What is the specific process for a hotel cashier? How to do the most critical and basic entry and exit procedures.

Financial work process of a certain hotel

1. Restaurant cashier work procedure

Restaurant cashier work is the first step in recording catering business income and is also an important step in financial management. One of the links. It requires every cashier to master their own work content and work procedures proficiently, and apply them in their work, truly play the role of supervision and check, and lay a good foundation for the next step of financial accounting. Their work content mainly includes:

(1) Preparation work before shift

1. The restaurant cashier must sign in according to the shift schedule before starting work, and the restaurant cashier foreman will supervise the execution. , and compile reports.

2. The cashier counts the working capital together with the foreman or supervisor, and signs on the register when it is correct. The cashier must go through the working capital handover procedures between shifts and sign on the restaurant cashier's working capital handover register. .

3. Collect the bills and receipts required for the shift, and check whether the bills and receipts are numbered correctly. If there are any missing numbers or short coupons, they should be returned immediately. Return the unused bills and receipts when you get off work. The receipt should be returned and signed on the bill collection register. Restaurant bills are managed by the supervisor and supervised by the supervisor.

4. Check whether the date and time of the computer system are correct. If the date or time is incorrect, notify the foreman in time to make adjustments, and check whether the ribbon and paper tape are sufficient.

5. Check the restaurant cashier's handover notepad to understand the problems left at work so that they can be dealt with in a timely manner.

(2) Normal operation procedures

1. When the waiter hands the order menu to the cashier, the cashier should first check whether the number of people and station numbers on the order menu are completely recorded. If the record is incomplete, it will be returned to the waiter.

2. When the number of people ordering the menu and the table number are completely recorded, start the formal menu entry. First, enter the customer bill number into the computer. The cash register will automatically compile the bill number and wait for the customer to check out. Use it; then input the number of guests, table number, content and quantity of food and drinks ordered by the guests according to the computer menu keys. After entering, you can wait for the guest to check out.

(3) Checkout workflow

1. The restaurant checkout form must be in two copies: 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 will print out a temporary statement based on the counter number reported by the store staff. The store staff should first check the bill and sign their name, and then present the bill Check out with guests. If the store clerk fails to sign, the cashier should remind him or her to sign.

3. If the guest pays in cash, the store staff should take back the two bills and hand them over to the cashier after summarizing, then hand the second bill back to the guest, and keep the first bill. cashier.

4. If the guest's checkout is on account, the hall staff will hand over the guest's account receipt to the cashier to handle the account formalities, and both bills will be handed over to the cashier for processing.

5. When the guest presents the discount card (or the hall management staff gives the guest a discount) at checkout and asks for a discount, the hall staff should hand the discount card (or the manager's signature) and two bills to the cashier. The clerk handles the discount according to the procedures. If the store clerk only hands one bill to the cashier, the cashier does not need to apply for it.

6. When canceling or modifying a bill, the relevant personnel should explain the reasons for the cancellation or adjustment and sign their names. After confirmation by the office management staff, the modification form and the cancellation form (two copies) should be submitted. The cashier sends it to the Finance Department for audit and review.

7. If the guest needs to delay the checkout due to various reasons, he must first ask the store management staff to approve the guarantee, and then transfer it to the accounts receivable of the finance department.

8. When the hotel general manager or deputy general manager entertains guests or sales department personnel, they must use internal bills when entertaining customers with the approval of the leader. The bill must be signed by the leader and then transferred to the Finance Department for audit and review.

9. The cashier should do single-shift checkout after the end of the current shift; after the end of the current day's business, the cashier should do the general shift checkout. Carefully check the dining status and income of the day, and fill out the "East (West) Garden Restaurant Checklist".

(4) Single and general shift checkout

After the end of each shift, a single shift summary should be done; after the business of the day is completed, the general shift checkout should be done. Directly click the "Single. General shift checkout" button, and the computer will automatically summarize the operating income and generate several reports, and print out the reports as needed.

(5) Current day and historical account inquiry

"Today's account inquiry" refers to unsettled accounts and the accounts of the last three days. Click directly on "Today's account inquiry" button, the computer will automatically find the required account.

"Historical Account Inquiry" refers to accounts generated previously. The operation method is the same as above.

(6) Invoice management

1. The invoice collected by each cashier shall be kept and written off by himself, and shall not be collected or written off by others on his behalf. It will be invalid upon writing off. Fold the page number and fill in the invalidation number in the invoice inspection record column on the back of the invoice cover.

2. The amount of the invoice must be filled in based on the amount of the customer's consumption slip (the person in charge must sign the full name of the relevant items on the invoice), and the customer's consumption slip must be attached with the invoice stub. Behind the couplet.

3. When writing off the invoice, if it is found that the stub copy is not attached to the customer's consumption slip or the invoice is not serially numbered, the manager must not only write a written instruction sheet and attach it, but also be responsible for the resulting consequences. all economic losses.

4. Lost invoices must be reported in writing to the Finance Department in a timely manner. The manager shall be responsible for the registration fee for invalidating the lost invoice.

(7) Management of voided bills

At the end of the cashier's shift, adjustment orders and void orders recorded through computer operations should be submitted for audit. The cancellation form must be signed by the foreman or above and indicate the reason for the cancellation. If an error is discovered later but the saved bill cannot be found, the financial responsibility shall be borne by the cashier party, and the reason for the destruction of the bill must also be investigated.

(8) Collection procedures for cash, checks and credit cards

1. Cash

1) When receiving cash, you should pay attention to distinguish the authenticity and whether the currency is correct. Complete and intact.

2) Except for RMB, coins in other currencies are not accepted.

2. Checks

When receiving a check, you should check whether it has the account number and name of the opening bank, and the seal is complete and clear. Generally, the seal is one official seal and two or more private seals. If there are any deficiencies, you should first ask the person who presented the ticket whether the seal matches the signature, and leave the name and contact number of the contact person on the endorsement. This hotel does not accept personal checks. If a check is accepted by a hotel manager or above as a guarantor, the guarantor shall bear all liability if there is any problem with the check.

3. Credit card

1) When accepting a credit card, you should first check the validity period of the card and whether it accepts credit cards within the scope of use, and check whether the card has been included in the stop payment list (If the credit card paper is wrong, expired, within the payment stop period and the credit card is not within the acceptance range, the bank will reject it.

2) When the customer settles, fill in the consumption amount in the consumption column of the purchase form. Please sign the cardholder's signature and carefully check the card number. The validity period and signature should be consistent with the credit card. If correct, tear off the cardholder's stub and hand it to the guest along with the bill.

3) If the cardholder does not check into the hotel or leaves the hotel first, and pays on behalf of others, the cardholder must first sign the purchase form and fill in the payment confirmation form. The cashier should carefully check the card number. and signature, and authorize the amount based on the estimated number of days of stay. After obtaining authorization, mark the word "Approved" on the edge of the purchase order, sign the name of the person in charge, and write down the authorized amount and authorization number.

4) If your credit card exceeds the limit, you must call the bank's credit card authorization center or obtain authorization through EDC. If the actual consumption exceeds the authorized amount, additional authorization must be made. Only one authorization code can be used for one consumption, multiple authorizations Codes should be purchased in separate packages before they can be used.

5) If the subscription amount exceeds the authorized amount by less than 10%, the original authorization code can still be used and no further authorization is required.

(9) Cash and bill handover procedures after get off work

1. Cash handover procedures

After the restaurant cashier prepares the report, he will transfer the cash received Fill in the amounts on the cash bag, and then put the cash into the bag. The cash inside is required to be consistent with the amount recorded on the cash bag, and the cash receipt and settlement record book must be signed to go through the cash handover procedures.

Put the cash bag into the safe under the supervision of the cashier. When the cashier gets off work, the recipient will count the cash bags one by one and check whether the amount on the cash bag is consistent with the amount in the cash settlement record book. If it is correct, transfer it to the safe. The person's signature is in the name column, Class A, B, C, D and so on. The procedure remains unchanged until the general cashier counts the next day.

2. Customer bill handover procedures

The customer bill handover procedures are divided into two categories: one is used, and the used customer bills are arranged according to sequence number. Okay, bundle up the guest bill allocation table and put it in the designated location for review by the night auditor; the other category is unused. Check to see if it matches the last one of the used guest bills. After the serial number is correct, the refund procedure will be completed. Sign the return area of ??the restaurant cashier's bill collection register. If you sign in the receipt column and go through the handover procedures when you continue to use it after the next shift, at the end of the day, the unused bill should be returned to the supervisor and the return signature procedure should be completed.