The cashier work in restaurants is the first step to record the income of catering business, and it is also one of the important links of financial management. It requires every cashier to master his own work content and process skillfully and apply it to his work, so as to really play the role of supervision and inspection and lay a good foundation for the following financial accounting. Its work mainly includes:

(1) preparation for shift

1. The cashier in the restaurant should check in according to the shift of the shift schedule before taking up his post, and the cashier foreman in the restaurant will supervise the implementation and sort out the report.

2. The cashier counts the working capital together with the foreman or supervisor, and signs the register after it is correct. You must go through the formalities of liquidity transfer between shifts and sign the cashier's liquidity transfer register in the restaurant.

3. Collect the bills and receipts required by the class, and check whether the bills and receipts are in order. If there are missing numbers or short links, you should return them immediately. After work, unused bills and receipts should be returned and signed in the bill collection register. The restaurant bill should be managed by the supervisor and supervised by the supervisor.

4, check whether the date and time of the computer system is correct, if there is a wrong date or time, should promptly notify the foreman to adjust, and check whether the ribbon, paper tape is enough.

5. Check the cashier's handover book in the restaurant to understand the problems left over from work so as to deal with them in time.

(2) Normal operating procedures

1, when the waiter gives the order menu to the cashier, the cashier should first check whether the number of people and station numbers on the order menu are recorded completely, and return them to the waiter if the records are incomplete.

2. When the number of people ordering food and the station number are recorded completely, they will officially enter the menu. One is to input the guest's bill number into the computer, and the cashier will automatically compile the bill number for the guest to use when checking out; Then input the number of guests, the number of jobs and the content and quantity of food and drink ordered by the guests according to the menu keys of the computer. You can wait for the guest to check out after you go in.

(3) checkout workflow

1, restaurant bill-closing two copies: the first copy is the financial copy, and the second copy is the guest copy.

2. When the guest asks to check out, the cashier will print out the temporary statement according to the station number reported by the hall staff. The staff in the lobby should check the bill first, then sign their names, and then settle the bill with the guests. If the staff in the lobby don't sign, the cashier should remind them to sign.

3. If the guest checks out now, the staff in the lobby should take two bills back to the cashier for summary, return the second bill to the guest, and keep the first bill by the cashier.

4. If the guest pays the bill, the hall staff will hand over the guest's bill certificate to the cashier, and then hand over two bills to the cashier for processing.

5. When the guest shows the discount card when checking out (or the lobby manager gives the guest a discount), the lobby manager should give the discount card (or the manager's signature) and two bills to the cashier for discount according to the procedure. If the lobby manager only gives the cashier a bill, the cashier can't handle it.

6. When the bill is invalidated or modified, the relevant personnel shall explain the reasons for the invalidation or modification and sign it. After confirmation by the hall management personnel, the amendment form and void form (in duplicate) shall be submitted to the cashier and sent to the finance department for review.

7. For various reasons, if the guest needs to check out late, he must first ask the hall manager to approve the guarantee, and then transfer it to the accounts receivable of the finance department.

8, the hotel general manager, deputy general manager to entertain guests or sales staff, approved by the leadership to entertain customers must use internal bills, bills please sign the leadership and then turn to the finance department for review.

9, the cashier in this shift after the business, should do single class checkout; The day's work is over, and the general class should settle up. Carefully check the dining situation and income of the day and fill in the "East (West) Garden Restaurant Checklist".

(four) single and general account

At the end of each shift, make a summary of each shift; At the end of the day's work, the general shift has to settle accounts. 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) Inquiry of current and historical accounts.

"Current account inquiry" refers to unsettled accounts and accounts in the last three days. Click the "Current Account Inquiry" button directly, and the computer will automatically find out the required account.

"Historical account query" refers to the previously generated account, and the operation method is the same as above.

(6) Invoice management

1. The invoices collected by cashiers shall be kept and written off by myself, and shall not be collected and written off by others. When writing off, the invalid page number should be folded, and the 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 guest's consumption list (the agent should sign the full name on the relevant items of the invoice), and attach the guest's consumption list to the back of the invoice stub.

3. When the invoice is written off, it is found that the stub is not attached with the customer's consumption bill or the invoice is not connected with the serial number. In addition to writing a written explanation and attaching it, the manager shall 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 declaring the lost invoice invalid shall be borne by the agent.

(7) Management of invalid bills

At the end of the cashier's shift, the adjustment sheet and invalidation sheet of computer operation records should be submitted to the audit. The invalid list must be signed and confirmed by the foreman or above, and the reasons for invalidation shall be indicated. If mistakes are found afterwards, but the saved bills cannot be found, the cashier shall bear the economic responsibility and investigate the reasons for destroying the bills.

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

1, cash

1) When you receive cash, you should pay attention to distinguish the authenticity and whether the currency surface is in good condition.

2) Do not accept coins in currencies other than RMB.

Step 2 check

When you receive a check, you should check whether there is a bank account number and name, and whether the seal is complete and clear. A seal is generally an official seal and two or more private seals. If there is any shortage, first ask the drawer whether the seal is consistent, and leave the name and telephone number of the contact person in the endorsement. The hotel doesn't 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 a credit card, you should first check the validity period of the check card and whether it is accepted within the scope of use, and check whether the card is included in the stop payment list. (If the paper quality of the credit card is incorrect, the credit card banks within the scope of non-acceptance will reject it if it expires and the payment is stopped.

2) When the guest checks out, fill in the consumption amount in the consumption column of the purchase order, and ask the cardholder to sign it. Carefully check the card number, expiration date and signature, which should be consistent with the credit card. After it is correct, tear off the cardholder's stub and submit it to the guest together with the bill.

3) If the cardholder fails to check into the hotel or leaves the hotel first to pay for others, the cardholder must first sign the purchase order and fill in the payment confirmation. The cashier should carefully check the card number and signature, and authorize according to the estimated amount of reserved days. After obtaining the authorization, mark "Approved" on the edge of the purchase order, 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 get authorization through EDC. If the actual consumption exceeds the authorized amount, it should be re-authorized. You can only use one authorization code at a time, and you need to purchase multiple authorization codes separately to accept it.

5) If the subscription amount exceeds 10% of the authorized amount, the original authorization code can still be used without authorization.