1. Work flow of each shift:

(1) Prepare supplies such as petty cash, bills and invoices before shift.

(2) check whether all kinds of equipment are normal, sign in with POS machines, and clean the countertop. If you use the tax control machine, you should install the invoice

and turn on the tax control machine.

(3) Check the handover book, and follow up the unfinished matters. If it cannot be reported to the foreman for assistance, sign the handover book for confirmation.

(4) check whether there is a banquet coordination list (EO list) for this shift, so as to understand the checkout matters.

(5) turn on the NCR computer system of the restaurant, receive and review the menu of adding and subtracting points and other documents handed over by the waiter at any time, and insert them into the corresponding account rack.

(6) enter it into the NCR computer system according to the received menu.

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

(8) Before the shift ends, sort out the accounts in turn, and register them in the manual income schedule one by one according to the sequence of bill serial number, noting the bill number,

room number, payment method, amount and invoice number.

(9) Check the operating income on duty, and check whether the cash, cards, securities and checks are consistent with the total statement. Check the details of the POS bill with the accounts of the

POS machine, and do POS checkout after it is correct.

(11) after checking, fill in the payment form according to the report and print the computer report.

note: the data of payment slip, manual report and computer report should be consistent.

(11) put the bill of house transfer to the front desk and put it in the guest account bag, and then hand over the bill of house transfer to the front desk attendant to operate the City－Ledger in the front desk computer system

, and then hand over the bill to the audit and turn it to AR.

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

(13) Submit the bills, statements, operating expenses, etc. to the audit for review, register the coin-operated records of operating expenses after verification, and put them into the safe under the proof of audit signature

.

(14) Docs that can't be closed on duty should be handed over in writing to the next shift, which will follow up. If they are still unresolved across the day, they should

explain the reasons and report them to the foreman for handling.

(15) You can get off work only after the handover with the next shift is correct.

2. List recording process:

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

Five-link menu in duplicate: kitchen link, UnionPay, Dutch link, vegetable pick-up link and guest link.

triplicate wine list: unionpay, bar-table and stub.

(2) The waiter will submit the menu to the cashier for review, and the cashier will review the following items of the menu: station number, date, time, waiter name

and dishes, quantity, unit price and amount.

(3) After confirmation, sign or seal all the quintuplicate menu and triplicate wine list, keep UnionPay, and return the remaining quadruplicate to the waiter

.

(4) The cashier inputs the contents of the menu into the computer. In case that the dishes, quantity and amount are unclear in the process of entry, which is different from the price of the dishes in the computer

, you should contact the relevant waiter in time to correct or reconfirm the contents, and the waiter will sign next to the changed contents for confirmation.

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

(6) in order to improve the checkout efficiency, we can do temporary computer closing operation first, print out the bill, and after checking the printed bill with the dishes and the amount and quantity of the menu, insert the bill and the menu together into the account rack of the corresponding station number.

3. Order reduction process:

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

time, waiter's signature and authorized person's signature.

(2) After the dishes, quantity and amount are verified correctly, all the copies shall be signed or sealed, and the UnionPay shall be kept, and the other 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 menu reduction must be signed by the restaurant leader or above or authorized personnel.

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

4. checkout process:

(1) cash checkout:

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 station number and menu details on a triplicate catering bill, then leave the stub and hand it over to the waiter.

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

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

4) The cashier will hand over the cash balance and invoice to the waiter and hand them over to the guests.

(2) Credit card and debit card checkout process:

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 station number and bill details on the triplicate catering bill, then leave the stub and hand it over 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 type of the card, prints out the POS slip, and prints the card number in convex

on the financial link of the bill for future reference.

note: if a credit card has a password, you should enter the password at the POS machine, and a debit card must enter the password.

4) hand over the POS slip to the waiter and ask the guest to sign it for confirmation.

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

5) The cashier will hand over the POS slip, the card and the invoice to the waiter, and the computer will do the card checkout operation.

(3) check settlement process:

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 station number and bill details on a triplicate catering bill, then leave the stub and hand it over to the waiter.

2) The waiter asks the guest to check the bill and sign it for confirmation, and then gives 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

5) The cashier notes the check number on the invoice for the convenience of the guest, and submits the invoice and the bill to the waiter (the guest must remember to stamp the "Invoice has been opened" stamp) and hand it over to the guest. The computer will perform the check settlement operation.

(4) Closing process of transfer account:

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 station number and bill details on a triplicate catering bill, then leave the stub and hand it over to the waiter.

2) according to the requirements of the guest's room transfer account, 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 note information in NCR cannot be completely seen when the deposit is sufficient, you need to call the front desk clerk to find out the specific reasons, which may be that the room is not a valid signatory or the miscellaneous fees are paid by yourself.

5) when it is confirmed that the guest can sign the bill, the cashier will make the transfer account closing operation in the computer according to the corresponding discount.

note: if there is a discount on the consumption of the guest restaurant, you should transfer the room account according to the discounted amount when you hang it, so as to avoid complaining when you check out. If the room number of the transfer room is pre-departure on the same day during the breakfast time of western food, you should call the front desk to ask if you have checked out, so as to avoid missing the knot.

6) inform the waiter that the guest's account has been hung in the room.

(5) Transfer to AR account checkout process:

AR account definition:

If the guest has entered the account to be consumed and signed a monthly settlement agreement with the hotel, the AR office will issue a list of guests who can sign the bill, and the guest will spend with the signature sample or card, and AR will deduct or settle the bill according to the confirmed bill.

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 triple catering bill to confirm the station number and bill details, then leave the stub and hand over the other two copies to the waiter.

2) according to the request of the guest to transfer to AR account, the waiter asks the guest to show the bill card or ask the guest to sign the bill, and asks the guest to 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 sign the name of the company again, which is convenient for recheck. It is stipulated that both should be signed at the same time.

3) The waiter will send the bill back to the cashier, and the cashier will check whether the guest's signature sample is consistent with the agreement, and check the signature sample and balance through the computer. If the computer can't check, call the auditor or the front desk clerk to check the guest balance.

4) after confirming that the account can be posted, do the account transfer to AR in the computer.

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

(6) Internal banquet checkout process:

1) When the waiter informs the cashier to pay the bill, the cashier rechecks the bill printed according to the corresponding table number, and asks the waiter to sign the table number and bill details on a

triplicate catering bill, then leave the stub and hand it over to the waiter.

2) according to the banquet requirements, check whether the contents of the approved internal banquet application form exceed the banquet amount with the bill. If there is no

method to provide an application form for internal banquet at that time, it shall comply with the regulations of the authorized personnel for internal banquet issued by the group company, and note "banquet object, banquet reason and banquet applicant" on the bill.

note: under special circumstances, if there is no banquet list or bill signed by the banquet host, the restaurant manager or above should sign the bill first, and then go through the relevant formalities afterwards.

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

4) Make a banquet in the computer after confirmation.

(7) checkout process of free buffet coupons and tea coupons:

Jinyuan VIP card issued by the group includes two free buffet coupons and ten free tea coupons. Guests can eat with free buffet coupons regardless of time, and each free tea coupon can consume a cup of ordinary green tea for free. The above free coupons are not used in cash. Please refer to the VIP card usage regulations for specific provisions.

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 a triplicate catering bill to confirm the station number and bill details, then leave the stub and hand over the other two copies to the waiter.

2) when a guest asks to use a free coupon to settle the account, first check whether the consumption meets the requirements of the free coupon, and if it does not meet the requirements, do a good job of explaining it. For example, if a guest consumes unusual green tea, the free tea coupon cannot be used to offset it.

3) For those who meet the use requirements, do the corresponding computer reduction operation according to the number of free coupons used by the guests, and the excess will still be paid by the guests.

(8) Assessment criteria:

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

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

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

4) The standard check-out time is eight minutes.

(9) Responsibility for violation:

1) Failure to operate according to working procedures and assessment according to business operation regulations.

2) misappropriation of reserve funds, long and short funds, etc. without permission shall be handled according to financial discipline.