Essential Duties and Responsibilities: 

1. Be customer-facing at all times and prioritize customer orders, questions, and requests.
2. Make food orders, giving proper attention to the correct items, ingredients, presentation and bagging orders properly.
3. Assure a smooth and efficient order at the counter by working competently to count and give change (if applicable).
4. Help with food preparation, storage, and stocking, such as peeling and cutting vegetables; stocking restaurant supplies like towels and straws; and filling the vegetable chest when needed.
5. As “front-line” employees, Team Members must be aware at all times of potentially suspicious or dangerous individuals – both those who enter and those who do not enter the restaurant but who may be loitering on company premises.

Other Duties and Responsibilities: 

1. Help maintain restaurant hygiene and order – inside and out – by keeping the lobby and all eating areas neat, clean, and tidy in appearance; cleaning the parking lot and patio areas; wiping the windows; pulling weeds; and picking up trash.
2. Assist with Open/Close duties such as opening windows and doors, turning on signs, making coffee and tea, and filling the ice chest.
3. Respond to conditions as needed, such as changing the trash, cleaning restrooms, changing pans, setting up clean bleach water, and generally keeping all supplies well-stocked.
4. Involve Shift Leaders and the Team Reps and Leaders, as needed, when customers wish to escalate issues or complaints or there are questions about payment.

Supervisory/Budgetary Responsibilities: 

Physical Demands/Requirements: 

1. Standing for long periods of time.
2. Light-to-moderate cleaning duties in parking lot and restroom areas (e.g., mopping, sweeping).
3. Lifting up to 50pounds (e.g., picking up and changing trash bags); stocking inventory from boxes.
4. Reaching, bending, or kneeling (e.g., pulling weeds, picking up trash).

Work Environment/Conditions: 

Required Education and Experience: 

1.  Previous restaurant or customer service experience preferred, but not required.
2.  High school diploma (or equivalent) preferred, but not required.

Required Job Knowledge, Skills, Abilities, and Aptitudes: 

1. Team Members need to demonstrate the ability to multi-task, even when under stress or during high-volume times at the restaurant.
2. Team Members must exhibit basic math skills (such as adding, subtracting, and counting) and know how to give correct change to customers without delay.
3. Team Members must be consistently customer-focused and respectful, patient, courteous, and positive with patrons, managers, vendors, and others.

Training Requirements: 

1. Team Members will receive on-the-job training from Leaders, Team Reps, Shift Leaders, and other Team Members.
2. Training will last for a minimum of one (1) week, but may last longer.
3. Training will concentrate on mastering the restaurant menu but will also consist of learning how to use the restaurant Loyalty program, utilize “suggestive selling” techniques, issue receipts and refunds, and answer customer questions.
4. Training will also include an overview of company policies and procedures.

While the above description provides a general picture of what is required, it is not exhaustive

and it will be necessary for Team Members to perform other duties as assigned.