sales Building • Guest Connection/Hospitality
• Cost of Goods • Job Knowledge & Skills
• Staffing Levels • Problem Solving, Decision Making, Judgment
• Guest Service/Talk to Sam • Coaching
• Training Initiatives • Training & Development
• Repairs and Maintenance • Integrity
• Food Quality • Communication Skills
• Turnover • Self-Management
• Administration and Compliance • Sensitivity & Credibility
• Safety & Security • Courage, Edge, Tenacity, & Drive
• Teamwork • Sense of Urgency

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