Restaurant Administration
Our unique administration model termed as “The Disaster Management Model” involves both Operations and Administration Divisions that focus on the daily disaster management of the restaurant business.
For restaurant operators, we take the hassle our of daily administration, that allow you to focus on operations.
For restaurant investors, we will provide you with a complete management solution that allow you to understand and track your investment without the hassle of operations or administration.
Finance Management
Objectives:
- To ensure proper allocation and utilisation of funds with the goal of achieving business objective of wealth and profit maximisation.
- To ensure a daily sales and cash reconciliations and analysis of all cash discrepancies.
- To ensure that all banking are reflected correctly and discrepancies have proper explanations.
- To ensue a healthy position with creditors and audit of the entire ordering and receiving process.
- To ensure an efficient Creditor and Debtor management.
- To provide accurate weekly and monthly financial food costing reports.
- To provide stakeholders & clients with weekly and monthly business financial reports for strategic and operational decisions.
- To provide and manage a benchmark for operations revenue and expenditure.
- To ensue statutory legal compliance (ie. VAT, PAYE, UIF, SDL) and complete filing.
- To manage outsourced financial auditing and provide the annual audited financial statements.
Human Resource Management
Objectives:
- To manage and maintain the legal environment in terms of the recruitment and employment of restaurant employees, disciplinary procedures, union negotiations and CCMA representation.
- Provide the correct HR documentation for general day to day management of staff, items of the applicable legislation.
- To provide and manage the relevant staff contracts and policies.
- To conduct and chair disciplinary enquiries.
- To manage the consultation with staff and management on any HR related issue.
- To represent the company at the CCMA or Bargaining Council for conciliation matters.
- To manage all Union negotiation and correspondence.
- To administer and manage a proper payroll system, including the processing of monthly hours and making of bulk salary payments.
Stock Control Management
The most critical areas of control in the restaurant or catering enterprise is the management of food cost. We have developed a unique model for food cost management called “Food Cost War Strategy”. We will implement this strategy in your restaurant business provided you have stock control software to which we can integrate or you have the option to use a system we recommend.
Objectives:
- To ensure and implement a proper procedure for purchasing through a purchase order system, that incorporates casting and extending of invoices against all goods received.
- Ensure accountability and correctness of all preparations and portioning of bulk goods received.
- Monitoring of all daily, weekly and monthly stock variances in all production areas.
- Monitoring of daily, weekly and monthly stock variances in all storage areas and warehouses.
- Daily, weekly and monthly reporting of all stock variances.
- Managing monthly stock counting and reporting.
Our “FOOD COST WAR STRATEGY” Overview:
The implementation of the above model is dependant on the quality and ability of the staff, the operating system and the procedures adopted.
Levels of Stock Report:
1. Daily Kitchen Controls: This is the daily reporting of all variances in the food production areas on a daily basis. This will cover gap 3 above.
2. Period Kitchen Control: This is a weekly report of the accumulated weekly variances in the food production areas. This report will eliminate any computational errors. It covers gaps 2, 3 & 4 above.
3. Weekly Food Cost Report from Stock Take: This weekly report will give you an actual food cost achieved for the week. It will cover all the gaps above. The total sales and purchases for that week will be required for this report.
4. Store Room Variance Reports: This weekly report will show all the stock variances in the storerooms. It will cover gaps 1, 2 and 4 above.
5. Purchase Orders: This is a very important process in food cost control. It will highlight incorrect supply pricing and incorrect delivered volumes by casting and extending invoices from purchase order. This will cover gap 1 above.
Occupational Health and Safety
Objectives:
- Monthly health and safety audits.
- Manage health and safety committees in each restaurant.
- Ensure proper accident / incident reporting & investigation.
- Provide health and safety talks and training.
- Manage training of health and safety reps.
- Manage first aid and fire training