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.