Wage cost control manual

High wage costs are one of the more common problems in hospitality businesses.

Control of wage costs is one of the highest priorities of any hospitality manager or chef. This manual is designed to provide guidelines and a system for strictly controlling wages in your hospitality business.

It’s a complex subject and any problems are unlikely to be solved with a roster, a red pen and a gung ho attitude. It starts with supervisors who know what they are doing and it requires well informed managers and business owners to watch over them and provide proper guidance where necessary.

This document will outline and guide you through the 8 different methods you can use to reduce your wage costs.

Back to Cost Control (Wages & F&B)

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