Catering Manager

1. Do all admin work on a daily basis, and make sure it is ready for the Accounts Manager any time from Monday 08h00. Check against the unit admin checklist to make sure all papers have been completed.

2. All paperwork handed to Accounts Manager must be:
a. Checked for accuracy.

b. Signed off by Manager

c. Analysed in case any questions get asked about your figures. You must be able to explain good or bad figures on W.T.A.

3. Issues and costing must be done daily together with portion control, daily profit and loss and sales control sheet. These will be checked at any time by any Senior Manager (DM Ops.)

Sales Controls:
v Cash up sheet attached and signed by cashier and manager

v Completed by cashier daily

v 2 readings attached

v unders/overs not more than R5,00 or disciplinary action must be taken against cashier.

4. Any District Manager will do regular stock and cash checks in the unit at any time and if money is short or stock incorrect, disciplinary action will be taken against the Catering Manager.

5. Consumption on the stock sheet must be completed and purchases balance the quantities can be compared to the sold on the sales control sheet or with the consumption on the issue sheet with regards to K. Process.

6. The following files must be in the unit (labelled and covered):
a. W-Return

b. S.S.A. and Bank Rec

c. Issues and Costings

d. Master copy

e. Free issue sheet and invoice summary

f. Sales control sheet (cash up sheets attached)

g. Stock sheets

h. File to keep copies of accounts

i. Admin file

j. Hygiene file

k. Safety file

l. Industrial relations manual

m. Incident report book

n. Bank book (cash takings)
- 1 copy to bank
- 1 copy to manager
- 1 copy in book

o. Bank book (debtors money)

p. Unit info sheet

q. On job training matrix

r. Admin checklist

s. Pitseng stamp

t. Hygiene schedule

u. QA file

v. Health and Safety Procedure manual

w. Staff files
- Signed Letter of Appointment
- Signed Job Description
- Signed Induction
- Leave Record
- Disciplinary Record
- Uniform Issues
- Float Issues

x. Company Policy and Procedures Manual Administration.

7. If you require stationery complete a stationery form and attach to the papers for your Account Manager to give you the stationery by the following week.

8. The manager must complete financial year information accurately in the month of February every year, concerning unit assets, float, petty cash float and closing stock figures.

9. Managers must do appraisals four times a year with staff (February/May/August/November).

10. Keep your offices neat and tidy. Cover all files and label them. File away documents into the correct files.

11. Bank every two days, but especially make sure you bank all the takings before month end, except for the floats. No takings must be carried over to the next month or disciplinary action will be taken. Bank slips must be attached to the Bank recon for that week.

12. Complete a wage variation on a monthly basis. This will be collected by the Accounts Manager with month end figures. It must be checked and signed by a Manager. Attached must be:

- Completed staff register
- Sick/leave/unpaid leave form which must be signed by staff member as well as Manager. Medical certificates must be attached to sick leave forms.
- Discipline forms must also be attached.
- Minutes of monthly meetings with staff must be attached.

13. All back up (originals) for the client must stay in the unit and to get attached to the account before it gets handed to your client. It is the manager’s responsibility to make sure the debtors money is collected and banked between the 25th of each month and month end. This is very important - please ensure that this happens. Make copies of all accounts and file before they get submitted. Attach client survey form to the accounts every 3 months for feedback on your unit, which is important information to have.

14. Stock take must be done on the correct days according to the stock take list. Stock take must be done by the manager together with an assistant to ensure that stock is taken accurately. A scale must also always be used.

15. All stock must be locked away safely. Locks must be replaced every 3 - 6 months to prevent theft. Keys should only be kept with the manager. Duplicate keys must be kept at HO in a signed, sealed envelope.

16. You are further required to perform any reasonable request from management.

17. Ensure that customer and client liaison is per Company standard.

18. Making sure that purchasing promotions are implemented and carried out properly.

19. Proper weekly and monthly menu cycles are completed according to Client and Company standard.

20. Ensure that proper merchandising is in place and up to standard.

21. Unit ambiance meets the standards. If not, make recommendations to the District Manager.

22. Make recommendations with regards staff training.

23. To assist with product and brand development.

24. To ensure that staff members are corr