Tracking Employee Hours in the Hospitality Industry

May 11th, 2012

When you have a catering business, there is nothing more challenging than keeping track of staff. Typically, catering employees are checking in only once they get to the job site, where of course there isn’t an HR office for the team. This makes it a lot harder to ensure that people have arrived on time, and that they clock out when they’re done.

This doesn’t have to become a problem, the payroll nightmare can be avoided simply by using portable time clocks that ensure that employees really don’t need to go out of their way in order to sign in.  They can also travel between various locations as necessary, and still have accurate data for payroll.

Accurate billing in catering becomes even more essential when you bill your clients directly for the hours that each employee worked (rather than charging them a flat rate, and simply taking hours worked out of those funds). After all, you don’t want any of the information to be contested – and you don’t have to worry about that when you have clear, accurate documentation.

Peter Morrissey has been working with employee time and attendance for more than 15 years, Peter has supplied more than 3000 customers around the world with employee time management systems. He has seen the good, the bad and the ugly. Peter bought the JobClock system into Australia in 2008 to fill a void not being covered at the time. As cloud technology has come along the JobClock system not only services construction but many more industries hungry for employee labour costing information.

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