Position Title: Cashier
Reports to: General Manager, Assistant Manager, and Supervisor
Department: 600-700 Food and Beverage
Front line Guest Service interaction.
Operate point of sale register, accurately totaling guests’ checks, collecting money and giving correct change.
Maintain quality and portion control in all phases of food preparation. Ensure the guest receives a quality product quickly and within cost of sale percentages.
Essential Duties/ Responsibilities:
Guest service in sale and upsell.
Operate point of sale equipment to charge the correct price for items sold, collect money and give correct change.
Complete stocking duties– beverages, candy, chips, condiments, groceries etc.
Prepare menu items based on established specification recipe card and use records.
Assist in prep levels through established prep procedures.
Clean and prepare for next day’s business at end of shift.
Assist in keeping dining area clean and neat.
Control waste and theft through continuous monitoring and training.
Plan and carry out prep list for next day’s needs and for special events/ daily operations.
Maintain cleanliness of the kitchen, storage areas and cooking line.
Other duties as assigned.
Knowledge, Skills & Abilities: Solid math skills, solid interpersonal communication and guest relations skills. Must be alert, be able to concentrate, have good aesthetic sense and tactile, olfactory and visual discrimination. Solid knowledge of food preparation and storage, inventory controls, sanitation requirements, commercial kitchen equipment. Must be 18 years or older.
Education, Experience, and Formal Training: Previous food service, cash handling, and customer service experience required.
Material and Equipment Directly Used:
Point of sale system, some food and beverage equipment.
Working Environment/ Physical Activities:
90% of the workday is spent in an indoor restaurant environment with some outdoors work. 60% of work shift is spent standing and 40% walking. Frequently lifting and carrying objects up to 40 pounds. Frequently stooping. Occasionally climbing, balancing, kneeling and crouching. Constantly reaching, fingering, feeling and handling objects. Constantly engaging in normal conversation and using near acuity, color vision and field of vision. Occasional exposure to fumes, odors, dusts, mists, gases and poor ventilation. Potential occasional hazards include toxic, caustic chemicals and electrical. This is a non-skiing position.