Jackson Park Golf Course Cashier/Server

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

Benefits offered by this job

Employee Assistance Program

401k

Holiday Pay

Job summary

A leading golf course management firm in Seattle is looking for friendly and driven Cashiers to enhance guest experiences. This role involves greeting guests, taking orders, handling payments, and providing excellent customer service. Candidates should be able to work flexible hours, particularly weekends. The position offers an hourly rate of $21.30 along with benefits such as Employee Assistance Program and Holiday Pay.

Qualifications

• Friendly and engaging demeanor with guests.
• Ability to work in a teamwork-driven environment.
• Understanding of proper cash handling and service techniques.

Responsibilities

• Greet and engage guests in a friendly manner.
• Handle payments and assist with orders.
• Maintain cleanliness and organization of the restaurant.
• Communicate effectively with team members to ensure guest satisfaction.

Skills

Customer service skills

Ability to handle cash

Knowledge of point of sale systems

Job description

Jackson Park Golf Course, 1000 NE 135th St, Seattle, WA 98125, USA

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.

Goal

Cashiers fulfill the mission by providing personal, engaging, and knowledgeable service in a teamwork environment.

• 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.
• 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 standards
• Demonstrates 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)

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

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.