Food Cashier

Cashiers are responsible for providing excellent customer service while performing accurate collection of funds related to transactions in the Food & Beverage outlets. Performs cashiering duties, including making cash transactions, verifying cash drawers, giving change, counting cash receipts, and completing cash reports. The Cashier may also be responsible for preparing and serving food and/ or beverage items in some of the specialty outlets.

• Excellent English communication and customer service skills required
• Previous cash-handling experience preferred
• Must have knowledge of and ability to use computer systems.
• Excellent customer service and organizational skills required.
• Ability to work under pressure, cross-train, multi-task and prioritize tasks.

• INTERNAL: Employees and management staff from all departments
• EXTERNAL: Resort Guests

• →Accurately complete sales transactions at Food and Beverage cashier stations
• →Performs sales transactions in a timely fashion

• →Enter all sales into the cash register to ensure purchases are accurately recorded. With minimal to no errors
• →Knowledge of menu items, prices, and applicable discounts

• →Provide excellent and efficient guest service
• →Stock F&B products in dry storage and beverage cooler
• →Re-stock and clean hot coco and coffee machines
• →Bus and wipe tables, empty trash and recycle bins, assist with trash and recycle waste nightly transfer, assist with the cleaning of the cafeteria and food seating areas
• →Must be able to cross-train for other positions/ departments

• →Set the example by actively contributing to department and company goals.
• →Assist in the kitchen prepping salads, sandwiches, preparing cookies for sale
• →Serve food at satellite food operations including the hot line and outdoor locations
• →Assist with food service sales and cleaning at special events
• →Clarify expectations and seek additional training as needed.
• →Build quality into work. Ensure processes are consistent with quality objectives. Be aware of current quality levels versus target levels.
• →Develop and achieve departmental/company goals and controls. Make suggestions for improvement in areas of cost reduction, processes, quality and productivity.
• →Maintain a clean and safe work area.