Restaurant Cashier

Saint Peters Healthcare System•New Brunswick, NJ

20h•$17 - $23•Onsite

About The Position

The Restaurant Cashier will be assigned to a register at the beginning of their shift and given a drawer containing a “bank” of money. They will greet, welcome and seat customers with a menu. As workflow permits, they will survey the dining area to follow-up with customers to assure needs are met and questions answered. At the end of a shift, they will count the drawer’s contents and compare the total with sales data. At the direction of a Manager, they may have responsibility for accurately taking orders over the telephone and promptly directing them to the kitchen staff.

Requirements

Must be able to operate a cash register and/or an adding machine.
Excellent telephone skills; accurate understanding of customer orders.
Knowledge of proper cashier protocol, including pleasant and polite demeanor.
Good organizational skills for dealing with diverse duties and fellow workers and to be able to cope in a noisy and chaotic environment.
Work under pressure and enjoy being part of a team.
Ability to understand and comply with Saint Peter’s and New Brunswick Health Department health and safety guidelines.
Enthusiastic with high energy level.
High level of customer service and a positive sales approach with attention to detail.
Ability to learn Point of Sale System (POS).
Work one weekend day per week (5 day work week); work one full weekend per month.
Work three weeknights until closing (Time to be Determined).
Able to work Holidays.

Responsibilities

Be assigned to a register at the beginning of their shift and given a drawer containing a “bank” of money.
Greet, welcome and seat customers with menu.
Surveys dining area to follow-up with customers to assure needs are met and questions answered, as workflow permits.
Count their bank to ensure that it contains the correct amount of money and adequate supplies of change; assuring that drawer is secured at all times.
Either manually enter into a cash register the price of each item or use a scanner to transmit a code number to a computer.
Separate and total charge forms, return slips, coupons, and any other noncash items.
Issue a receipt to the customer and return the appropriate change.
Count the drawer’s contents and compare the total with sales data at the end of a shift.
At the direction of Manager, may have responsibility for accurately taking orders over telephone and promptly directing them to the kitchen staff.