Why unannounced audits matter
A scheduled visit shows how a site behaves when it expects to be checked. An unannounced one shows how it runs every other day. On past audits, I’ve found:
Unexplained cash deficiencies
Inflated closing stock figures
Out-of-date stock hidden behind new deliveries
Poor stock rotation
Outstanding guest balances left open
Procedures on paper, not in practice
These are usually signs of weak controls, not dishonesty, but where the standard is zero tolerance, like cash, food safety and stock accuracy, small gaps become serious risks.
What I check
A clear view of what actually happens on site, not what the reports say should happen.
Cash and banking
Cash checks against bankings, receipts against expense claims, voids, discounts and error corrects, and outstanding balances.
Stock and GP integrity
Stock line checks across food and drink, and a full stocktake if the variances call for one. Rotation and out-of-date stock checked.
Statutory paperwork
HACCP, allergens, cleaning schedules, fire risk, health and safety, COSHH and more – checked that they’re in place and up to date.
Physical security
Stores and stock rooms locked when unattended, premises secure, and who holds the keys.
Operational standards
Whether your own standards are actually followed and the site behaviours that affect performance.
Accountability
Management controls, sign-offs and who is responsible for what.
What you get
Findings built to be used, not filed.
Independent, evidence-based findings
What’s actually happening, backed by what I found on site.
The same standard at every site
Consistent assessment, so sites can be compared fairly.
Clear, specific actions
Practical recommendations leadership can act on straight away.
Better sight of risk
Where controls work, where they’re bypassed, and where profit is exposed.
I’ve led internal audit programmes across multi-site hospitality businesses.
Finding control weaknesses, improving accountability and protecting margin – for operators with five sites or fifty, across the UK.
David was a key player in improving controls, processes, rigour and ultimately F&B margins across our RedCat portfolio.
He has a deep understanding of the mechanics of hotels, pubs and F&B – it’s an instinct formed over many years and I would recommend him highly to anyone who needs support on getting margins and controls from where they are to where they should be.
Mike Rothwell
Chief Financial Officer, RedCat Hospitality Ltd.
Related services
Profit Recovery
Finding the cause of a problem and putting the controls in place to fix it.
See what’s really happening
Tell me about your sites and what you’d like checked. I’ll come back to you with an honest view of where I’d start.