Important tasks for restaurants and cafes are staff roster, customer service and managing expenses for numerous fresh food deliveries which are made during the day.
The customer service focus means that scheduling shifts and rosters is very important but the nature of the job as casual or part time and junior staff means that it can change quickly. Workforce management starts with scheduling but time and attendance is another critical aspect of the bookkeeping and administration role because it must be accurate to ensure staff are paid on time and correctly.
Expenses are often taken from the till for smaller restaurants so a good system to ensure each receipt is kept and financial data entry is important.
Another issue that relates to hospitality bookkeeping is to ensure the correct amount of GST is collected and paid (many raw foods don’t have GST).
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