STRADA - Financial Risk Audit

Information

CASH CONTROL & BANKINGS

1.1 Reconcile floats back to the issued amounts at the time of the audit.
1.2 Verify banked and unbanked takings back to the current week P&L. Ensure all relevant sections of the P&L have been correctly entered.
1.3 Ensure current and previous weeks float and banking check sheets have been correctly completed, including handover sections. (G4S and drop safe sites must complete required bag number sheet)
1.4 Agree current weeks petty cash expenditure back to the declared P&L totals. Ensure valid receipts have been retained and receipt is attached to a signed petty cash voucher.
1.5 Ensure current and previous weeks bankings agree to the P&L and bankings have been completed daily and in sequential order.

2.1 Ensure PDQ trade and Gift Card sales have been correctly declared on the weekly P&L. Daily PDQ and Gift Card reports must be run & retained.
2.2 Ensure PDQ and Gift Card transaction slips are retained to the final till receipt and then attached to the server reports. Ensure Keyed transactions are supported with manual vouchers.
2.3 Ensure the restaurant holds at least four months of PDQ slips and these are attached to the final till receipts.

3.1 Report whether the auditor's ID card was requested at the start of the audit.
3.2 Review security arrangements at the restaurant including all stock holding areas.
3.3 Ensure an up to date Key Holders list is held in the safe.
3.4 Ensure an up to date Alarm User ID list is held in the safe. Ensure individual alarm codes or fobs are held by users.
3.5 Ensure an up to date Safe User ID list is held in the safe. Ensure individual safe codes are held by users.
3.6 Ensure that the current management team including Supervisors & Senior Chefs have signed the financial policy manual.
3.7 Ensure current and aged personnel files are securely held under management control.

4.1 Are discounts from the current week supported with written management explanations and has the company discount procedures been followed.
4.2 Ensure all received monetary vouchers have been cancelled.
4.3 Ensure all voids are retained/explained & attached to the daily void reports.
4.4 Ensure till and PDQ refunds are supported with a detailed F.I.R form. Were refunds correctly processed.

5.1 Assess the closing stock results for food and liquor to ensure that counts are accurate. With the aid of the line check examine significant variances and causes.
5.2 Ensure that current and previous week delivery/invoice procedures have been followed on the F&B system. Ensure credits are explained.
5.3 Ensure current and previous week petty cash food & liquor purchases and transfers have been correctly entered/approved on the F&B system.
5.4 Ensure that a credit ledger is in use and up to date as of the audit.
5.5 Ensure that End of Period stock counting procedures are followed & manual counting sheets are detailed with the required information
5.6 Ensure current and previous week recorded wastage for food and beverage is entered daily and correctly categorised on to the system.

6.1 Ensure that previous week's gratuities and service charge had been correctly processed through Fourth People System.
6.2 Ensure Team Members listed on the latest HR report have worked within the past four weeks. Is there evidence of dormant Team Members.
6.3 Ensure that a written non-cash tip policy is held on file.

7.1 Ensure Team Members have the relevant documentation to allow them to work in the U.K. and have appropriate ID's held on file.
7.2 Ensure front of house Team Members hold a signed, up to date Customer Transaction Handling form.
7.3 Ensure reviewed Team Members hold a valid signed contract and details have been completed.
7.4 Ensure that reviewed Team Member details have been correctly declared on to the Fourth People System.