Service Champion

Service Champion

Position Title: Taco Bell Service Champion

Purpose

Performs a variety of duties which may include the duties of a Register Person, Drive-Thru Cashier, Oven Prep - Cook, Foodline Preparer, Receiving & Stocking, and Lot Person.

Key Accountabilities

Register Person

• Responsible for providing quick and efficient service to customers.
• Greets customers and takes their food and beverage orders.
• Accurately records customer's orders into register and computes the amount of the bill.
• Serves drinks from dispensing machines or makes and serves hot drinks from water heater or coffee maker.
• Places items on tray or in take-out containers.
• Checks orders to ensure that guest is receiving a complete and correct order.
• Informs kitchen staff of shortages or special requests.
• Collects payment from guest and makes change.
• Helps with preparation of food in kitchen.
• Helps with getting back up food on line
• Washes dishes.
• Informs manager of stock levels.
• Restocks drink station/supplies, paper.
• Checks supplies in counter area - napkins, taco sauce, and condiments, and restocks items to ensure a sufficient supply throughout shift.
• Wipes off front counter with cleaning solution and clean cloth. Keeps counter and floor clean at all times.
• Cleans and restocks dining room.
• Takes trash out to dumpster.
• Performs long-term maintenance on sidewalks, walls, and equipment.
• Sweeps and keeps exterior lot clean at all times throughout the shift.

Drive-Thru Cashier Essential Functions

• Greets guest through use of electronic communication equipment, receives order and keys into electronic POS device and communicates total to guest.
• Assembles beverages and accompanying condiments to fulfill order.
• Collects payment from guest and return proper change.
• Ensures that order is correct and proper, condiments are passed out and guest is thanked.
• Ensures that drive-thru station is fully stocked and maintained to clean and sanitary conditions.
• Demonstrates ability to work with others to meet or exceed service time, quality and accuracy standards.

Lot Person

• Receives assignment from Manager In Charge at the start of shift.
• Maintains cleanliness and sanitation of dining room including all tables, chairs, support bars, floors, windows, and trash receptacles.
• Cleans and restocks dining room condiment bare with condiments, napkins, straws, taco sauce (if applicable), etc.
• Cleans and restocks drink station with ice and lids as needed.
• Cleans and restocks restroom facilities with soap, toilet tissue and paper towels. Empties trash containers, cleans walls, doors, basin, mirrors, floors and toilets.
• Maintains exterior cleanliness from litter and debris. Checks lighting, windows, landscape, parking lot, sidewalks, trash corral and signage.
• Communicates with manager in charge to maintain cleanliness efficiency and ensures guest satisfaction. This includes assisting guests with trays and opening doors.
• Follows priority sequence on lot checks, should take care of any eye soars first, such as spilled drinks, over flowing trash receptacles, etc.
• Return trays to designated area to be cleaned.

Health and Safety - Self

• Ensures that safety is a priority for all employees. Act in a safe manner and do not put sel or others at risk. Safety is everyone's responsibility.
• Take reasonable care for your own health and safety at work, and that your actions/omissions do not cause harm to any other person in the workplace (including, for example, co-workers and customers)
• Participate in creating and maintaining a safe and healthy work environment, particularly by complying with instructions, policies and procedures.
• Advise manager of any/all work related injuries, accidents, near misses and hazards or potential hazards (including any faults to equipment), and risks or potential risks to health and safety.

Other Functions Performs other duties as assigned.

Decision-Making

• Daily restaurant operations
• RBD Group and Pizza Hut Brand strategy, mission and values

Parameters for Success

• Complete all essential functions
• Execute Team Member duties safely
• Trained in compliance
• Guests, in-store operators, operations management

Competencies + Professional Job Profile

• Must be able to perform simple mathematical calculations.
• Demonstrated ability to understand and implement written and verbal instructions.
• Must be able to speak, read, write and understand the primary language used by guests.
• Must be able to communicate clearly, courteously and efficiently with customers.
• Must be able to operate POS devise and electronic headsets.
• Must have general knowledge of basic cash handling procedures.
• Ability to be self-directed and motivated, demonstrating a proactive and innovative approach with a high level of initiative.

Working Conditions

• Minimal hazards.
• General restaurant environment.

Qualifications

• Some high school

Physical and/or Medical Requirements

• Must obtain a Tuberculosis Clearance Certificate.
• Position requires well-paced mobility for periods up to six (6) hours in length.
• Must be able to hear in one or both ears so verbal communication can be received, understood and acted upon.
• Must be able to exercise peripheral vision within a large area.
• Must be able to walk at reasonable pace within environment breadth, clutter, etc. Position requires standing for periods minimum of four (4) hours in length.
• Must be able to bend and lift up to 50 lbs. occasionally and up to 20 lbs. frequently.
• Requires standing and walking for the entire workday.

$18.00 per hour - This Position Description summarizes the primary responsibilities of this role at the time of commencement. Various other responsibilities not listed here may also fall within the responsibility parameters of the position. From time to time and with the natural developments of business structure and practice, an employee may be required to perform additional or new responsibilities that fall reasonably within the expectations of this role. Any significant adjustments to role responsibilities will always be made after consultation with the employee.