Carry out payment procedures when customers use food service at the Restaurant:
1. Preparation:
- Arrive to work on time; Wear a uniform with a name tag; Prepare all necessary papers and books for the job; Computers, printers, books, bills, pens...
- Receive a specific and complete shift handover, promptly solve the remaining previous jobs
- Check the safety and hygiene of the work area.
2. Do the job
- Identification and classification of food, beverage and regulatory codes; When there is a new item, the data must be entered according to the code prescribed by the Accounting Department; Follow up to update new selling prices;
- Receive and manage orders when the order is brought to the Cashier counter for payment procedures;
- Print the payment bill with the content of food and drink written on the order, give the bill to the desk staff and receive money and bill from the desk staff after the desk staff has paid with the guests. If the customer needs to get a financial invoice, then provide a financial invoice to the customer according to the procedures prescribed by the Company; For VIP guests, the payment procedures shall be carried out according to the regulations on VIP guests that the Company has issued.
- Check receipts from Desk staff to avoid confusion, shortage or forgery
- Strictly manage sales invoices and customer receipts in their shift. If there is a loss, loss of invoices or money, they must compensate for damage according to regulations and be subject to other disciplinary measures of the Company.
- At the end of the shift, it is necessary to summarize the payment bill, tally the total amount and hand it over to the next shift. If you work in the morning shift, after checking, you will bring money and bill to the Company's Accounting Department.
- Receive the financial invoice at the Accounting Department and return it when the book is out. When paying, there must be full copies of 2 and 3.
- Other tasks as assigned by the Head of Department.
- Actively contribute ideas to develop the Department and the Restaurant.
3. Asset Management
- Effectively manage, preserve and use the assigned equipment and tools, if any damage or loss occurs, they must be responsible for property compensation according to regulations.
- Strictly implement the regime of confidentiality of records, documents, data and information of the assigned work.
4. Implement the rules
- Strictly comply with the internal rules and regulations of the unit, strictly comply with regulations on fire prevention, safety and labor protection.
- Perform other assigned tasks.
Công ty kinh doanh dịch vụ nhà hàng và bia tươi
[Vietnamese] Công ty kinh doanh dịch vụ nhà hàng và bia tươi
