Cashier

GENERAL DUTIES:
The Cafeteria Cashier / Supervisor reports to the Cafeteria Manager and is responsible for the efficient operation of the cafeteria. Primary responsibilities include assisting with staffing of the cafeteria, management of quality service and hospitality, ensuring proper sanitation, security and safety, and maintaining an excellent relation with the patients/residents, employees, and staff at all times.

SPECIFIC RESPONSIBILITIES:
1. Ensure on-going positive community relations by presenting a hospitable impression of the Food Service Department. Ensuring everyone is welcomed by cordially greeting them, making them feel important, always speaking positives and thanking them as they leave the cafeteria.
2. Assist in the creation of the cafeteria menus and daily specials using a variety of unique menu items that increase the check average. Each item is complete with descriptive suggestive selling phrases and the prices are calculated to reflect budgeted food costs.
3. Assist in meeting the facility profit plan by achieving budgeted costs in cafeteria food, direct and other expenses. Develop and follow action plans for improvement when costs are off plan.
4. Responsible for the presentation and upkeep of all hot and cold foods in the cafeteria. Ensures that all left-over foods are taken to the kitchen for proper handling and refrigeration to minimize the possibility of adulteration, spoilage or contamination.
5. Maintain positive relations through effective communication with managers, customers and employees. Present a professional and ethical posture by consistently exercising fair and honest judgment and assessing problems in a professional manner in order to gain the respect of cafeteria customers.
6. Responsible for maintaining Company safety and security procedures. Safety is stressed by instruction appropriate personnel in the clean-up of all spills and hazardous conditions immediately. Maintaining proper security entails keeping the door and storage areas locked at all times when not in use. Also, proper cash handling procedures are to be followed at all times.
7. Ensure proper sanitation of cafeteria is maintained to meet health regulations. Handle food safely by avoiding the “temperature danger zone” and advocating “clean as you go” practices. Exhibit excellent sanitation practices.
8. Recommend changes in equipment and layout to increase the efficiency of the equipment. Supervise the regular maintenance of all equipment.
9. Responsible for other assignments as directed.