As the financial year comes to close, we are currently in preparation for the companies forth coming final accounts. The main aspect of this so far is the dreaded stock take that was undertaken a couple of days ago. This was done rather early this year due to the fact that we were days away from opening trade at the golf club. As the club and our other businesses will use combined stock, it was vital we counted the stock prior to the opening of the golf club.
Every bit of stock from dry to frozen food had to be counted and recoreded, as well as all alcohol and sprits. It was a very boring few days but something that is essential. It was becoming increasingly clear throughout the stock take that we had large amounts of unused stock that was going to be difficult to sell. This had been noticed by our boss and was something he was going to address.
What followed was a discussion between my self, the company manager and the owner. The main topic was how to avoid the large amounts of unused stock apperaing again next year. The three of us spent a good hour discussing our possible ideas and solutions until we were all in agreement. We eventually decided that the easiest way would be to order less stock more often and therefore eliminate our bulk buying method. Although this may initially result in a small increase in some products prices it would be worth it in the long run, as we would be left with only easily managable amounts of stock.
Tuesday, 10 February 2009
Diary Entry 11: Communication
After much careful consideration, It was decided by my boss that the option to run another golf club, alongside our other companies, was something that could not be turned down. Therefore, we had to take all the proper steps to insure we were fully prepared to operate this club successfully.
We knew the key for successfully running several similar companies was strong communication. As employees are working at both companies, its that vital that everyone is able to communicate and relay information to one another. This is important as the same stock is used at each premises, therefore if one business is running low on something we need to know if the business has any spare stock available. If not we can put in a order for more stock as soon as possible. Also by having constant communication between the two businesses, we are in a position to send extra employees to a premises if it sudddenly becomes unexpectantly busy. By operating both businesses side-by-side we can take full adavantages of both businesses strong points.
In order to reach these strong lines of communications we have installed direct phone lines between each premises. Also our boss has decided that each friday afternoon we will meet to discuss each business and decide which staff will be working where, depending on the current level of bookings taken.
We knew the key for successfully running several similar companies was strong communication. As employees are working at both companies, its that vital that everyone is able to communicate and relay information to one another. This is important as the same stock is used at each premises, therefore if one business is running low on something we need to know if the business has any spare stock available. If not we can put in a order for more stock as soon as possible. Also by having constant communication between the two businesses, we are in a position to send extra employees to a premises if it sudddenly becomes unexpectantly busy. By operating both businesses side-by-side we can take full adavantages of both businesses strong points.
In order to reach these strong lines of communications we have installed direct phone lines between each premises. Also our boss has decided that each friday afternoon we will meet to discuss each business and decide which staff will be working where, depending on the current level of bookings taken.
Tuesday, 3 February 2009
Diary Entry 10: New for 2009!
Myself, the company manager and the owner all recently met, to discuss new ideas we had regarding the company in 2009. We all agreed that due to the current credit crunch within the u.k, changes are vital if we are going to continue operating successfully.
The first change I suggested was to alter the current menu, in order to make it better value for money. Although this is difficult to do, I felt we good still supply quality products at reduced prices. In the end we agreed to draft a new menu which included a special 'winter warmer' section, where customers could enjoy a two course meal for only £7.50. We hope this menu will attract more customers throught the winter months.
Another main issue we discussed was the option of taking over another Golf club that has recently become available within the area. We already provide cateering for penmaenmawr golf club and our reputation has meant another club has approached us. Although this would be a fantastic source of extra income, the amount of extra work would be staggering. The boss eventually decided that we should visit this new potential club and then decide whether or not we would be able to run it successfully, without it effecting our other businesses.
The main topic had been how we can cut costs without letting any empoloyees go. Other ideas I raised were looking at different food suppliers and ending our current contract with Calsberg. I did some research which proved that we could save hundreds of pounds by simply buying our alcohol from a local supplier, which did not require a contract agreement. This particular idea seemed to please my boss greatly and his has already arranged a meeting with the local supplier in question to discuss price lists.
The first change I suggested was to alter the current menu, in order to make it better value for money. Although this is difficult to do, I felt we good still supply quality products at reduced prices. In the end we agreed to draft a new menu which included a special 'winter warmer' section, where customers could enjoy a two course meal for only £7.50. We hope this menu will attract more customers throught the winter months.
Another main issue we discussed was the option of taking over another Golf club that has recently become available within the area. We already provide cateering for penmaenmawr golf club and our reputation has meant another club has approached us. Although this would be a fantastic source of extra income, the amount of extra work would be staggering. The boss eventually decided that we should visit this new potential club and then decide whether or not we would be able to run it successfully, without it effecting our other businesses.
The main topic had been how we can cut costs without letting any empoloyees go. Other ideas I raised were looking at different food suppliers and ending our current contract with Calsberg. I did some research which proved that we could save hundreds of pounds by simply buying our alcohol from a local supplier, which did not require a contract agreement. This particular idea seemed to please my boss greatly and his has already arranged a meeting with the local supplier in question to discuss price lists.
Monday, 26 January 2009
Diary Entry 9: Meeting
After the owner of the company returned from his holiday, he called a meeting to be attended by senior employees. I was very pleased to be asked to attend I was asked to put together any qustions or queries I may have.
I decided to speak to the employees who I work with to gather any thoughts that they may have, which I could address with the owners and other managers at the pending meeting. I took notes and made a list of the most frequent questions or queries the employees had.
The main issue that arose were that employees were worried they be let go due to the current economic climate. This was discussed during the meeting along with other question and the owner has said he will return at the end of the month with his decisions. Although the company is still operating successfully, the credit crunch has hurt the business and its clear that costs need to be cut.
I decided to speak to the employees who I work with to gather any thoughts that they may have, which I could address with the owners and other managers at the pending meeting. I took notes and made a list of the most frequent questions or queries the employees had.
The main issue that arose were that employees were worried they be let go due to the current economic climate. This was discussed during the meeting along with other question and the owner has said he will return at the end of the month with his decisions. Although the company is still operating successfully, the credit crunch has hurt the business and its clear that costs need to be cut.
Monday, 19 January 2009
Diary Entry 8: All By Myself
The last couple of weeks have been very interesting within the company especially for me as I have ben left in complete charge of the running of the company. The owner has gone on holiday for almost 4 weeks and decided to leave me in charge. Although this isn't the first time I have run the company, is it easily the longest period of time I have ever been left in charge,
Its suprising how much there is to do in order for the company to run productively and have found my self working harder and longer than ever before. My jobs have included organising staff rotas, ordering and monitoring stock, taking bookings, handling all the companies takings and much more. I am also responsible for setting and de-activating the companies alarm systems at the beginning and end of every shift.
Although I have found the long hours difficult, I have honestly so far really enjoyed this experience. I have found the responsibility of running the company a great motivater and I have been really pleased with the positive feedback I have recieved off both our employees and our current customers. The faith my boss has shown in me, by allowing me to run the company while he is away has made me feel as though I am a very important part of the team. Also I hope he will be pleased with the job I am doing and will continue to reward me with more important duties and responsibilities with organisation.
Its suprising how much there is to do in order for the company to run productively and have found my self working harder and longer than ever before. My jobs have included organising staff rotas, ordering and monitoring stock, taking bookings, handling all the companies takings and much more. I am also responsible for setting and de-activating the companies alarm systems at the beginning and end of every shift.
Although I have found the long hours difficult, I have honestly so far really enjoyed this experience. I have found the responsibility of running the company a great motivater and I have been really pleased with the positive feedback I have recieved off both our employees and our current customers. The faith my boss has shown in me, by allowing me to run the company while he is away has made me feel as though I am a very important part of the team. Also I hope he will be pleased with the job I am doing and will continue to reward me with more important duties and responsibilities with organisation.
Monday, 12 January 2009
Diary Entry 7: New Risks
After Christmas and New years passed successfuly, there was not much work to be done in January as it was rather quiet as expected.
I decided it would be a good idea to review our current health and safety policies, as well as our current risk assessments.I decided a new and updated policy was required. Thefore new a clear health and safety regime for the kitchen included the follwing:
- the correct method of cleaning up and wiping down (what cleaning products were to be used when and where)
- what each coloured chopping board was used for (e.g red=raw meat, blue= fish)
-how often and especially after what process employees should be washing their hands ( e.g after handling raw meat, after going outside)
- what temperatures the fridges and freezers should be
- what the required protective clothing should be used for
- info on the first-aid kit.
After finishing the new health and safety policy I decided to create risk assessments for all the equipment within the company to insure it was all safe and being used correctly. This allowed all employees to see the dangers that could occur if the equipment was not used safely and properly.
I decided it would be a good idea to review our current health and safety policies, as well as our current risk assessments.I decided a new and updated policy was required. Thefore new a clear health and safety regime for the kitchen included the follwing:
- the correct method of cleaning up and wiping down (what cleaning products were to be used when and where)
- what each coloured chopping board was used for (e.g red=raw meat, blue= fish)
-how often and especially after what process employees should be washing their hands ( e.g after handling raw meat, after going outside)
- what temperatures the fridges and freezers should be
- what the required protective clothing should be used for
- info on the first-aid kit.
After finishing the new health and safety policy I decided to create risk assessments for all the equipment within the company to insure it was all safe and being used correctly. This allowed all employees to see the dangers that could occur if the equipment was not used safely and properly.
Monday, 8 December 2008
Diary Entry Six: New Years
I have been given the task of arranging this years New years eve party at Bunkers Bistro. This is a huge responsibility for me as normally only the owner would arrange such an event.
The task will include me having to devise a menu for the occasion including what price to charge and how many different food courses to offer. As well as this I'm in charge of ordering any of the food I decide to put on the menu and also ordering any champagne or other drinks I will require. Another important task is to insure that I advertise the event both within the restaurant and anywhere else I please, however I have only been given a small budget to do this so will have to be creatful.
I have already began looking through past bunkers menus and have also started to look at other resturants menus in order to recieve some ideas. The main decision I have made is that I have settled on a 5 course menu including champagne and coffee and a price of £45 per head. This may seem expensive but I need to remember that the majority of staff will be working for double pay.
I need to continue researching and coming up with new ideas as I only have until the end of the week at the very latest to produce my respective menu.
The task will include me having to devise a menu for the occasion including what price to charge and how many different food courses to offer. As well as this I'm in charge of ordering any of the food I decide to put on the menu and also ordering any champagne or other drinks I will require. Another important task is to insure that I advertise the event both within the restaurant and anywhere else I please, however I have only been given a small budget to do this so will have to be creatful.
I have already began looking through past bunkers menus and have also started to look at other resturants menus in order to recieve some ideas. The main decision I have made is that I have settled on a 5 course menu including champagne and coffee and a price of £45 per head. This may seem expensive but I need to remember that the majority of staff will be working for double pay.
I need to continue researching and coming up with new ideas as I only have until the end of the week at the very latest to produce my respective menu.
Wednesday, 3 December 2008
Diary Entry 5: Xmas Night Out
Bunkers hit the town on last monday for the annual Christmas night out. This including a chinease and drinks all paid for by our boss Steven, which was very nice of him. The only problem was that some staff had to miss out as somebody was needed to work!
This was sorted by our boss who decided that the newest members of staff would be the ones who would be expected to work. This caused some Controversy betewen employees but was seen as the only available option. Hopefully by next year we would be able to come up with a more popular solution.
To make matters worse our boss also allowed all staff who were part of the Christmas party to have the following day off from work. As I am one of the longest serving employees within the company, I can't complain!!!!
This was sorted by our boss who decided that the newest members of staff would be the ones who would be expected to work. This caused some Controversy betewen employees but was seen as the only available option. Hopefully by next year we would be able to come up with a more popular solution.
To make matters worse our boss also allowed all staff who were part of the Christmas party to have the following day off from work. As I am one of the longest serving employees within the company, I can't complain!!!!
Monday, 24 November 2008
Diary Entry 4: Man Flu
Over the whole of last week and was suffering with what can only be described as man flu so had to take a few days off from work. Even on the days that I did manage to make it to work, my time shall we say was not spent very productively and I was sent home my the company manager to ensure I didn't pass on my illness to any other members of staff.
This resulted in today at work being my first full day back since wednesday. Its suprising how much I had actually falling behind on my tasks so had to spend the whole day working at super sonic speeds. But i'm grateful to the other employees who were more than willing to help me out today and had done a good job in my absence. After undertaking the main tasks, such as the stock take that I missed last week and sorting out the rest of this weeks staff rota I was more or less back up to date with my work load.
I do however feel it would be a good idea to train another member of staff to be able to complete the important tasks I'm responsible for incase for any reasons I am unable to do so.
This resulted in today at work being my first full day back since wednesday. Its suprising how much I had actually falling behind on my tasks so had to spend the whole day working at super sonic speeds. But i'm grateful to the other employees who were more than willing to help me out today and had done a good job in my absence. After undertaking the main tasks, such as the stock take that I missed last week and sorting out the rest of this weeks staff rota I was more or less back up to date with my work load.
I do however feel it would be a good idea to train another member of staff to be able to complete the important tasks I'm responsible for incase for any reasons I am unable to do so.
Wednesday, 19 November 2008
Diary Entry 3: Darkness
The previous week had been progessing smoothly and everyone was in high spirits. We had started our Christmas booking and were experiencing very good feedback. The whole premises had been steamed cleaned and all freezes had been stocked ready for the Christmas rush. Everything was goin so well that it was only natural that somethings was going to go wrong!
That something being a power cut. The whole building was left without any source of electricity meaning we had no option but to close for the afternoon, loosing the customers we already had booked in. However this wasn't our major concern as we had recently stocked freezes which were beginning to defrost. Lucky we are currently providing catering at our local golf club on a temporary basis which had spare freezer space.
Therefore everyone from the owner to the kitchen porter spent a good hour transporting food from Bunkers to the golf club. Once the power was restored, we spent ba further two or three hours sorting all the stock back into some sort of order.
That something being a power cut. The whole building was left without any source of electricity meaning we had no option but to close for the afternoon, loosing the customers we already had booked in. However this wasn't our major concern as we had recently stocked freezes which were beginning to defrost. Lucky we are currently providing catering at our local golf club on a temporary basis which had spare freezer space.
Therefore everyone from the owner to the kitchen porter spent a good hour transporting food from Bunkers to the golf club. Once the power was restored, we spent ba further two or three hours sorting all the stock back into some sort of order.
Monday, 10 November 2008
Diary Entry Number 2: Multi-tasking
The past few days at Bunkers Bunkers have been eventful to say the least. The run-up to Christmas is also a busy period for us as we are a popular choice for business looking for somewhere to host there christmas parties. So the last thing we needed was for our head-chef to fall ill but thats exactly what has happened.
This resulted in my self having to help out with the cooking and preperation in the kitchen, as well as completing the tasks I'm normally in charge of. This was not the best solution to our problem but as I'm a qualified chef I was the best candidate to help out on such short notice. I was required to use my time productively to insure the most urgent tasks were completed first and that each employee knew what tasks that were expected to do.
We all had to work that extra bit harder and insure we were on the same page but in the end, despite a few minor problems we were able to complete each and every service to our expected high standard and even achieved some glowing reviews. By having staff that are trained to do several different jobs within the company, it allows us all to fill in successfully when a member of staff is unwell or on holiday.
This resulted in my self having to help out with the cooking and preperation in the kitchen, as well as completing the tasks I'm normally in charge of. This was not the best solution to our problem but as I'm a qualified chef I was the best candidate to help out on such short notice. I was required to use my time productively to insure the most urgent tasks were completed first and that each employee knew what tasks that were expected to do.
We all had to work that extra bit harder and insure we were on the same page but in the end, despite a few minor problems we were able to complete each and every service to our expected high standard and even achieved some glowing reviews. By having staff that are trained to do several different jobs within the company, it allows us all to fill in successfully when a member of staff is unwell or on holiday.
Tuesday, 28 October 2008
Diary Entry Number 1: Stock Control
Suprisngly since it's almost November the past 2 and half weeks at our Restaurant have been some of the busiest of the year. This has resulted a few issues arousing, especially regarding stock and some people playing the blame game.
I thnk a big part of the problem was that we are currently running a second business, this being a local golf club which has been sharing stock with our company, Bunkers. As well as the fact that we had a unexpected busy weekend prior to the beginning of the week, we found ourselves on Monday with very limited stock (food, beers, wines, Cleaning chemicals) but with a fully booked day ahead of us. This resulted in two very unhappy chefs who had very little products to work with and customers who were left with a limited menu. The weekend staff were insisting that they hadn't had enough stock over the weekend, while the rest of us were arguing that they should of contacted myself or my manager during the weekend to inform of the shortage, so we could of had a delivery scheduled for the monday morning.
This could of easily been avoided with better stock management and communication between myself and my manager, as well as all the weekend staff. In response to this we have developed a new technique of monitoring and ordering stock. All stock is recorded within a file and staff must check the file each day and record any stock that is low to myself. I can then work with my manager to insure stock is ordered for the appropriate days. I have also been given the task of monitoring how much stock is used on a average day, so we can work out when and at what times would be best to have our suppliers deliver.
I thnk a big part of the problem was that we are currently running a second business, this being a local golf club which has been sharing stock with our company, Bunkers. As well as the fact that we had a unexpected busy weekend prior to the beginning of the week, we found ourselves on Monday with very limited stock (food, beers, wines, Cleaning chemicals) but with a fully booked day ahead of us. This resulted in two very unhappy chefs who had very little products to work with and customers who were left with a limited menu. The weekend staff were insisting that they hadn't had enough stock over the weekend, while the rest of us were arguing that they should of contacted myself or my manager during the weekend to inform of the shortage, so we could of had a delivery scheduled for the monday morning.
This could of easily been avoided with better stock management and communication between myself and my manager, as well as all the weekend staff. In response to this we have developed a new technique of monitoring and ordering stock. All stock is recorded within a file and staff must check the file each day and record any stock that is low to myself. I can then work with my manager to insure stock is ordered for the appropriate days. I have also been given the task of monitoring how much stock is used on a average day, so we can work out when and at what times would be best to have our suppliers deliver.
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