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Summary of Role:

• Serve customers politely and efficiently
• Prepare food products to the correct specification
• Ensure dining areas, kitchen and equipment are clean and tidy

Operational Standards

• Able to work on all workstations as required including

Broiler / Steamer

Hamburger Board

Whopper Board

Speciality Sandwich Board

Fry Station

Drinks Station

Front Counter

Dining Area

Drive Thru (if applicable)

• Prepare all products to the correct standards
• Make sure all surfaces, equipment and utensils are cleaned and sanitized before, during and after use
• Carry out cleaning of kitchen and dining areas.
• Comply with all legal and company standards with regard to Health and Safety, fire safety, security and hygiene
• Report all hazards and/or concerns immediately to the manager on duty

Business Planning & Financial Control

• Ensure that products are made up and served using only the specified amounts of ingredients to assist with the control of stock costs
• Keep all stock is kept in hygienic conditions and rotated to reduce the amount of waste
• Follow the stock level system correctly to ensure correct availability with minimum wastage

Customer Service

• Serve all customers efficiently and in a friendly manner, ensuring that food is hot, served quickly and neatly presented.
• Provide all customers with accurate orders, including condiments as required for their meal
• Keep the Dining Area free from litter and clean all surfaces regularly
• Answer customer queries or promptly direct customer complaints to the manager
• Recognise and act on individual customer needs e.g. parents with children, elderly and disabled customers

Personal Standards

• Arrive on time to start work
• Comply with company uniform and appearance standards
• Maintain a high standard of personal hygiene
• Comply with company policies as outlined in the staff handbook

Sales Building

• Use 'selling up' techniques on front counter (& Drive Thru' if applicable), e.g. Meals, Go Large, Side Orders
• Advise customers of menu items and promotion offers
• Encourage repeat business through courteous service and high standards of quality and cleanliness

Key Business Relationships within the Restaurant

• Staff and Supervisors
• Restaurant Management Team
• Customers

Suitable Training/Courses to Attend in Role

• Induction
• Workstation station training using Right Track Training/DVD training material
• Front Counter Workshop