The Cashier is responsible for managing all monetary exchanges in the restaurant by taking orders and ringing up transactions, serve as a liaison between the customer, the managerial staff, the kitchen staff, and keeping the front area of the restaurant clean and well stocked.

  ESSENTIAL DUTIES AND RESPONSIBILITIES 

· Take customer orders at the counter and over the phone.

· Receive payments at the register, including all credit card and cash operations.

· Provide accurate change to customers.

· Pack food items, make coffee, and fill beverage cups.

· Function as the host/hostess of the restaurant.

· Learns about new deli items and menu options quickly.

· Operates all deli equipment according to safety guidelines.

· Provides excellent customer service, makes product recommendations, and answers questions. 

· Ensure a balance of the register at the end of the shift or working period.

· Reports to supervisor or manager of breakages and inventory needs or repairs.

· Follows written and verbal instructions from managers.

· Adheres to federal, state, and local food safety and sanitation guidelines and company policies.

OTHER DUTIES AND RESPONSIBILITIES

• Other duties as assigned.  

MINIMUM QUALIFICATIONS AND EXPERIENCE

Qualified candidates will generally have the following education, knowledge, skills, and abilities:

· Must be 18 years of age.

· Valid Food Handler’s card, or the ability to obtain one within the first week of employment.

· Valid OLCC Alcohol Server’s permit, or the ability to obtain one within the first week of employment.

· Basic knowledge of food safety, food service regulations, health regulations and proper sanitation practices.

· Neat and clean appearance.

· Ability to communicate effectively.

· Good interpersonal relationships and ability to work effectively with a team. 

· Excellent customer service.

· Excellent mathematical, multitasking, and computer skills.

· Ability to comprehend and follow all company procedures and regulations regarding food handling and sanitation.

· A courteous and efficient approach to handling customer requests, questions, and complaints.

· Comfortable in a busy restaurant environment.

· Ability to work with flexibility in a continuous schedule of day, nights, holidays, and weekends.

Physical Requirements

This job requires frequent physical effort, including lifting, carrying, pushing, pulling, reaching, and manipulating objects.

Level and Frequency of Effort:

The typical weight lifted or moved varies:

• Less than 1 lb. – occasionally
• 1 to 5 lbs. – regularly
• 5 to 25 lbs. – regularly
• 25 to 60 lbs. – occasionally
• More than 60 lbs. – occasionally

Common Work Positions:

Tasks are performed in various positions, including sitting, standing, walking, and bending. Other movements may be required depending on the task.

MENTAL REQUIREMENTS

Continuous mental and/or visual attention; the work is either repetitive or diversified requiring constant alertness to monitor the production process and/or identify defects 

ATTENDANCE

Compliance with the general company attendance standards is acceptable.

SAFETY

Compliance with the general company safety standards is required. In addition, this position requires safe operation of heavy machinery.

FLSA STATUS

This position is nonexempt and is eligible for overtime pay.