Food & Beverage - Cash Control: How to Make the Systems Stronger - By Ken Burgin

Use this list for a quick audit of your systems - tightening up may be less 'convenient' but everyone will get used to it:

Cash Control Systems:

• Limited access to the safe - a key and access log is maintained. A safe is not a cupboard!


• A set amount for the 'float' or cash bank for each till, and a new float is used for each shift.


• Float is made up centrally, not taken out of cash from the previous period


• One nominated manager is in charge of setting up the till and preparing standard reports


• Cash on premises and in the till is kept to a minimum


• Use of a drop safe for regular till clearances


• The till is cleared throughout each shift (use the cash total alert system on your POS) and placed in the drop safe


• Individuals handling cash have no access to the reconciliation of tills - it's handled separately and not 'corrected' or 'groomed'


• Cash counting and sorting is done in a separate locked area


• Large notes are confirmed verbally when presented at the till: 'check $50!'


• A printed docket or receipt is available or given to customers if requested


• Tills that don't balance are promptly reported to the managers responsible for explanation


• Appropriate consequences for repeated till balancing errors eg - cash under of more than $5 is cause for a formal warning


• Pay-outs from the till are recorded on a form or deducted from a separate petty cash float


• Cash advances for staff only made in exceptional cases and with authorisation


• Cash tips and credit card tips are given to staff according to set procedures


• Separate deposit prepared for each shift and banked daily


• Bank deposit slips are cross-checked with daily cash reports


• Random audit checks of cash drawers and store cash banks performed on a regular basis, even if you have perfect staff!

See more: 32 Cash Register & Point of Sale Control Systems and the wide-ranging articles in Fraud & Theft Control Dept.


 
Profitable Hospitality offers management and cost-control systems (Manuals & CD-ROMs) for restaurants, cafes, hotels, bars and clubs. The systems are based on the extensive consulting and operating experience of CEO Ken Burgin, and enable busy owners and managers to set up complete operating and cost-control systems in minutes, not months. Profitable Hospitality also runs regular management training workshops in the areas of kitchen profit & efficiency, restaurant marketing and functions management. A free monthly e-newsletter keeps you up to date on the latest industry management issues. www.profitablehospitality.com.

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