Restaurant Greeter/Cashier

Job Overview

QUALIFICATIONS

• Food/Beverage Service Worker Permit, where applicable.

• Read, write and speak English fluently.

• Prefer telephone skills experience.

• Display basic knowledge of operation of computers.

• Requires 6^th grade math level.

• Requires 6^th grade language level.

• Requires 8^th grade reasoning level.

• Meet minimum age requirement of jurisdiction.

• Ability to communicate effectively with the public and other employees.

• No employee will pose a direct threat to the health/safety of self orothers.

   

  PERFORMANCESTANDARDS

   

• CUSTOMER SERVICE: Meet service quality standards that affect guestsatisfaction; respond to guest questions or problems in a timely, professionalmanner.

• WORK HABITS: Meet the hotel standards for work procedures, dress,grooming, attendance, and punctuality; report to work and return from breaks ontime; give advance notice when absence is anticipated; require typical amountof supervision; accept work assignments without complaints.

• PERSONAL DEVELOPMENT: Accept opportunities to learn new skills, improveperformance or cross-train for other hotel positions; solve routine problemsthat occur on the job; ask questions when not sure how to complete something;learn new skills as quickly as most others in the same job.

• SAFETY AND SECURITY: Be alert to hazards and responsible in carryingout hotel’s safety, security, and emergency procedures; suggest ways to improvesafety conditions that reduce or prevent accidents and injuries; participate onsafety committee or other special projects for safety; actively seek and reportpotential security risks or hazardous conditions.

• MONEY HANDLING/CASH CONTROL: Follow hotel audit standards for cashhandling; keep accurate amounts in cash drawer/apron; report tips accurately;give proper change; accurately post charges to suite; accurately calculateguest check totals; correct over-rings; meet hotel standards for guest checks;advise manager of shortages.

   

  ESSENTIALFUNCTIONS

• Constantly. Balance the till.

• Constantly. Complete allaccounting/financial transactions in accordance with Davidson audit standards.

• Constantly. Coordinate breaks forRestaurant employees.

• Constantly. Greet and seat guestsaccording to standards.

• Constantly. Maintain work areas cleanand organized.

• Constantly. Report all unsafeconditions immediately.