Hot pot restaurant cashier should pay attention to

cashier's quality requirements:

First, have good moral and ideological quality, strictly abide by business secrets, love their jobs, have a strong sense of responsibility, work hard, and have skilled professional skills and basic financial knowledge.

second, the cashier should make preparations before collecting money every day after taking up his post, and check whether the current state of the cash register can work normally, whether the preparation of invoices, coupons and change is done well, and do a good job in hygiene.

third, the daily business expenses shall be paid according to the meal. When the meal business is over, all the money, advance deposit, refund deposit, receipt, meal coupon, signature document, filing form and invoice use statement shall be handed over to the cashier, who shall fill in the receipt and sign it.

Fourth, the cash and checks collected every day should be carefully checked and checked, and the cashier should be asked in time for unknown matters. The cashier shall be responsible for handling the wrong receipt, wrong receipt or false receipt, and bear the losses.

5. Cashiers should manage their cash receipt stamps well, and they are not allowed to leave them anywhere or cover them indiscriminately. Otherwise, there will be consequences.

VI. Hospitality, discount, change, advance deposit, bill signing, bill refund and checkout that occur every day shall be carried out according to the prescribed authority, and those beyond the authority shall be responsible for the economic losses themselves.

prescribed authority:

1 > entertainment: it requires the signatures of the chairman of the board, the general manager or the competent person.

2 > discount: 11% discount for the authority of the catering manager and 9.5% discount for the authority of the front office manager and marketing manager.

3 > zero erasing: the front office supervisor has the authority of 5 yuan, but the cashier has no right to touch zero.

4 > signing the bill: sign the bill according to the person specified in the signing agreement. If there is no signing agreement, the chairman or general manager shall agree and sign, and the signer shall sign and leave his telephone number. In case of special circumstances, if the guest fails to sign, the consent person must sign the bill and be responsible for the supplementary signing procedures within three days. Otherwise, the consent person shall be responsible for the economic responsibility and the cashier shall be responsible for urging the supplementary signing procedures. If the cashier doesn't handle it according to the above regulations, he will bear the economic responsibility.

5 > return order: the waiter will open the return order, indicating the reason for returning the food, whether it has been produced or not. If the product is not produced, it needs to be changed and signed by the supervisor. The products are signed by the front office manager and the chef, and the responsibilities are divided.

7. The menu is made in triplicate and stamped by the waiter at the bar. One copy is kept by the cashier and entered into the computer. One copy is prepared by the waiter, and the last copy is kept by the waiter for examination.

8. The bar is an important economic place, and cashiers should resolutely stop people who are not at the bar from coming in and out. Found that non-bar staff entered a fine 51 yuan. Cashiers should keep the business information that happens every day confidential and are not allowed to provide it to anyone. Offenders will be fined RMB 111 at a time, and those with serious circumstances will be removed from the list.

9. Due to weak sense of responsibility, negligence in work and unfamiliar business, the amount of money recorded is inconsistent, and many kinds of money are turned over, and the less money is made up by itself.

X. Cashiers should carefully check the menu in the process of collecting money, and communicate with the waiter and floor supervisor in time when problems are found, so as to reduce mistakes and losses.

XI. Do a good job in the handover, inspection and signature between cashiers.

The cashier's job

(1) Providing consultation and etiquette services for customers

(2) Providing checkout services for customers

(3) Preventing cash operations and losses

(4) Cooperating with hotel safety management

(5) Before business. Tidy up the cashier's work area

(7) Tidy up and supplement the necessary items and goods for sale

(8) Get ready to find petty cash

(9) Check the cash register (computer)

(11) Check gfd

(11) Understand the promotional goods and promotional activities of the day.