Cashier
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- Ensure that uniforms are adhered to and in accordance with the dress code. Ensure that you look presentable to the customers as you are the face of the company and need to present a professional image.
- Ensure the takeaway area is neat and tidy prior to opening and at closing time. Ensure that the same standard is kept during service times to ensure that the service area is neat and tidy at all times.
- Prepare stock requisition the night before but no later than an hour before opening time. Identify fast-selling items and increase requisition and take into account relevant trends, and busy periods/events that might increase stock requirements. Submit to F&B Supervisor, receive stock from F&B Supervisor as per requisition form, and sign. Ensure that opening stock is recorded.
- Ensure the fridges are sufficiently stocked and ensure stock rotation at all times.
- Ensure that the Float is correct. Count in the presence of the F&B Supervisor, if there is a shortage advise the F&B Supervisor prior to opening.
- Greet customers and thank guests, always acting in a proactive and positive manner. Show interest to the customer/punter, pay attention when they speak, and maintain eye contact during conversations.
- Present menus to customers/punters and answer questions about menu items. Advise on daily specials and make recommendations upon request. Promote food and beverage items. Communicate in a clear and professional manner and address the customer in a respectful manner. Present orders for beverages and/or food timeously. Maintain a friendly smile and a good attitude with every customer. Write the orders on order slips to ensure the correct order is recorded. After receiving the order, immediately enter the order onto POS (GAAP) to ensure the order is generated. Ensure that you have captured the orders onto GAAP within five minutes of the customer placing his order.
- Follow up on food delays from the kitchen, advise punters/customers on delays, and regularly communicate the status of the order.
- Ensure that the customer/ punter complaints are dealt with efficiently. Record all complaints in the complaint log and communicate all complaints to the supervisor.
- Collect payments from customers either by cash or card. Correctly record the payment. Thank the customer/punter for the tip. Any voids are to be authorized by the F&B Supervisor.
- Reconciliation of all sales and cash/credit card payments to ensure that all monies are accounted for. Shortages will be dealt with accordingly. Accountable for all the sales recorded under your account during the shift. Print Generic stock sheets of actual stock count names and codes. Count Stock, sign next to changes with F&B Supervisor. Disclose all breakages and wastage to the F&B Supervisor.
- Ensure that all personal food and beverage purchases are signed off by the F&B supervisor and are checked once received to verify. Ensure that the VIP security gets the signed slip for the purchases before leaving the premises.
- Ensure that internal procedures are adhered to.
- Any ad hoc duties that might be required.
- Cash management
- Food and Beverage
- GAAP
- Stock Management