#16 - Team Member

Description

Richeson Dairy Queen® Team Member Job Description

Team Member – Essential job functions include, but are not limited to:

1. Personal Responsibility
   1. Be a “people person” – meet the public, be pleasant to others
      1. Always neat and clean- Approved uniform, non-skid shoes, name badge, hair pulled back, facial hair trimmed daily and no longer than ½ inch
      2. Be coherent in speech, no profanity or displays of anger
      3. Be prompt for your shift; “no shows” may be terminated; check schedule for work hours
      4. No smoking on premises/ No alcohol on duty
      5. No drug use (testing may occur); Zero Tolerance
      6. Cell phones use prohibited while on duty, leave in vehicle or manager’s desk
   2. Conduct within Richeson Code of Ethics parameters
   3. Learn safety and health rules and abide by them
      1. Hand washing according to Texas Health Department guidelines
   4. Inform immediate supervisor promptly of all problems or unusual matters of significance

1. Customer Interaction
   1. Customers are ALWAYS #1- before any duties, restocking, cleaning
      1. Greet customers as soon as they open the door to the restaurant – SMILE!
   2. Pleasant and alert to customer needs – give a pleasant experience EVERY SINGLE TIME
   3. Stay in the front unless performing some back of house duty
   4. Initiate and complete customer orders quickly and accurately
   5. Assemble and deliver orders to customers quickly and efficiently
   6. If an order is not correct; listen to the customer, apologize, and attempt to correct

1. Work Stations – learn all stations
   1. Communicate with team members to ensure orders are correct
   2. Learn additional duties as work progresses or as requested by management
   3. Process customer transactions and maintain an accurate cash drawer
   4. Learn how to prepare all products quickly and accurately in appearance, weight and wrap
      1. Follow all health and safety standards and guidelines and product specs set by Richeson
   5. Learn prices, PLU numbers and be aware of sale items and discounts
   6. Keep areas cleaned and stocked
      1. Dining area – tables wiped, trash emptied, mop and swept, restrooms clean and stocked, beverage area cleaned and stocked
      2. Kitchen/Cold Kitchen –stocked, prep work, proper rotation, cleaned, prep for next shift

1. Physical Requirements
   1. Lifting
      1. 5 gallon ice(20#), 5 gallon soft serve mix(20#), and hook up machine
      2. Carry food to customers
      3. Strain fryer grease and refill (20-40#) – unless minor under the age of 18
      4. Hoop up drink boxes (55#)
      5. Check in vendor groceries (20-55#)
      6. Empty trash containers and clean inside and out (variable weights)
   2. Use mop (24 oz.); move tables, chairs or booths to clean
   3. Sweep and hose down parking lot
   4. Frequent cleaning of rest rooms, cleaning of restaurant equipment
   5. Wash, rinse and sanitize dishes
   6. Clean doors and windows every morning and after each peak period

Qualifications