A restaurant cashier takes orders and payments at the counter or register and keeps the line moving. Cashiers sit at the front of quick-service and fast-casual restaurants, linking guests to the kitchen and the expo window. Here is what the job looks like across a shift, in the order it happens.
Opening duties
- Count the starting cash drawer with a manager and sign off
- Turn on the POS and test card and receipt printers
- Wipe down the counter, register, and ordering screens
- Stock cups, bags, napkins, and condiments at the front
- Review the daily specials, promotions, and any items that are sold out
During service
- Greet guests within seconds of arriving at the counter
- Enter orders carefully and repeat them back to the guest
- Take payment and give receipts and correct change
- Offer a drink, side, or dessert that fits the order
- Answer questions about ingredients and allergens or ask the kitchen
- Keep the line moving by prioritizing guests who are ready to order
- Wipe the counter and restock supplies between rushes
Closing duties
- Run the end-of-day report and count the drawer
- Reconcile cash, card, and mobile totals with a manager
- Clean the register area, counter, and customer-facing screens
- Restock front-of-house supplies for opening
- Take out front-of-house trash and sweep the lobby
Weekly duties
- Review voids, refunds, and discounts with a manager
- Deep clean the counter and condiment station
- Learn new menu items or promotion codes
- Share guest feedback and ordering issues with the manager
Writing a posting? The restaurant cashier job description turns these duties into a ready-to-paste template. For shift planning, try the free restaurant schedule template.