Key Responsibility Areas (KRA) & Key Performance Indicators (KPI) for Banquet Staff
1. Event Setup and Preparation
KRA: Ensuring timely and accurate setup of banquet events to meet client expectations.
Short Description: Event setup and prep for successful banquets.
- Number of events set up on time
- Client satisfaction ratings on event setup
- Accuracy of event layout as per client requests
- Reduction in setup time for efficiency
2. Customer Service Excellence
KRA: Providing exceptional customer service to banquet guests for a memorable experience.
Short Description: Delivering top-notch service to banquet attendees.
- Customer feedback ratings on service quality
- Number of positive reviews received
- Resolution time for customer complaints
- Repeat customer rate for banquets
3. Food and Beverage Management
KRA: Managing food and beverage operations during banquet events efficiently.
Short Description: Effective oversight of F&B services at banquets.
- Food wastage percentage control
- Accuracy of beverage orders served
- Cost per cover for F&B services
- Menu customization requests fulfillment rate
4. Safety and Hygiene Compliance
KRA: Ensuring compliance with safety and hygiene standards during banquets.
Short Description: Upholding safety and hygiene protocols at events.
- Number of safety incidents reported
- Certification compliance for staff training
- Health inspection ratings for banquet facilities
- Adherence to food safety guidelines
5. Inventory and Equipment Management
KRA: Efficiently managing inventory and equipment for banquet operations.
Short Description: Oversight of inventory and equipment for seamless events.
- Inventory turnover rate for banquet supplies
- Maintenance schedule adherence for equipment
- Equipment downtime percentage reduction
- Cost control for inventory management
6. Team Leadership and Training
KRA: Leading and training banquet staff for optimal performance and growth.
Short Description: Developing and guiding the banquet team.
- Employee turnover rate within the banquet team
- Training hours per staff member annually
- Team satisfaction survey results
- Promotion rate from within the banquet team
7. Budget Management
KRA: Managing banquet budgets effectively to ensure financial success.
Short Description: Financial oversight for banquet operations.
- Variance between budgeted and actual expenses
- Cost per attendee for banquets
- Revenue generated per event
- Cost-saving initiatives implemented
8. Event Coordination and Communication
KRA: Coordinating with various departments and communicating effectively for seamless banquets.
Short Description: Coordination and communication for successful events.
- Interdepartmental coordination feedback
- Communication response time for event queries
- Event scheduling accuracy rate
- Internal and external stakeholder satisfaction ratings
9. Sustainability Initiatives
KRA: Implementing sustainability practices in banquet operations for environmental responsibility.
Short Description: Promoting eco-friendly practices at banquets.
- Reduction in energy consumption at events
- Waste recycling percentage increase
- Sustainability certifications achieved
- Client feedback on eco-friendly initiatives
10. Continuous Improvement and Innovation
KRA: Driving continuous improvement and innovation in banquet services for enhanced guest experiences.
Short Description: Fostering innovation and growth in banquet offerings.
- Number of innovative service offerings introduced
- Guest satisfaction with new initiatives
- Employee suggestions implemented for improvement
- Industry recognition for innovative practices
