1.1.1 - Reconcile floats back to the issued
amount at the time of Audit and agree back
to the float balance sheet.
1.1.6 - Reconcile any unbanked takings
held in the safe for banking back to cash
and cheques total on the dynamic P&L.
Agree monies held back to the bankings
1.1.11 - Verify the safe/float includes any
unsupported expenditure. Ensure all current
weeks receipts are supported by
signed/authorised Petty Cash vouchers.
1.1.16 - Reconcile stamped bank slips to
P&L reports. Ensure bankings are
completed daily and in sequential order.
1.1.21 - Ensure Credit/Debit card
transaction slips are attached to the server
sign off reports together with till receipts.
Ensure keyed transactions are supported
by manual vouchers.
1.1.26 - Ensure that Credit/Debit/Gift card
sales are correctly rung through the till.
1.1.31 - Ensure that previous weeks
paperwork has been sent tot the support
2.1.1 - Review all controls over the
restaurant alarm system. Ensure that multi
coded systems are updated with changes
to the team records and safe records held
securely in the safe.
2.1.6 - Ensure that the alarm system is in
working order. Was the alarm set over
2.1.11 - Ensure that individual safe codes
are in use. Ensure safe access is controlled
to company standards and records are held
in the safe.
2.1.16 - Ensure safe codes are changed on
a monthly basis.
2.1.21 - Ensure that alarm codes are
changed on a six monthly basis.
2.1.26 - Any security failures evident at the
time of the audit, EG Tesco vouchers,
CCTV Tapes out of order/Tapes not
changed in secure storage areas, Bill pads,
Till keys etc.
2.1.31 - Is there an up to date key holders
list held in the safe.
2.1.36 - Is there evidence that the current
management team, including supervisors
have signed the finance policy and
2.1.41 - Was the auditors ID requested
2.1.46 - Ensure that debit/credit card
transaction slips and personnel files are
held securely in a place for which only
management have access.
3.1.1 - Are discounts from the current week
supported with written management
3.1.6 - Ensure that all redeemed
promotional vouchers have been crossed
out or signed as cancelled.
3.1.11 - Are level 2 & 3 Voids backed up
with explanations stapled to the void report.
3.1.16 - Ensure till refunds are supported
by a F.I.R report. We're refunds correctly
4.1.1 - Assess the closing stocks for food
and liquor to ensure that counts are
accurate. With the aid of line check
examine significant variances and causes.
4.1.6 - Ensure that the past three bidvest
deliveries and any current week petty cash/
transfers have been entered correctly onto
the stock system.
4.1.11 - Ensure that a credit ledger is in use
to record awaiting bidvest credits.
4.1.16 - Check weekly stock counting
procedures. Ensure that end of period
count is completed by and stock sheets are
signed by a senior manager.
4.1.21 - Ensure that the actual cost of sales
match the figures entered into the dynamic
P&L for the last end of period.
5.1.1 - Ensure that the previous weeks
gratuities and service charge have correctly
been processed through payroll.
5.1.6 - Ensure that a written non cash tip
agreement is held on file. Ceck previous
week payroll to ensure that the policy is
being adhered to.
5.1.11 - Check that signed tragus customer
transaction handling forms are held on file
for team members currently June 2012.
5.1.16 - Ensure that team members have
the relevant documentation to allow them
to work in the UK and have appropriate ID's
held on file.
5.1.23 - Ensure team members have signed
contracts and where appropriate
recruitment packs are held on file.
5.1.26 - Ensure that the team member
details have correctly been entered onto