FOH - Counter Attendant

Saho Hospitality Group•New York, NY

About The Position

The Counter Attendant, also referred to as a barista, handles the counter, greets guests, answers questions about products and displayed items, and provides guests with requested items. The role includes maintaining counter displays and stock, accurately ringing in items, preparing packaging, and completing shift-end checkout, restocking, dating, and cleaning tasks. The attendant must help maintain an organized and clean counter in accordance with Health Department standards and promptly communicate equipment or other problems to management.

Requirements

Ability to work as part of a team.
Personal cleanliness.
Ability to communicate and understand directions in English to ensure workplace safety.
Ability to understand, respond to, and engage with co-workers, managers, and guests in English.
Time management skills and ability to work under pressure in a high-volume production environment.
Active listening and learning skills.
Reading and speaking comprehension skills.
Discipline to follow established standards.
Ability to lift up to 50 pounds.

Nice To Haves

Very basic food handling, preparation, and cleaning skills are welcomed.

Responsibilities

Greet guests approaching the counter displays and entering the café.
Answer guest questions about products and displayed items.
Pack and provide guests with requested items.
Ensure all items are correctly rung in on checks.
Maintain correct pars of items in the display.
Maintain the appearance of the counter and display throughout operating hours.
Complete the closing counter checklist before departure.
Perform the cash drawer checkout after each shift, asking management for assistance if needed.
Maintain the organization and cleanliness of the counter in accordance with Health Department standards.
Requisition needed food items and keep the counter stocked; restock it at the end of the shift.
Prepare packing products needed for wrapping items and food products.
Immediately communicate problems, such as issues with lighting or cooling units, to management.
Mark food items with dates at the end of the shift.
Clean the counter at the end of the shift.