Cashier (Part-Time)

Job Duties and Responsibilities

• Complete all training requirements including: Zaxbys Front of House Development Plan, Hands-on stations training, and any additional training required by Zax LLC.
• Engage in friendly, enthusiastic service for all guests.
• Greet guests as they enter and thank them as they leave.
• Maintain awareness of current promotions.
• Explain menu items, answer questions, and suggest additional items.
• Accurately complete orders and guest transactions.
• Enter guest orders accurately into the point of sale system.
• Accept payments, operate cash registers, and maintain receipts.
• Handle cash payments, count and verify tills, and record totals appropriately.
• Maintain a clean, safe, welcoming environment.
• Clean and maintain guest areas including dining room, counters, bathrooms, and building exterior.
• Maintain equipment and inform management of maintenance needs.
• Stock paper goods, condiments, serveware, and beverages.
• Keep work areas clean and organized.
• Prepare menu items according to company standards and in a safe and sanitary manner.
• Prepare beverages, sauces, produce, and other items.
• Ensure food and beverages are handled according to safety regulations and guidelines.
• Accurately complete, package, and present guest orders.
• Assist with kitchen and back of house tasks as assigned.
• Work with a sense of urgency, in a timely manner.
• Work safely and follow all safety guidelines and procedures.

Job Qualifications

• Must be 16 years of age or older.
• Part-time: Available to work 9 to 28 hours per week.
• Full-time: Available to work 32 to 40 hours per week.

Capability Requirements

• Sit, stand, and walk continuously.
• Occasionally stoop, bend, crouch, or climb, including the use of ladders.
• Frequently lift, push, pull, and carry up to 50 pounds, including lifting overhead.
• Continuous use of hands and wrists for grasping and fine manipulation.
• Communicate proficiently through speech, reading, and writing.
• Maintain effective audio-visual perception and judgement to observe and respond to the environment.
• Work in an indoor or outdoor environment that features hot and cold temperature variations and exposure to food and outdoor allergens.
• Operate and work safely with restaurant equipment including, but not limited to, knives, fryers, and potentially hazardous equipment.