Jackson Park Golf Course Cashier/Server

Troon; Seattle (WA); On-site; USD 24,207 - 34,477; Part time

Benefits offered by this job

Hourly rate $21.30

Employee Assistance Program (EAP)

401k (19+)

Holiday Pay

Paid Sick Leave

Job summary

Troon in Seattle is looking for Cashiers to enhance guest experiences with friendly service. Responsibilities include greeting guests, taking orders, maintaining cleanliness, and proper cash handling. Ideal candidates should possess excellent customer service skills, be team-oriented, and be adaptable to seasonal hours, often working weekends. Compensation starts at $21.30 per hour, with additional benefits including an Employee Assistance Program, holiday pay, and paid sick leave.

Qualifications

• Friendly individuals with strong customer service skills are encouraged to apply.
• Must understand point of sale functions and proper cash handling.
• Ability to work varying hours, especially weekends.

Responsibilities

• Greet guests immediately in a friendly manner.
• Take orders and payments from guests.
• Maintain cleanliness and organization of the dining area.
• Understand and adhere to liquor control policies.

Skills

Customer service skills

Food preparation

Teamwork

Cash handling

Tools

Point of Sale (POS) system

Job description

Overview

We are looking for driven, friendly individuals with great customer service skills to help enhance our guest experiences at our establishment. The Cashiers are the first contact our guests have when entering the facility, or when calling for information about restaurants, banquets, events, and golf. They are truly our ambassadors and should live by the rule that you only get one chance to make a first impression. Cashiers take orders, and payments, provide information, greet, seat, and follow up on guest service. Some basic food preparation and cooking may be required as well.

Mission, Vision, Guiding Principles, Values

• Caring – we demonstrate and coach a caring attitude towards our guests and each other
• Salesmanship – confidence comes from knowing our products, sales, and service from the inside out. We work to resolve any issues that keep us from resolving these issues
• Teamwork – Together, Everyone Achieves Mission, and More
• Job Knowledge – we promote an understanding with each team member, that excellence in job knowledge is the first step in creating TEAM
• Leadership – We identify problems, but work on the solution (what should be)

Caring

• Guests are greeted immediately in a warm friendly and engaging manner
• We check back to make sure every guest receives a great meal and service
• We grant special requests whenever possible
• We reinforce our guest choices in a positive manner
• We solve problems, regardless of who creates them
• We say “goodbye to every guest, in a genuine manner, whenever possible, and invite them to return.

Salesmanship

• We know our menus and daily specials inside and out and are proud of what we serve
• We are familiar with golf events and events scheduled at our facilities
• We merchandise ourselves (grooming, uniform standards, and appearance) appropriate to the concept and restaurant standards
• All menus, specials, and point-of-sale materials are current and in perfect condition
• We maintain the restaurant in like new condition
• We do ongoing side work to keep our restaurant fresh and ready to go

Teamwork

• We bring other team members into solutions - eliminating back-of-the-house/front-of-the-house (boh/foh) barriers
• We freely give away what has been learned to others, knowing it makes the team stronger as a whole
• We help whenever necessary and when time permits with jobs outside of our own
• We never leave stations empty-handed
• We clean as we go
• Hot food is the priority!
• We seat guests whenever possible

Leadership

• We understand that every team member has value
• We identify problems but strive to work on solutions
• Being a leader means consistently acting on our mission, and vision and guiding principals
• We are guest centered and focused always during opening

Position Duties

• Understands functions of Point of Sale (POS )/ Phone system
• Demonstrates Proper Cash Handling and turn-in standards
• Understands and demonstrates proper side work and cleanliness standardsDemonstrates proper service sequence with guests and understands
• Understand dining room flow mechanics
• Understand reservation procedures
• Understand how to communicate banquet information and take preliminary bookings
• Fully understand Washington State Liquor Control Board (WSLCB) liquor control and over-consumption policies – is extremely watchful of guest over service and alerts manager when there are problems
• Understand and demonstrate tray service
• Understands and demonstrates proper table setup and resetting procedures
• Understands and demonstrates proper service techniques (serving, plate removal, wine service, etc).

Hours

Must be able to work a variety of hours depending on business need and seasonality (mostly work weekends and seasonal work in this position)

Benefits

• Hourly rate $21.30
• Employee Assistance Program (EAP)
• 401k (19+)
• Holiday Pay
• Paid Sick Leave