Senior Cashier

GENERAL MISSION

Responsible for preparing and settlement all F&B bills settlement from point of sales machine are clear and accuracy. 

RESPONSIBILITIES AND MEANS:

Prepare the cashier’s report 

ADMINISTRATIVE RESPONSIBILITIES:

To discharge the duties in an effective and efficient manner 

TECHNICAL RESPONSIBILITIES:

• Ensure for sending the report on time for work and be well dressed, courteous and tactful in handling guests and customers.
• Be familiar with all menu-pricing at all outlets so as to ensure all F&B charges are correctly charged and amount collected as per the bill.
• They are responsible for their cash floats and any shortage and overage will have to be reported in the cashiers’ report. In respect of shortage, they will have to bear the responsibility unless a satisfactory explanation is given and in respect of overage, they will have to break in the amount.
• Unless there is an incoming cashier, all cashiers eventually relieved from duty must surrender all keys leading to the cashiering area.
• All outgoing cashiers should not leave their work stations until they are relieved by the incoming cashier, unless the cashier’s station is closed for the day. They are also to report to the senior any late arrivals of incoming cashiers after 15 minutes has lapsed.
• Before commencing work at the station, they would have to ensure the following;

- Unlock the lack control of the cashier’s machine.

- Set the date for the date (for first shift cashier).

- Set the control at operational position.

- Ensure all stamp pads and rubber stamps are ready for use.

- Record the starting guest’s check serial number on the F&B cashier’s daily record.

- Ensure all stationery requirements are sufficient.

Billings:

•  All billings must be machine-printed on the guest checks. In the case of machine failure, F&B Cashiers would have to carry on with the billing process manually (i.e., guest checks will have to be hand-written). However, when the machine is back in use, all balances in respect of manual billings will have to be entered into the machine.
•  When there is a machine failure, F&B Cashiers will have to report to their senior immediately. F&B Cashiers may contact the Technician themselves if they cannot get in touch with the the senior.
•  Where there is void, cancellation or alteration of guest checks, these must be prior approved and signed by F&B Senior or his/her designate. The void card and/or void code must be handed only by the F&B Senior or the management.
•  All refunds must be generated through the cashier’s machines and must tally to the report generated by the machines at the end of the shift.

End of Shift:

• To prepare the cashier report.
• Cashier to prepare the cashier’s report envelope and seal the envelope with the daily cash collection.
• Every cashier must turn in their collections for the day immediately to the General Cashier through the drop safe. All turn-ins must be witnessed by the senior position on duty or an independent staff in the front office.
• Cash to be deposited into the drop safe must be properly placed in sealed cashier’s envelopes and signed by the cashier.
• All cash shortages must be reported immediately to the senior position. Where fraud and embezzlement is suspected, senior is to report to the management immediately.
• F&B Cashiers will lock their cash float boxes in their own numbered deposit lockers before going off duty. 

HUMAN RESPONSIBILITIES

• Exercise maximum collaboration with colleagues and customers.
• Attend training whenever required.

RELATIONSHIP

• Establish Effective Employee relations, maintains the highest level of professionalism, ethic and attitude towards all restaurant guest, clients, head of department and employees.

To be fully conversant with:

• The Company Procedures, Health and Safety Policy and Security Procedures
• The company dress code
• The restaurant smoking policy
• Restaurant and Company philosophy
• Rules and Management Policies
• Restaurant Objectives and Vision

Qualifications:

• Must be able to speak, read, write and understand English language.
• Requires good communication skills, both verbal and written. 
• Must possess basic computational ability. 
• Must possess basic computer skills.
• Basic food/beverage knowledge.
• Knowledge of appropriate table settings and service ware.
• Knowledge of menu items, and ability to describe methods of preparation.
• Professional, warm demeanor – service oriented.
• Demonstrated ability to multi-task, manage time and work well under pressure
• High school or equivalent education required. 
• Two years of experience in public contact or customer service required. Prior restaurant experience preferred. 

Benefits: 

• 28 days’ paid holiday 
• Meals whilst on duty
• Uniform provided
• 10% Service Charge 

Hospitality is a 24/7 industry therefore, candidates should be able to work weekends and holidays as needed.

Only if you meet the above criteria please send across an up to date CV.

email: online@vespercafe.com, 

Working Location: The Vesper Café & Restaurant | Jhamsikhel, Lalitpur | Patan

+977-1-5548179 / 9851046659

Email: online@vesperhouse.com

www.vespercafe.com  / www.vesperhouse.com