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EMPLOYEE’S EVALUATION FORM

Period Covered:____________
Name:__________________ Branch: ___________ Position:_________ Date:___________ Final Recommendation:____________
Scoring keys: O – Outstanding, VG – Very Good, S – Satisfactory, NI – Needs Improvement and US – Unsatisfactory
CRITERIA: A. Customer Care – 10%, B. Dedication and Commitment – 10%, C. Teamwork – 10%, D. Persistence – 10%, E. Innovation –
10%, F. Professionalism – 20%, G. Sense of Ownership – 10% and H. Physical Appearance – 20% with a total of 100%.

A. CUSTOMER CARE O VG S NI US
1. Deliver QUALITY – SERVICE – CLEANLINESS and value at an excellent level.
2. Handle all customers’ complaints promptly, properly and sincerely.
3. Pleasant, enthusiastic, sincere, courteous and friendly at all times.
4. Exert extra effort to know the customer personally.
5. Sensitive to customers’ needs and respond immediately/ accordingly.
6. Practice food safety and sanitation procedures at all times.
B. DEDICATION AND COMMITMENT
1. Show loyalty and trust in the company by believing and supporting the restaurant policies, goals and objectives.
2. Share his/her talent. Always think of what he/she can give, not what he/she can get from the company.
3. Willing to accept new responsibilities, and take it as a challenge.
4. Willing to work even inspite of crisis (natural calamities).
C. TEAMWORK
1. Promote good working relationship among all employees and not just to a particular person or group of persons.
2. Complement each other in the performance of tasks in order to achieve company objectives.
3. Patient towards co- workers at all times.
4. Open to suggestions and ideas that will improve company operations.
5. Optimistic and maintained positive attitude at all times.
D. PERSISTENCE
1. Work effective to meet objectives inspite of obstacles.
2. Accept and treat failure as challenges to achieve success.
3. Consistently performs his/ her job beyond minimum expectations.
4. Take initiative to improve one’s performance.
5. Perform his/ her tasks efficiently.
E. INNOVATION
1. Know and support new systems and products and give feedback for improvement.
2. Provide creative inputs to management to improve total quality satisfaction and overall restaurant operations.
3. Resourceful and open to suggestions when faced with limitations without compromising CMJCC standards.
F. PROFESSIONALISM
1. Carry and project Rairaiken image and pride in and out of the company. (Ex. Appearance, Behavior, language)
2. Proficient and skillful in his/ her job to command respect.
3. Role model by adhering to CMJCC standards, policies and principles.
4. Come to work prepared and on time.
5. Work conscientiously even without direct supervision.
6. Have the courage to admit fault and accept consequences of your actions.
7. Treat everyone with due respect.
8. While on duty, focus his/her attention on his/ her work and set aside personal problems.
G. SENSE OF OWNERSHIP
1. Take care of company properties as if they were your own.
2. Assist restaurant in meeting profit/ sales objectives.
3. Preserve and defend image and interests of the company of all times.
4. Patronize and proud CMJCC products and services.
5. Utilize company sources wisely.
H. PHYSICAL APPEARANCE
1. Proper haircut.
2. Prescribed Uniform.
3. Shoes, Footwear, etc
4. Proper hygiene.
ASSESSMENT AND RECOMMENDATION:
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PERFORMANCE LEVEL DESCRIPTION EQUIVALENT


5 Outstanding 97-100%
4 Very Good 92-96%
3 Satisfactory 85-91%
2 Need Improvement 77-84%
1 Unsatisfactory 70-76%

Evaluated by: ______________________________ Employee: _________________________________

Date: _____________________________________ Date: _____________________________________

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