Cashier

Team Member (Front/Back of House): Customer Service: Greeting guests, taking orders accurately, and handling cash or digital payments. Food Preparation: Preparing, cooking (frying), and packing food items according to company standards. Cleanliness: Maintaining a clean and safe workstation, dining area, and restrooms. Speed: Ensuring fast service, particularly in the drive-thru, aiming for high-efficiency standards. Stock Management: Monitoring inventory levels and restocking supplies. Shift Supervisor / Shift Leader: Leadership: Leading a team of 7–25 members during a shift. Operations: Ensuring smooth, efficient operations and high-quality food during busy periods. Coaching: Mentoring team members, handling customer complaints, and ensuring safety protocols. Restaurant General Manager (RGM): Operational Management: Overseeing daily operations, including food quality, service times, and maintenance of equipment. People Management: Hiring, training, scheduling, motivating staff, and conducting performance appraisals. Financial Performance: Managing profitability, inventory control, and executing local marketing programs. Assistant Restaurant General Manager: Support: Assisting the RGM with administrative tasks, purchasing, and staff scheduling. Operations Support: Ensuring high standards of food quality and service.