How to Control Food and Beverage Overhead Budget (Cost Control)?

Minimum staff member, To given job description by hour and follow strickly,Do not used extra and unnesserice cutley,crockery,glassware and linenetc.try to save as much as energy cost,In minimum time to enter more customer,And finally a good planning in b.oh and f.o.h.

Every food and beverage manager have own style on how to control the food and beverage overhead budget ,To control the cost is not easy tasks is a matter of knowledge and expertise, Planning and set up cost control procedures are the first priority when you begin to your new challenge and maintaining the overhead budget is additional working power of food and beverage manager but some are made a mistake even they are only doing the jobs. Maintaining budget sets by management is the top priority of food and beverage manager and you never change the budget just like that, may be with your recommendation to shore side office they can change as quickly as possible. Every department head have a list of overhead budget on their department they must aware in reducing their spending and not exceeding to the budget and the food and beverage manager is responsible to plan, direct, supervise and control all activities of the food and beverage operations. Set up plan procedures and monitor every details of actual consumption or budget. Spending and operations on menu, food and beverage inventory, deliveries, food consumption, non-food items, etc.