SOP For Check Controls Procedure
SOP Number: Finance and Accounting – 06
Department: Operations and Controls
Date Issued: 22-Jun-2021
Time to Train: 30 Minutes
Purpose of POS Check Controls:
The purpose of this policy is to establish controls for all outlets to ensure that all items are properly charged to the guest account.
The hotel management team should consistently follow the control procedures herein listed in all F&B outlets. It is the responsibility of the F&B Controller and Food & Beverage Director to ensure compliance with this policy.
Check Controls Procedure Non-POS:
1. The F&B Manager will be responsible for having restaurant and Lounge checks at the Front Desk in stacks of 10, 20, 25 or whatever other number will be sufficient to cover each server or bartender. These checks will be pre-numbered and issued sequentially.
2. The server or bartender will initial the Daily Check Control Log Sheet and record the check numbers they are issued. The Desk Clerk will verify the check ranges and also initial the Log.
3. Each server or bartender will maintain a Check Control Sheet. At the end of their shift, they will total the Check Control Sheet which must tie to the “Z” readings.
4. All used and unused checks must be wrapped in the Check Control Sheet and placed in the Night Audit Box.
5. The Night Auditor will be responsible for performing the check audit and completing the Daily Check Control Log. Any missing checks will be reported to the General Manager, F&B Manager and Controller.
6. The F&B Manager will investigate all missing checks and report the results of the investigation back to the General Manager and Controller.
Check Controls Procedure For Banquet:
1. The Floor Manager or Hostess will sign out the checks from the Front Desk.
2. As guests are seated, the check is marked with the server name or number and number of guests.
3. The soft copy is maintained by the Hostess for control, and the hard copy is placed on the table if the meal is a buffet only.
4. Both copies of the check are placed on the table and the Hostess notes the server, check number and number of guests on the Check Control Log.
6. Each server will complete their own Check Control Log and give it and the checks to the Hostess or Floor Manager.
7. The Hostess or Floor Manager should compare the number of covers recorded on the checks to the soft copies. Any discrepancies should be noted and passed on to the F&B Manager for investigation.
Training Summary Questions:
Q1. What is the purpose of the Check Controls SOP?
Q2. What all details need to be entered in the check?
Q3. Details updated on the Check Control Logbook?
Q4. Who is responsible for maintaining sufficient checks at the front desk?