7.How to maintain good performance levels -The most common problem is that there are so many KPIs to choose from andcompanies find it hard to select the right ones for their business. Managersmostly struggle to identify the vital few management metrics and instead collectand report a vast amount of everything that is easy to measure or simply pickthe KPIs everyone else seems to be using. The other extreme is wherecompanies, business units, project team or individuals have little or no KPIs tounderstand their performance levels. Once the KPI has been planned andestablished, a high level of performance can be achieved. However the level ofachievable KPI should be plotted against varying weaknesses. This will allow usto plan and compensate by assigning additional resources to the tasks that willbe affected.8.How to exploit personal strengths and weaknesses -Not all people like or enjoy the same work. It is important that during theinterview process personal traits that suit the Bavarian Bier work environmentare identified. E.g.: those people that enjoy to deal directly with the customers,to serve people and stablish personal relations are likely to work hard to earn abonus while performing well on the quality of the service they offer. While thoseAssessment Task 1 – Manage personal work priorities2 | P a g e
that don't like to serve people are unlikely to perform to standard in delivering agood customer service.9.Work Plan 1 – Bartender / Atrium Area -WorkActivityDescriptionGoal/sKPI'sTimeframe PersonResponsibleCheck thebeer kegsGo to the coolroom and check ifthere is any emptykeg Do itdailyKegs stockquantity20/Nov/2019BartenderServecustomersPour beers, softdrinks,makecocktails and otherbeverages with theminimum wasteDo itdailyDrinksstock / vsdrinks sold22/Nov/2019BartenderandBarManagerKeep thebar areaorganizedand cleanKeep the surfacesclean, make surethat all the glassesareinthedishwasher or (ifalreadybeencleaned) in theiroriginal locationsDo itdailyCleanlinessandorganization of theglassescabinet 24/Nov/2019BartenderCheck thewinecellarCheck if there isenoughwinebottles for theweek shift Do itweeklyAt least 6bottlesofeach wineBartender10.Work Plan 2 – Bartender / Main bar -Assessment Task 1 – Manage personal work priorities3 | P a g e
WorkActivityDescriptionGoal/sKPI'sPersonResponsibleCheck thebeer kegsGo to the cool room andcheck if there is anyempty keg Do it daily Kegs stockquantityBartenderServecustomersPour beers, soft drinks,make cocktails and otherbeverageswiththeminimum wasteDo it dailyDrinksstock / vsdrinks soldBartenderandBarManagerKeepthebarareaorganizedand cleanKeep the surfaces clean,make sure that all theglasses are in thedishwasher or (if alreadybeen cleaned) in theiroriginal locationsDo it dailyCleanlinessandorganizationoftheglassescabinet BartenderPreparationto close thebarBleach in all the drains,clean all surfaces and bar
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