MANAGEMENT CASH POLICY AGREEMENT

Maintaining strict cash controls in our restaurants is a key risk mitigation tool to ensure the safety and
security of our employees and restaurants. Managers should lead by example by strictly complying with
this policy. Any breach of this policy may result in disciplinary action up to and including termination of
employment. Each Manager, Operations Consultant, Operations Manager and Licensee must read this
policy and sign the declaration to confirm that they have read and understood this policy
annually. Annual verification of the policy will form a part of the Area Induction Station on metime.
McDonald’s has the right to vary this policy from time to time

1. SAFE CONTROL
1.1. The safe float is limited to $ _ and should be secured in the outer safe.
1.2. The safe float must remain at the amount in 1.1 unless authorised by the Operations Consultant or
Licensee. Any variation of this amount must be recorded in eBos.
1.3. Shift Managers must count the safe float at the beginning and end of their shifts. The safe float
must be counted and verified upon accepting and handing over the shift.
1.4. The safe must be locked and tidy at all times.
1.5. Each Manager will be given an access code to the outer safe. This access code must be changed
every three months. The Operations Consultant/ Licensee must keep record all Manager’s access
codes.
1.6. Each Manager is accountable for their own access code. The access code is strictly confidential
and is not to be disclosed to anyone including, but not limited to, other Managers and Shift
Supervisors.
1.7. All cash (except for that in the register and RMHC money boxes), deposit bags, petty cash and
prepared drawer floats must be secured in the safe at all times. Under no circumstances is it to be
left outside the safe or stored in cupboards (except when being counted)

2. REGISTER CONTROL
2.1. Each Crew Person or Manager that is stationed on a register in their shift must be logged into that
register and given a fresh cash drawer.
2.2. The Crew Person and Shift Manager must verify the float in their cash drawer to confirm a $ float
with the log-on receipt kept inside the drawer.
2.3. A Crew Person or Manager who is logged into a register must stay on that register for the whole of
their shift. In the event the Crew Person or Manager must leave their register (i.e. breaks), the Shift
Manager must complete a spot check before authorising the Crew Person to go on their break.
2.4. In the event that a Crew Person’s register has been spot checked throughout their shift and the
float drawer is up or down more than $10.00 without satisfactory explanation, that Crew Person
may receive a warning sheet and appropriate employee counselling. A file note must be kept by
the Shift Manager.
2.5. The Shift Manager is responsible to conduct random spot checks of register drawer floats.
2.6. Money is not to be loaned from register drawer floats for any reason whatsoever.
2.7. Inappropriate use of credit sales, promo sales, manager meals, crew meals, refunds, over rings,
coupons and total reductions is totally unacceptable for any purpose.
2.8. The EFTPOS cash out limit is $200 per customer.
 2.9. All refund slips, credit sales, eftpos credit card slips and over ring receipts must be kept in the
register drawers and filed appropriately. These slips should be signed as follows:

Who needs to sign

Crew on Register Shift Manager Customer Other

Refund YES YES YES Reason needs to be

provided for refund

Credit Sales NO YES YES Reason needs to be

provided for the credit
sale

Eftpos credit card NO NO YES

Over-ring receipts YES YES NO

Police Meals NO YES YES

Prisoner Meals NO YES YES Receipt is to be kept in the

Prisoner Meal folder

2.10. Where available, the Drive Thru cashier ‘drop box’ must be utilised for excess notes. The ‘drop
box’ must be emptied during each drawer change.
2.11. Managers will be issued with either a swipe card or username and password to access
certain functions of the register.
2.12. Each Manager is responsible the safe-keeping and confidentiality of the login details/swipe
card as they will be accountable for any transactions authorised by those details. These
details are strictly confidential and must not be disclosed to anyone including, but not
limited to, other Managers and Shift Supervisors.

3. SKIMS
3.1. Shift Managers are expected to complete a skim of the register drawer float each time a skim
alert is activated.
3.2. Skims are to be removed from the register drawerfloat using the skim wallet.
3.3. The manager must verify with the crew person on the register how much cash has been
removed from the register drawer float for the skim.
3.4. Once the skim amount is removed from the register, the must then immediately be counted,
entered into eBos, signed, sealed into the deposit bag, and then dropped into the internal drop
safe. Under no circumstances should skimmed money be left in the outersafe.
 4. PETTY CASH
4.1. Petty cash must be stored in the petty cash tin in the outer safe.
All petty cash purchases must be approved by the Restaurant Manager who must
then (for McOpCo restaurants) send a photo of the receipt to Finance at Head
Office. For franchise restaurants, the Licensee is to advise on the petty cash
process.
4.2. Money from registers or the RMHC money box, must not be used for petty cash.

5. BANK DEPOSITS
5.1. All notes must be neatly flattened and facing the same direction in each deposit bag. Do not fold
notes, use rubber bands, or place any foreign objects (e.g. paper clips) in the Deposit Bag. Failure to
do so may incur an additional charge by the cash pick-up contractor
5.2. All deposits must be counted, entered into eBos, signed, sealed and then dropped into the internal
drop safe.
5.3. Managers must never attempt to access the internal drop safe for any reason other than to
facilitate a scheduled cash pick-up. Both the Shift Manager and the Cash Pick-Up Contractor
Representative (Guard) must be present when the internal drop safe is opened.

6. DEPOSIT PICK UP PROCEDURE

6.1. It is strongly recommended that cash collections are to be conductedduring hours of daylight to
maximise safety and security.
6.2. The Shift Manager is responsible for verifying the number of deposit bags and RMHC deposit bags
by counting each deposit bag into the cash in transit carry bag used by the Guard.
6.3. If the number of bags counted matches that on the Deposit Pickup Report, the Shift Manager and
the Guard will complete and sign off on the Deposit Pickup Report.
6.4. If there is a discrepancy in the amount of deposit bags, a recount is to be conducted where the
Shift Manager and Guard will check off each deposit bag according to their ID which is listed in the
Deposit Pickup Report to identify the missing bag. If the count is agreed, refer to 6.3.
6.5. If a bag is missing, the Shift Manager must note the missing bag and its ID number on the Deposit
Pickup Report and the Shift Manager and Guard will sign against this variation.
6.6. In the event of 6.5, the Shift Manager must immediately notify the Restaurant Manager and
Operations Consultant (or Licensee). The Restaurant Manager and Operations Consultant/ Licensee
are then to commence investigations to find the missing bag which includes using eBOS and CCTV
footage.

7. RMHC DEPOSITS
7.1. Access to the RMHC money box is restricted to the Shift Manager, Restaurant Manager and
Licensee
7.2. RMHC donations must be emptied a minimum of once per week, or when half full.
7.3. RMHC donations must be entered into eBos.
7.3.1. For McOpCo restaurants
The RMHC donations are emptied into the RMHC deposit bag, signed, sealed, bag ID
entered into eBOS and then dropped into the internal drop safe and included in the
deposit pick up using the same procedure in section 5 of this Policy.
7.3.2. For Licensee restaurants
The RMHC donations are emptied into the RMHC deposit bag along with the signed
deposit slip for the relevant bank, signed, sealed, and then dropped into the internal
drop safe and included in the deposit pick up using the same procedure in section 5 of
this Policy.
7.4. To order RMHC deposit books, please email RMHC@rmhc.org.au with your preferred bank,
restaurant number and address for delivery.

Every Manager is responsible for cash under their control and is required to follow these cash
procedures. Failure to follow these procedures and/or loss of cash may lead to disciplinary action up to
and including termination of employment.

McDonald's expects its licensees to implement this Policy. This Policy is a business policy for the
purposes of a licensee’s Franchise Agreement.

□ I understand and agree to the terms of this Cash Policy Agreement.

Manager’s name Consultant’s/ Licensee’s name

Manager’s signature Consultant’s/ Licensee’s signature

Date Date