Title: CASHIER

Reports to: Restaurant Manager

Summary of Position:

Welcome and warmly greet guests on arrival. Provide friendly, responsive service to create an exceptional dining experience for all of our guests. Each cashier’s primary objective is to show our guests such a marvelous time, they will want to return again and again.

Duties & Responsibilities:

• Warmly and graciously greet all guests upon arrival (including phone calls). Make all our guests feel comfortable and let them know you’re there to take care of them.
• Inform guests of specials and menu changes.
• Make recommendations you genuinely feel your guests will enjoy.
• Answer questions about our food, beverages and other restaurant functions and services.
• Take food and beverage orders from guests, enter orders in our point-of-sale system which relays orders to the kitchen.
• Accept payment, process credit card charges or make change (if applicable).
• Assist Expo as needed with food and beverages from kitchen to guests in a timely matter, especially with large parties and during peak periods.
• Perform side work at the start and end of each shift as required by service station assignment.
• Maintain clean service areas.
• Monitor and observe guests dining experience. Ensure guests are satisfied with the food and service. Respond promptly and courteously to any requests.
• Be ready and willing to assist fellows as situations arise.
• Be ready and willing to assist Busperson with clearing and resetting tables.
• Thank guests for their visit and invite them to return.
• Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.

Qualifications:

• Be able to communicate and understand the predominant language(s) of our guests.
• Must have a basic knowledge of dining room and service procedures and functions.
• Possess basic math skills and have the ability to handle money and operate a point-of-sale system.
• Be able to work in a standing position for long periods of time (up to 5 hours).
• Be able to safely lift and easily maneuver trays of food frequently weighing up to 20 to 25 pounds.