Greet and welcome guests, present menus, and make recommendations
- Minimum Qualification :Unspecified
HOME OF HALAL FOODS
1. Waiter/Waitress
Job Description (JD):
• Greet and welcome guests, present menus, and make recommendations.
• Take customer orders and relay them accurately to kitchen staff.
• Serve food and beverages promptly, ensuring the right order is delivered.
• Monitor tables to anticipate guest needs and refill drinks as needed.
• Provide menu information and answer customer queries.
• Maintain a clean and organized table setup.
• Process payments accurately and handle cash transactions.
• Address customer complaints or direct them to a supervisor.
• Upsell additional items (desserts, drinks) where appropriate.
Key Performance Indicators (KPIs):
1. Daily Sales Target Achievement:
• Description: A specific sales goal, such as 70,000 KES per day, which incentivizes wait staff to actively upsell items and suggest higher-value menu options.
• Measurement: Percentage of daily target achieved. For example, if the target is 70,000 KES and a waiter generates 80,000 KES, they have achieved 114% of the target.
2. Average Spend per Customer:
• Description: This tracks the average amount spent per customer served. Higher averages suggest effective upselling and menu recommendation strategies.
• Measurement: Total sales divided by the number of customers served. This KPI can encourage servers to recommend higher-margin items.
3. Table Turnover Rate:
• Description: Measures the number of times tables are occupied and served during a shift. A higher table turnover rate can indicate efficient service and effective customer flow management.
• Measurement: Number of tables served per shift or per hour.
4. Customer Retention Rate:
• Description: Reflects the percentage of repeat customers served by each waiter/waitress. Building a rapport with guests can encourage them to return and request a specific server.
• Measurement: Percentage of repeat customers per waiter, tracked through POS systems or loyalty programs.
5. Tips Earned per Shift:
• Description: While not directly a measure of service quality, tips can reflect customer satisfaction and the perceived value of service.
• Measurement: Total tips received per shift, possibly as a percentage of total sales for each waiter.
6. Order Error Rate:
• Description: Tracks the number of errors made in customer orders (e.g., wrong dishes, wrong modifications). Lower error rates indicate attention to detail and communication skills.
• Measurement: Number of order errors per shift or per day.
7. Customer Complaint Resolution Time:
• Description: Measures how quickly and effectively complaints are addressed by the waiter/waitress. Shorter resolution times indicate good customer service skills and quick problem-solving.
• Measurement: Average time taken to resolve customer complaints during a shift.
8. Upsell Ratio for Specific Items (e.g., Desserts, Beverages):
• Description: Tracks the success rate of upselling particular items (e.g., desserts, sides, drinks) that contribute to higher sales.
• Measurement: Percentage of tables where upselling was successful.
