真功夫经理3级测评表

三 级 测 评(0704版)

餐厅名称                       姓名                          餐厅经理                       , 营运督导                       .

测评者                           测评日期                   测评得分            通过       跟进         (跟进日期             )

测评表满分150分，120分为通过线（达到120分，但有一个小项得分为0，测评需跟进）

 管理课程毕业证书（证书号：                         ）

                                                                                                                                                                    得分

一、鉴定作业  完成并理解《见习经理发展手册（一）（二）（三）》 10                                                      

1、手册完成情况    5                                                                                              .  

2、理解程度    5                                                                                                        .  

二、 抽查营运标准和通知掌握情况          10                                                             .  

三、值班管理    50                                                                                       

1、 产品计划（更前阅读三本，清楚当日营业额走势，会修正当日

交易次数或交易用量，并通过现场盘点了解半成品、成品的存量）   6                          .  

2、 人手计划（合理安排人手，抽查几名员工看他们是否了解自己的

职责，能发现员工仪表及精神状态的不当之处，合理安排餐厅的清

洁和训练工作等）      4                                                                                                                                     .  

3、 仪器计划（更前巡视）   4                                                                                            .  

4、 掌握巡视时间、路线   5                                                                                             .  

5、 产品跟进（随时通过望、闻、尝、摸了解各类半成品及成品质量）         5                   .  

6、 人手跟进（随时出声纠正员工，繁忙期表现出一种魄力及领导风范）    5                   .  

7、 仪器跟进（更中巡视，在当更中能敏锐觉察仪器的不当之处并能 

迅速作出反应）    5                                                                                                          .  

         8、T+T有效执行    6                                                                                                         .  

9、更后分析（找出本更中最大的3处问题进行分析，找出原因， 

将本更中的特别事项与其他经理辐射沟通）     6                                                         .  

10、“3C”原则的运用     4                                                                                                    .     

四、观察见习经理和顾客沟通     10                                                                

1、沟通技巧的运用    5                                                                                                            .  

2、信息收集    5                                                                                                              .                                                                                       五、盘点系统的理解  20                                                                                  

1、 了解日点、周点和月末盘点的程序      4                                                                        .  

2、 能够阅读和分析《存货盘点》    4                                                                                   .

3、 清楚差异控制的方法，餐厅有针对差异的行动方案      5                                             .

4、 计算过程（抽查理论用量的计算）      3                                                                      .  

5、 对轮替工作的跟进                          4                                                                        .

六、了解真功夫姐姐的工作      10                                                                  

1、 掌握真功夫姐姐日常工作    5                                                                                           .  

2、 了解市场推广活动    5                                                                                                       .  

七、熟悉餐厅仪器设施                      10                                           

1、仪器的开启、关闭      3                                                                                              .

2、经理室电箱                  4                                                                                              .

3、 蒸汽炉部件和工作原理   4                                                                                       .

八、熟悉紧急应对程序

（停水停电、煤气泄露、火灾、顾客索赔、政府机关临检等）     15                                                     .

九、上次测评需改进项目的改进情况     5                                                              . 

十、 管理课程课后行动计划制定或执行情况     5

十一、下一级学习计划         5                                                                                      .  

十二、综合评述：                                                                                                                                   

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