|By Laura on Thursday, February 24, 2000 - 02:26 pm: Edit|
I've been hired as a consultant to write a procudure manual for an up and coming resturaunt in the area. Obviously some things are quite basic,however having trouble with the 'back-end'
manager/asst.manager responsibilties for handling the end-of-day, begin-of-day procedures regarding cash.
any suggestions where I can go to get some information/guidelines.
|By Mikeh (Mikeh) on Thursday, February 24, 2000 - 03:17 pm: Edit|
I've never been in a restaurant situation, but an essential part of handling cash is that one person handles the cash and another handles the records. The chances of two people colluding in fraud is much less than that of one person stealing, and it is easier to catch and convict -- the old prisoner's dillema.
|By Panini (Panini) on Thursday, February 24, 2000 - 08:37 pm: Edit|
Mikeh is very right. The representitive at your bank should be able to provide you with the best ways of making drops and so forth. They should also help you with how to handl;e cash throughout the day.
I've also heard, don't try to save money on your computer system, it will only come back to haunt you. I'm not sure, but I think monies are considered front end or front of the house
|By uno on Monday, February 28, 2000 - 04:46 pm: Edit|
Amen x 2 on the suggestion of having one person accept/count the cash and another do the records...a place I just left was getting robbed blind by the "general manager" because the dining room manager wasn't allowed to "touch the cash". The waitresses' takes at the end of the night was put into envelopes, which were given directly to the "gm" who took them downstairs to the ultra-secret office (a place where I as the lowly kitchen manager wasn't allowed) to do all record keeping etc. I knew that SOB was skimming a few bills here and there, and my departure was expedited thusly...ain't this business grand?