Job Responsibilities of Restaurant Cashier 13

In the real society, various job responsibilities appear frequently, and formulating job responsibilities is conducive to improving work efficiency and quality. How to formulate job responsibilities is appropriate? The following are the job responsibilities of the cashier in the restaurant that I have sorted out. I welcome you to learn from them and hope to help you.

Responsibilities of the cashier in the restaurant 1

1. Responsible for the sanitation and cleaning of the responsible area;

2. Be responsible for the restaurant guest reservation, and record the guest reservation accurately and in detail;

3. according to the menu, enter all the contents into the computer account accurately, so as to ensure the quick and accurate settlement of each account;

4. Timely and accurately handle the consumption settlement for the guests;

5. Be responsible for the accurate preparation of detailed income statements to ensure the accounts are true;

6. Complete other tasks assigned by superior leaders. Responsibilities of cashier in restaurant 2

1. Abide by the company's relevant financial rules and regulations and relevant management regulations;

2, do a good job of preparation before class;

3. Be familiar with the operation of cashier software in the restaurant, and pay the bill for the guests timely and accurately;

4. Be responsible for the check-in and check-out of terminals in banks to ensure the normal operation of machines;

5. Do a good job of shift handover, and follow up the unfinished business of the last shift; Responsibilities of cashier in restaurant 3

Correct and quick checkout

1. Skilled in cash register operation and price input;

2. Be familiar with the prices of promotional goods and promotional contents.

hospitality

1. Be familiar with cashier's coping style, attitude and methods.

2. Suitable gfd.

prompt service

1. Provide consultation and etiquette service for customers

2. Skilled, quick and correct bagging service.

3. Don't violate the cashier's service taboos, such as: gfd is not complete, swearing, etc.

4. in case of violation of the above regulations, a fine of RMB 11-111 will be divided according to the seriousness of the case.

Skilled cashier's basic work

1. Stand up and work, insist on singing, singing, singing and looking for money, and accurately and quickly count the receipt.

2. Take good care of the business funds and pay them within the specified time to ensure the safety of the payment.

3. Always check and maintain the cashier equipment.

4. cooperate with the security management of the concierge department.

5. report to the foreman or superior in time when problems are found in the work. Responsibilities of cashier in restaurant 4

1. Abide by the company's relevant financial rules and regulations and relevant management regulations;

2. Be familiar with the operation of restaurant cashier software NCR, and settle the account for the guests within the specified time;

3, do a good job in preparation for the shift;

4. Be responsible for the check-in and check-out of terminals in banks to ensure the normal operation of machines;

5. Check the menu ordered by the waiter in the restaurant, stamp it, and enter all the contents into the computer account accurately according to the menu, so as to ensure that each account is settled quickly, accurately and orderly;

6. Strictly review the reduction, exemption and discount, and memorize various discounts of the hotel;

7. Follow up the unfinished business of the last shift;

8. Work closely with the staff of the business office to ensure that all accounts are recovered in a timely and complete manner;

9, do a good job of shift handover, at the end of each shift, prepare the cashier income list and other internal accounts; After audit and review, put the business funds into the safe in time, and make a "coin-in record";

11. To undertake other tasks assigned by superiors. Job responsibilities of cashier in restaurant 5

Job responsibilities of cashier in Chinese restaurant 1. Working procedures of cashier in hall

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

(1) preparation before shift

1. Restaurant cashiers need to sign in before taking up their posts according to the shifts in the shift schedule, and the cashier foreman in the restaurant will supervise the implementation and arrange reports.

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 the consumption amount in the consumption column of the purchase order, and ask the cardholder to sign it, carefully check it. 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 first and fill in the payment confirmation. The cashier should carefully check and sign, and authorize according to the estimated amount of the pre-stay days. 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.

(IX) Procedures for handing over cash and bills after work

After the cashier in the restaurant prepares the report, he will fill in the amount of cash received in the cash bags respectively, and then put the cash into the bags. It is required that the cash contained in the cash bag is consistent with the amount recorded in the cash bag, and the cash receipt and delivery record book should be signed to handle the cash handover procedures. Put the cash bags into the safe under the supervision of the cashier. When the cashier gets off work, the receiver will count the cash bags one by one and check whether the amount on the cash bags is consistent with the amount in the cash delivery record book. After it is correct, sign in the name column of the transferor, and so on for classes A, B, C and D. The procedures will remain unchanged until the chief cashier counts it the next day. Job responsibilities of restaurant cashier 6

Job responsibilities of restaurant cashier

1. The cashier on duty must pay attention to gfd, speak and behave, and make pre-job preparations in advance to ensure the normal operation of the equipment, and prepare enough documents, change and invoices before and after work.

2. be familiar with various catering business items, consumption prices and preferential policies, and provide guests with quick and accurate checkout business. For customers who sign the bill, they must check the reserved signature mode; The documents transferred to the room account must be well connected with the cashier at the front desk.

3. Be responsible for the preparation of business day report, and carefully check whether the settlement amount of that day is consistent with the business report. Find the long and short payment, report it truthfully, and earnestly implement the provisions of "long payment and short compensation". The reserve fund must be checked in shifts to do a good job of handover to and from work.

4. communicate with the guests actively, understand and collect their opinions, report them in time and make suggestions.

5. Be responsible for the safety, sanitation and cleaning of the cashier, take good care of and correctly operate all kinds of machines and equipment used, and ensure that items are placed in order.

6. actively participate in the training organized by the hotel or the finance department, implement the preferential policies, financial rules and regulations and operational procedures formulated by the hotel, and resist and expose internal fraud.

7. accept special tasks and temporary tasks assigned by leaders.

8. timely report the problems encountered in the work to the superior and complete other tasks assigned by the superior.

Responsibilities of the cashier in the restaurant

1. Responsible for receiving and processing the customer's consumption vouchers and documents. Accurately enter the documents and numbers of various dishes and drinks into the cashier computer.

2. Be responsible for recording the guest's consumption, accurately and quickly print the charge bill, and finish the guest's consumption settlement in time.

3. properly handle cash and invoices according to regulations and keep them consistent with bills.

4. complete the business day report on duty.

5. Take care of the bills and invoices, use them and register them according to the regulations, and use the bills jointly.

6. Seriously answer the questions raised by the guests about checkout. If you are not clear or can't satisfy the guests, you should report to the superior supervisor in time.

7. operate the cashier equipment carefully and do a good job of cleaning and maintenance.

9. After each shift, the shift report, bill and turnover should be sealed and handed over to the cashier at the front desk, and a written handover should be made. Job responsibilities of cashier in restaurant 7

1. Management of financial department in business, and management of front office department in discipline.

2. Be responsible for the cleaning and hygiene of the bar area, treat guests warmly, and accept guests' ordering telephone numbers and ordering records.

3. Be responsible for keeping the menus, bills, receipts, invoices, etc. collected, so that all documents can be used in serial numbers. Prepare enough cash change, after the business is over, count the business income of the day, fill in the business day report, menu and other documents and submit them to the finance office for review in time.

4, correctly grasp the cash, checks, credit cards, bills and other checkout methods and procedures.

5. Be familiar with the prices of various vegetables and wine, and settle accounts quickly and accurately, without making mistakes. Avoid wrong account, running accounts and evading accounts. wrong account and missing accounts are not allowed to be concealed.