In this time of recession, there has been widespread panic throughout the hotel industry.With much lower occupancy forecasts, hotel managers have been trying to prepare for 2009 as it seems like it will be a grim year.But what are some of these managers doing?Some hotels have been laying off employees to meet the demand, finding any way to cut some costs, and even working hourly shifts themselves to save some money.But is this really the right way to do things?We will provide you with a new perspective and maybe you will begin to look at your operations in a new light.You will find that your job as a manager should mean more than trying to catch up to the present.
If you think about your job description as a manager, what does it contain?Is it to remedy situations and deal with issues as they arise?Or is it to strategically plan and steadily improve the hotel as a whole in the long-term?If it was written well, your job description should include a combination of both of these areas. Unfortunately, at a time of a worsening economy and with the uncertainty of where your next dollar of revenue will come from, it is hard for managers to think of anything else than the short-term.They begin cutting employee shifts, finding cheaper supplies, and doing anything they can to make that bottom line more attractive.Though yes, some of the cost cutting is necessary to meet the lower demands, do the managers have the correct mentality when they are going about these profit saving measures?My guess is no.The managers are usually just thinking, “How can I get this month’s P&L looking good even though we are not getting any business?”Newsflash!If you have no revenues, your profit line will not look good no matter what you try to do!
Controlling your beverage cost is about much more than hiring the right bartenders and being hopeful that they are honest. Whether your hotel just opened a brand new bar or have had one for many years, make sure that you have these 12 basic internal control standards in place to protect your bottom line.
1. Position the POS terminal so that customers can see transactions rung up. Most bars have the POS screen positioned towards the bar so that the bartender must turn their backs to use the register. This helps on two fronts; first, all guests can see their transactions rung up and second, it is tougher for the bartender to see who is watching him or her ring up the transaction, making it less likely that they will risk using POS manipulation. If your bar design does not allow the terminal to be placed this way, consider installing a display arm that can be positioned to face the guest similar to ones in retail stores.
2. Ensure that it is your bar’s standard to have alcohol poured first when preparing mixed beverages. Pouring the mixer into the glass before the alcohol can only mean one thing; your bartender is attempting to adjust the perceived alcoholic strength of the beverage. This is a good indicator that your bartender may be pouring less per drink to steal so that it will not throw inventory levels off.
3. Require the bartender to give a receipt after each transaction. This is one of the simplest standards to use yet many bars obviously do not require the bartender to give one. Make sure that your bartender knows that if a guest pays cash, it is not some secret code for, “I do not want a receipt.” Even if most of the guests throw the receipts away, at least your bartender gave them one and hopefully rang up the transaction. Check out our article on how bartenders split and re-present checks with the POS.