A restaurant cashier accepts payment from a customer to settle outstanding food and beverage bills. The person in charge of money is one of the most important positions in a restaurant. All employees in this position are responsible for both direct customer interaction and money management. Restaurant cashiers can also work as a host, server, or floor manager in addition to being a cashier.
A restaurant cashier’s job is made easier strong math, computer, and multitasking skills. A restaurant cashier’s responsibilities may include splitting checks and calculating gratuities. To fully comprehend and operate restaurant point-of-sale systems, it takes time and training. The restaurant cashier’s knowledge of credit card machines and check verification devices may also be advantageous.
Restaurants frequently limit the number of people who have access to the cash drawer to a single cashier so that the responsible party can be identified quickly when money goes missing. The restaurant cashier is frequently asked to count and verify the money totals in the drawer at the start of a shift. To balance the received payments with the sales totals, signed credit card receipts and spent gift certificates are usually placed in the cash drawer. At the end of the shift, the restaurant or shift manager audits the drawer to ensure that the correct amounts are present. When money losses are not a pattern for the individual cashier, minor inconsistencies are often overlooked.
During the course of a customer’s visit, the restaurant cashier may be the only person who speaks with them. In some restaurants, the cashier is expected to greet customers, take their orders, and enter them into the payment system. The cashier may then take payment immediately or after the meal is finished. In this way, a cashier can serve as the restaurant’s sole representative. An effective restaurant cashier is able to seamlessly switch gears between his or her many responsibilities in order to meet the needs of customers.
Cashiers are frequently given small tasks to assist other staff in quickly closing the restaurant for the night or resetting for the next shift. These basic responsibilities are also intended to keep cashiers occupied while the manager conducts an audit of his or her register. Trash removal, host station restocking, and front of house cleaning are common closing tasks assigned to cashiers.