KFC Restaurant and Loss Prevention Audit

• Document No.

• Conducted on

  Date

• Restaurant Number/Name

• Area Manager

• Restaurant General Manager

• Manager on Duty

• Conducted By

Administration

• Are sufficient details being given in Macromatix for Cash Variances?

  Yes

  No

• Are all refunds being done at time of error or when cash in handed back?

  Yes

  No

• Are all refunds being checked to the refund report each night?

  Yes

  No

• Is refund paperwork being filled out correctly with original docket, refund docket and reason filled out and all refunds look legitimate?

  Yes

  No

• Are Managers reviewing the Cashier Report for discounts & Control Totals?

  Yes

  No

• Are all Manager meals being processed at time of consumption?

  Yes

  No

• Are all Managers meals/drinks being processed through the registers?

  Yes

  No

Cash Handling - Registers

• Are all $50 and $100 notes being placed immediately in the counter cache boxes?

  Yes

  No

• Are all counter cache boxes in working order and locked?

  Yes

  No

• Check the Macromatix banking page - Are drawer skims being completed (if needed) to reduce excess cash in the register/ counter cache box?

  Yes

  No

• Do register hold under the holdings limit of $400?

  Yes

  No

• Are CSTM's logged into the register under their name?

  Yes

  No

• Are tills being issued to Team Members as per company policy?

  Yes

  No

• Are tills being closed off at the end of Team Members shifts as per company policy?

  Yes

  No

• Are register drawer keys only kept in the safe?

  Yes

  No

• Is there NO money around or near the registers?

  Yes

  No

Office

• Is the safe key locked at all times (when not in use)?

  Yes

  No

• Has the safe combination been changed within the last 6 months or if a Manager has left the company?

  Yes

  No

• Is there NO unauthorised loose change in the office?

  Yes

  No

• Is all cash in the office secured when office not attended?

  Yes

  No

• Is the change fund counted on Management shift change?

  Yes

  No

• Perform a safe count. Does this balance to the latest entries in Macromatix?

  Yes

  No

Security

• Are Management passwords being changed at least monthly?

  Yes

  No

• Are Team Members entering and leaving the store as per company policy?

  Yes

  No

• Is the back door kept closed, when not in use?

  Yes

  No

• Are there NO signs of pilfering in the Store?

  Yes

  No

• Are emergency phone numbers kept near the phone - Eg. Police & Centre Security where applicable?

  Yes

  No

Product

• Are NO Team Members taking left over & unpaid food home?

  Yes

  No

• Is all product in date?

  Yes

  No

• Is all stock being rotated?

  Yes

  No

• Is there NO evidence of Wastage manipulation? Use weekly report.

  Yes

  No

Physical Security Check (not used for audit)

• Is the store fitted with security cameras?

  Yes

  No

• Are there any security camera issues that require attention?

  Yes

  No

• Overall Comments-

Inventory Procedures

• Ensure only Management staff have access to electronic ordering program by enquiring of the Manager on Duty and two non-management staff whether they have access.

  Yes

  No

• Count the following stock items and agree to the previous night's closing stocktake. If the restaurant has been trading you may need to utilise usage reports to reconcile inventory movement. Note any discrepancies considered significant.

• Zingers:

• Closing Count:

• Count:

• Variance:

• Popcorn:

• Closing Count:

• Count:

• Variance:

• Fillets:

• Closing Count:

• Count:

• Variance:

• Nuggets:

• Closing Count:

• Count:

• Variance:

• Wicked Wings:

• Closing Count:

• Count:

• Variance:

• Crispy Strips:

• Closing Count:

• Count:

• Variance:

• Other:

• Closing Count:

• Count:

• Variance:

Fixed Assets

• Using the fixed assets report supplied by the Support Centre, ask the Restaurant Manager to physically identify all of the assets listed on the report (to the extent practically possible). Provide comment on any assets listed which could not be identified, or have been disposed; transferred or are considered obsolete (no longer of use).

Employee Procedures

• Ensure that only Management have access to new employee set-up screen.

  Yes

  No

• Using the employees masterfile report supplied by Payroll:

• Select 6 employees from the list at random and either physically meet the employee (if on roster) or enquire of non-management personnel to confirm their existence. Mark the report to indicate those employees who have been verified in this way.

  Yes

  No

• Select 3 employees on roster and ask them to verbally confirm the following details from the masterfile report: (Mark the report to indicate those employees for which masterfile details have been agreed).
  
  Ask for:
  - Employee Name
  - Employee Number
  - Employment Status (Full time; permanent part-time; casual)
  - They have been paid into the correct bank account
  - Pay rate

• 1. Employee Name:

• 1. Employee Number:

• 2. Employee Name:

• 2. Employee Number:

• 3. Employee Name:

• 3. Employee Number:

• Select 6 employee timecards and check the following:

• Employee name; restaurant name & number; week ending date are completed.

  Yes

  No

• Employee and Manager have signed timecard at the conclusion of the week.

  Yes

  No

• Manager on Duty Signature:

  Sign

• Area Manager Signature:

  Sign