Transcript School Food Service

School Food Service
Locking Bank Bags
Locking Bank Bags
 PROTECT THE CASH AND YOURSELF!
 The cafeteria manager is responsible and
liable for all missing cash and checks.
 During hours of operation all cash and
equivalents must be in a locked cash register
and/or a locked metal box in the manager’s
office or a locking bank bag while the keys are
in the possession of the cashier
 If a manager leaves the kitchen, the manager
should lock the office door to secure the cash
and give the key to a designated SFS
employee
Cash Safety
 At night the daily deposit, change fund(s), and
petty cash fund must be in a locking bag and
locked in the safe at the school office
 No money is to remain in the manager’s
office overnight
 Any unsecured funds discovered during
a routine cash control or site review audit
may result in disciplinary actions
Absent Manger
 Absent Manager: In your absence, all cash and equivalents
(change funds, petty cash, & daily deposits) must be kept in
a locking bag in the drop safe at your school’s front office.
It is the manager’s responsibility to train an employee to
secure all funds in the drop safe. Train your employee to
properly handle the daily deposit by doing the following:
 Train your employee to count/verify every cash drawer then
sign every Cash Report on the “manager signature” line.
Remember: two signatures on every cash report (the cashier
counts and the “acting” manager counts again).
Absent Manger Cont’d
 If the “acting” manager is unable to complete the deposit they
must:
–
put $1.00 into the “cash collected field” on the WinSNAP deposit
screen to ensure successful nightly communication. Please refer to the
“Computer Operations Manual” for further instructions.
– Put the daily deposit into a Brinks bag and seal it and write “Cafeteria
Manager” on the outside.
– Place the Brinks bag into a locking bag.
– Place the locking bag into the drop safe at the front office.
 When you return to work, if your employee did not complete the
deposit, complete your deposit and change the WinSNAP deposit
screen to reflect the actual deposit amount.
Daily Routine
 The Manager should obtain the cashier’s change fund(s) from
the front office safe. If the school has more than one change
fund, each fund should be bagged separately- one vinyl zipper
bag per cashier and all zipper bags should be placed in a
“locking bag”. Verify that the courier representative (Brink’s)
has signed the logbook from the previous days deposit and
initial the log book. If the driver did not sign the courier
logbook, please contact Brink’s representative, Andrew Talalay
at (561) 848-0934 ext. 229 or email [email protected]
 The manager should count and verify each change fund.
 The manager should give each cashier his or her appropriate
change fund. The Cashier should immediately verify the
amount, place it in the cash drawer and lock it.
 After counting the breakfast receipts, the cashier should put
the change fund back in the register and lock the cash drawer.
Daily Routine Cont’d
 During meal service, each cashier should record sales as
outlined in the “Cashier Manual”.
 At the close of each meal session, each cashier should
remove the cash drawer and place it in a “locking bag” and
retain the key until called by the Manager for the cash
count.
 At the end of each meal session, the manager, with each
cashier shall count the money in the cash drawer by
denomination, i.e., checks (to include traveler checks and
money orders), $20's, $10's, $5's, $1's, gold dollar coins,
half dollar coins, quarters, dimes, nickels and pennies. The
cashier records the quantities and amounts of each
denomination on the Cash Report Form, and adds the total.
The cashier must sign the report in ink. The manager will
then verify and sign the Cash Report Form.
 Manager must then collect all locking bags with keys
attached. (One bag will be placed in the drop safe with the
change funds)
Additional Procedures
 Cashiers are required to be rotated
between registers and lines on a random
basis for cross-training and theft
prevention.
 All managers must periodically cashier on
various lines and compare total sales
collected to regular daily sales
– When cashiering managers should have their
cash drawers verified by another employee
– If large discrepancies are discovered contact
Field Coordinator to discuss options or
possible retraining