Cashier-

FB Society•Grapevine, TX

27d

About The Position

The Squad Member will work productively in a fast-paced environment, maintain a fast speed of service, interact with Guests, work closely with other Squad Members to complete tasks, follow all safety and security procedures, and conduct other duties assigned by the Restaurant Management Squad.

Requirements

Current student or high school diploma/GED preferred
Current Food Handler Certification
Current Alcohol Service Certification if serving alcoholic beverages
Must be at least 16 years old
Flexibility to work nights, weekends, holidays, opening and closing shifts
Ability to stand for long periods of time and work in a fast-paced environment
Ability to bend and stoop and lift 50 – 75 lbs. comfortably
Ability to work in close quarters and around heat
Positive attitude while conducting all duties
Commitment to Guest Satisfaction. Looks at Restaurant operations from the Guest’s point of view
Effective communicator with Squad Members and the Restaurant Management Squad
Excellent Time Management Skills
Must have reliable transportation to work
Must have a telephone or other reliable method of communicating with the Restaurant Management Squad and Squad Members

Responsibilities

Follow the steps outlined in the SOB Training Program to learn new skills, duties, and responsibilities
Abide by the rules and direction given by the Restaurant Management Squad and refrain from insubordination
Communicate to their immediate Supervisor when additional training guidance and practice is needed
Understand how each job responsibility impacts Guests, the Squad, and overall Restaurant Operations and success
Greet Guests, process orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions
Work together with other Squad Members to prepare items on the SOB menu while following cooking instructions, safety procedures, and sanitary requirements
Communicate effectively with Squad Members and Management to resolve any interpersonal issues as needed
Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc.
Ensure Restaurant cleanliness daily by clearing tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, etc.
Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy
Maintain a neat and tidy appearance by wearing a uniform and adhering to the SOB Uniform Policy
Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs and effectively uses all products, supplies, and equipment facilities
Are performance-oriented and performance-driven; understand performance expectations and are aware of performance results