Ocean Beach Cafe

I would like to begin by thanking you at Ocean Beach Café for allowing the opportunity to develop my report on how I can best serve Ocean Beach Café and their customers. During my time as food and beverage manager, I plan to implement changes for the better and be the manager that Ocean Beach café needs. I plan to address, among other things: the store budget, the labor costs, the food costs and inventory practices, and the introduction of a newly renovated menu. My ultimate goal is to introduce fresh, innovative ideas to increase revenue and customer base for the Café, and streamline both front of house and back of house operations.

Organizing and managing a budget in a restaurant of any size can be complicated if not done right, and if the proper lines of communication are not followed. In my opinion, there should not be a large number of people involved with the implementation and organization of a budget. The kitchen should know how much they have allotted for food, waste, and equipment costs, etcetera. This knowledge often helps employees see the big picture if the kitchen budget is compared to a personal shopping budget. Once they imagine paying a large sum of money for an item such as coffee, they respect the amount they use at work and what needs to be spent in order to procure the amounts they need for everyday business. In reference to the finer details of creating and managing the budget, the owner of the Café, the food/beverage manager, and the accountant for the business should be responsible and work in conjunction with each other. Each of these positions requires the knowledge of how to be cost-effective and cost-efficient; how to generate, raise, and manage funds; and also the knowledge of the core values, strategies, and plans of the Ocean Beach Café (Budgeting, 2012).

I recommend using a variable budget to keep the Ocean Beach Café running smoothly, as this is flexible in relation to how much volume the Café is providing in their sales. One...