Capriotti's Cashier 283 @ NYNY ($16.50hr. plus tips)

**Introductory Period** From date of hire, there is a one hundred and eighty-day (180) introductory period for all new hires. Excellent attendance is required with schedule flexibility determined by business needs. During these 180 days, Fifth Avenue Restaurant Group will evaluate your performance to determine any areas of improvements, additional training or if employment dismissal is necessary. **Essential Job Functions. Duties include but are not limited to:** • Be in proper uniform all the time (nametag, pants, hat, etc.). Wear a clean uniform at all times. • Be on time all the time. Your attendance is essential. Follow all CALL IN procedures if you will be absent. • Accuracy in handling monetary transactions, including counting back change to the guest. Follows all cash register and cash/credit card handling procedures as required for the position. • Smile and Greet all guests as they pass by, thank everyone that orders, and invite them back. Ex: “Hi welcome to (store name) how may I help you?” and “Thank you, come back again!” • Listen carefully to the guest. Take and repeat order. • Always look for the opportunity to suggestive sell and do it. • Explain pager and numbering systems, where available. • Explain coupons or other offers to guests, as applicable. • Keep your work area clean and neat, Do not stock personal items on counters. • Keep display case clean stocked and fresh looking. • Follow side duties set forth by management. • Must have English comprehension skills for purposes of safety, job instructions, policy, and guest service. • Clean as you go. Your area is the first area a guest sees. • HAVE FUN… **Physical Demands and Work Environment include but are not limited to:** • Must be able to stand, walk, sit, touch, climb, lift, and read (see) for extended periods of time (8 hours+). • Must be able to regularly and safely lift and move boxes, supplies, and materials weighing 25 lbs. • Must be able to work in a fast-paced, noisy, and sometimes limited movement environment. • Must be able to maintain sanitation, food safety, and other food service environment requirements.