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Count drawers and follow proper daily cash handling procedures. In Illinois certification is required through the Illinois Department of Public Health, while in all other states certification is required through the National Restaurant Association (ServSafe), National Registry of Food Safety Professionals or the National Environmental Health Association (Prometric.
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Meet store operating policies and standards, including providing quality beverages and food products, cash handling and store safety and security, with or without reasonable accommodations.
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Understands and adheres to proper food handling, safety and sanitation standards during food preparation, service and clean up. They are responsible for greeting and serving guests, preparing food, maintaining food safety and sanitation standards, and handling light paperwork.
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Ensures cash-handling and revenue charge capture processes comply with guidelines while attaining timeliness and accuracy goals. Acts as fire and safety representative for clinic, including managing fire safety board and conducting necessary drills and assessments.
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As one would expect, cash handling, fuel transactions, cleaning, and stocking are part of the role with some food service positions specifically tasked with food prep and foodservice safety.
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The Cashier works closely with fellow team members, Operations Manager, and/or Shift Supervisor to ensure that cash handling procedures as well as safety standards are met at all times.
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Ensures area of responsibility is maintained in accordance with Company policies and procedures by properly handling returns; zoning the area; arranging and organizing merchandise; and identifying shrink and damages.
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Achieves financial objectives by; forecasting and analyzing labor needs, scheduling to meet customer demand and satisfy productivity standards; forecasting and analyzing sales trends, ordering and receiving food & paper products to meet sales estimates; monitoring expenditures in the restaurant to meet limits set by the company; handling all company funds within the restaurant, following and enforcing all cash handling policies and procedures.
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