Cashier - Rio Rancho (PM - Part Time)

Laguna Development Corp•Rio Rancho, NM

15d•Onsite

About The Position

A Cashier greets customers, takes and delivers food orders, in a courteous and timely manner. The job is performed indoor in a restaurant environment. This position regularly requires long hours and frequent evening, weekend and holiday work.

Requirements

Minimum age of 18.
Must possess basic mathematical skills (able to add, subtract, multiply and divide).
Knowledge of general kitchen operating requirements.
Knowledge of minimum temperature requirements for food and drink preservation.
Knowledge of federal, state and local sanitary regulations regarding the preparation, maintenance and storage of food and drink products.
Must be able to obtain and maintain ServSafe Food Handler Certification within 30 days of employment.
Must possess and maintain New Mexico Alcohol Server Permit upon hire.
Point of sale system/cash register.
Grill, fryer, range stove.
Chemical dispensing stations.
Must obtain and wear proper footwear for safety and health.
Requires employee to hear, see, sit, stand, talk, walk, and repetitive use hands the majority of the time.
Balancing/climbing, bending over, crawling, crouching/stooping, kneeling, reaching overhead, turning twisting, pushing/pulling, lifting, and carrying the majority of the time.
The job requires reading the majority of the time.

Nice To Haves

High School Diploma or GED preferred.
Experience in restaurant or food service capacity preferred.
Cash handling skills preferred.

Responsibilities

Ensure product quality standards are met through proper food preparation and prepare food products to proper specifications.
Maintain high cleanliness and sanitation standards in accordance with Food Safety & Sanitation guidelines and the HACCP System.
Ensure product is stocked and rotated to ensure proper expiration dates, and ensure product is displayed in an organized manner.
Maintain knowledge and adhere to all company, department policies, and state liquor laws regarding consumption and serving of alcoholic beverages.
Maintain bank and complete money transactions using a point of sale system without variance (e.g., maintain cash drawer; accept cash/bankcards for payment; count money; return correct change ensure proper identification for certain transactions; issue receipts, document discrepancies, and sign, count, and balance before and after each shift).
Maintain appearance and cleanliness of work area such as but not limited to: organize customer areas to make attractive displays, sweep, wipe counter/table tops, sink areas, reach-in coolers/cupboards, remove trash, mop and clean all restaurant areas including restrooms, wash dishes, utensils and bar equipment.
In a friendly manner perform duties such as but not limited to: greet customers, take food/beverage orders, check identification to verify age requirements for purchase of alcohol, prepare food, and beverages following recipes.
Preform daily food prep task as assigned by the shift manager.
Maintain an adequate supply of products/materials by restocking all food items, alcoholic/nonalcoholic beverages, replace kegs, cut/slice and replenish garnishes, refill ice wells, paper products, glassware, condiments, etc.
Maintain knowledgeable of menu items, garnishes, prices, recipes and proper portioning of ingredients.
Maintain knowledgeable of applicable tribal, federal, state, and local sanitary regulations regarding the temperature requirements, preparation, maintenance, and storage of food and drink products.
Assist with inventory and inventory control.
Claim tips received according to laws governing wage reporting.
Promote brands/products to increase sales.
Assist in training new team members.
Act with urgency at all times to minimize wait times; maintain a quick and purposeful pace.
Build relationships and loyalty with guests through sincere and meaningful interactions (e.g., learn guests’ names and preferences; connect with them individually and professionally; smile; make eye contact and verbally greet guests; provide fast and friendly service to guests).
Be a team player (e.g., work toward team goals and foster a collaborative and positive work environment; put the team first; assist coworkers; treat all coworkers with kindness, courtesy and respect; never engage in negativity; maintain openness to coaching, learning and improving; receptive to change and willingness to embrace challenges with team-spirit).
At all times maintain a courteous, positive and professional working relationship with all Fuego personnel and the general public (e.g., coworkers, clients and vendors).