Define operational objectives for construction

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Define operational objectives for Construction technician monthly, quarterly, 6 months, yearly. Identify Key Result Areas for the Construction technician. Identify tasks list. Determine work procedure for each KRA, each task. Identify methods to measure the results of each KRA, task, procedure. Create Construction technician KPIs Top materials: top sales KPIs, Mistakes in creating restaurant waiter KPIs Building KPI system plays an important role in evaluating job performance of individual parts, divisions and the company’s objectives and performance management system in general. The development of KPI metrics help to create measurement systems, information systems throughout the organization. KPIs should be clearly linked to the strategy, i.e. the things that matter the most. KPIs should be primarily designed to empower employees and provide them with the relevant information to learn. Process KPIs - measure the efficiency or productivity of a business process. Examples - Days to deliver an order. Input KPIs - measure assets and resources invested in or used to generate business results. Examples - Dollars spent on research and development, Funding for employee training, Quality of raw materials. Output KPIs - measure the financial and nonfinancial results of business activities. Examples - Revenues, Number of new customers acquired. KPI: ChefKey Performance Indicators are important metrics that can be derived through Business Intelligence software, and help a restaurant improve its profit margin. With the right BI platform, KPIs can be captured in real-time and displayed via a dashboard that provides an easy to understand, at-a-glance view of KPIs. With the click of a mouse or tap of a screen, drill down capabilities can be implemented to reveal specific details that pertain to the KPI. A few KPIs for the restaurant industry include:Food Costs:Food purchases can be measured against food sales. A food cost per head can be determined to establish the profit margin per customer. A trigger can be set to highlight in red if the % goes above a certain amount. The ability to drill down to exact food elements, such as cheeses or sauces can be useful to determine if thereis excess usage on particular menu items.
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Kitchen Labour:Kitchen labour can be measured against food sales. Drilling down to hours per section is a great way to report on productivity. You may find you can scale back onlabour during certain days of the week or shifts.Seating:How often are your tables being turned over? Is high-turnover affecting the customer service? These numbers are great to evaluate all areas of turnover time. Drill down for # of seats, clearing time and cooking time. Perhaps more staff is required to improve the clean-up time.Basket Items:Analyse drill down data to see what your morning coffee drinkers order. How many items are evening diners ordering before dinner and after dinner? Is there room for improvement in upselling? Become aware of patterns, capitalize on the profitable ones and minimize those that are detrimental to your profit margin.

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