Service Crew

POSITION OBJECTIVE - The position is responsible for generating sales and deliver customer service at its best. - Support the other operational duties such as housekeeping, visual presentation standards, etc. as assigned by the Store Management Team. Key Responsibilities Hospitality and Guest Service - Provides important visual cues for guests that make a positive first impression E.g. wearing proper career wear that is clean and neatly pressed, maintaining a clean parking lot/exterior and a clean and inviting dining room. - Follows the guaranteed Always Fresh procedure to ensure coffee and products are always fresh and always accurate. - Delivers consistent and outstanding guest service through friendly attitude, attentive behavior and strong product knowledge. - Enhances the guest experience by following the S.E.T. Principles: Smile, Eye Contact, Thank You. - Uses proper procedures to ensure the accuracy of every order for every guest. - Ensures every guest receives a prompt and warm greeting within 5 seconds at front counter and drive-thru. - Maintains speed of service targets by working efficiently with a sense of urgency to fill orders and meet guests’ needs. - Promptly executes service recovery for any guest concerns or complaints by making it right with the guest, regardless of involvement in the issue. - Listens carefully to guests and apologizes for the experience in the case of a complaint. Store Operations - Follows all Operations standards and guidelines for preparation of products according to training and instructional materials provided. - Prepares all products as required, following the order monitor to ensure the accuracy of every order. - Communicates showcase and product needs to ensure proper product availability for guests. - Regularly takes temperatures of the required products and records in the Time & Temperature Log. Policies and Procedures - Participates in and attends all store meetings and other related functions. - Follows all restaurant policies, procedures and standards. - Maintains the front counter by keeping it clean, organized, stocked and ready for rush periods in the restaurant. - Follows proper hand washing techniques and all sanitation guidelines; completes all sanitation tasks as outlined by the Store Manager. Cashiering - Receives payment by cash, credit cards, vouchers or automatic debits. - Issue receipts, refunds, or change to the customers correctly. - Count money in the cash till at the beginning of the shifts to ensure that amount is correct and there is adequate change. - Maintain clean and orderly checkout areas. Health & Safety - Works in compliance with occupational health and safety legislation. - Knows, understands and follows safe work practices and procedures. - Uses or wears personal protective equipment or clothing as required. - Reports all injuries/illnesses, accidents, unsafe conditions, security incidents and any contravention of health and safety legislation, policies and procedures to the Restaurant Manager or Restaurant Owner. - Does not operate any equipment, machine, device or thing, or otherwise work in a manner that will endanger anyone.

Key Responsibilities: Hospitality and Guest Service – provide positive first impressions, maintain clean appearance and dining area, ensure fresh products, deliver outstanding guest service with a friendly attitude and product knowledge, follow SET principles (Smile, Eye Contact, Thank You), ensure accurate orders and prompt greetings. Store Operations – follow operational standards for product preparation, ensure order accuracy, communicate product needs, monitor temperatures and log in Time & Temperature Log. Policies and Procedures – attend store meetings, follow restaurant policies, maintain a clean front counter, adhere to sanitation guidelines and proper handwashing. Cashiering – handle payments, issue receipts/refunds, manage cash till and change, keep checkout areas clean and organized. Health & Safety – comply with health and safety legislation, use PPE, report injuries or unsafe conditions, avoid operating equipment or practices that endanger others.