I. cashier working procedures in the hall

cashier working in restaurants is the first step to record catering business income, and it is also one of the important links in financial management. It requires every cashier to master their own work contents and procedures skillfully, and apply them to their work, so as to really play the role of supervision and check, and lay a good foundation for the next financial accounting. The work contents mainly include:

(1) preparation before shift

1. The cashier in the restaurant should sign in according to the shift of the shift schedule before taking up the post, and the cashier foreman in the restaurant will supervise the implementation and make a report.

2. The cashier counts the working capital together with the foreman or supervisor, and signs it in the register after it is correct. The working capital transfer formalities must be handled between shifts, and the cashier's working capital transfer register in the restaurant must be signed.

3. Collect the bills and receipts needed for this shift, and check whether the bills and receipts are in sequence. If there are missing numbers or short links, they should be returned immediately. After work, the unused bills and receipts should be returned and signed in the bill collection register. The restaurant bills should be 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, inform the foreman to make adjustments in time, and check whether the ribbon and paper tape are enough.

5. Check the cashier's handover notebook in the restaurant to find out the problems left over from work, so as to deal with them in time.

(2) normal operation procedures

1. When the waiter hands over the order menu to the cashier, the cashier should first check whether the number of people and the station number on the order menu are completely recorded, and return it to the waiter if the records are incomplete.

2. When the number of people ordering the menu and the station number are recorded completely, the menu will be formally entered. First, the guest bill number will be entered into the computer, and the cash register will automatically compile the bill number for the guests to use when checking out. Then enter the number of guests, the number of stations, and the contents 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 is single-type and two-linked: the first link is the financial link, and the second link is the guest link.

2. When the guest asks to settle the bill, the cashier prints out the temporary statement according to the station number reported by the hall staff, who should check the bill first and then sign it, and then settle the bill with the guest. If the staff in the hall doesn't sign, the cashier should remind them to sign.

3. If the guest pays the bill now, the hall staff should take the two bills back to the cashier for summary, and then return the second bill to the guest, while the first bill will be kept by the cashier.

4. If the guest pays the bill, the hall staff will hand over the guest's bill credentials to the cashier to handle the bill, and then both bills will be handed over to the cashier for processing.

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

6. When voiding or modifying the bill, the relevant personnel shall explain the reasons for voiding or adjusting it, and sign their names. After being confirmed by the hall management personnel, the modification form and voiding form (two copies) shall be submitted to the cashier and sent to the finance department for audit.

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

8. When the general manager and deputy general manager of the hotel entertain guests or sales personnel, they must use internal bills when they are approved by the leaders to entertain customers. The bills should be signed by the leaders and then transferred to the finance department for audit.

9. After the cashier finishes the business of this shift, he should make a single shift checkout; At the end of this day's business, 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".

(4) Single and total shift checkout

After each shift, a single shift summary should be made; At the end of the day's business, the general shift should be settled. 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.