Master the theoretical knowledge of cashier post and related financial knowledge and financial requirements. Guiding practice with theory lays a theoretical foundation for the operation of catering computer management system and the daily operation of cashier.
Some points for attention in restaurant cashier:
1. Employees in each shift bring their own seals and give petty cash, invoices and office supplies to the restaurant.
2. The catering POS machine is turned off in the morning shift and signed in; The night shift needs to be charged, signed off, accounted for, and closed at 23: 50, with full-time audit.
3, cashier invalid documents must be signed by the front office manager, and indicate the reason. Stamp it and send it to the finance department together with the bill. Invalid orders must be signed by the restaurant manager and then sent to the finance department.
4. If there is an otolaryngology department, an application form for otolaryngology department must be issued, and the bill must be signed by the guest. Otolaryngology must be signed and approved by the general manager, and the otorhinolaryngology form should be sent to the finance department together with the bill.
5, under the menu, be sure to carefully check whether it is consistent with the actual amount and quantity. There are several kinds of drinks, whether they are divided into cups or bottles. If the guest orders this drink, please read it clearly.