The Cashier will report to the manager on duty working closely to create a hospitable environment. Cashiers are responsible for executing timely and courteous interaction with guests following strict adherence to Wolfgang Puck policies and procedures. On a day to day basis is responsible for following the exact cashier sequence of service procedures as outlined by Wolfgang Puck policy. Cashier must assure and maintain the highest standards of service, sanitation and hospitality. They are required to display knowledge of menu and food ingredients. Cashiers must work in a clean, sanitary manner keeping their station clean during the shift and thoroughly cleaned and organized for the next. They must always be properly dressed and maintain a clean, professional appearance when in the restaurant.

Essential Functions:     

• Set-up/break down and continual maintenance of station and front entrance
• Demonstrate a hospitable greeting and salutation to all guests with a “welcome” and warm genuine smile (i.e. thank you , please come and see us again, enjoy, etc.)
• Follow cashier points of service offering up-sells and suggestions as orders are placed
• Happily assist other employees in their tasks
• Perform station opening/closing and side work duties each shift, always checking out with the manager on duty
• Ensure all product displays are visually appealing/neat with and food is fresh with correct labels
• Communicate with management on any food items out of stock, guest complaints, equipment issues or breakage that would affect the supply or quality of necessary items for service
• Be aware of posted information from previous pre-shifts and follow through accordingly
• Demonstrate self- leadership by displaying job expertise, flexibility, positive attitude, initiative, organization, communication skills and enthusiasm
• Always demonstrate genuine care with all guests
• Understand and embody the Wolfgang Puck brand of hospitality. Model the behaviors of “Well (Wolfgang Puck Eat, Love, Live) Program” and provide knowledge to the guest and staff.

Minimum Qualifications:     

The Cashier will report to the manager on duty working closely to create a hospitable environment. Cashiers are responsible for executing timely and courteous interaction with guests following strict adherence to Wolfgang Puck policies and procedures. On a day to day basis is responsible for following the exact cashier sequence of service procedures as outlined by Wolfgang Puck policy. Cashier must assure and maintain the highest standards of service, sanitation and hospitality. They are required to display knowledge of menu and food ingredients. Cashiers must work in a clean, sanitary manner keeping their station clean during the shift and thoroughly cleaned and organized for the next. They must always be properly dressed and maintain a clean, professional appearance when in the restaurant.

Essential Functions:     

• Set-up/break down and continual maintenance of station and front entrance
• Demonstrate a hospitable greeting and salutation to all guests with a “welcome” and warm genuine smile (i.e. thank you , please come and see us again, enjoy, etc.)
• Follow cashier points of service offering up-sells and suggestions as orders are placed
• Happily assist other employees in their tasks
• Perform station opening/closing and side work duties each shift, always checking out with the manager on duty
• Ensure all product displays are visually appealing/neat with and food is fresh with correct labels
• Communicate with management on any food items out of stock, guest complaints, equipment issues or breakage that would affect the supply or quality of necessary items for service
• Be aware of posted information from previous pre-shifts and follow through accordingly
• Demonstrate self- leadership by displaying job expertise, flexibility, positive attitude, initiative, organization, communication skills and enthusiasm
• Always demonstrate genuine care with all guests
• Understand and embody the Wolfgang Puck brand of hospitality. Model the behaviors of “Well (Wolfgang Puck Eat, Love, Live) Program” and provide knowledge to the guest and staff.

Minimum Qualifications: