Line Person

Great Western Restaurants dba Golden Corral•Kansas City, MO

51d•$12 - $14•Onsite

About The Position

The Line Person’s primary responsibility is serving the guest. As one of the first Co-workers who has the opportunity to make a positive impression on the guest, the Line Person must be attentive, helpful, and pleasant in appearance and personality. The Line Person should treat all Golden Corral guests as if they were guests in his or her own home and sustain an environment that is inclusive and welcoming for all guests.

Responsibilities

Assists guests by being able to describe all menu offerings and how the Golden Coral line ordering systems operates.
Ensures that line products are always available.
Handles payments accurately.
Processes to-go orders and assists guests at the Buffet by the Pound station.
Is friendly and courteous on the phone.
Offers assistance any guests who may need help.
Greets guests as they enter the restaurant and offers a sincere, personal invitation to return as the guests leave.
Offers assistance to any guests who may need help.
Processes to-go orders.
Is friendly and courteous on the phone.
Handles payments accurately.
Knows and follows position responsibilities as they relate to just-in-time delivery.
Knows what is on buffet for the day and has a full knowledge of menu and prices.
Follows the Five Steps of Line Service.
Opens and closes the line area efficiently and quickly.
Brings equipment problems to the attention of the Manager.
Communicates cash levels in the drawer to the Manager to reduce cash in drawer for liability purposes.
Assists with the buffet and Server area, as directed by the Crew Leader, Assistant Manager, or Manager.
Informs the Manager when the money in the drawer needs to be taken to the safe to reduce the risk of robbery.
Ensures drawer balances with daily paperwork.
Performs other functions that may be necessary to ensure guests receive a pleasurable dining experience.
Performs duty roster and Cleanliness, Service, and Quality (CSQ) responsibilities.
Ensures that smallwares are always clean, dry, and available for guests.
Maintains organization and cleanliness at the vestibule, host/cashier station and surrounding areas.
Assists the Buffet Attendant when necessary.
Follows local health department laws.
Performs other functions that may be necessary to ensure guests receive a pleasurable dining experience.