CASHIER AND POS: Proficiency and Reporting Practices

This one (1) day Training Module is designed to improve the Cashiering skillset among F&B Team Members. This Training Module can also be of benefit to individuals working in the Front-Of-House section of the F&B Department in hotel properties.

This Training Module focuses on making full use of the data gathered in the Point Of Sale (POS) System. Participants will also learn how to generate and understand the multiple reports generated by a POS. Understanding the progress your F&B establishment makes is the first step to becoming a leader in the F&B industry.

Target Audience

This Training Module is ideal for existing and aspiring Cashiers, Restaurant Managers and Asst Managers, F&B Supervisors and anyone in a leadership role within the F&B industry. It can also be beneficial for those wishing to take on a leadership role within the industry.

Learning Objectives

By the end of this Training Module, participants should be able to:

Agenda

Session 1: Cashiering Confidence (9.00 am to 11.00 am)

  • Welcome & Overview of the Training
  • Benefits of Effective Cashiering For the Team and Organisation
  • Types of POS Systems: An Overview
  • Populating The POS
  • Cashier & POS : Processing Transactions and Payments

Session 2: Managing The Money (11.15 am to 12.30 pm)

  • Procedures For Handling Cash
  • Cashier Accountability: Know The Responsibilities
  • Preventing Fraud

Lunch Break (12.30 pm to 1.30 pm)

Session 3: Cashier Reports (1.30 pm to 2.30 pm)

  • Different Types of Reports
  • Data Generated by the POS and What It Means

Session 4: Role Play (2.45 pm to 4.45 pm)

  • Running Through Different Scenarios
  • Role Play in Different Activities Related To The Cashier and POS

Wrap Up and Q&A (4.45 pm to 5 pm)

  • Overview of the Main Points
  • Open Discussion and Q&A
  • Action Plans and Next Steps

Materials For Training

  • Presentation slides
  • POS System Access
  • Case Studies and real-world examples
  • Handouts & Templates
  • Notepads, pens and other stationery

Delivery Method

  • Lectures
  • Interactive discussions
  • Group work
  • Case studies
  • Practical workshops

Assessment

Participants will be graded based on their participation in group discussions, practical tasks and their level of comprehension to apply concepts learned during the Training Module

Trainer

The Certified Trainer will have extensive experience in F&B leadership, team management and operations planning. The Certified Trainer will be able to provide real-world examples and insights into the F&B industry.

Follow-Up Additional Resources

  • Participants will have access to a Resource Library with relevant articles, templates and tools.
  • Option for follow-up webinars and/or consultation sessions.

Reservation