Monitor the cashier and ensure that the guest numbers on the system match the actual numbers on the tables.

Monitor the bar and kitchen and ensure that every order is completed Print Out and that no order is issued without hitting the system.

Conduct a daily inventory of the bar, analyze the inventory, and extract the shortage and excess items on the same day until a check is drawn up at the restaurant for the differences on the next day.

Monitoring the bouchon between security and the system in all restaurants, and ensuring that the numbers match the bouchon struck in the restaurant and the bouchon system.

Submitting periodic reports to the Director of the Audit Department regarding any problems in the restaurant or with any person in the restaurant.