Page 7 - Coaching & Feedback_8-22-17_PRISMA

UNDERSTANDING THE QUALITY OF OPERATIONS & LEADERSHIP

Before a manager can successfully provide coaching and feedback, they should fully comprehend how we define these
focus points .

Quality of Operations:

Sales Building

 Finds ways to attract new guests
 Knows the guest and creates loyalty
 Increases guest spend as a result of employee engagement
 Manages wait times at the door with care
 Maximizes restaurant seating through OpenTable or other tools
 Actively involved in outside sales and marketing initiatives
 Stays abreast of market conditions

Cost of Goods
 Demonstrates skills in managing food and beverage costs
 Understands the importance of keeping appropriate supplies on hand
 Manages store inventories through proper and timely ordering
 Does not run out of product
 Limits the financial impact of “waste”

Staffing Levels

 Identifies staffing needs on a shift by shift basis
 Is actively involved in the hiring process
 Understands the importance of good scheduling and labor management
 Keeps overtime to a minimum, is never short staffed
 Assigns appropriate duties and responsibilities to the team to ensure a productive environment
 Identifies the right talent . Never hires as a desperate measure
 Understands seasonal trends and hires accordingly

Guest Service/Talk to Sam

 Solves problems and addresses issues as they happen
 Develops a team that displays strong interpersonal skills
 Demonstrates flexibility and understanding toward the guest and is always attentive to details
 Confronts performance – head on

Training Initiatives

 Champions our training programs
 Ensures that Orientation and Onboarding are positive memorable experiences
 Develops a Culture of Hospitality
 Confronts poor performance and encourages continuous improvement

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