Jackson Park Golf Course Cashier/Server

Overview We are looking for driven, friendly individuals with great customer service skills to help enhance our guest experiences at our establishment. The Cashiers are the first contact our guests have when entering the facility, or when calling for information about restaurants, banquets, events, and golf. They are truly our ambassadors and should live by the rule that you only get one chance to make a first impression. Cashiers take orders, and payments, provide information, greet, seat, and follow up on guest service. Some basic food preparation and cooking may be required as well. Mission, Vision, Guiding Principles, Values Caring – we demonstrate and coach a caring attitude towards our guests and each other Salesmanship – confidence comes from knowing our products, sales, and service from the inside out. We work to resolve any issues that keep us from resolving these issues Teamwork – Together, Everyone Achieves Mission, and More Job Knowledge – we promote an understanding with each team member, that excellence in job knowledge is the first step in creating TEAM Leadership – We identify problems, but work on the solution (what should be) Caring Guests are greeted immediately in a warm friendly and engaging manner We check back to make sure every guest receives a great meal and service We grant special requests whenever possible We reinforce our guest choices in a positive manner We solve problems, regardless of who creates them We say “goodbye to every guest, in a genuine manner, whenever possible, and invite them to return. Salesmanship We know our menus and daily specials inside and out and are proud of what we serve We are familiar with golf events and events scheduled at our facilities We merchandise ourselves (grooming, uniform standards, and appearance) appropriate to the concept and restaurant standards All menus, specials, and point-of-sale materials are current and in perfect condition We maintain the restaurant in like new condition We do ongoing side work to keep our restaurant fresh and ready to go Teamwork We bring other team members into solutions - eliminating back-of-the-house/front-of-the-house (boh/foh) barriers We freely give away what has been learned to others, knowing it makes the team stronger as a whole We help whenever necessary and when time permits with jobs outside of our own We never leave stations empty-handed We clean as we go Hot food is the priority! We seat guests whenever possible Leadership We understand that every team member has value We identify problems but strive to work on solutions Being a leader means consistently acting on our mission, and vision and guiding principals We are guest centered and focused always during opening Position Duties Understands functions of Point of Sale (POS )/ Phone system Demonstrates Proper Cash Handling and turn-in standards Understands and demonstrates proper side work and cleanliness standardsDemonstrates proper service sequence with guests and understands Understand dining room flow mechanics Understand reservation procedures Understand how to communicate banquet information and take preliminary bookings Fully understand Washington State Liquor Control Board (WSLCB) liquor control and over-consumption policies – is extremely watchful of guest over service and alerts manager when there are problems Understand and demonstrate tray service Understands and demonstrates proper table setup and resetting procedures Understands and demonstrates proper service techniques (serving, plate removal, wine service, etc). Hours Must be able to work a variety of hours depending on business need and seasonality (mostly work weekends and seasonal work in this position) Benefits Hourly rate $21.30 Employee Assistance Program (EAP) 401k (19+) Holiday Pay Paid Sick Leave #J-18808-Ljbffr