What do restaurant cashiers need to do?

First, the lobby cashier work procedures

The cashier work in restaurants is the first step to record the income of catering business, and it is also one of the important links of financial management. It requires every cashier to master his own work content and process skillfully and apply it to his work, so as to really play the role of supervision and inspection and lay a good foundation for the following financial accounting. Its work mainly includes:

(1) preparation for shift

1. The cashier in the restaurant should check in according to the shift of the shift schedule before taking up his post, and the cashier foreman in the restaurant will supervise the implementation and sort out the report.

2. The cashier counts the working capital together with the foreman or supervisor, and signs the register after it is correct. You must go through the formalities of liquidity transfer between shifts and sign the cashier's liquidity transfer register in the restaurant.

3. Collect the bills and receipts required by the class, and check whether the bills and receipts are in order. If there are missing numbers or short links, you should return them immediately. After work, unused bills and receipts should be returned and signed in the bill collection register. The restaurant bill should be managed by the supervisor and supervised by the supervisor.

4, check whether the date and time of the computer system is correct, if there is a wrong date or time, should promptly notify the foreman to adjust, and check whether the ribbon, paper tape is enough.

5. Check the cashier's handover book in the restaurant to understand the problems left over from work so as to deal with them in time.

(2) Normal operating procedures

1, when the waiter gives the order menu to the cashier, the cashier should first check whether the number of people and station numbers on the order menu are recorded completely, and return them to the waiter if the records are incomplete.

2. When the number of people ordering food and the station number are recorded completely, they will officially enter the menu. One is to input the guest's bill number into the computer, and the cashier will automatically compile the bill number for the guest to use when checking out; Then input the number of guests, the number of jobs and the content and quantity of food and drink ordered by the guests according to the menu keys of the computer. You can wait for the guest to check out after you go in.

(3) checkout workflow

1, restaurant bill-closing two copies: the first copy is the financial copy, and the second copy is the guest copy.

2. When the guest asks to check out, the cashier will print out the temporary statement according to the station number reported by the hall staff. The staff in the lobby should check the bill first, then sign their names, and then settle the bill with the guests. If the staff in the lobby don't sign, the cashier should remind them to sign.

3. If the guest checks out now, the staff in the lobby should take two bills back to the cashier for summary, return the second bill to the guest, and keep the first bill by the cashier.

4. If the guest pays the bill, the hall staff will hand over the guest's bill certificate to the cashier, and then hand over two bills to the cashier for processing.

5. When the guest shows the discount card when checking out (or the lobby manager gives the guest a discount), the lobby manager should give the discount card (or the manager's signature) and two bills to the cashier for discount according to the procedure. If the lobby manager only gives the cashier a bill, the cashier can't handle it.

6. When the bill is invalidated or modified, the relevant personnel shall explain the reasons for the invalidation or modification and sign it. After confirmation by the hall management personnel, the amendment form and void form (in duplicate) shall be submitted to the cashier and sent to the finance department for review.

7. For various reasons, if the guest needs to check out late, he must first ask the hall manager to approve the guarantee, and then transfer it to the accounts receivable of the finance department.

8, the hotel general manager, deputy general manager to entertain guests or sales staff, approved by the leadership to entertain customers must use internal bills, bills please sign the leadership and then turn to the finance department for review.

9, the cashier in this shift after the business, should do single class checkout; The day's work is over, and the general class should settle up. Carefully check the dining situation and income of the day and fill in the "East (West) Garden Restaurant Checklist".

(four) single and general account

At the end of each shift, make a summary of each shift; At the end of the day's work, the general shift has to settle accounts. Click "single" directly. "Total shift checkout" button, the computer will automatically summarize the operating income and generate several reports, and print out the reports as needed.

Remember: everything is difficult.