Cashier at Edo Heritage Hotel

JOB PURPOSE

• The F&B Cashier is responsible for accurately processing and recording all payments generated from the Restaurant and Bush Bar.
• The Cashier shall ensure that every food and beverage sale is properly captured in the hotel's billing/POS system and that every POS payment receipt, cash payment, or transfer corresponds with the correct customer bill/order.
• The Cashier is also responsible for preventing revenue leakages by ensuring that no food or beverage is served without a properly raised bill and that all bills are accurately settled and accounted for.

KEY RESPONSIBILITIES

CUSTOMER BILLING

• Receive and process bills generated from the Restaurant and Bush Bar.
• Verify that bills contain the correct items, quantities and prices before payment.
• Confirm that all food and beverages ordered by customers have been properly entered into the billing/POS system.
• Ensure that no customer leaves without settling their bill or obtaining proper authorization for an outstanding bill.
• Ensure that all bills are properly closed after payment.

MATCHING POS RECEIPTS WITH CUSTOMER BILLS

• This is one of the Cashier's most important responsibilities.
• For every POS transaction, the Cashier must:
• Match the POS receipt with the correct customer bill.
• Confirm that the amount on the POS receipt is exactly the same as the amount on the customer bill.
• Confirm that the POS receipt is for the current transaction.
• Check the date and transaction details on the POS receipt.
• Ensure that an old POS receipt is never attached to a new customer bill.
• Ensure that a POS receipt belonging to another customer is never attached to a different bill.
• Ensure that duplicate receipts are not used to settle multiple bills.
• Confirm successful POS transactions before closing the bill.
• Attach or properly file the POS receipt with the corresponding customer bill as required.
• Immediately report any discrepancy between the POS receipt and customer bill to the F&B Manager/Accountant.
• No POS receipt should be accepted as evidence of payment until it has been matched with the corresponding customer bill.

RESTAURANT & BUSH BAR OPERATIONS

• The Cashier shall work between the Restaurant and Bush Bar as assigned by Management.
• Responsibilities include:
• Receive bills from restaurant and bush bar operations.
• Process customer payments promptly.
• Ensure bills from both outlets are properly accounted for.
• Monitor transactions coming from waiters, waitresses, bartenders and other F&B staff.
• Ensure that every order served has a corresponding bill.
• Ensure that every closed bill has a corresponding payment.
• Communicate with the F&B team regarding unpaid, missing or disputed bills.
• Ensure that no unauthorized complimentary items, discounts or adjustments are processed.

CASH HANDLING

• Receive cash payments from customers.
• Count cash received carefully.
• Give the correct balance/change to customers.
• Maintain the approved cashier float.
• Keep hotel cash secure.
• Never mix personal money with hotel funds.
• Never borrow from the cashier's cash.
• Record all cash transactions accurately.
• Balance cash at the end of each shift.

POS PAYMENT PROCESSING

• Process POS payments accurately.
• Confirm the amount before processing each transaction.
• Confirm that the transaction was successful.
• Keep POS receipts properly organized.
• Report failed, reversed, declined or duplicated transactions immediately.
• Ensure that the correct payment method is recorded against the customer's bill.
• Never process a different amount from the approved customer bill without authorization.

BILL CONTROL

The Cashier must carefully monitor all F&B bills to ensure that:

• Every order has a bill.
• Every bill has the correct items.
• Every bill has the correct price.
• Every bill is properly settled.
• Every payment has supporting evidence.
• Every POS receipt matches the corresponding bill.
• No bill is closed without payment or authorized approval.
• No bill is deleted, cancelled or altered without authorization.

DISCOUNTS, COMPLIMENTARY ITEMS, RETURNS & VOIDED BILLS

• The Cashier must not independently authorize:
• Discounts
• Complimentary meals or drinks
• Voided bills
• Cancelled items
• Refunds
• Returns
• Price changes
• Bill adjustments
• Any such transaction must have the required approval from the appropriate F&B Manager/Management personnel.
• All approved adjustments must be properly documented.

DAILY F&B RECONCILIATION

• At the end of each shift/day, the Cashier shall reconcile:
• Total Restaurant sales.
• Total Bush Bar sales.
• Cash received.
• POS payments.
• Bank transfers where applicable.
• Number/value of customer bills.
• POS receipts.
• Cancelled/voided bills.
• Discounts.
• Complimentary items.
• Refunds or reversals.
• The Cashier must ensure that the sales recorded in the system correspond with the actual payments received.
• Any discrepancy must be immediately brought to the attention of the F&B Manager and Accountant.

PREVENTION OF REVENUE LEAKAGE

• The Cashier is a key control point for F&B revenue.
• The Cashier must be vigilant against:
• Unbilled food or drinks.
• Undercharging customers.
• Wrong prices.
• Unauthorized discounts.
• Unauthorized complimentary items.
• Duplicate POS receipts.
• Old POS receipts being used for new bills.
• POS receipts attached to the wrong bills.
• Unpaid customer bills.
• Unauthorized cancellations.
• Unauthorized refunds.
• Manipulation of customer bills.
• Any suspected irregularity must be reported immediately.

END-OF-SHIFT REPORT

• At the end of every shift, the Cashier shall prepare and submit the required report showing:
• Opening cash balance.
• Total Restaurant sales.
• Total Bush Bar sales.
• Total cash received.
• Total POS payments.
• Total transfers received, where applicable.
• Total discounts.
• Total voided/cancelled transactions.
• Total refunds/reversals.
• Closing cash balance.
• Outstanding discrepancies.
• Any unusual transaction or incident during the shift.

HANDOVER

• At the end of the shift, the Cashier shall:
• Balance all cash.
• Reconcile POS transactions.
• Match POS receipts with customer bills.
• Organize all supporting documents.
• Report outstanding issues.
• Hand over cash and documents to the designated person.
• Ensure that the handover is properly documented and acknowledged.

CASHIER'S DAILY CONTROL CHECK

• Before leaving duty, the Cashier must confirm:
• Every Restaurant bill is properly accounted for.
• Every Bush Bar bill is properly accounted for.
• Every POS receipt has been matched with the correct customer bill.
• POS amounts agree with customer bills.
• All cash received has been accounted for.
• All transfers have appropriate evidence.
• No old POS receipt has been used to settle a current bill.
• No duplicate POS receipt has been used.
• All discounts have proper authorization.
• All complimentary items have proper authorization.
• All voided/cancelled bills have proper authorization.
• All refunds have proper authorization.
• Cash has been balanced.
• All discrepancies have been reported.
• End-of-shift report has been completed and submitted.

KEY PERFORMANCE INDICATORS (KPIs)

• The F&B Cashier will be evaluated based on:
• Accuracy of payment collection.
• 100% matching of POS receipts to customer bills.
• Accuracy of Restaurant and Bush Bar sales records.
• Accuracy of daily cash and POS reconciliation.
• Proper documentation of transactions.
• Prevention of revenue leakages.
• Proper handling of cash.
• Compliance with F&B financial controls.
• Prompt reporting of discrepancies.
• Accuracy and timely submission of daily cashier reports.
• Professional interaction with customers and F&B staff.
• Zero tolerance for unauthorized transactions.