▪ Labor expenses are a little off from some miscoding of snack bar staff into dining room labor at the beginning of the year. Catering and Special Events labor has high variation depending on how busy the events are because everyone clocks in under catering during special events to track that expense of staff more accurately outside the dining rooms. ▪ There are 6 more chefs than in previous years that weren't expected during the time the budget was being created that are essential to providing days off for each chef and lowering overtime for all hourly chefs. The Meadow Pool added a grill meaning there's an additional chef there as well. Golf maintenance has been added to the list of daily departments being fed an employee meal from growing the meals from 60 to 160 at the Canyon. The Meadow produces the same 60 employee meals as last year, but the kids club meals have increased from 30 to 80 meals daily. All of these and the comments and requests from members to have additional hands across property to shorten wait times at satellite outlets cause a need for more staff to be on the team so not one area is left shorthanded. There are less complaints and less inconsistencies across all kitchens on any given day than in the past five years. Paying competitive hourly rates has given Forest Highlands the opportunity to have repeat chefs back year after year, making the transition and workload that much easier on the entire team. The overages this month are expected to even out over the next couple months with events slowing down. Sales continue to rise, and labor continues to rise so the correlation is appropriate. Flagstaff is projected to grow from #4 highest labor in the nation to #1. A higher kitchen labor budget will be proposed come budget season for next year with the additional 6 chefs being used this year.
Items for Board Action: N/A
Next Meeting: [August 17, 10:00am, Canyon Boardroom]
Respectfully,
[Name of Committee Chair] Chairperson
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