Hotel cashier training program (good answer +50 points)

(1) Prepare petty cash, bills, invoices and other supplies before the handover.

(2) Check whether all kinds of equipment are normal, check in the POS machine, and clean the countertop. Invoice should be installed when using tax control equipment.

Ok, turn on the tax control machine.

(3) Check the handover book and follow up the unfinished business. If it can't be reported to the foreman for assistance, the handover book will be correct.

Sign for confirmation.

(4) Check whether there is a banquet coordination list (EO list) in this shift to understand the checkout matters.

(5) Open the NCR computer system of the restaurant, receive and review the documents such as the menu of addition and subtraction handed over by the waiter at any time, and insert them.

It should be on the account shelf.

(6) Input the received menu into the NCR computer system.

(7) Calculate the corresponding NCR payment method according to the payment method of the guest.

(8) Before the end of the shift, sort out the accounts in turn, register the manual income list one by one according to the bill number, and indicate the bill number.

Room number, payment method, amount and invoice number.

(9) Check the operating income on duty, and check whether cash, cards, securities and checks are consistent with the general statement. Compare POS list details

Check the accounts of POS machines, and then make POS checkout.

(10) After verification, fill in the bill according to the report and print the computer report.

Note: The data of payment slip, manual report and computer report should be consistent.

(1 1) Submit the transfer bill to the front desk and put it in the guest account bag. Submit the accounts receivable bill to the front desk clerk in the front desk computer system.

Operate the city ledger, and then submit the bill to AR for review.

(12) Submit the invoice consumption table to the auditor for review on the last shift of the day.

(13) Submit bills, statements, operating expenses, etc. Review the auditor, register the coin-operated record of operating expenses after verification, and sign for review.

Prove it to me and put it in the safe.

(14) Documents that cannot be settled on duty should be handed over to the next time in writing, and the next time will follow up. If it is still unresolved, it should be

Explain the reason and report to the foreman for handling.

(15) Don't leave work until the handover with the next shift is correct.

2, single record process:

(1) The waiter will make a five-point menu and a three-point wine list according to the needs of the guests.

The five-point menu is in duplicate: Kitchen Union, UnionPay, Dutch Union, Food Union and Guest Union.

Tripartite wine list: UnionPay, bar, stub.

(2) The waiter submits the menu to the cashier for review, and the cashier reviews the following items of the menu: station number, date, time and waiter's name.

Words and vegetables, quantity, unit price and amount.

(3) After confirmation, sign or seal the menu in quintuplicate and the drinks in triplicate, keep UnionPay, and return the remaining four copies.

Waiter.

(4) The cashier inputs it into the computer according to the contents on the menu. In the process of entry, the dishes, quantity and amount are not clear and electricity is called.

If there is a difference in the price of the dishes in your mind, you should contact the relevant waiter to correct or reconfirm the contents in time, and the waiter will sign the changed contents for confirmation.

(5) Insert the entered point menu into the account rack of the corresponding station number.

(6) In order to improve the checkout efficiency, you can do temporary computer operation and print out the bill first. According to the printed bill and the food and gold ordered on the menu,

After the amount and quantity are checked correctly, insert the bill together with the order menu into the account rack of the corresponding station number.

3. Single reduction process:

(1) The waiter submits the ordering menu to the cashier for review, and the cashier verifies whether the ordering menu has the word "minus", the station number and the date.

Time, waiter's signature and authorized signature.

(2) After checking the dishes, quantity and amount, all of them shall be signed or sealed, which shall be kept by UnionPay, and the remaining four copies shall be returned to the waiter.

(3) The cashier will reduce the goods according to the contents in the reduction menu and the corresponding station number in the computer.

Note: The order reduction must be signed by restaurant leaders or above or authorized personnel.

(4) Insert the entered point menu into the account rack of the corresponding station number.

4. End the process:

(1) Cash settlement:

1) When the waiter informs the cashier to pay the bill, the cashier checks it again according to the bill printed by the corresponding station number and asks the waiter to check it one by one.

After signing the table number and menu details on the catering bill in triplicate, leave a stub and give the other two copies to the waiter.

2) The waiter asks the guest to check the bill and sign it for confirmation, and give the bill and RMB to the cashier.

3) The cashier gives the change to the guest according to the actual consumption, and the computer performs cash checkout operation.

4) The cashier gives the cash balance and invoice to the waiter and the guest.

(2) Credit card and debit card checkout process:

1) When the waiter informs the cashier to pay the bill, the cashier checks it again according to the bill printed by the corresponding station number and asks the waiter to check it one by one.

After signing the table number and bill details on the catering bill in triplicate, leave a stub and give the other two copies to the waiter.

2) The waiter asks the guest to check the bill and sign it for confirmation, and give the bill and card to the cashier.

3) The cashier checks the authenticity of the card, swipes the card on the corresponding POS machine according to the card type, prints out the POS receipt, and adds the card number.

Print on the financial link of the bill for future reference.

Note: If the credit card has a password, you must enter the password in the POS machine, and the debit card must enter the password.

4) Give the POS sheet to the waiter and ask the guest to sign it for confirmation.

Note: the credit card must check whether the signature sample of the POS slip is consistent with the signature sample on the back of the card.

5) The cashier gives the POS slip, card and invoice to the waiter, and the computer swipes the card to settle the account.

(3) Check settlement process:

1) When the waiter informs the cashier to pay the bill, the cashier checks it again according to the bill printed by the corresponding station number and asks the waiter to check it one by one.

After signing the table number and bill details on the catering bill in triplicate, leave a stub and give the other two copies to the waiter.

2) The waiter asks the guest to check the bill and sign it for confirmation, and give the bill and check to the cashier.

3) The cashier distinguishes the authenticity of the check and fills in the check correctly according to the regulations.

4) After filling in the check correctly, ask the waiter to ask the guest to leave his name, ID number and contact information on the bill.

Note: If necessary, you need to leave a copy of the guest's ID card.

5) The cashier will indicate the check number on the invoice for the convenience of the guests, and link the invoice with the guest's bill (remember to stamp the invoice)

Open "chapter") together with the waiter handed over to the guest, the computer to do the checkout operation.

(4) Transfer and account cancellation process:

1) When the waiter informs the cashier to pay the bill, the cashier checks it again according to the bill printed by the corresponding station number and asks the waiter to check it one by one.

After signing the table number and bill details on the catering bill in triplicate, leave a stub and give the other two copies to the waiter.

2) According to the guest's room transfer requirements, the waiter asks the guest to show his welcome card and sign his name and room number on the bill.

3) The waiter checks whether the room number and signature sample on the welcome card are consistent with the bill, and asks the guests to wait a moment.

4) The waiter sends the bill back to the cashier, and the cashier checks the computer guest's name and balance.

Note: If the account information appearing in NCR is non-account-related, and the bill information of NCR cannot be completely seen with sufficient deposit, you need to call the front desk clerk to find out the specific reasons, which may be that the room is not a valid contractor or the miscellaneous fees are paid by yourself.

5) When it is confirmed that the guest can sign the bill and pay, the cashier will transfer and close the account in the computer according to the corresponding discount.

Note: If there is a discount on the guest's restaurant consumption, the room transfer should be made according to the discount amount when the account is posted, so as to avoid complaints when checking out. If the room number of the transfer room at breakfast time of western food on that day is before departure, you should call the front desk to ask if you have checked out, so as to avoid missing the knot.

6) inform the waiter to inform the guest that the account has been hung up in the room.

(5) Transfer to AR account cancellation process:

AR account definition:

The guest has entered the account to be consumed and signed a monthly settlement agreement with the hotel. AR will publish a list of guests who can sign the bill. Guests use signature samples or cards to spend, and AR will deduct or settle accounts according to the confirmed bills.

1) When the waiter informs the cashier to pay the bill, the cashier rechecks the bill printed according to the corresponding station number, and asks the waiter to sign the catering bill in triplicate to confirm the station number and bill details, then leave a stub and give the other two copies to the waiter.

2) Transfer the money to AR account according to the request of the guest. The waiter asks the guest to show the bill card or ask the guest to sign the bill. Please wait a moment.

Note: If the signature transferred from the guest's signature sample to the AR account is vague, please ask the guest to re-sign the company's name to facilitate re-examination. It is stipulated that both should be signed at the same time.

3) The waiter will send the bill back to the cashier, who will check whether the guest's signature sample is consistent with the agreement and check the signature through the computer.

Sampling and balancing. If the computer can't find it, call the auditor or the front desk clerk to check the guest balance.

4) After confirming that the account can be posted, do AR checkout operation in the computer.

5) Inform the waiter to inform the guest that the account has been associated with AR.

(6) Internal banquet checkout process:

1) When the waiter informs the cashier to pay the bill, the cashier checks it again according to the bill printed by the corresponding station number and asks the waiter to check it one by one.

After signing the table number and bill details on the catering bill in triplicate, leave a stub and give the other two copies to the waiter.

2) According to the banquet requirements, check with the bill whether the contents of the approved internal banquet application form exceed the banquet amount. If not.

If the internal banquet application form was provided at that time, it should comply with the regulations of the authorized personnel of the internal banquet of the group company, and indicate "the banquet object, the banquet reason and the banquet applicant" on the bill.

Note: In case of special circumstances, the banquet list or bill without the signature of the banquet host should be signed by the restaurant manager or above before going through the relevant formalities afterwards.

3) The waiter sends the bill back to the cashier, who checks whether the signature is correct and whether the signer is a valid banquet.

4) After confirmation, perform the banquet operation in the computer.

(7) Free buffet coupon and tea coupon checkout process:

Jinyuan VIP card issued by the group includes two free buffet coupons and ten free tea coupons. Guests can eat at any time with free buffet coupons, and each free tea coupon can enjoy a cup of ordinary green tea for free. The above free coupons do not use cash. Please refer to the VIP card usage regulations for specific regulations.

1) When the waiter informs the cashier to pay the bill, the cashier checks it again according to the bill printed by the corresponding station number and asks the waiter to check it one by one.

After signing the table number and bill details on the catering bill in triplicate, leave a stub and give the other two copies to the waiter.

2) When the guest asks to use the free coupon to settle the account, first check whether the consumption meets the requirements of the free coupon, and if not, make records.

Explain the work. For example, if a guest consumes unusual green tea, a free tea coupon cannot be used to offset it.

3) According to the number of free coupons used by the guests, the computer will reduce the number of coupons that meet the use requirements, and the excess will still be paid by the guests.

(8) Evaluation criteria:

1) The standard time for menu entry operation is ten minutes.

2) The standard time for menu reduction operation is three minutes.

3) The standard operating time for cash, card, transfer, transfer to AR, banquet and free coupon checkout is five minutes.

4) The standard time for check settlement operation is 8 minutes.

(9) Liability for breach of contract:

1) failed to operate according to the working procedures, and was assessed according to the business operation procedures.

2) Misappropriation of petty cash, long and short funds, etc. Should be handled in accordance with financial discipline.