Team Member
5 days ago
Job Title Team Member Reports to Shift Manager
Position Summary:
• Serve customers politely and efficiently
• Prepare food products to the correct specification
• Ensure dining areas, kitchen and equipment are clean and tidy
1. Operations (Health & Safety, Loss Control) Leads Operations Excellence:
• Able to work on all workstations as required including:
Batter/Fry
Sides Station
Sandwich Station
Packager
Drinks Station
Front Counter
Dining Area
Drive-Thru (if applicable)
• Prepare all products to the correct standards
• Make sure all surfaces, equipment, and utensils are cleaned and sanitized before, during, and after use
• Carry out cleaning of kitchen and dining areas.
• Comply with all legal and company standards concerning Health & Safety, fire safety, security, and hygiene
• Report all hazards and/or concerns immediately to the manager on duty
2. Business Planning & Financial Control
• Ensure that products are made up and served using only the specified
amounts of ingredients to assist with the control of stock costs
• Keep all stock in hygienic conditions and rotated to reduce the amount of waste
• Follow the stock level system correctly to ensure correct availability with minimum wastage
3. Customer Service – Customer Promise Delivery
• Set an example of friendly and efficient customer service for others to follow
• Serve all customers efficiently and in a friendly manner, ensuring that food is hot, served quickly, and neatly presented.
• Provide all customers with accurate orders, including condiments as required for their meal
• Keep the Dining Area free from litter and clean all surfaces regularly
• Answer customer queries or promptly direct customer complaints to the manager
• Recognize and act on individual customer needs e.g. parents with children, elderly and disabled customers
4. People Management and Team Talent
• Provide ‘buddy’ training to new team members to help them learn the job
• Be a role model for others in all aspects of the job
• Coach colleagues on the job when necessary
5. Personal Standards
• Arrive on time to start work
• Comply with company uniform and appearance standards
• Maintain a high standard of personal hygiene
• Comply with Company policies as outlined in the staff handbook
6. Sales Building
• Use ‘selling up’ techniques on front counter (& Drive Thru’ if applicable), e.g. Meals, Go Large, Side Orders
• Advise customers of menu items and promotion offers
• Encourage repeat business through courteous service and high standards of quality and cleanliness
• Recognize and acknowledge regular customers to encourage repeat business
Key Business Relationships within the Restaurant
• Staff and Supervisors
• Restaurant Management Team
• Customers
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