JOB SUMMARY The F&B Assistant/ Cashier receives and records cash and charge payments. He/she processes to financial aid disbursements and balances cash receipts against register tape on a daily basis, serves a table according to the standard procedures.
DUTIES AND RESPONSIBILITIES: Responsibilities and duties for this position shall include, but not be limited to, the following areas and activities. The holder of this position may, at any time, be called to perform any other cognate duties at the request of management. Receives and receipts a variety of payments and other cash and cash-related transactions; verifies and posts to appropriate accounts; issues receipts. Prepares cash receipts and the daily cash reports and balances the cash drawer; reconciles cash, check, and credit card receipts daily, and investigates and resolves any out-of-balance problems. Scan goods with the price code reader and ensure pricing is accurate. Bag, box and wrap merchandise Assist in other areas such as shelf stocking, product display, pricing and clean –up Participate in inventory when required Answer customers’ questions, and provide information on procedures or policies. Compute and record totals of transactions. Count money in cash drawers at the beginning of shifts to ensure that amounts are correct and that there is adequate change. Establish or identify prices of goods, services or admission, and tabulate bills using calculators, cash registers, or optical price scanners. Greet customers entering establishments. Issue receipts, refunds, credits, or change due to customers. Maintain clean and orderly checkout areas. Offer customers carry-out service at the completion of transactions. Process merchandise returns and exchanges. Receive payment by cash, check, credit cards, vouchers, or automatic debits. Resolve customer complaints. Sort, count, and wrap currency and coins. Calculate total payments received during a time period, and reconcile this with total sales. Cash checks for customers. Keep periodic balance sheets of amounts and numbers of transactions. Post charges against guests’ or patients’ accounts. Sell tickets and other items to customers. Stock shelves, and mark prices on shelves and items. You are responsible for a clean and proper mise en place To send the silverware for polishing to the stewarding department as assigned by superiors. Carry food and beverages from kitchen / bar to service area professionally. Serve guests according to set standard and procedures. Collect soiled dishes from the tables and service stations and to dispatch to dish washing area. Assists Chef de Rang in their tasks Maintain cleanliness in the Restaurant, service station, back area and surrounding Set up display/buffet counter with plates/ name tags / cutleries for different services. Complete mise en place before the service starts (without a good mise en place, you cannot provide a perfect service!!) You are assigned to set up tables and serve meals. Pick up requisition from storeroom as assigned to set up tables and serve meals. You have to know your menu by heart as well as chef’s specials, buffet items and beverage list. Answer to guests queries and to refer any complain / suggestion to Outlet Manager or his Assistants. Never go from Restaurant to kitchen with an empty tray and vice versa. Take Guests order and process same on Touche and raise Bon de commande Ensure table is cleared once guests have finished their meal, raise bill on Touche and present to Guest. Takes the order recommending cocktails, long drinks and beers available for the day and to make sure drinks are served as per standards. Promotes sale of extras and asks the guests if they wish another drink when the first is over. Makes sure that all guests in the bar have been taken good care of. Keep bar back in good condition (floor, wall, fridge, shelves). Proceed to Front Office for cash billing, collect receipt and handover to Supervisor/ manager in charge who will process billing and settlement on Touche. For card payment, to direct same through the Supervisor/ Manager in charge. Before bidding farewell, ensure that guest has correctly signed their bill and settle accordingly. Ensure the cashiering book is filled accordingly after each service and handed to Front office/ Billing box. Maintain grooming and make use of English and French language in guest areas as per standard at all times Take the lead in the absence of the Chef De Rang and ensure task is done and completed within time in a proficient manner. Maintain a safe work environment. Report and/or rectify safety hazards. Adhere to Occupational Safety and Health Act, local health and safety codes, and company safety and security policy Promote energy efficiency and environment friendly actions Maintains highest levels of personal hygiene and grooming at all times, as per standard. Participate in trainings as and when required by management Assist in the water plant process. Perform any other duties as may be assigned by the Management
CANDIDATE PROFILE A minimum of 2 years’ experience in the hospitality industry on a similar position SC holder or equivalent National Certificate Level 3 Fluent in English and French, both verbal and written Team Player Having a flexible approach to work