A club chef has the opportunity to control labor costs with a keen eye for scheduling and clear team management.
Among the many budget items in a club kitchen, labor costs have one of the largest impacts on the bottom line. The club chef or general manager is often responsible for hiring and scheduling staff while controlling overall spending. Costs related to the kitchen staff typically break down into five categories:
- Salary or hourly pay
- Vacation and sick days
So, how do club chefs keep labor costs in control? Here are a few clear-cut ways club chefs can manage labor costs and stick to an efficient budget.
1. Streamlined Scheduling
Staying on top of labor costs in a club requires a dependable scheduling and POS system that tracks and simplifies the staff’s related costs. Whether the club chooses an automated scheduling and time clock system or agrees upon a diligent manual method, clarity is key. This allows chefs to catch unnecessary overtime, lost hours due to scheduling confusion, and over-staffed shifts.
2. High Attrition Rates
Hiring and training staff can eat up time and precious labor costs, especially if a club has frequent turnover. By creating a safe and supportive work environment that celebrates a staff’s skills, that relies on strong mentoring programs and future growth opportunities, employees are more likely to stay longer and help clubs avoid costly job searches.
3. Cross-train Employees
In many scenarios, crosstraining employees can empower staff to both take on new responsibilities and learn new skills. It also creates a sense of camaraderie when teams can assist one another throughout the shift. Cross-training also allows fewer employees in the kitchen at one time, allowing the club to save money on labor costs.
4. Balancing Salaried and Part-Time Help
If an event requires more hands on deck, such as a large banquet or club event, part-time teams can bolster year-round or seasonal staff. Building a team of trusted and trained part-time employees allows the flexibility for the high and low seasons in a club kitchen.
Above all, chefs can control labor costs by perfecting their team management, organization, and scheduling skills for a streamlined, cost-effective kitchen.