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- Restaurant POS System
- Process
- Correction and reconciliation
Correction and reconciliation
A correction starts with the work already done. Operations Reviewer reads the current order revision, meal lines, prior decisions and receipts before authorizing a compensating action. Finance Reviewer checks payment provider evidence where money is involved. A pending or failed operation is reconciled against actual effects before anyone repeats an external action.
Step by step
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Read current scope Operations Reviewer
Operations Reviewer identifies the order revision, served portions, prepared lines and earlier operation receipts.
- Remaining eligible scope identified
- Updates Meal orders, Meal lines, Operation receipts
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Propose correction Service Lead
Service Lead explains the issue and the eligible unprepared or unserved scope; prepared waste is kept separate from served quantity.
- Requested change and waste separated
- Updates Meal orders, Meal lines, Ingredient movements
-
Approve correction Operations Reviewer
Operations Reviewer records a decision against the source revision and authorizes only the bounded compensating action.
- Independent authorization recorded
- Updates Review decisions, Meal orders
ApprovalA person approves before the work moves on. -
Check payment outcome Finance Reviewer
Finance Reviewer reviews any refund or void request and verifies provider-issued evidence against the order.
- Provider outcome verified
- Updates Payment evidence, Meal orders
-
Reconcile effects Operations Reviewer
Operations Reviewer compares the operation key, expected revision, local effects and external reference, attaches evidence and completes the receipt only when the effects match.
- Expected and actual effects compared
- Updates Operation receipts, Record attachments, Fulfillment events
Who does what
Roles and permissions- Service Lead
- Raises the service issue.
- Operations Reviewer
- Approves the correction and reconciles effects.
- Finance Reviewer
- Verifies payment evidence.
- Kitchen Lead
- Explains prepared scope and ingredient waste.
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