CUSTOMER SERVICE RESTAURANT

1. PRIMARY RESPONSIBILITIES: GREETING AND WELCOMING GUESTS WARMLY AND PROFESSIONALLY TAKING ACCURATE FOOD AND BEVERAGE ORDERS BY PHONE, IN PERSON, OR THROUGH DIGITAL PLATFORMS ANSWERING CUSTOMER QUESTIONS ABOUT MENU ITEMS, INGREDIENTS, AND SPECIALS MANAGING CUSTOMER RESERVATIONS AND SEATING ARRANGEMENTS PROCESSING PAYMENTS AND HANDLING CASH/CREDIT TRANSACTIONS ACCURATELY 2. CUSTOMER INTERACTION: GREET CUSTOMERS WITHIN 30 SECONDS OF ARRIVAL MAINTAIN EYE CONTACT AND PROFESSIONAL DEMEANOR USE APPROPRIATE LANGUAGE ("MY PLEASURE," "CERTAINLY," "THANK YOU") GUIDE CUSTOMERS TO TABLES OR WAITING AREA PRESENT MENUS AND EXPLAIN DAILY SPECIALS ANSWER QUESTIONS ABOUT INGREDIENTS AND PREPARATION METHODS HANDLE DIETARY RESTRICTIONS AND ALLERGIES WITH CARE CHECK ON CUSTOMERS PERIODICALLY DURING THEIR MEAL PROCESS PAYMENTS ACCURATELY AND PROMPTLY 3. ORDER MANAGEMENT: TAKE ACCURATE ORDERS USING POS SYSTEM INPUT SPECIAL REQUESTS AND MODIFICATIONS CLEARLY COMMUNICATE ORDERS TO KITCHEN STAFF EFFECTIVELY MONITOR ORDER TIMING AND STATUS ENSURE ORDER ACCURACY BEFORE SERVING HANDLE TAKEOUT AND DELIVERY ORDERS EFFICIENTLY COORDINATE WITH KITCHEN FOR ORDER MODIFICATIONS 4. PROBLEM RESOLUTION: ADDRESS COMPLAINTS IMMEDIATELY LISTEN ACTIVELY TO CUSTOMER CONCERNS OFFER APPROPRIATE SOLUTIONS OR ALTERNATIVES KNOW WHEN TO INVOLVE MANAGEMENT FOLLOW UP TO ENSURE CUSTOMER SATISFACTION DOCUMENT INCIDENTS FOR MANAGEMENT REVIEW 5. ADMINISTRATIVE TASKS: PROCESS DIFFERENT PAYMENT METHODS HANDLE GIFT CARDS AND PROMOTIONAL OFFERS KEEP DETAILED RECORDS OF VOIDS/COMPS MANAGE RESERVATIONS SYSTEM UPDATE WAIT TIMES ACCURATELY MONITOR TABLE STATUS AND ROTATION 6. SAFETY AND CLEANLINESS: FOLLOW FOOD SAFETY GUIDELINES MAINTAIN PERSONAL HYGIENE STANDARDS CLEAN AND SANITIZE SERVICE AREAS REGULARLY REPORT SAFETY HAZARDS IMMEDIATELY KNOW EMERGENCY PROCEDURES MAINTAIN PROPER FOOD HANDLING CERTIFICATION 7. COMMUNICATION REQUIREMENTS: CUSTOMER CLEAR VERBAL COMMUNICATION WITH CUSTOMERS EFFICIENT COMMUNICATION WITH KITCHEN STAFF REGULAR UPDATES TO MANAGEMENT PROFESSIONAL INTERACTION WITH COWORKERS ABILITY TO EXPLAIN MENU ITEMS IN DETAIL MULTILINGUAL ABILITIES VALUED TEAM LIAISE BETWEEN CUSTOMERS AND KITCHEN REPORT ISSUES TO MANAGEMENT COORDINATE WITH OTHER STAFF MEMBERS SHARE CUSTOMER FEEDBACK PARTICIPATE IN TEAM MEETINGS UPDATE MANAGEMENT ON SERVICE STATUS\ 8. QUALITY STANDARDS: MAINTAIN FOOD PRESENTATION STANDARDS ENSURE PROPER TEMPERATURE OF DISHES CHECK FOOD QUALITY BEFORE SERVING MONITOR BEVERAGE QUALITY MAINTAIN CLEANLINESS STANDARDS FOLLOW COMPANY POLICIES CONSISTENTLY 9. SERVICE AREA MANAGEMENT MAINTAIN CLEANLINESS OF DINING AREA STOCK SERVICE STATIONS MONITOR TABLE TURNOVER ENSURE PROPER PLACE SETTINGS MANAGE WAITING LISTS KEEP CONDIMENTS AND SUPPLIES STOCKED TECHNICAL SKILL PROFICIENT IN POS SYSTEMS BASIC MATH SKILLS FOR CALCULATIONS KNOWLEDGE OF PAYMENT PROCESSING UNDERSTANDING OF SCHEDULING SOFTWARE ABILITY TO USE COMMUNICATION DEVICES BASIC COMPUTER LITERACY SOFT SKILL CLEAR AND ARTICULATE SPEECH ACTIVE LISTENING APPROPRIATE TONE OF VOICE NON-VERBAL COMMUNICATION MULTIPLE LANGUAGE PROFICIENCY (ADVANTAGE) CLEAR PRONUNCIATIO FRIENDLY AND APPROACHABLE DEMEANOR PATIENCE WITH CUSTOMERS EMPATHY AND UNDERSTANDING TEAM RESPONSIBILITIES SUPPORT FELLOW STAFF MEMBERS PARTICIPATE IN TEAM MEETINGS SHARE CUSTOMER FEEDBACK ASSIST IN TRAINING NEW STAFF CONTRIBUTE TO POSITIVE WORK ENVIRONMENT FOLLOW CHAIN OF COMMAND