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LEADERSHIP BEHAVIORS (10 points): - Ensure exterior of restaurant is clean and well maintained. - Coach execution of suggestive sale. - Inform Team Members of marketing initiatives and coupons. - Assist RGM in marketing activities as requested. - As assigned: Manage local store marketing programs. Build community relationships for off-premise accounts. RPM Results (5 points): Sales as a % of Growth Plan Actual
B T
SB T
OT
AT
SA T
Comments:
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- Control production of quality products that customers crave and rave about through effective food management processes. - Prepare for and recover from rushes. Adjust prep plan and deployment as needed. - Execute shift change & conduct daily opening/closing to ensure readiness for revenue. - Receive and transfer products according to procedures. - Ensure restaurant is clean, safe and sanitary. Manage unscheduled maintenance as needed. - Monitor flows and eliminate bottlenecks in the restaurant. - Resolve customer issues and understand C.H.A.M.P.S. Check Score trends. - Register sales and cash out drivers. - Work in production and service roles as needed. - Train new Team Members on Clean Smart tasks; schedule maintenance and follow-up: follow-up on Clean Smart tasks. Ensure all equipment is clean and in good working order. - Order product as scheduled and take inventory. - Manage the restaurants C.H.A.M.P.S. Check Score process. - As assigned: forecast restaurant needs and determine scheduling/labor needs. Collect schedule inputs and prepare weekly schedule.
B T
SB T
OT
AT
SA T
RPM Results (10oints): C.H.A.M.P.S. Check Score % of deliveries under 39 minutes C.H.A.M.P.S. Excellence Review Scores (blind visits)
Actual
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Comments:
- Conduct guided practice training in restaurant. - Reward, recognize, and motivate Team Members. - Ensure compliance with all TRI policies (e.g., dress and grooming standards). - Notify RGM of grievances or potential problems. Maintain harassment-free environment. - Set a good performance example for team to follow cast the shadow of a leader. - Create a positive team environment. Listen to and support others. - Hold people accountable for their performance and is personally accountable. - Train team using approved training program. Cross-train team, maintain cross-training plan. - Assist RGM in training and developing shift managers. - Administer progressive discipline as needed. Manage personnel files. - Complete performance appraisals as appropriate; provide Team Members with feedback. - As assigned: Manage recruiting to ensure restaurant is 100% team member staffed. Interview applicants and administer the TMRI. - Instill a How We Work Together Philosophy in Team Members. - As assigned: Select, train and fully manager group of Team Members (e.g., CSRs, Servers).
B T
SB T
OT
AT
SA T
RPM Results (10 points): C.H.A.M.P.S. Check Score % of deliveries under 39 minutes C.H.A.M.P.S. Excellence Review Scores (blind visits)
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Actual
Improvement
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Comments:
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- Conduct daily critical inventory. - Reconcile cash and deposit and P&A. Manage coupon redemption. - Adjust labor schedule and deployment as customer patterns change during shift. - Ensure restaurant compliance with all audit requirements (e.g., inventory and cash control). - As assigned: Conduct Period P&L reviews. Manage Semis or PCA.
B T
SB T
OT
AT
SA T
Actual
CP Flow-Through
Comments:
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Within each role area, note performance expectations for the upcoming year (include RPM goals as appropriate). For example, In the next 12 13 periods, I would like you to focus on GROW SALES
C.H.A.M.P.S.
MAKE PLAN
x 15 = x 10 =
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SUBTOTAL POINTS IV =
SAT = SIGNIFICANTLY ABOVE TARGET (>424 Pts) AT= ABOVE TARGET (365-424 PT.) OT = ON TARGET (270-364 PTS) SBT = SLIGHTLY BELOW TARGET (190-269 Pts) BT = BELOW TARGET (<190 PTS)
Overall Comments:
SIGNATURES:
Assistant Manager: Restaurant General Manager: Area Coach: Date: Date: Date:
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