Server / Cashier

JOB TITLE: Server Cashier                                                           

REPORTS TO: General Manager                                              CLASSIFICATION: Non-Exempt 

DEPARTMENT: Restaurant Operations                                 LEVEL: Front of the House 

SUMMARY OF POSITION: Non-exempt, full or part-time position. Employees in this position provide guests with service and products as quickly, conveniently, and efficiently as possible in a friendly manner. Each server/cashier is responsible for ensuring proper and efficient service, ensuring that each shift contributes to the increased profitability of the restaurant using independent decision-making. Other duties as assigned.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Provides excellent customer service before, during, and after taking orders. Greets guests upon arrival, make eye contact, and thanks guests when leaving
• Maintains a clean dining room, patio, parking lot, etc., as assigned, in compliance with Farmer Boys standards
• Successfully works the drive-thru window and works the phone for phone-in orders as assigned
• Properly packages, checks, and delivers accurate orders to guests
• Responsible for the accuracy of all orders, (dine-in, to-go, and drive-thru), that are delivered to the guest
• Maintains stock and cleanliness of required work areas as directed by the Manager in Charge
• Follows the work schedule as posted, unless a change in the schedule is arranged with the Manager in Charge 

Specific Responsibilities

• Accepts and accurately processes payments using the cash register operating system
• Ensures all sales are processed according to policy
• Informs the Manager in Charge of all sales, cash, or operating discrepancies
• Follows policy concerning the amount of cash kept in the register; counts and verifies cash drawer per store policy 
• Proactively protects critical limits and standards assigned to product critical control points
• Unwavering protection of the safety of the product above all other job priorities 
• Immediately notifies the Manager in Charge of any food safety risks
• Required to periodically attend and implement assigned food safety training classes and education opportunities 
• Adheres to food safety standards and procedures
• Immediately notifies the Manager in Charge of any guest accidents or injuries, and follows established procedures
• Protects assets at all times but does not put self at risk
• Practices safe work habits and reports any unsafe conditions to the General Manager
• Reads, understand, and follows instruction and labeling system on all Safety Data Sheets 

KNOWLEDGE, SKILLS, AND ABILITIES:

• This is a restaurant operations job
• Minimum age requirement is 16 years
• Understands the importance of quality guest service
• Ability to read and comprehend written instructions
• Ability to speak, understand, take direction, read, and write in the English language
• Must be able to present State or County mandated Food Handler Card within the time allowed for the  specific State or County 
• While performing the duties of the job, the employee is regularly exposed to the risk of fumes. The  use of solvents and industrial degreasers are required regularly to clean equipment, tools, and floors; fumes occur when cleaning 
• Physical requirements include standing (up to 4 hours at a time); walking, bending, and stooping (while serving and stocking). Requirements also include lifting (up to 40 pounds) while bringing in umbrellas, tables, chairs, and/or stocking supplies. Approximately 99% of the time is spent in standing and/or walking mode.

WORK EXPERIENCE AND EDUCATION:

• High School Diploma or G.E.D. preferred 
• 0-3 Years of server, cashier, line cook, prep cook, or combination of experience in a restaurant or customer service establishment