A Restaurant cashier has the greatest perceived responsibility – direct guest contact. This position is critical to Wingstop Restaurants; ensuring compliance with company standards in all areas of operation, including product preparation maintaining the highest quality products and services are delivered to each customer; follows and comprehends the importance of proper personal hygiene and sanitation procedures. The cashier is responsible to greet every guest when they arrive within 3-5 seconds, answering the phone, taking accurate orders, and delivering completed orders to the guest – all with a great attitude and a smile.

 Essential Duties and Responsibilities: 

• Ensure that each guest has a positive, long lasting impression of the Wingstop experience 

• Ensure that safe handling procedures are followed at all times 

• Immediately notify the Manager on Duty of all safety, sanitation or employee issues 

• Up-to-date knowledge of all product and procedural changes 

• Direct all guest complaints to the Manager on Duty 

• Open and/or close the Restaurant 

• Assist all other positions when necessary • Step in for Manager to oversee all aspects of restaurant management 

• Greet all guests in a timely manner (3-5 seconds) • Handle all orders and inquires 

• Properly ring in all sales through the POS/register system 

• Ask for add-on sales 

• Collect payment 

• Verify if the proper age requirements are met of all guests requests that involves alcoholic beverages 

• Resolve low level guests issues with efficiency and a good attitude 

• Keep the counter clean and stocked 

• Clean the tables, chairs, doors, windows and dining room floor 

• Maintain front trash can; clean exterior and empty trash cans 

• Maintain bathrooms; clean and stock 

• Restock front beer cooler 

• Ability to thoroughly understand and follow instructions in how to properly and safely use chemical cleaning products 

• Ability to work independently or minimum supervision Team Focus 

• Brings issues or concerns to the attention of the supervisor; is willing to ask for help. 

• Identifies and introduces new ideas and solutions to create efficiency in the operation. • Represents the brand and department in a professional and polished manner at all times. 

Requirements

• Guest service mentality; has a genuine desire to serve the guests 

• Maintains a calm, tactful demeanor when dealing with difficult situations 

• Manages multiple projects and timelines with a sense of urgency and follow through 

• Well organized and detail oriented 

• Ongoing learner; exhibits insatiable curiosity and an interest in self-improvement 

• Has an outgoing personality 

• Strong work ethic 

PHYSICAL SPECIFICATIONS:

• Standing/Walking - 100% 

• Sitting - 0% 

• Lifting - 15%, Frequently, varying from putting up the truck order to handling guest orders. Max weight of 50 pounds. 

• Carrying - 10%, Frequently, varying from putting up the truck order to handling guest orders. Max weight of 50 pounds. 

• Pushing - 5%, Occasionally, varying from moving stations to arranging fry carts. 

• Pulling - 5%, Occasionally, while organizing products. 

• Climbing - 2%, Occasionally, for filling the ice in beverage station. 

• Balancing - 3%, Occasionally, while delivering orders, climbing, and handling materials. 

• Stooping - 3%, Occasionally, while cleaning the restaurant. 

• Kneeling - 3%, Occasionally, while cleaning the restaurant. 

• Crouching - 4%, Occasionally, while cleaning the restaurant. 

• Crawling - 0% 

• Reaching - 15%, Frequently, while arranging items in the restaurant as well as preparing orders. 

• Handling - 20%, Frequently, while arranging items in the restaurant as well as preparing orders. 

• Twisting - 15%, Frequently, while arranging items in the restaurant as well as preparing orders. 

• Other - Must be able to smell and taste.

Cashier

EXPOSURE SPECIFICATIONS: 

• Noise 

• Solitary work 

• Temperature variance from -10 degrees to 85 degrees. 

• Work at rapid pace 

• Knives 

• Potato slicer 

• Carrot peeler

• Hot grease 

AUDIO AND VISUAL: 

• Sight 

• Near vision 

• Depth perception 

• Speaking 

• Ability to adjust focus

• Color vision 

• Far vision 

• Peripheral vision 

• Hearing OTHER: 

• Access/handle Company funds 

• Access to CONFIDENTIAL information 

• Ability to communicate fluently in English - to communicate with employees, guests, and others due to business.

DISCLAIMER:  This job description is not an employment agreement or contract.  The above information indicates the general nature and level of work performed by employees in this classification.  It is not a comprehensive inventory of duties or and/or responsibilities.  Management has the exclusive right to alter the scope of  work within the framework of this job description at any time without prior notice.

A Restaurant cashier has the greatest perceived responsibility – direct guest contact. This position is critical to Wingstop Restaurants; ensuring compliance with company standards in all areas of operation, including product preparation maintaining the highest quality products and services are delivered to each customer; follows and comprehends the importance of proper personal hygiene and sanitation procedures. The cashier is responsible to greet every guest when they arrive within 3-5 seconds, answering the phone, taking accurate orders, and delivering completed orders to the guest – all with a great attitude and a smile.

 Essential Duties and Responsibilities: 

• Ensure that each guest has a positive, long lasting impression of the Wingstop experience 

• Ensure that safe handling procedures are followed at all times 

• Immediately notify the Manager on Duty of all safety, sanitation or employee issues 

• Up-to-date knowledge of all product and procedural changes 

• Direct all guest complaints to the Manager on Duty 

• Open and/or close the Restaurant 

• Assist all other positions when necessary • Step in for Manager to oversee all aspects of restaurant management 

• Greet all guests in a timely manner (3-5 seconds) • Handle all orders and inquires 

• Properly ring in all sales through the POS/register system 

• Ask for add-on sales 

• Collect payment 

• Verify if the proper age requirements are met of all guests requests that involves alcoholic beverages 

• Resolve low level guests issues with efficiency and a good attitude 

• Keep the counter clean and stocked 

• Clean the tables, chairs, doors, windows and dining room floor 

• Maintain front trash can; clean exterior and empty trash cans 

• Maintain bathrooms; clean and stock 

• Restock front beer cooler 

• Ability to thoroughly understand and follow instructions in how to properly and safely use chemical cleaning products 

• Ability to work independently or minimum supervision Team Focus 

• Brings issues or concerns to the attention of the supervisor; is willing to ask for help. 

• Identifies and introduces new ideas and solutions to create efficiency in the operation. • Represents the brand and department in a professional and polished manner at all times. 

Requirements

• Guest service mentality; has a genuine desire to serve the guests 

• Maintains a calm, tactful demeanor when dealing with difficult situations 

• Manages multiple projects and timelines with a sense of urgency and follow through 

• Well organized and detail oriented 

• Ongoing learner; exhibits insatiable curiosity and an interest in self-improvement 

• Has an outgoing personality 

• Strong work ethic 

PHYSICAL SPECIFICATIONS:

• Standing/Walking - 100% 

• Sitting - 0% 

• Lifting - 15%, Frequently, varying from putting up the truck order to handling guest orders. Max weight of 50 pounds. 

• Carrying - 10%, Frequently, varying from putting up the truck order to handling guest orders. Max weight of 50 pounds. 

• Pushing - 5%, Occasionally, varying from moving stations to arranging fry carts. 

• Pulling - 5%, Occasionally, while organizing products. 

• Climbing - 2%, Occasionally, for filling the ice in beverage station. 

• Balancing - 3%, Occasionally, while delivering orders, climbing, and handling materials. 

• Stooping - 3%, Occasionally, while cleaning the restaurant. 

• Kneeling - 3%, Occasionally, while cleaning the restaurant. 

• Crouching - 4%, Occasionally, while cleaning the restaurant. 

• Crawling - 0% 

• Reaching - 15%, Frequently, while arranging items in the restaurant as well as preparing orders. 

• Handling - 20%, Frequently, while arranging items in the restaurant as well as preparing orders. 

• Twisting - 15%, Frequently, while arranging items in the restaurant as well as preparing orders. 

• Other - Must be able to smell and taste.

Cashier

EXPOSURE SPECIFICATIONS: 

• Noise 

• Solitary work 

• Temperature variance from -10 degrees to 85 degrees. 

• Work at rapid pace 

• Knives 

• Potato slicer 

• Carrot peeler

• Hot grease 

AUDIO AND VISUAL: 

• Sight 

• Near vision 

• Depth perception 

• Speaking 

• Ability to adjust focus

• Color vision 

• Far vision 

• Peripheral vision 

• Hearing OTHER: 

• Access/handle Company funds 

• Access to CONFIDENTIAL information 

• Ability to communicate fluently in English - to communicate with employees, guests, and others due to business.

DISCLAIMER:  This job description is not an employment agreement or contract.  The above information indicates the general nature and level of work performed by employees in this classification.  It is not a comprehensive inventory of duties or and/or responsibilities.  Management has the exclusive right to alter the scope of  work within the framework of this job description at any time without prior notice.