Head Cashier

The Head Cashier oversees the cashiering operations of the restaurant, ensuring accurate billing, smooth customer transactions, and excellent service delivery. This role supervises the cashier team, manages POS systems, and ensures compliance with company policies on cash handling and reporting. The Head Cashier plays a key role in supporting overall restaurant operations and delivering a positive dining experience for guests.

• Supervise and guide cashiers in handling guest payments, issuing receipts, and operating the POS system.
• Ensure all transactions (cash, card, digital payments) are processed accurately and efficiently.
• Monitor cashier floats, perform cash counts, and reconcile daily sales reports for submission to management.
• Handle customer billing concerns, discounts, refunds, or adjustments in line with company policies.
• Train and coach new cashiers on POS usage, customer service standards, and F&B policies.
• Coordinate with the serving staff and kitchen team to ensure accurate and timely order processing.
• Maintain cleanliness, orderliness, and security of the cashiering station.
• Support front-of-house staff during peak hours to ensure fast and efficient service.
• Monitor compliance with restaurant policies, health, and safety standards.
• Prepare cashier schedules and ensure proper staffing coverage.

Qualifications:

• At least 2–3 years of experience as a Cashier, preferably with 1+ year in a supervisory role in the F&B or hospitality industry.
• Strong knowledge of POS systems, cash handling, and reconciliation procedures.
• Excellent communication and customer service skills.
• Ability to lead and motivate a cashiering team in a fast-paced environment.
• Strong attention to detail, accuracy, and problem-solving skills.
• Flexible to work shifts, weekends, and holidays as required.
• High school diploma or equivalent; additional training in hospitality or business management is an advantage.