Cashier 6M-8M

Specific Tasks:

1. Process customer orders: Make sure all orders, checks, credit card transactions and cash are registered, collected and added accurately and safely.
Responsibilities:
● Accurate processing of group accounts.
● Processing and distribution of red invoices.
● Collection and reporting of tips.
● Balance monies collected at the end of each shift.
● Maintain security of cash.

7. Merchandise sales: Oversee and assist in the selling of KOTO merchandise.
Responsibilities
● Serve and inform customers that are interested in Merchandise.
● Sell merchandises to customers.
● Count merchandise at the beginning and end of each shift.
● Register stock and sales of merchandises.


Financial Reporting: Provide the Restaurant Operations Manager daily with financial reports.
● The cashier provides the Restaurant Manager daily with a transaction report and a revenue report
● After every shift, the cashier provides the Restaurant Manager with a Breakfast report, lunch report or dinner report.

1. Bookings: inform potential customers, proceed and confirm bookings, by email, phone and in person.

● Check and Answer Emails concerning Bookings daily and answer the phone
● Inform potential guests about the restaurant and menu options
● Confirm bookings with guests and communicate to FOH staff and Kitchen staff.
● Check set-up of all tables and the amount of staff per level.
● Liaise with staff about available tables

2. Welcome and farewell customers: Be the first person to welcome the customers when they walk in, guide them to their table and farewell them when they leave.
Responsibilities:
● Welcome all customers at the front door.
● Guide customers with bookings to their table. Customers can only take place at cleaned tables.
● Check availability of the tables with FOH staff.
● Strive to place all walk-ins or make a booking for the future.
● Farewell all customers at the front door

3. Checking of Deliveries: The cashier assists with checking deliveries.
● Check the supplier’s delivery regarding quality and quality
● Communicate quality and quantity of delivery to the Restaurant Manager and Administration Manager.


4. Ensure safety: Make sure that the restaurant is a safe place for customers, trainees, employees and suppliers.
Responsibilities:
● Work according to the restaurant’s policies, procedures and standards regarding safety.

5. Ensure Hygiene: Personal hygiene and hygiene of the restaurant, working space and products are a responsibility of all restaurant staff.
Responsibilities:
● Work according to the restaurant’s policies, procedures and standards regarding Hygiene.
● Dress according to the KOTO Staff Handbook 2011.
● Check in stock products and clean equipment regularly.

6. Motivate and train trainees: Pay attention to the performance of the trainees and help them to improve.
Responsibilities:
● Give trainees the opportunity to learn
● Advise trainees on points of improvement.
● Compliment trainees on achieved progress.

7. Self: Managing self to maximise results.

Responsibilities:
● Attend and contribute to all meetings and KOTO events.
● Ensure a positive attitude is maintained even when under pressure
● Ensure own Training and Development needs are identified and utilise available resources for professional and self-development.