#66 - Team Member

Richeson Dairy Queen® Team Member Job DescriptionTeam Member - Essential job functions include, but are not limited to: Personal ResponsibilityBe a "people person" - meet the public, be pleasant to othersAlways neat and clean- Approved uniform, non-skid shoes, name badge, hair pulled back, facial hair trimmed daily and no longer than ½ inch Be coherent in speech, no profanity or displays of anger Be prompt for your shift; "no shows" may be terminated; check schedule for work hours No smoking on premises/ No alcohol on duty No drug use (testing may occur); Zero Tolerance Cell phones use prohibited while on duty, leave in vehicle or manager's deskConduct within Richeson Code of Ethics parameters Learn safety and health rules and abide by themHand washing according to Texas Health Department guidelinesInform immediate supervisor promptly of all problems or unusual matters of significanceCustomer InteractionCustomers are ALWAYS #1- before any duties, restocking, cleaningGreet customers as soon as they open the door to the restaurant - SMILE!Pleasant and alert to customer needs - give a pleasant experience EVERY SINGLE TIME Stay in the front unless performing some back of house duty Initiate and complete customer orders quickly and accurately Assemble and deliver orders to customers quickly and efficiently If an order is not correct; listen to the customer, apologize, and attempt to correctWork Stations - learn all stationsCommunicate with team members to ensure orders are correct Learn additional duties as work progresses or as requested by management Process customer transactions and maintain an accurate cash drawer Learn how to prepare all products quickly and accurately in appearance, weight and wrapFollow all health and safety standards and guidelines and product specs set by RichesonLearn prices, PLU numbers and be aware of sale items and discounts Keep areas cleaned and stockedDining area - tables wiped, trash emptied, mop and swept, restrooms clean and stocked, beverage area cleaned and stocked Kitchen/Cold Kitchen -stocked, prep work, proper rotation, cleaned, prep for next shiftPhysical RequirementsLifting5 gallon ice(20#), 5 gallon soft serve mix(20#), and hook up machine Carry food to customers Strain fryer grease and refill (20-40#) - unless minor under the age of 18 Hoop up drink boxes (55#) Check in vendor groceries (20-55#) Empty trash containers and clean inside and out (variable weights)Use mop (24 oz.); move tables, chairs or booths to clean Sweep and hose down parking lot Frequent cleaning of rest rooms, cleaning of restaurant equipment Wash, rinse and sanitize dishes Clean doors and windows every morning and after each peak period