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Westgate Resorts Cashier in Orlando, Florida

SUMMARY Serves as primary contact to guests and team members upon arrival in outlet and on phone. Specifically responsible for the following detailed duties.

DUTIES Presents menu to guest, responds to menu item inquiries in professional and accurate manner. Takes guests orders following department guidelines. Deliver guest orders following department guidelines. Balancing of daily receipts, including but not limited to: cash, vouchers, credit cards and In-house charges. Confirms and completes daily reservation lists, assists all other position in department for support and assistance. Cashing out checks. Accepting approved forms of payment adhering to accounting standard (with full and complete accountability) up to and including but not limited to : cash, credit cards, vouchers and in-house charges. Follows and complies with all departmental cash/check handling procedures. Taking guest food orders following department guidelines. Greets all guests that arrive within visible area. Takes guest orders via telephone following department guidelines. Selects requested food items from serving/kitchen or storage areas and assembles items for guest pickup following department guidelines. Applies suggestive selling techniques to provide helpful guest service and maximize sales. Records information pertaining to services rendered. Arrange restaurant reservations for guests following department guidelines. Maintains cash drawer/bank accountability per company policies. Compliance to department standard operating procedural manual to include: service standards, cash/check handling procedures, menu interpretation, safety and security, stocking and requisitioning. Conformance to Government and Company Safety, Security and Sanitation requirements. Conform to discount/complimentary guest check procedures. Participate in company monthly Goals & Measurements Program. Responsible for providing Excellent Service to owners and guests alike. Perform POS system responsibility per guidelines. Respond to guest inquiries, complaints in a professional and urgent manner. Maintain required department records with accuracy. Compliance to buffet/special event food and beverage check/cash procedures. Follow guest walk-out department procedures. Ability to comprehend daily features/specials and memorization of regular food menus and beverage lists. Apply menu knowledge to successful suggestion selling techniques. Salesmanship. Complete opening/running/closing duties as assigned. Conform to department training standards. Forward vendor supply invoices/package item detail slips to supervisor in a timely manner. Compliance to department vehicle and key security procedures.

SUPERVISORY RESPONSIBILITIES No Supervisory Responsibilities

QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.

LANGUAGE SKILLS Ability to read and comprehend simple instructions, short correspondence and memos. Ability to write simple correspondence. Ability to speak effectively before groups of customers or team members of organization.

MATHEMATICAL SKILLS Ability to add, subtract, multiply, and divided in all units of measure, using whole numbers, common fractions and decimals. Ability to compute rate, ratio and percent and to draw and interpret bar graphs.

REASONING ABILITIES Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety if instructions furnished in written, oral, diagram or schedule form.

CERTIFICATES, LICENSES, REGISTRATIONS Must successfully attend Company Mandatory Training programs. Alcohol awareness training.

PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the team member is regularly required to stand and use hands to finger, handle or feel. The team member frequently is required to walk, reach with hands, arms, talk or hear and taste or smell. The team member is occasionally required to sit, climb or balance, stoop, kneel crouch or crawl. The team member must frequently lift and/or move up to 10 pounds and occasionally lift and/or move more than 100 pounds.

WORK ENVIRONMENT The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the team member is frequently exposed to moving mechanical parts. The team member is occasionally exposed to wet and/or humid conditions; high precarious places; fumes or airborne particles; toxic or caustic chemicals; outside weather conditions; extreme cold, extreme heat, risk of electrical shock and vibration. The noise level in the work environment is usually moderate.