General Cashier

Areas of Responsibility:

Controls flow of cash into and out of the hotel and prepares the daily deposit in a timely and accurate manner:

• Removes contents of drop safe and envelopes in presence of a witness.
• Determines if the proper amount of cash has been deposited by comparing the actual amount dropped, to the cashiers’ reports or shift closing.
• Prepares change orders for hotel; ensures petty cash vouchers are filled out in accordance with Brand policies and procedures.
• Prepares over/short report by cashier for management on regular basis.
• Prepare reimbursement of cashier’s floats – ‘due backs’.
• Balances the safe after all deposits and at the end of the day.
• Prepares all deposits for pick-up, endorses cheques list for Accounts Receivable, fills out deposit slip, and fills out armoured car service log book.

Issues safety deposit box keys as needed:

• Draws up contracts for new cashiers before issuing deposit boxes.
• Performs bank audits on all safety deposit boxes as scheduled.
• Verifies banks to contracts when keys are turned in.
• Voids contract, returns all money to safe and returns keys to proper place.
• Maintain a copy of all current House Bank contracts, all must be signed by the cashiers.

Handle petty cash payments:

• Organise reimbursement cheques fortnightly.
• Prepare month end journal for petty cash expenditure.
• Ensure all policies and procedures are adhered to with regards to petty cash expenditure.

Maintain foreign exchange:

• Provide foreign exchange sale rates for Front Office weekly.
• Prepare foreign exchange receipts for banking.
• Follow up credit card enquiries daily.
• Liaise with other cashiers regarding discrepancies and resolve any problems. Provide additional training to cashiers when errors are constantly occurring.
• Ensure all internal controls are in place to minimise fraud in cash handling.

Food and Beverage administration:

• Oversee monthly inventory stock takes.
• Process and reconcile all stock take documents with Accounts Payable.
• Investigate and report all variances.
• Calculate and report daily food cost to F&B Director and Financial Controller.
• Debit miscellaneous food cost deductions on daily fresh food.
• Prepare month end journal for food and beverage cost deductions. Expense applicable departments and credit food and beverage cost accounts.
• Reconcile food and Beverage inventories to Balance Sheet Accounts.
• Maintain daily codes.
• Assist beverage requisitions to departments are completed in a timely manner, when required.

Creates 100% guest satisfaction by providing ‘Yes I Can’ genuine hospitality and by exceeding guest expectations:

• Gives personal attention, takes personal responsibility and uses teamwork when providing guest services.

• Listens, apologises with empathy, finds a solution and follows through when resolving guest problems.

• Assumes the responsibility to notice when the guest is not satisfied and uses their best judgment as to when it is appropriate to use the 100% Guest Satisfaction Guarantee.
• Performs other duties as required to provide ‘Yes I Can’ Genuine hospitality.

Adheres to hotel policies and procedures:

• Attends work on time and as scheduled.
• Follows hotel grooming, hygiene and dress standards.
• Minimise safety hazards by following all safety rules and procedures.
• Refrain from personal conversations with other staff at the main entrance.
• Keeps immediate manager promptly and fully informed of all problems or unusual matters of significance.

• Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position.
• Maintains a favourable working relationship with all other company employees to foster and promote co-operative and harmonious working climate.
• At all times projects a favourable image of Brand to the public.