Cash Management

Purpose

The purpose of this document is to provide clear and consistent procedures for managing cash in the restaurant. These standards ensure accuracy, accountability, and security in daily financial operations, including safe counts, drawer reconciliation, bank deposits, and paid outs. Following these procedures helps maintain the integrity of the restaurant's cash resources and protects both the team and the business.

Tools for Success

• Deposit Slips
• Daily Deposit Log (in Restaurant365 CTUIT)
• Swipe Card
• Cash Accountability Policy
• End-of-Shift Report
• Safe
• Daily Safe Count Sheet (in Restaurant365 CTUIT)
• Zippered Bank Bag
• Cash Drawer
• Paperwork Standards

Safe & Drawer Counts

• Count safe and each till at least three times daily: opening, mid-day, and closing.
• Only the MOD who completed the most recent safe count may access the safe.
• Mid-day counts should be conducted by AM and PM MODs together to transfer accountability.
• If MOD transition occurs outside regular count times, both MODs must conduct a transfer count.
• Ensure enough small bills and coins are in tills and safe for the next shift.
• In case of a discrepancy: recount, notify GM and TD, and adjust deposit accordingly.
• Maintain designated par in safe at all times.

Daily Procedures

Opening

1. Opening MOD counts the safe and tills.
2. Log into CTUIT > Manual Data > Safe Counts.
3. Select 'daily safe count 1st' and enter totals by currency, including tills.
4. Click save.

Mid-Day
5. After lunch, AM and PM MODs count safe together.
6. Update CTUIT to reflect 'daily safe count 2nd'.

Closing
7. After closing, MOD counts safe and updates CTUIT with 'daily safe count 3rd'.

Closing Drawers

• MOD counts each till and verifies against End-of-Shift Report.
• MOD and cashier count till together in office.
• MOD records total cash in 'cash over short' tab on Open Tender.
• Click 'edit' next to Declared Cash and enter drawer total including starting cash.
• Press update and verify accuracy. Note: Deposits can only be edited once after closing.

Bank Deposits

• Each MOD prepares deposits from their shift.
• AM MOD places deposit envelope in safe after reconciliation.
• PM MOD verifies and combines AM/PM deposits into a zippered bank bag.
• Deposit should be made in the afternoon or next day with another manager present.
• A deposit must be made every business day.

Paid Outs

• Used for approved purchases like supplies or emergencies.
• All expenses must be pre-approved and accompanied by a receipt.
• Should not be used regularly for common supplies; use preferred vendors.
• Manager must initiate paid out via POS > Settings > Paid Out.
• Swipe card required. Enter amount and accurate reason (e.g., 'Produce', 'Delivery Expense').
• Confirm paid out. Cash drawer opens and chit prints.

Reimbursing an Employee

• Employee provides receipt for approved expense.
• Manager follows the same paid out process on POS to reimburse in real time.