How to manage cashiers in chain restaurants?

Each store must have a restrictive relationship with the position setting, and the financial staff must be able to convince you, and the supervisors of other positions must also have people who can make you trustworthy, and the supervisor can listen to the feedback of others but also draw conclusions after his own detailed investigation, and cannot listen to one-sided opinions.

You can visit the experience of more mature chain institutions, the management system is the key, the responsibilities of each position should be clear, the scope of authority of the manager, from the cashier to the cashier supervisor, the restaurant supervisor, the relationship between the constraints, to the financial business income audit, the supervision of the catering department, naturally you can restrict their own, there is also the expenditure can exceed the limit of expenditure please ask you personally, otherwise no expenditure, so that the income and expenditure are controlled, sometimes their own family is not so trustworthyBecause relying on relatives can make people feel that they are spending their own money anyway, so make all your employees aware of your importance, and at the same time, you must communicate with people often.

First of all, start from the basics, learn the basic skills of cashiering, learn to count money, identify the authenticity of money, learn to use calculators, etc.; Then learn the operation process of the cashierComputer operating system, work process, precautions for going to work, work needs to be completed and precautions after work, etc.

Master the cashier.

The theoretical knowledge of the post and the related financial knowledge and financial requirements are required. With theory to guide practice, it lays a theoretical foundation for the operation of catering computer management system and the daily operation of cashier.

A few things to note about the cashier in the restaurant:

1. Employees of each shift carry their own seals and hand over the reserve funds to the restaurant.

Invoices and office supplies.

2. The catering POS machine should be powered off and signed in in the morning; The night shift should be charged, signed out and settled, and the daily settlement and full-day audit should be done at 23:50. Sun file.

3. The cashier void document must be signed by the front office manager and indicate the reason. Stamped with a void seal, along with the bill to the finance, the voided order must be signed by the restaurant manager, and then sent to the finance.

4. If there is ENT, you must place an ENT application form, the bill must be signed by the customer, and the ENT must be signed and approved by the manager of Kaidong, and the ENT order must be passed on together with the bill.

5. When you go down the menu, be sure to carefully check whether it matches the actual amount and quantity. There are several types of drinks, whether they are divided into glasses or bottles, if there are customers who order this drink, please check clearly.

The basics for novice catering cashiers are as follows:

1. The cashier consciously abides by the financial discipline and financial system, and the cash at the bar is not allowed to be lent without the approval of the superior.

2. After receiving the order and the drink list, the cashier should sign the bill and enter it into the computer in a timely and accurate manner. Do not enter the number in the order menu for review.

3. If the cashier's operation error causes the return of food or alcohol, it should be signed by the cashier supervisor or above before it can be operated.

4. The cashier should settle the account on duty after the end of the business of this shift; After the end of the day's business work, the general shift should be settled. Carefully check the day's meals and income.

5. At the end of the cashier's shift, the adjustment order and invalid order recorded by the computer operation should be sent to the audit for audit. The void form must be confirmed by the signature of the foreman or above, indicating the reason for invalidation. If it is later found that there is an error, but the saved bill cannot be found, the financial responsibility shall be borne by the cashier, and the reason for the destruction of the bill shall also be traced.

Catering cashiers are not very good to do.

Whether it is difficult or not depends on the level of individual ability.

Cashier workflow in the restaurant industry, workflow in business:

1. Checkout: Check the content of the bill according to the content of the menu, whether the amount is correct, and find the reason in time if there is any discrepancy. If the reason cannot be found, the payment will not be made.

If there is a discount, it must be signed by the designated manager before it can be effective, and if there is a free order, it must be signed by the manager on duty and the guest.

2. Collect the deposit: fill in triplicate, the scheduled date (upper and lower), the number of tables, name, unit, meal time, sedan chair to loose dining location, meal type, and meal standard. After receiving the deposit, the amount is capitalized and lowercase, and then the cashier, the person in charge of the reservation and the guest sign separately.

Leave the name of the restaurant and order the meal**. The copied third copy is handed over to the guest, and the second copy is handed over with the deposit collected, and the first copy is a stub.

3. Refund of deposit: After the guest consumes, after the checkout, show the receipt, the cashier according to the receipt stub verification, the number of seats, and indicate the refund of the deposit and the amount on the bill, signed by the manager on duty on the bill and the receipt, the receipt will be recovered to the bill of the station, and handed it in, and the person in charge of the receipt of deposit will sign the invalid.

4. Dealing with the permanent relationship and exempting the account: for the company, unit or individual name, the phased settlement of the guest and the free single customer Jianhui people, after retaining the signature of the guest, the words will be reported to the finance, the cashier will be retained, and the guest will sign after consumption, but the guest should indicate the unit, name, ** and check whether the signature is consistent with the bill, so as to facilitate the settlement in the future. <>

Summary. The workflow of a restaurant cashier is pre-shift preparation, normal operation of work procedures, and checkout. The job responsibilities of a restaurant cashier are:

Comply with the company's relevant financial rules and regulations and relevant management regulations;

Proficient in the operation of the restaurant cash register software NCR, and settle the bill for the guests within the specified time;

Responsible for the sign-in and checkout of each bank terminal to ensure the normal operation of the machine;

Undertake other tasks assigned by superiors.

What Does a Restaurant Cashier Do? How do I keep my accounts?

The workflow of a restaurant cashier is pre-shift preparation, normal operation of work procedures, and checkout. The job responsibilities of the cashier of the restaurant are: to comply with the company's relevant financial rules and regulations and relevant management regulations; Proficient in the operation of the restaurant cash register software NCR, and settle the bill for the guests within the specified time; Responsible for the sign-in and checkout of each bank terminal to ensure the normal operation of the machine; Undertake other work assigned by superiors.

How to do the catering cashier do the accounting method of the catering cashier: First of all, if the transaction can provide invoices, the old code will record vegetables and other materials in the main business cost, if it is a seasoning and the like, it is divided into Chi Yusheng raw materials are also recorded in the main business cost. Record all the products that come in, and if there is a corresponding cost, record them one by one.

Restaurant cashier job responsibilities:

1. Check out correctly and quickly.

1. Proficient in the operation of the cash register, the input of **;

2. Be familiar with the content of the product.

2. Hospitality is cordial.

1. Skilled cashier's response words, response attitude, and response methods are waiting for customers.

2. Appropriate grooming.

3. Prompt service.

1. Provide consultation and etiquette services for customers.

2. Skilled, fast and correct bagging service.

3. Do not commit cashier service taboos, such as: untidy appearance, disrespectful speech, etc.

4. If the above regulations are violated, a fine of 10-100 yuan will be divided according to the severity of the circumstances.

Fourth, the basic work of a skilled cashier.

1. Standing work, insisting on singing, paying, and finding, and accurately and quickly counting the payment.

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

3. Check and maintain the cash register equipment frequently.

4. Cooperate with the safety management of the concierge department.

5. Report to the foreman or superior in time if any problems are found in the work.

Collect meals and manage cash. And do business**.

Do a good job of daily purchase, sale and inventory....It is the goods that are incoming, the goods that are sold, the remaining inventory...Regarding accounting, there are ** tables and monthly statements....Sales per day are the total turnover. Then the sales of each item, the statistics of net profit....And so on....The essence of each place is different....So the work done by the cashier is also different...