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.

(5) Inquiring about the current day and historical accounts

"Inquiring about the current day's accounts" refers to the unsettled accounts and the accounts of the last three days. Click the "Inquiring about the current day's accounts" button directly, and the computer will automatically find out the required accounts.

"historical account inquiry" refers to the accounts generated before, and the operation method is the same as above.

(VI) Invoice management

1. The invoices collected by each cashier are kept and written off by myself, and may not be collected and written off by others. The page number that is invalid when writing off is folded, and its invalid number should be filled in the invoice inspection record column behind the invoice cover.

2. The amount of the invoice should be based on the amount of the customer's consumption form (the manager should sign the full name in the relevant items of the invoice), and the customer's consumption form should be attached to the back of the invoice stub.

3. If it is found that the stub is not attached with the customer's consumption bill or the invoice number is not connected, the manager shall not only write a written instruction and attach it, but also bear all the economic losses arising therefrom.

4. The lost invoice shall be reported to the Finance Department in written form in time, and the registration fee for the declaration of invalid lost invoice shall be borne by the manager.

(VII) Management of voided bills

At the end of the cashier's shift, all the adjustment sheets and voided sheets recorded by computer operation should be sent to audit. The void list must be confirmed by the signature of the foreman or above, indicating the reason for void. If mistakes are found afterwards, but the saved bills cannot be found, the financial responsibility shall be borne by the cashier, and the reasons for destroying the bills shall also be investigated.

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

1. Cash

1) When receiving cash, attention should be paid to distinguishing the authenticity and whether the currency surface is intact.

2) coins in currencies other than RMB are not accepted.

2. Check

Check whether there is an account number and name of the bank where the account is opened, and the seal is complete and clear. Generally, the seal is one official seal and two or more private seals. If there is any deficiency, you should first ask the drawer whether the seal matches, and leave the contact name and telephone number in the endorsement. The hotel does not accept personal checks. If the check is accepted by the hotel manager or above, the guarantor will bear all the responsibilities for any problems with the check.

3. Credit card

1) When accepting and granting a credit card, you should first check the validity period of check card and whether you accept the credit card within the scope of use, and check whether the card is included in the stop payment list. (If you brush the wrong credit card paper, expire, stop payment period and credit card banks within the non-acceptance range will all reject it.

2) when the guest settles the account, fill in the consumption amount in the consumption column of the purchase order, and ask the cardholder to sign, carefully check the card number, and the validity period and signature should be consistent with the credit card. After it is correct, tear off the cardholder's stub and submit it to the guest along with the bill.

3) If the cardholder fails to stay in the hotel or leaves the hotel first, if he pays for others, he must ask the cardholder to sign the purchase order and fill in the payment confirmation. The cashier should carefully check the card number and signature, authorize according to the estimated amount of the pre-stay days, and after obtaining the authorization, mark the word "approved" on the edge of the purchase order, and sign the name of the handler, and write down the authorized amount and authorization number.

4) Anyone whose credit card exceeds the limit must call the credit card authorization center of the bank or obtain authorization through EDC. If the actual consumption exceeds the authorized amount, it should be re-authorized. Only one authorization code can be used for one consumption, and multiple authorization codes should be purchased separately before being accepted for use.

5) If the subscription amount exceeds 11% of the authorized amount, the original authorization code can still be used without authorization.