Occasional Food Service Clerk
About The Position
ESSENTIAL DUTIES: The position includes, but is not limited to, the following essential job duties, responsibilities and requirements: Customer Satisfaction: Provides excellent customer service in a courteous, friendly and attentive manner. Greets customers as they enter the area and thanks customers as they leave. Gives assistance and offers suggestions or recommendations to the customer. Reports to work on time and follows the dress and appearance code. Assists in training other employees on product handling, production and customer service. Facility Condition: Maintains the Restaurant facility’s condition and equipment to Company and/or brand standards by cleaning and performing a variety of general housekeeping duties: Sweeps and mops or cleans floors and driveways. Dusts and/or washes windows, counters, displays, Restaurant areas and bathrooms. Picks up and disposes of trash, litter or debris. Cleans/checks equipment including coffee machines; grill, fry or other cooking units; beverage, ice or other refrigeration units; and other machines, tools and work aids used. Notifies Restaurant Manager of any equipment failure or maintenance/supply needs. Merchandising: Prepares food items according to menus and recipes; maintains proper weights, holding times and temperatures; practices safe food handling procedures. Packs all food products in approved containers. Maintains adequate stock in food preparation areas and supplies in counter areas; rotates stock properly. Places advertising and pricing signage inside or outside the facility including marquees, ceilings, walls and windows. Sales Controls: Completes all sales in accordance Company and/or brand standards by entering all transactions at the time of purchase at the correct price using the correct keys/codes, placing all payments collected in the register and making correct change. Financial Controls: Keeps accurate cash, sales and inventory control records and accounts for variances. Notifies the Restaurant Manager of any sales, cash or inventory discrepancy. Follows Company and/or brand guidelines for product breakage or spoilage. Internal/External Controls: Follows all government laws, health and safety codes, food brand inspection standards, and the Company policies, procedures and standards that apply to the conduct of business. Seeks guidance from the Restaurant Manager and/or appropriate management areas about legal questions or obligations. Security Controls: Reports all incidents including but not limited to employee or customer injuries, theft, property damage or improper sanitation or waste disposal to the Restaurant Manager. Reports any situation in which unsafe, unlawful or unethical conduct is or might be occurring. Administrative Controls: Keeps an accurate record of all shift and timekeeping paperwork. May take inventory of supplies and equipment. Provides regular and predicable onsite attendance.
Requirements
- Ability to communicate information and ideas so others will understand.
- Ability to deal with customers, unanticipated problems or events using standard procedures.
- Ability to work as scheduled including arriving to work on time.
- Ability to accurately operate a variety of equipment that may include cash registers or scanners; hot or cold or beverage dispensers, grills, ovens or fry stations and other machines or tools.
Responsibilities
- Provides excellent customer service
- Maintains the Restaurant facility’s condition and equipment to Company and/or brand standards by cleaning and performing a variety of general housekeeping duties
- Prepares food items according to menus and recipes
- Completes all sales in accordance Company and/or brand standards
- Keeps accurate cash, sales and inventory control records and accounts for variances
- Follows all government laws, health and safety codes, food brand inspection standards, and the Company policies, procedures and standards that apply to the conduct of business
- Reports all incidents including but not limited to employee or customer injuries, theft, property damage or improper sanitation or waste disposal to the Restaurant Manager
- Keeps an accurate record of all shift and timekeeping paperwork
- May take inventory of supplies and equipment
- Provides regular and predicable onsite attendance
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What This Job Offers
Job Type
Part-time
Career Level
Entry Level
Education Level
No Education Listed
Number of Employees
5,001-10,000 employees
