Crew Member 26 views

J ob T itl e : Team Me mb er Location: R e staurant Reports to (Title): Gen e ral M an ager

Position Summary:
O v e rall Resp o nsibilit y :
The Team Member p o siti o n is r e sp o ns i ble for provid i ng exc e ptio n al c u stom e r service and sup p ort, while worki n g closely with the r e sta u rant manag e rs a n d other team memb e rs to maintain o p erational st a n d ar d s and p r oc edures.

Sup e r v i s or y / M a n a g e ri a l:
This p o sition operates u n d er the directi o n of the Gen e ral Ma n ag e r, Ass i stant Mana g er, a n d Shift Coord i nators.

Key Interactions:
This p o sition i nter a cts with rest a urant m ana g ers, oth e r team mem b ers, m e mb e r s of the field operations team, and custo m ers.

Essential Functions and Duties:

  • Gree t s cust o mers, r e ceiv e s or d ers, pr oc ess e s paym e n t s, and res p on d s ap p ro p r i ately to cust o mer iss u es
  • Operates c a sh reg i ster o r point of sale devic e s , as n eed e d, and u s e s value-a d ded sug g est i ve-sell i ng techn i qu e s to generate a d ditional sales opp p ortuniti e s .
  • Verifies the a c cur a cy of c u stom e r or d ers
  • Prep a r e s and packa g es f o od and d r i n k pro d uc t s ord e red by c u st o mers
  • Cle a ns kitc he n area, coun t ers, fo o d pr e parati o n are a s, and ute n si l s
  • Cle a ns d i ning room a n d exteri o r gr o un d s
  • Maintai n s h e alth and safety standards i n work a re a s
  • Unl o a d s and stocks inven t ory items a s nee d ed
  • Perfor m s dut i es at multiple works t ations (e.g., front c o unter, driv e – thru, prep b oa r ds, exp e diter, etc.)
  • Prompt and regul a r atten d ance on a ss i gned shifts

Quali f ications:

  • Must be at l e ast eighteen ( 18 ) years of a g e

Skills:

  • De p en d s on others for i n struc t i o n, guid a nce a nd direction
  • Devel o ps kn o wle d ge and skills in b as i c tasks, p r a c tic e s and p r o c e d ur e s within o wn area

Compete n cies:

  • W o rks to r e solve issu e s that may arise i n the r e staurant .
  • Learns te a m effectiven e ss skil l s; w o r k s with others to achieve te a m goals
  • R e sp o n d s to c u stom e r ne e ds
  • Com m un i ca t es in a p o sitive mann e r wi t h c u stom e rs, peers, and m ana g ers

Traditional Physical Requirements

  • Occasionally lift, move, carry, and stack cartons up to 50 pounds from various he i ghts to/from shelves
  • Stand and w a lk for long p eriods of time (durati o n of s h ift)
  • Occ a sio n ally climb on stoo l s or la d d e r s a nd re a c h f o r items l o cated on s h elves
  • Fre q uently s q uat or st o op to re a c h ite m s on low shel v es or off the floor
  • Routi n ely re a c h overhe a d, forw a rd a nd u nderneath s h elves, c o unt e rs, tabl e s , a n d kitc h en e qu ipment
  • Re q uir e s fr eq uent motio n s of bendi n g, wiping, swe e ping, moppi n g, wr a ppi n g, a n d sq u e e z ing
  • Fre q uent ex p os u re to fluc t uating temp er atur e s in a r e a s s u ch a s co o ler, fre e zer a nd c o ok i ng sectio n s of rest a urant
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