Selasa, 19 April 2016
2. Ensure that the computer and printer cashier function properly. Report it immediately to your supervisor or captain waiter if it found any errors in the program cashier (POS) or printer.
3. Check and recalculate the capital cashier money and pennies or fractions which serves as money exchange
4. transactions, friendly, fast, and accurate.
5. Answering incoming telephone properly in accordance SOP receive telephone
6. Noting the consumer orders clearly and correctly in the order book: Name, address, and telephone number of consumers The date the order is received The date of the order must be done Downpayment or Down payment (if any)
7. Coordinate with the supervisor or captain waiter if there is a complaint or complaints from consumers or customers to quickly follow up quickly and precisely.
8. Collecting and storing goods belonging to guests or customers who left in the restaurant. Record book items left behind. Restaurant cashier required to have this book.
9. closing the cashier: Wash or clean cashier transactions are done at the end of each shift Calculation of sales and expenses are incurred along supervisor or captain waiter. If there are accounting in your restaurant, then do a recap cashier together accounting restaurants.
