KEY PERFOMANCE INDICATOR (KPI)
LEARNING AND DEVELOPMENT BARISTA
Name : BENFAIS
Position/Departement : HEAD BARISTA
Periode : 008
No KPI KRA
Ensuring excellent customer service by
providing a friendly and efficient
1 Customer Service experience ("memastikan pelanggan
mendapatkan pengalaman pelayanan
yang sangat baik")
Consistently preparing high-quality
beverages according to the company's
standards ('secara konsisten
2 Drink Preparation
mempersiapkan produk dengan kualitas
terbaik sesuai dengan standar
perusahaan)
Maintaining cleanliness in the work area
Cleanliness and and ensuring all equipment is well-
3
Maintenance maintenance ("menjaga kebersihan area
kerja, alat-alat ,dan bahan baku")
Managing inventory level to ensure
availablity of ingredients and supplies
4 Inventory Management
("mengatur dengan baik stock
ketersediaan bahan baku")
Continously improving skills and
Training and knowledge through training program
5
Development ("meningkatkan kemampuan dan
pengetahuan melalui program training")
Efficiently managing time to meet
customer demands and mantain workflow
6 Time Management
(" Mengatur waktu secara efisien untuk
memenuhi permintaan pelanggan")
Collaborating effectively with team
members to ensure operations
7 Team Collaboration ('Bekerjasama secara efektif dengan divisi
lain untuk membentuk program
achivement)
RFOMANCE INDICATOR (KPI)
G AND DEVELOPMENT BARISTA
Short Description Score MANAGER
1) Customer satisfaction rating
2) Average wait time per customer
100% YES
3) Number of positive customer reviews
4) Upselling percentage
1) Accuracy in drink orders
2) Consistency in taste and preparation
100% YES
3) Speed of drink preparation
4) Quality control checks
1) Cleanliness audit score
100% YES
2) Timely equipment maintenance logs
1) Inventory turnover rate
2) Wastage percentage
100% YES
3) Ordering Accuracy
4) Stock-out instances
1) Participation in training session
2) Skill improvment Assessment
100% YES
3) Feedback from training manager
4) Implemention of learned techniques
1) Line Beverages
2) Number of orders per hour 100% YES
3) Following standard recipe
1) Teamwork feedback from management
2) Resolution of team conflict
100% YES
3) Collaboration program with food and
beverage
KEY PERFOMANCE INDICATOR (KPI)
LEARNING AND DEVELOPMENT BARISTA
Name : SAVINA
Position/Departement : BARISTA / INVENTORY
Periode :
No KPI KRA Short Description Score MANAGER
Ensuring excellent customer service by
1) Customer satisfaction rating
providing a friendly and efficient
2) Average wait time per customer
1 Customer Service experience ("memastikan pelanggan 100% YES
3) Number of positive customer reviews
mendapatkan pengalaman pelayanan
4) Upselling percentage
yang sangat baik")
Consistently preparing high-quality
beverages according to the company's 1) Accuracy in drink orders
standards ('secara konsisten 2) Consistency in taste and preparation
2 Drink Preparation 95% YES
mempersiapkan produk dengan kualitas 3) Speed of drink preparation
terbaik sesuai dengan standar 4) Quality control checks
perusahaan)
Maintaining cleanliness in the work area
Cleanliness and and ensuring all equipment is well- 1) Cleanliness audit score
3 95% YES
Maintenance maintenance ("menjaga kebersihan area 2) Timely equipment maintenance logs
kerja, alat-alat ,dan bahan baku")
Managing inventory level to ensure 1) Inventory turnover rate
availablity of ingredients and supplies 2) Wastage percentage
4 Inventory Management 100% YES
("mengatur dengan baik stock 3) Ordering Accuracy
ketersediaan bahan baku") 4) Stock-out instances
Continously improving skills and 1) Participation in training session
Training and knowledge through training program 2) Skill improvment Assessment
5 95% YES
Development ("meningkatkan kemampuan dan 3) Feedback from training manager
pengetahuan melalui program training") 4) Implemention of learned techniques
Efficiently managing time to meet
1) Line Beverages
customer demands and mantain workflow
6 Time Management 2) Number of orders per hour 100% YES
(" Mengatur wqaktu secara efisien untuk
3) Following standard recipe
memenuhi permintaan pelanggan")
Collaborating effectively with team
1) Teamwork feedback from management
members to ensure operations
2) Resolution of team conflict
7 Team Collaboration ('Bekerjasama secara efektif dengan divisi 90% YES
3) Collaboration program with food and
lain untuk membentuk program
beverage
achivement)
KEY PERFOMANCE INDICATOR (KPI)
LEARNING AND DEVELOPMENT BARISTA
Name : FADEL
Position/Departement : BARISTA / CLEANLINESS
Periode :
No KPI KRA Short Description Score MANAGER
Ensuring excellent customer service by
1) Customer satisfaction rating
providing a friendly and efficient
2) Average wait time per customer
1 Customer Service experience ("memastikan pelanggan 90% YES
3) Number of positive customer reviews
mendapatkan pengalaman pelayanan
4) Upselling percentage
yang sangat baik")
Consistently preparing high-quality
beverages according to the company's 1) Accuracy in drink orders
standards ('secara konsisten 2) Consistency in taste and preparation
2 Drink Preparation 95% YES
mempersiapkan produk dengan kualitas 3) Speed of drink preparation
terbaik sesuai dengan standar 4) Quality control checks
perusahaan)
Maintaining cleanliness in the work area
Cleanliness and and ensuring all equipment is well- 1) Cleanliness audit score
3 95% YES
Maintenance maintenance ("menjaga kebersihan area 2) Timely equipment maintenance logs
kerja, alat-alat ,dan bahan baku")
Managing inventory level to ensure 1) Inventory turnover rate
availablity of ingredients and supplies 2) Wastage percentage
4 Inventory Management 90% YES
("mengatur dengan baik stock 3) Ordering Accuracy
ketersediaan bahan baku") 4) Stock-out instances
Continously improving skills and 1) Participation in training session
Training and knowledge through training program 2) Skill improvment Assessment
5 95% YES
Development ("meningkatkan kemampuan dan 3) Feedback from training manager
pengetahuan melalui program training") 4) Implemention of learned techniques
Efficiently managing time to meet
1) Line Beverages
customer demands and mantain workflow
6 Time Management 2) Number of orders per hour 90% YES
(" Mengatur waktu secara efisien untuk
3) Following standard recipe
memenuhi permintaan pelanggan")
Collaborating effectively with team
1) Teamwork feedback from management
members to ensure operations
2) Resolution of team conflict
7 Team Collaboration ('Bekerjasama secara efektif dengan divisi 90% YES
3) Collaboration program with food and
lain untuk membentuk program
beverage
achivement)