Service Crew

Duties and Responsibilities:
AS A CASHIER:
1. Strick adherence to company’s standard operating procedures (SOP’s).

2. Ensuring clean and smart presentation by wearing neat & clean uniform on a daily basis.

(Maintain a high level of personal hygiene).

3. To be able to know the product knowledge, services and promotions run by the company.

4. Greet the customer in a happy and courteous manner (smile and maintain eye contact).

5. Abiding the company standard on how to answer the telephone call/s. (In case the customer is inquiring on something, make sure to get the full details of it and you give the correct answer/s. In the event that you don’t know the answer/s, look for the correct person who can help with the customers inquiry).

6. To get the complete and accurate orders from the customer. Repeat the orders to the customer, making sure that all orders are listed, to avoid mistake.

7. To use all 3 selling techniques (_suggestive selling, upselling and cross selling_) while taking the customer’s order.

8. To punch accurately in the POS the food and beverage order of the customer. Follow up before 7 minutes if the order is not ready and update the customer.

9. To follow the correct procedure on how to make any product/item (Recipe compliance is a must).

10. Double check the order/s of the customer, make sure it’s complete before dispatching to the customer.

11. To collect the payment (cash or card) from the customer, settle and finalize the bill in the POS as soon as possible. Give to the customer the copy of their bill and change if there’s any.

(Keep integrity, honesty and accountability in all transactions).

12. Make sure that all procedure is in compliance with health and safety regulation imposed by the company and the Ministry of Public Health (MoPH - Baladiya) such as wearing of hairnets, disposable gloves, correct usage of chopping boards and knives, etc.

13. Keep your working area clean and sanitize at all time.

14. To update all Critical Control Point in place (temperature log sheet, Bain Marie and Karak monitoring sheet, etc.).

15. To monitor the production and expiration date of all products.

16. Count your money before finishing a shift to make sure there is no mistake and endorse it properly to the next shift cashier.

17. Tally the number of orders served and the cash received by the end of day and making a note of the total number of transactions and the amount collected at the end of the day.

AS AN ORDER TAKER:
1. Strick adherence to company’s standard operating procedures (SOP’s).

2. Ensuring clean and smart presentation by wearing neat & clean uniform on a daily basis. (Maintain a high level of personal hygiene).

3. To be able to know the product knowledge, services and promotions run by the company.

4. Acknowledging the customer as soon as possible (greet the customer in a happy and courteous manner, smile and maintain eye contact).

5. Be courteous when talking with the customer (always use positive language such as please, thank you, etc.).

6. Watch your tone of voice while talking with the customer/s.

7. Make sure to make the customer feel important.

8. Avoid any kind of conflict while interacting with the customer.

9. To get the complete and accurate orders from the customer. Repeat the orders to the customer, making sure that all orders are listed, to avoid mistake.

10. To use all 3 selling techniques (suggestive selling, upselling and cross selling) while taking the customer’s order. Service Crew - Job Description 3 Poori & Karak

11. To punch accurately in the Tablet the food and beverage order of the customer. Follow up before 7 minutes if the order is not ready and update the customer.

12. Double check the order/s of the customer, make sure it’s complete before dispatching it.

13. To check back on the table / customer and ask for their feedback regarding the quality of food and service ensuring that the customer satisfaction levels are met and exceeded.

14. To collect the payment (cash or card) from the customer, settle and finalize the bill in the POS as soon as possible. Give to the customer the copy of their bill and change if there’s any. (Keep integrity, honesty and accountability in all transactions).

15. Make sure that all procedure is in compliance with health and safety regulation imposed by the company and the Ministry of Public Health (MoPH - Baladiya) such as wearing of hairnets, disposable gloves, correct usage of chopping boards and knives, etc.

16. Keep your working area clean and sanitize at all time.

17. To follow the correct procedure on how to make any product/item (Recipe compliance is a must).

18. Assist in monitoring the production and expiration date of all products.

19. Count your money before finishing a shift to make sure there is no mistake and endorse it properly to your co-shift cashier.

20. Handle various types of complaints from customer and report them to the Restaurant Supervisor / Shift Lead