Discover our proven system to help established health practitioners (300K+) to reach full patient capacity by subcontractor/payroll automation framework.I’ve worked with various industries over the last 20 years to learn every method of improving efficiency. Today we have a proven process for health practitioners to eliminate all their paperwork and automate 80% of their administrative procedures (while staying compliant). 𝗪𝗛𝗔𝗧 𝗗𝗢 𝗬𝗢𝗨 𝗡𝗘𝗘𝗗 𝗛𝗘𝗟𝗣 𝗪𝗜𝗧𝗛?--------------------------------------------------------------------✔️ Reaching Full Patient Capacity✔️ Eliminating Paperwork✔️ Allied Health payroll and subcontractor system✔️ Allied Health Administrative Processes✔️ Allied Health Industry Compliance𝗪𝗛𝗔𝗧 𝗜𝗦 𝗢𝗨𝗥 𝗢𝗙𝗙𝗘𝗥?--------------------------------------------------------------------We want to reduce stress for health practitioners, so they can take better care of their patients. You perform an essential service and you deserve success. ✔️ 𝐄𝐟𝐟𝐢𝐜𝐢𝐞𝐧𝐜𝐲 𝐀𝐮𝐝𝐢𝐭We’ll Audit your financials and everyday processes to find inefficiencies. We can then implement some key strategies to get your practice to full patient capacity.✔️ 𝐄𝐟𝐟𝐢𝐜𝐢𝐞𝐧𝐜𝐲 𝐎𝐯𝐞𝐫𝐡𝐚𝐮𝐥We’ll do a full efficiency audit + find ways to eliminate paperwork and automate your processes. The goal is maximum efficiency in running your business, and helping you reach full patient capacity. We’ll also provide an ongoing bookkeeping service with daily support.𝗪𝗔𝗡𝗧 𝗧𝗢 𝗞𝗡𝗢𝗪 𝗠𝗢𝗥𝗘?--------------------------------------------------------------------Call: ✆ 0412 331 853Email: ✉ bridget.evans@smallbaccounts.com.auVisit: ☛ www.smallbaccounts.com.au

Peter Harding & Associates is a small IT consultancy located in the Melbourne CBD. My main role was administration and MYOB bookkeepingIn addition, my role was to manage the office admin duties, assist with reception as required and complete the MYOB bookkeeping. This included processing payroll, invoicing customers and debtor management.I also helped other businesses which sublet space from the company. Doing this gave me a first hand look at the impact of good processes on company profits. This eventually led me to open my own company 3 years later.

These 2 years of work experience are where I developed the groundwork for my accounting processes.I processed payroll for 180 stevedores - both permanent and short term staff - on a weekly basis.Any mistakes weren’t just costly - they were stressful too. Stevedores would call me themselves if the payroll wasn’t 100% correct each week. I quickly learned not to make mistakes. I developed my checklists and processes to do payroll quickly and error-free. I also worked on balance sheet entries, weekly/ monthly profit analysis, management reports, budgets for each port, and weekly cashflow statements. I also managed three employees who looked after the accounts payable, receivable and data entry.

I first started here to support the Business Services manager with all the bookkeeping and data entry for tax preparation.Unfortunately I was still very green and got overwhelmed. The company did not have structured training for accountants and I had to teach everything myself. But this in itself was an important lesson - a mistake I would not repeat. Today we make it an absolute priority to train every staff member and client.

Completion of the Trainee Management Program within the company.Progressed to the Postition of Manager of a National Australia Bank Commercial Banking Centre Staff Bistro. This facility catered for 600 people employed at that site.Daily responsibilities involved overseeing the day to day running of the contract which included: - ordering food and associated goods for the contract and functions - supervising the preparation and presentation of food for all food service and functions - supervising five staff members - training new staff members - supervision and training of a Trainee Manager - counting the daily takings and reconciling the cashbooks daily and weekly - writing up all invoices and receipts in the cashbook - conducting monthly stock takes and reconciling the cashbooks each month in order to maintain the correct food cost percentage required of the contract.