Cashier (English name: Cashier) refers to employees in supermarkets, shopping malls, hotels, hotels and other business places who settle accounts for customers. Cashier post requirements: honest, responsible and skilled in using office software and cashier-related equipment; Strong learning and communication skills; And use the cash register to assist the work.
system of personal responsibility
First, the cashier post responsibility system.
1, consciously abide by financial discipline and financial system.
2. It is not allowed to exchange foreign currency without authorization.
3, shall not learn from each other without authorization, paragraph length should be handled in accordance with the provisions.
4. Work according to the working procedures of the finance department system.
5, according to the provisions of the business consumer price standard to charge the guest fee.
6. Settlement and operating income shall not be in arrears with public funds, and customers shall leave their accounts.
7. Do not confuse the working hours of private funds and public funds.
8. Do not disclose information and data about the company's operating income to irrelevant personnel.
9, in violation of the financial system and financial discipline behavior should dare to stop and expose, play a supervisory role.
10, arrive at the post 10 minutes in advance. Before the market opens, be sure to change the change you need for the day and prepare enough money. Before the handover, make good preparations for the business on duty, complete the handover procedures, and count invoices, business cash, business documents, customer bills, etc. , and signed by both parties. The payment receipt (name, position, amount and number of payment sheets) must be filled in the payment form, and the payment must be witnessed by the designated person and signed by the witness.
operating duty
1, the cashier should be prepared before going to work. Prepare small change for easy change; Check the cash register, calculator, money detector and other equipment used, and do a good job of cleaning and maintenance.
2. Print all payment documents and invoices accurately; Timely and quickly collect customers' spending money; Do fast, accurate, good and missed collection in the collection; We must carefully verify the authenticity of all kinds of banknotes; Pay counterfeit money.
3, daily cash income, we must conscientiously implement the "long pay short fill" provisions, not to learn from each other. If there is any long payment or short payment, it must be truthfully reported to the superior. The long payment shall be credited to the company account according to the company's financial regulations, and the short payment shall be paid by the parties themselves.
4. Foreign currency shall be charged according to the company's foreign exchange quotation, and foreign currency shall not be withdrawn or exchanged by itself.
5. The cash and bills received every day must be consistent with the documents, and the business statements must be carefully filled in and legible, and shall not be altered. After checking with the collection menu, card bill and bill signature document, it will be submitted to the auditor for review and reconciliation, and then transferred to the accountant for signature and bookkeeping. Cash, credit card bills and other funds should be submitted to the cashier, and business receipt documents should be submitted to the auditor for signature. The guest needs the invoice to be recorded on the stool, and the signature of the supervisor level is valid.
6, standby liquidity cash register immediately, must be counted every day, special custody, if lost, self-compensation, absolutely not allowed to use white to the library for misappropriation.
7. All operating income shall be paid in cash, and no squandering is allowed. Without the approval of the general manager (which must be signed in writing and supplemented by the telephone consent of the general manager), the operating income in cash shall not be lent to any department or individual.
8. When using credit card to settle accounts, it must be handled in accordance with the regulations and operating procedures of bank training.
9. Every cashier should check whether the business income sheet and the number of duty cards are consistent with the cash receipt and credit card settlement after the business duty, and settle the business according to the fare, funds, bills, etc. of the day, and submit them to the financial audit before leaving work.
operating procedure
1. Cash settlement: Cash usually includes RMB, HKD, USD and other convertible foreign currencies issued by banks. Foreign currency consumption should be charged according to the type of foreign currency stipulated by the restaurant. Special circumstances should be explained to the guests and reported to the floor duty manager for handling.
2. Credit card settlement: recognize the types and limits of credit cards accepted by restaurants. For example, UnionPay cards issued by domestic banks. All customers who use credit cards for consumer settlement must sign the credit card documents for confirmation.
3. Use credit card settlement procedures:
A) Check whether the credit card is within the scope of acceptance and whether there are any doubts (size, material, pattern, logo, etc.). ) on both sides of the card and confirm what kind of credit card it belongs to.
B) Check whether the start and end dates are valid, because expired cards and expired cards have no ability to pay.
C) Check the stop payment list (the list published by the bank) and the "stop payment list" published by the credit card bank. There is a name on the book, and settlement is not allowed. If the limit is exceeded, only someone can guarantee the settlement.
D) The purchase order shall be clearly filled in and shall not be altered. If the "document" is incorrectly filled in, the bank will easily refuse to pay.
E) Require the cardholder to sign, and check whether the signed credit card signatures are consistent. If in doubt, ask the guest to show his ID card for checking, so as to avoid using someone else's credit card.
F) Give the signature sheet and statement to the guest.
4. Bill signing and settlement: the guest shows the valid bill signing card and his/her valid certificate handled by the restaurant, and the restaurant hands over the units and individuals who sign the bill to the account, and the cashier handles the settlement according to the prescribed procedures after checking.
5. Discount: When cashiers handle discounts for customers' consumption, they must distinguish which discounts (such as drinks, seafood, abalone wings, etc.). ) You can get a discount. Discount must be made with or without a discount card, and must be signed and approved by the manager on duty (to confirm the discount authority of the manager on duty).
6. Management and use of invoices:
A) The scope of use is limited to the company's operating income, and it is not allowed to issue invoices on behalf of others or other units, nor to lend invoices to other units or individuals for use. The invoice must be written on carbon paper.
B) serial number must be used, and it will be invalid if it is written incorrectly. Must be pasted on the stub in triplicate, and must not be torn off, and must be recorded by professional management personnel. Regular inspection by the tax authorities, cancellation and deactivation must be inspected by the tax authorities and turned over.
C) If the invoice is lost, it must be declared invalid in the newspaper, and all the expenses for publishing the invoice shall be borne by the lost person and will not be reimbursed.
working face
First, learn from the cashier's work.
A cashier foreman and a cashier can only win the support of colleagues and take good care of the people below. I have been a cashier for three years and have made some achievements. I can always get familiar with computer operation technology first and always set a good example for the following comrades.
Second, staff management and work.
The foreman is not too big, but he is also in charge of the trust of many people, so let me take on this important task. At work, I always ask them who violates discipline and will never tolerate it. I can strictly abide by the law, I can manage my life boldly, and I can take care of the employees below. At work, I often hear supervisors around me complain that they are busy, always busy, always unable to finish their work, always unable to finish their work, always being scolded and quarreled, and so on.
(1), professional ability
Foreman, your professional knowledge and ability, your management position will enhance your professional ability, and the personal professional ability of grass-roots supervisors will be very high. Can directly represent the actual work of subordinates. There are only two sources of professional competence:
From the book.
From work to work, you need to learn from your supervisor, your colleagues and your subordinates what every supervisor should have.
(2), management ability
Management ability foreman, compared with professional ability, the more majors you need in your position, the less management ability you need. On the contrary, the higher the position, the higher the management ability. A comprehensive ability needs your command ability, your decision-making ability, your communication ability, your professional ability and your work distribution ability. Management ability comes from books, but more from practice. To manage your ability well, you need to reflect on your daily work. Always use your head to review and summarize your work.
(3) communication skills
The so-called communication refers to unblocking each other's opinions and communication, including two cross-border communication (including your subordinates, your colleagues and you). It is also essential for a member of your whole company to communicate with it. The purpose of communication is not to win or lose the problem, but to solve it. The interests of the company are subordinate to the interests of the company. Internal communication also needs subordinates' work problems, subordinates' thoughts and even subordinates' life problems. Instead, your supervisor should report and communicate.
④ Cultivate the ability of subordinates.
No matter how old you are, the foreman should remember to solve the problem as a whole with the strength of the team. There is a reason why the supervisor is unwilling to give things to his subordinates. When you talk to them, you still don't understand that this needs to be repeated, and then you have to review. Instead, you might as well do it quickly, but the key problem is that if this goes on, you will always be busy. Subordinates always do those things. You can let your subordinates do things, or you can teach them to do things. The responsibility of the supervisor is strong and weak, but the ability of the supervisor is strong and comprehensive. A flock of sheep can easily defeat lions with a flock of lions. It is the responsibility of the supervisor to train subordinates into lions instead of turning them into lions.
(5) Work judgment ability
The so-called working ability, I think, is essentially the ability to judge work, and all workers are not.
Always cultivate people's judgment ability. You should have a straightforward mind or moral character. This is the basis for judging whether things are right or wrong. Only in this way can you judge what you are not doing, big or small, how to do it, and who should be in charge, and have a clear judgment or decision. In fact, the above four abilities all reflect their work judgment ability.
(6) Learning ability
Today's society is a learning society, and today's enterprises are also learning enterprises. Everyone is also the subject of learning. There are two kinds of learning, one is book learning and the other is practical learning. Only by continuous learning and faster progress can we keep up with and catch up with social development and embark on society. We should study wholeheartedly and regard learning as a habit and the normal state of life.
(7), professional ethics
Dante has a saying: wisdom defects can be made up by morality, but moral defects cannot be made up by wisdom. People who go to work care about professional ethics regardless of employees. This is just like people's health, wealth, status, love and so on are important, but health "1" is "0". As long as "1" (health) has personal meaning, professional ethics can be unlimited. As far as "1" professional ethics is concerned, the professional ethics of qualified talents is not equal to the centripetal force of the enterprise, but the employee supervisor, regardless of the company position or salary, is the basis for personal development of professional literacy.
Only my personal opinion requires the foreman to do one thing. I firmly believe in one sentence: the master leads the door to practice by himself, and everything he thinks depends on his perception to turn everything into things.
The students all respect me and obey my management. After working for a year, the manager is very sure.
Three, arrange the cashier on duty, shift work.
The cashier is not tired at work, but be careful. Cashiers are always in a state of mind and full of energy. When arranging several employees, I always try to let the cashier have a good rest, work in the supermarket and take care of their special situation.