The challenge of writing a book for restaurant cashiers

A couple of years ago, I published in my country, and it is an honor for me, the first Restaurant Cashier Inquiry Manual. It was not easy to deal with that environment, especially when there are crises, in which bad habits are conjectured.

I always saw it and I continue to see it as an opportunity to publicize the worth of people, who regardless of their needs respect their profession, and that is why I have proposed to the magazine to address this issue, seen from the angle of how important and useful this work is in order to achieve results and focus the content on everything that happens from the moment a client enters the restaurant and the first record occurs in a system management until you pay your bill and how this is going to be generating a number of situations "for accounting" and as in management tax with important information for making strategic.

The cashier

So that in a services entity, where transactions are carried out for various concepts at the same time, it is possible to know exactly the behavior of the operations carried out by its employees; As well as for there to be a mediating element in the verifications that are carried out at the beginning or at the end of the working day, several models are established that intervene as an internal control mechanism and constitute in themselves the documentary evidence of each action carried out, forming part of the historical heritage (archive) of the company, from which they were posted and registered in a management, cash register or manually by one person: the cashier.
It generally happens that when talking about an ATM, people quickly associate this professional the mere fact of manipulating a means of registration to carry out operations of collection and return of money.
In this sense, it is good to clarify that the functions of a cashier are much more than these and that their performance within the restaurant It becomes an essential element of concatenation between the different areas so that, in an organized way, all the necessary service actions can be carried out, based on the fact that this collection can materialize, as well as having a high impact on economic results. and financial of the organization.

What does a cashier do?

The cashier himself, in addition to carrying out accounting-type operations, facilitates with his work that the sequence of operations in the service occurs as planned; in the same way, it is establishing in the company history the information necessary for future analyzes, which may be of a quantitative and qualitative nature, with a strong predominance of the former, paying the necessary information to register studies such as :
  • Analysis of preferences of the clients.
  • Disaggregation of costs incurred for food and beverages, allowing later disaggregation of general and administrative expenses.
  • Calculate the service demand and length of the service cycle.
  • Break down the sales made and the results obtained by:
    • Work shifts .
    • Dependents
    • Customer segments.
    • Time zones.
Likewise, each record of the operations generated by the cashier at the point of sale will allow us to have a source of statistical information by reflecting the following information in detail:
  • Service start time.
  • Sector, range and table where it is carried out.
  • Person who supplies it.
  • Amount of pax per table.
  • Logical order of the consumptions and quantities requested.
  • Returns made, frequency, type of products, manufacturer.
  • Service completion time.
  • And as many others as can be obtained or are of interest for the installation
But also these records constitute an important element for the treatment of complaints issued by customers and to determine the origin of any failure or deviation that may have occurred, identifying the time, the person who provided the service, if what the customer raises with what is reflected, etc.

What happens when the customer requests a consumption?

Because a series of acts are generated that can be classified as internal processes, in which information is being sent, through a model, to the different areas involved with the requested service. Generally the first ones involved are the Kitchen and the Bar, but in turn information is being sent to the warehouse and the accounting department.
In this process of sending and receiving information, there is an internal movement within the values ​​of the company, both economic and financial, as well as material. Within the accounting area, costs begin to be affected and within the conservation and supply area, inventories begin to be affected and new supply needs are identified.

What happens when the customer consumes the order?

There have already been declines in inventories of the restaurant. The raw materials involved in the preparation of the dish or cocktail have a cost and therefore there is a debt between client - restaurant, which can be paid at the moment or it may take days to make it effective, or not be paid.also information
Once the customer makes the consumption, the closing act occurs, then What happens when the customer requests the account?
Well, there is another great movement within the accounting operations of the restaurant. Once the cashier begins to issue the consumer check, it happens that:
  • The raw materials consumed by the customer are reduced in their entirety, which increases costs.
  • Uncertainty to be able to make that payment instantly or the question of whether it will become an account receivable in the short, medium or long term.
And when this check is delivered to the customer, you are:
  • Creating security and trust between the customer and the restaurant.
  • An environment of respect by detailing each of the consumptions, with their corresponding quantities and prices.
  • A way for the customer to justify the expenses he incurs (especially for those who use a dinner or lunch as a way to carry out a business)

What happens when the customer makes the payment?

If the customer pays in cash, it becomes a entry immediately, but it may be the case that the payment occurs through:
  • Credit or debit card
  • Travelers checks
  • Company or personal checks
  • vouchers
If the payment occurs in this way, the restaurant will not be able to declare the collection made as income, until the corresponding bank transaction has occurred, which may or may not occur on the day. It may also be the case, and it is there where the cashier also plays an important role, that the means of payment used by the client is fraudulent, therefore if this professional is not trained in verifying the authenticity of each of the existing means and forms of payments, the collection will not be converted into cash and therefore a loss will be incurred within the business.also information

The client withdrew and….

It has already happened. The client requested a service, which was offered according to the established standards, in time and with the required quality, satisfying that need or desire for which the client chose the restaurant; but once they pay, the cashier begins a whole process of reconciliation of the operations that have been carried out during the day in order to determine how much was collected, breaking down by type of currency and payment methods; reflecting and reducing from inventories all the products that intervened in the different elaborations, determining the physical stocks of available raw materials and the supply needs for the following day.

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So I dare say that when the customer pays, the work in the restaurant begins, especially for those who take care of their management, because not only is it enough to adequately attend to that person in the short time he is sharing an important moment in his life, but, and thanks to the work of the cashier and all the information he generates, it is possible to determine the actions to follow so that When this client returns, repeat the experience.

A message to restaurant managers

Not only focus on ensuring that the service from the kitchen to the living room is perfect, but also pay attention that each operation that is carried out is correctly located in the environment that you have available, because it is he who will be able to tell you in detail what do to grow. Prepare the people you trust so that every time a sale occurs, it leaves a mark of how, when, so you can make the best decisions whenever necessary.

A message to ATMs

You can become the heart of the restaurant. Act with transparency, be loyal to your work; Don't let the act of manipulating with money fuel your ambition. Remember that your work unites, but also dilutes and if you are wrong, against or in your favor, you are betraying yourself.
I am a dreamer and in my dreams I believe that a better world is possible, that no one knows more than anyone, we all learn from everyone. I love gastronomy, numbers, teaching and sharing all the little I know, because by sharing I also learn. "Let's all go together from foundation to success"
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