30-Day TeamMember Feedback

Instructions

Team members should receive detailed feedback from their direct manager after 30 days in position. Use this time to:

  • Ensure they understand their role in delivering the Red Lobster Promise
  • Discuss their training and team experience
  • Provide detailed feedback on their performance
  • Ensure they understand their benefits and have signed up for Day One benefits, if desired

Discussion Questions

Red Lobster Brand Promise and Vision

  • What is your role in delivering the Red Lobster Promise?
  • Why is looking fresh important to guests?
  • How will you keep the restaurant clean?
  • Why is being friendly to everyone, team and guests, critical to our restaurant?

Training

  • Did your certified trainer prepare you for your job?
  • Would you recommend your certified trainer to train others?

Team Experience

  • What’s been going well for you?
  • What challenges are you facing?
  • Has your experience as a team member lived up to your expectations?
  • What do you think we do best here at our restaurant?
  • Is there anything you’ve seen or done in your past jobs that might help us be a better restaurant?
  • Has anything happened that might cause you to regret joining our team?

Benefits

  • Have you reviewed benefit offers on Team DiSH and registered for your benefits, especially those that require you to enroll within 31 days?


Name: ______Position: ______Date: ______Restaurant: ______

Lives the Red Lobster Values
Strength / Area for Improvement
Respect– Treats others with dignity; recognizes everyone’s contributions; embraces diversity
  • Is considerate of others; treats fellow team members with respect; says “please” and “thank you”
  • Shows appreciation to others for a job well done
  • Listens without interrupting; uses appropriate, respectful language
  • Doesn’t embarrass, insult, or make fun of fellow team members
  • Treats others equally without regard to seniority or position

Integrity – Is open and honest; always does the right thing
  • Doesn’t take shortcuts; follows procedures; is a role model for new team (completes side-work, pars, etc.)
  • Keeps promises; does what they say they will do
  • Admits mistakes and apologizes when needed
  • Doesn’t talk about others behind their back

Genuine Caring – Listen and seeks to understand; sees to the well-being of others
  • Goes above and beyond for others (picks up extra shifts when asked, sees when others need help and takes action, etc.)
  • Is sensitive to other people’s feelings
  • Treats others with kindness and generosity (knows fellow team member’s names, asks how others are doing, etc.)
  • Welcomes new team members (shows them around, introduces them to others, gets to know them, etc.)

Hospitality – Makes every guest feel welcome and special; anticipates their needs
  • Smiles and is friendly to guests and team
  • Looks, sounds and acts like they want to be here
  • Ensures guests get what they want, prepared the way they want it and delivered on time
  • Is aware when guests and team need assistance and takes action (keeps ally/line stocked, refills drinks without being asked, etc.)
  • Goes above and beyond to help guests with special needs (elderly, disabled, children, etc.)

Teamwork – Helps each other learn, grow and accomplish more than they could on their own
  • Sets up other team members for success by ensuring everything is ready for the next shift
  • Has a reputation as a team player (helps with large parties without being asked, pre-busses other’s tables, helps others finish their pars, etc.)
  • Regularly asks teammates if they need help

Comments:
Delivers the Red Lobster Brand Promise
Strength / Area for Improvement
Demonstrates culinary expertise by preparing fresh delicious food following recipes and using proper procedures
Ensures all food orders are accurate and delivered on time to our guests using Red Lobster systems and tools
Sets up/closes following proper procedures; maintains a clean, safe, well-stocked area throughout shift
Consistently cooks food to the low end of the High Quality Temperature zone
Sets up the grill station according to the training aid
- seasonings
- oils
- thermometer
- HACCP sheets
- Squeeze bottles, towel, grill brush, tongs placed over edge of grill top
Brushes/seasons grates with oil prior to placing proteins
Regularly identifies hot searing and moderate zones
Properly seasons steaks, chicken and fish and cross hatches when applicable
Places food on the grill in correct zones
Manages grill during volume
Demonstrates cleaning AM/PM/weekly cleaning and maintenance procedures
Comments:
Adheres to Standards
Strength / Area for Improvement
Safe and clean – practices good personal hygiene, follows all safety practices (hand washing, chemical safety, lifting, etc.)
Self-responsibility – knows every aspect of the job and does it well, takes initiative and follows through on all tasks, never turns a head on a standard
Attendance – arrives to work on time and ready to work
Dress and Appearance – adheres to uniform guidelines
Comments:
Start/Stop/Continue
Behaviors I noticed you should stop doing:
Behaviors I’d like you to start doing:
You do these behaviors very well, please continue doing them:
If you disagree with any of the information contained in this document, you may submit a written statement explaining your position. Your statement will be kept as part of your file.
Team Member
Signature / Date
Manager
Signature / Date

Manager Instructions:

  1. Give the team member a signed copy and place the original signed form in their employee file
  2. Enter the record that this employee received their 30-day feedback on DiSH …

This document will be placed in your personnel file.

RL Training & Development 10/2012