● Leadership Team Report - Mark Thomas ○ Financial Update - July P&L
■ Budgeted revenue was exceeded by about $45,000. ■ Food cost is doing amazing at 33% with the year’s food cost coming to 36%. ■ Liquor cost was at 31% for the month of July, putting us at 32% liquor cost for the year. ■ The snackbar hourly labor line is disproportionately negative due to budgeted expectations. As mentioned in last month’s committee, the pool snack bar’s labor was previously being erroneously added to the dining room labor budget. Because of Meadow’s pool layout, labor has changed this year to address service issues and make the pool a full-service pool. An hour was added to the snack bars this year as well, as golfers coming off of the course later requested this, but this added hour was not considered in the budgeted figures. ■ Kitchen staff were added to cover catering events, the pool, and the food truck, but 400 hours overall for the month was saved from the budget. ■ There was a negative variance in employee benefits due to a large chunk of fees to law firms for the H-2B staff being taken out last month, while the budget had these fees expected to be dispersed across each month. Another portion of this variance is attributed to travel expenses to fly dedicated, returning staff to Forest Highlands. ■ We saved money on paper goods this month using webstaurant. ○ F&B Subsidy and Labor- ■ Since 2019 the amount of member dues going towards food and beverage department has risen from $114 to $252 by 2023 .A large portion of this is attributed to members no longer having to pay the 20% service charge and it being added to their monthly dues. Optional gratuity on receipts also goes directly to the staff who served the member. In the end, this benefits the members by fairly distributing costs to members and attracting the best staff through higher wages.
Next Meeting: [Wednesday, September 13th.
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