Cashier-Food Court

Food Court Cashier

ORGANIZATIONAL UNIT: Grand Casino Hotel & Resort

SUPERVISOR: F&B Manager

FLSA: Non-Exempt

HOURLY RATE: $12.00-$14.00

FUNCTIONS STATEMENT:

• To provide financial transactions, via cash register, to customers.

ALL FULL TIME POSITIONS:

In addition to your pay, your salary also includes Medical, Dental and Vision Insurance. The Biweekly deduction from employee paycheck is $40.00 for Employee Only, $95.00 Employee plus Children, $120.00 Employee plus Spouse, and $140.00 Employee plus family.

MAJOR DUTIES:

• Responsible for operating cash register.
• Provide friendly and courteous customer service.
• Compute daily receipts and balances.
• Verify that cash on hand, credits and debits and credit card slips are reconciled at the end of every shift.
• Prepare revenue intake report for supervisor's signature of approval at the end of each shift.

FACTOR 1: KNOWLEDGE REQUIRED BY THE POSITION

• Knowledge of single-entry ledger accounting principles.
• Knowledge of operating an electronic cash register.
• Knowledge of standards of cleanliness as prescribed by various compliance agencies.
• Knowledge of the characteristics of appropriate and inappropriate greetings and interaction with guests and customers.

FACTOR 2: SUPERVISORY CONTROLS

• Incumbent is under the general supervision of the Food and Beverage Director.
• The supervisor assigns work, advises on changes in procedures, if any, and is available in the immediate area for assistance when required.
• Routine work is performed independently following set procedures.
• The work is reviewed based upon outcome and results, and for accuracy through spot checks, through complaints from customers and through personal observation of the employee at work.

FACTOR 3: GUIDELINES

• Incumbent uses personal experience and employer standard operating procedures, in addition to handbooks, policies and precedents.
• Guidelines include Citizen Potawatomi Nation regulations and directives, manufacturer's catalogs, handbooks, precedents, and files of previous projects.
• The incumbent implements adaptations in dealing with problems and unusual situations always with the best interests of the Citizen Potawatomi Nation and Grand Casino Hotel & Resort in mind.

FACTOR 4: COMPLEXITY

• As the level of difficulty increases, the incumbent considers differences in the courses of action and refines methods or develops new techniques, concepts, theories or programs to solve problems.
• Incumbent will frequently be faced with unusual circumstances and incomplete or conflicting data in addition to various staff and personnel who have special interests and individual priorities may conflict with existing policy and procedures.
• The level of difficulty will vary from a low level to medium level of complex circumstances in a routine basis.
• The incumbent may be required to depart from past approaches from time to time or develop new approaches to meet major objectives without compromising professional food and beverage industry principles.

FACTOR 5: SCOPE AND EFFECT

• The purpose of the work is to create a satisfied customer and contribute to the generation of a profit by providing quality services through the Grand Casino Hotel & Resort Food and Beverage Department.
• The work affects the bottom line (profit) of the Grand Casino Hotel & Resort and subsequently the reflection upon the image of the Citizen Potawatomi Nation as a successful entrepreneur.

FACTOR 6: PERSONAL CONTACTS

• The range of contacts include ordinary local citizens who come to enjoy the amenities offered by the property, to international dignitaries in addition to those dignitaries who represent the Citizen Potawatomi Nation, National Indian Gaming Commission, Federal, State and other Native American Tribes representatives.

FACTOR 7: PURPOSE OF CONTACTS

• The purpose of the contacts is to provide cash register transactions services at the highest possible level of quality within available resources.

FACTOR 8: PHYSICAL DEMANDS

• The incumbent will perform minimal physical efforts such as climbing, lifting, stooping, and reaching. The preponderancy of the physical exertion will be spent in standing and walking from one service area to another.

FACTOR 9: WORK ENVIRONMENT

• The work environment is typical of that in a lounge or bar with a variety of competing noises and communications occurring.

MINIMUM QUALIFICATIONS FOR CONSIDERATION:

• Must have a high school diploma or GED equivalent.
• Previous cashier experience preferred but will train.
• Must have basic math skills and cash handling skills.
• Must have very good communication and written skills and have the ability to follow verbal and written directions and instructions.
• Availability to work any shift, start time, weekends and holidays