Snack Shack Attendant ("Cejro en el Snack Shavk")

POSITION PURPOSE

Provide courteous, timely, and professional service in the restaurant and bar, demonstrating comprehensive knowledge of all menus and pricing. Ensure the efficient and high-quality presentation of food and beverage service to all guests. A Snack Shack Cashier is responsible for processing customer transactions, handling cash and other forms of payment, and providing excellent customer service. They also ensure accurate pricing and handle returns or exchanges. In some cases, they may also be responsible for opening or closing the register and maintaining the cleanliness of the work area. 

ESSENTIAL RESPONSIBILITIES

• Food and Beverage Service: Preparing and serving food and beverages, taking orders, and handling transactions.
• Customer Interaction: Greeting customers, answering questions, and providing recommendations.
• Maintaining Cleanliness: Keeping the snack bar area clean, organized, and well-stocked.
• Inventory Management: Ensuring adequate stock levels of snacks, beverages, and other supplies.
• Following Procedures: Adhering to sanitation standards and cash handling procedures.
• Upholding Standards: Maintaining a positive attitude and professional demeanor. 
• Transaction Processing: Cashiers scan items, calculate the total amount, and process payments (cash, credit cards, etc.).
• Cash Handling: They manage cash transactions, provide appropriate change, and reconcile the cash register at the start and end of their shift.
• Customer Service: They greet customers, address inquiries, and resolve any concerns that may arise.
• Any other tasks assigned by a supervisor

SUPPORTIVE FUNCTIONS

In addition to the performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

• Assist with any guest inquiry.
• Follow all company and safety and security policies and procedures.
• Report maintenance problems, safety hazards, accidents, or injuries.
• Perform other reasonable job duties as requested by direct and indirect Supervisors.

PHYSICAL DEMANDS

• Environmental conditions are inside, a job is considered “inside” if staff spends approximately 75 percent or more of the time inside. Temperature is moderate and controlled by hotel environmental systems.
• Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possible for one (1) hour or more.
• Must be able to stand and exert well-paced mobility for up to four (4) hours in length.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
• Must be able to lift up to 45 lbs. as needed.
• Must be able to push and pull carts and equipment weighing up to 250 lbs.