Team Member - Server Cashier

About the role

To provide excellent, fast, friendly service with a smile and deliver quality products to customers in a clean environment.

Responsibilities

• Follow all cash handling procedures and ensure cash is balanced daily.
• Follow the "We G.O.T. You" 3 steps of service to ensure excellent customer service: Greeting, Order Taking, and Parting Phrase.
• Follow meal portioning guides to ensure accurate quantities are served.
• Record temperature of food items on the steam table and other hot holding units throughout the day.
• Prepare pastries such as buns and cheese, slice cake, and wraps for sale.
• Maintain cleanliness and organization of workstation, dining room, and restrooms.
• Count and replenish stock where needed, including plates, napkins, and utensils.
• Assist with the baking of products.
• Follow all standard operating policies and procedures as outlined by Golden Krust.
• Complete daily stock reports.
• Communicate effectively with the Back of the House (BOH) team members and manager when items are needed.
• Perform any other duties that may be assigned.

Requirements

• High school diploma or equivalent.
• Must be able to read, write, speak, and understand English.
• Current NYC Food Handler Permit or ServSafe Food Handler Permit.

Skills

• Knowledge of service and food and beverage, generally involving at least one year of front-of-the-house operations or previous supervisory experience.
• Ability to communicate in the predominant language(s) of the restaurant's trading area.
• Excellent basic math skills and ability to operate a cash register or POS system.
• Ability to work in a standing position for long periods.
• Ability to reach, bend, stoop, and frequently lift up to 50 pounds.

Hygiene and Deportment

• Cover hair at all times.
• Wear the proper uniform, including name tag, at all times.
• Ensure nails are kept short and clean—no nail polish.
• Exhibit good hygiene at all times.
• Wear full shoes at all times—no slippers.

Performance Criteria

• Sales targets are achieved.
• The profitability goal of the restaurant is achieved and maintained.
• The restaurant maintains excellent assessment ratings.
• Customers are provided with the highest level of service, ensuring repeat business.
• A high level of initiative, flexibility, and dependability is displayed at all times.
• The job is performed with professionalism and integrity.