1. Transaction Handling: Process payments from customers using various payment methods such as cash, debit cards, and mobile/ transfer payments and issuing change accurately
2. Order Management: Take customer orders and input them into the point of sale (POS) system accurately. Also ensure that any special requests or modifications are clearly communicated to the kitchen staff.
3. Customer service: Greet customers warmly and answer any questions about the menu or promotions. Also address customer complaints or issues promptly and professionally to ensure satisfaction.
4. Cash Drawer Management: Count Money in the cash drawer at the beginning and end of shifts to ensure accuracy. Maintain adequate change in the cash drawer and reconcile daily cash receipts with sales., including sanitizing
5. Cleaning and Maintenance: Keep the cashier area clean and organize, including sanitizing surfaces and organizing receipts, documents and all cashiers books. Also ensure that the work area is tidy and free of clutter.
6. Inventory and Supplies: Monitor supplies in the cashier area, such as receipt paper and condiments. Also notify management when stock is low and needs replenishing.
7. Speed and Efficiency:Workquicklyand efficiently to minimizewait times for customers
8. Team Coordination:Communicate effectively with kitchen staff and other team members to ensure smooth operations.
9. Compliance and safety: Adhere to all company policies and procedures. And follow proper cash handling procedures to prevent discrepancies.
10. It is a 24hours restaurant that runs morning, afternoon and night shift.

go to method of application »

1. Ensure that foods are properly weigh before sending to the eatery for proper documentation
2. Ensure proper and accurate food portioning
3.  Ensure the product’s weight are noted down before it is passed to the eatery
4. Balance both kitchen and eatery inventory accurately
5.  Prepare daily reports on a daily basis
6.  Prepare both kitchen and eatery inventory on daily basis
7. Financial Reporting: Prepare and present financial reports related to kitchen operations, such as profit and loss statements, cost analysis reports, and budget variance reports.
8. Auditing: Prepare for assist with internal and external audits of kitchen.
9.  Data Analysis: Analyze financial data to identify trends, discrepancies, and opportunity for improvement. Using insights from data to recommend and implement improvements in kitchen operations and cost management.
10. It\’s a 24hours restaurant that runs morning, afternoon and night shift

go to method of application »