What Does a Restaurant Cashier Do? How do I keep my accounts?

Restaurant cashier job responsibilities:

1. Check out correctly and quickly.

1. Proficient in the operation of cash register and the input of price;

2. Be familiar with the price and promotion content of promotional products.

2. Hospitality is cordial.

1. Skilled cashier's response words, response attitude, and response methods are waiting for customers.

2. Appropriate grooming.

3. Prompt service.

1. Provide consultation and etiquette services for customers.

2. Skilled, fast and correct bagging service.

3. Do not commit cashier service taboos, such as: untidy appearance, disrespectful speech, etc.

4. If the above regulations are violated, a fine of 10-100 yuan will be divided according to the severity of the circumstances.

Fourth, the basic work of a skilled cashier.

1. Standing work, insisting on singing, paying, and finding, and accurately and quickly counting the payment.

2. Take good care of the business money and pay the payment within the specified time to ensure the safety of the payment.

3. Check and maintain the cash register equipment frequently.

4. Cooperate with the safety management of the concierge department.

5. Report to the foreman or superior in time if any problems are found in the work.

Collect meals and manage cash. And do a daily business report.

Do a good job of daily purchase, sale and inventory....It is the goods that are incoming, the goods that are sold, the remaining inventory...As for bookkeeping, there are daily and monthly reports...Sales per day are the total turnover. Then the sales of each item, the statistics of net profit....And so on....The essence of each place is different....So the work done by the cashier is also different...

The cashier does not need to keep accounts, as long as the balance is made at the end of the checkout.

Checkout workflow.

1. The restaurant bill is in duplicate: the first copy is the financial copy, and the second copy is the guest copy.

2. When the guest requests to settle the bill, the cashier prints out the provisional statement according to the desk number reported by the hall staff, and the hall staff should first check the bill and sign the name, and then settle the bill with the guest. If the person in front of the hall does not sign, the cashier should remind him or her to sign.

3. If the guest pays in cash, the hall staff should take the two bills back to the cashier for summary, and then hand over the second bill to the guest, and the first bill will be retained by the cashier.

4. If the guest checks out the account, the hall staff will hand over the guest's account voucher to the cashier for the cashier, and the two bills will be handed over to the cashier for processing.

5. When the guest presents the preferential card (or the hall management staff gives the guest a discount) at the checkout and asks for a discount, the hall staff shall hand over the preferential card (or the signature of the manager) and two bills to the cashier for discounting according to the procedure.

6. When the bill is invalidated or modified, the relevant personnel shall explain the reason for the invalidation or adjustment, and sign the name, and after being confirmed by the hall management personnel, the modification form and the invalid bill (two copies) shall be handed over to the cashier and sent to the Finance Department for audit and review.

7. Due to various reasons, if the guest needs to delay the settlement, he must first ask the hall management personnel to approve the guarantee, and then transfer it to the accounts receivable of the Finance Department.

8. The general manager and deputy general manager of the hotel entertain guests or sales department personnel, and the internal bill must be used when entertaining customers with the approval of the leader, and the bill shall be transferred to the finance department for audit and audit after the leader signs.

9. The cashier should make a single shift settlement after the end of the business of this shift; After the end of the day's business work, the general shift should be settled. Carefully check the dining situation and income of the day, and fill in the "East (West) Garden Restaurant Checklist".

Summary. The workflow of a restaurant cashier is pre-shift preparation, normal operation of work procedures, and checkout. The job responsibilities of a restaurant cashier are:

Comply with the company's relevant financial rules and regulations and relevant management regulations;

Proficient in the operation of NCR, the cashier software of the restaurant, and settle the bill for the guests within the specified time;

Responsible for the sign-in and checkout of each bank terminal to ensure the normal operation of the machine;

Undertake other tasks assigned by superiors.

What Does a Restaurant Cashier Do? How do I keep my accounts?

The workflow of a restaurant cashier is pre-shift preparation, normal operation of work procedures, and checkout. The job responsibilities of the cashier of the restaurant are: to comply with the company's relevant financial rules and regulations and relevant management regulations; Proficient in the operation of NCR, the cashier software of the restaurant, and settle the bill for the guests within the specified time; Responsible for the sign-in and checkout of each bank terminal to ensure the normal operation of the machine; Undertake other work assigned by superiors.

How to do the catering cashier do the accounting method of the catering cashier: First of all, if the transaction can provide invoices, the old code will record vegetables and other materials in the main business cost, if it is a seasoning and the like, it is divided into Chi Yusheng raw materials are also recorded in the main business cost. Record all the products that come in, and if there is a corresponding cost, record them one by one.