Food Service Cashier
2 weeks ago
Job Summary
We are seeking a skilled Food Service Cashier to join our team at Catamount Ski Resort LLC. As a Food Service Cashier, you will be responsible for providing excellent customer service, operating a cash register, and maintaining a clean and organized workspace.
Essential Duties and Responsibilities
- Assist customers in the selection and purchase of food and beverage items.
- Operate a cash register accurately and efficiently.
- Maintain a clean and organized workspace, including counters, floors, and food service areas.
- Process cash and credit card transactions.
- Manage the till, count start cash, and prepare nightly deposit bags.
- Handle customer complaints in a professional and diplomatic manner.
- Assure the register is properly manned and the area is secured at all times.
- Assist with packaging, pricing, and labeling food and beverage items.
- Ensure coolers are stocked at all times.
- Perform other tasks as assigned by management.
Minimum Qualifications (Knowledge, Skills, Abilities)
- Skilled in providing excellent customer service.
- Working knowledge of computers or POS software programs.
- Able to count cash and perform simple mathematical functions.
- Able to work well under fast-paced and busy circumstances.
- Neat and professional appearance.
- Portray a positive company image.
- Cashier experience preferred but not required.
- Tips certification preferred if serving alcoholic beverages.
- Able to identify and perform other tasks during non-busy times.
Core Competencies
- Friendly Service: Treat people courteously and respond in a helpful manner.
- Teamwork: Interact with team members effectively and put company goals first.
- Work Standards: Maintain high standards in the quality and consistency of work.
Physical Demands
- Must be able to stand and sit for long periods of time.
Requirements
Shift Requirements:
- Hours may include early morning or early evening.
- Frequent weekend and holiday shifts.
Age Requirements:
- Applicants must be at least age 16.
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