Concessions Cashiers

Perform duties according to Sodexo Live! procedure for opening and closing Quick Serve locations at
start and close of business.
Follow all Sodexo Live! uniform and grooming standards.
Attend pre-shift or pre-event check-in meetings and follow instructions from managers and
supervisors; Ask questions to ensure clear and complete understanding of needs and assignments.
Follow established procedure for time and attendance and taking assigned meal breaks.
Apply consistent focus on the customer and pay close attention to detail in the performance of all
tasks.
Participate in and foster positive team relations with wait staff, fellow cashiers, other Quick Serve
department employees and management.
Acknowledge each guest who enters service areas; Display alert posture, smile, make direct eye
contact and offer a sincere verbal greeting; Be courteous and professional in all interactions;
Demonstrate Sodexo Live! standards for guest service.
Be fully knowledgeable of Quick Serve menu to assist guests with questions.
Continually observe surroundings and monitor guests to ensure they are properly attended to;
Immediately alert Security of any suspicious activity.
Maintain positive, on-going communication with Quick Serve Supervisor; Relate information regarding
guest complaints and/or feedback to ensure that customer needs are always met;
Make proactive suggestions for improving the customer experience at all points of sale.
Comply with Health Department regulations and requirements, as well as Sodexo Live!'s standards
for sanitation and safe food handling.
Take initiative in fulfilling special guest requests and be creative in resolving guest challenges and
complaints; Involve a supervisor when previous methods have been unsuccessful.

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Follow all state and local guidelines for responsible alcoholic beverage service; Check identification of
guests to verify age requirements for consumption of alcohol.
Perform other tasks and duties from time to time, as directed.
End Results: Guests receive an E3 experience; Operations run smoothly and efficiently; Profitability is
maximized; All Sodexo Live! standards for guest service, safety, sanitation and product quality are met;
Sodexo Live! retains an excellent reputation; Service, revenue and profit goals are achieved.
Essential Function: Yes Percentage: 50%
Major Responsibility: Process sales transactions according to Sodexo Live! standards.
Supporting Actions:
Learn and utilize operational procedures for POS system and register to efficiently process guest
purchases.
Follow all guidelines for collecting payment, including credit card transactions and proper cash
handling.
Verify bill authenticity.
Follow all guidelines for responsible sales of alcoholic beverages.
Work with Quick Serve Supervisors to perform refunds and voids in accordance with Sodexo Live!'s
policies.
Continuously verify register drawer to maintain proper balances at all times.
Prepare cash and receipts for Supervisor/Manager to review; Prepare drops.
End Results: Register transactions are seamless; Loss is mitigated.
Essential Function: Yes Percentage: 35%
Major Responsibility: Implement, support and maintain standards for workplace safety at all times.
Supporting Actions:
Wash and dry hands frequently.
Utilize box cutters for opening boxes.
Utilize proper lifting procedures; Utilize a hand truck or cart to transport large items and ask for
assistance when necessary.
Do not move too quickly or run through Quick Serve or kitchen areas.
Move cautiously near corners and when carrying things; Report any blind corners, problem floor
surfaces, or hazardous areas.
End Results: Accidents and incidents are prevented; Loss is mitigated.
Essential Function: Yes Percentage: 15%
Section 4: Decisions free to make and decision that depend on positions advice
Decisions free to make:
Organization of on-going work activities.
Methods for completion of day-to-day tasks.
Actions that enhance the customer experience.
Decisions that depend on positions advice:
Approval of any matter with a cost or expense implication.
Actions outside of established policies and procedures.
Actions that could involve significant organizational risk.

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Actions that could negatively impact the guest experience.
Actions that impact productivity.
Section 5: Dimensions
A Hospitality Cashier - Quick Serve will typically be assigned to a single facility with the necessity to work
in various stations or locations within that given unit. Receives a significant level of supervision with
instructions given for routine work and detailed instructions given for new lines of work or special
assignments. Has minimal latitude for independent decision making.
Section 6: Job Qualifications/Skills
Required:
High school diploma or equivalent.
TIPS or TEAM trained or equivalent.
Of age to sever alcoholic beverages, based on state requirements.
Demonstrated ability to understand and effectively implement written and verbal instructions.
Strong team orientation and ability to work with a variety of departments to accomplish assigned
tasks.
Ability to perform simple mathematical calculations, to include addition, subtraction, multiplication
and division.
Ability to utilize a calculator, change counters and manually count and accurately make change
for transactions involving large sums of money.
Ability to work well independently.
Ability to work well in a high stress, fast paced environment.
Must be able to speak, read, write and understand the primary language(s) used by guests who
typically visit the work location.
Technology aptitude for working with POS and digital register.
Strong skills for providing guest service with keen ability to connect easily with customers.
Scheduling flexibility to meet operational needs. Hours may be extended or irregular to include
nights, weekends and holidays.
Other Requirements:
Must be able to stand and exert fast-paced mobility for entire shift. Must be able to frequently lift and
carry food and other items weighing up to 50 pounds and occasionally greater. Must be able to go from
warm to cold climates (workstation to coolers). Hours may be extended or irregular to include nights,
weekends and holidays.
Must be able to meet the following requirements with reasonable accommodation:
While performing the duties of this job, an employee is regularly required to stand for prolonged
periods of time.
The employee must be able to use hands to finger, handle, feel, reach with hands and arms, and
taste or smell.
The employee is occasionally required to stoop, kneel, or crouch.
The employee must regularly lift and/or move up to 50 pounds, and carry approximately 20 feet.
Ability to physically walk approximately one-fourth (1/4) of a mile and the circumference of the unit
several times a day.
Specific vision abilities required by this job include close vision, color vision, depth perception,
and ability to adjust focus.
While performing duties of this job, the associate is frequently exposed to moving mechanical
parts and extreme heat.
Employee must be able to perform repetitive motions.
The employee is occasionally exposed to wet and/or humid conditions and extreme cold.

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Employee must be able to work in a cold environment - such as when working in walk-in
refrigerators.
The employee frequently has hands in soapy water and/or cleaning and sanitizing chemicals.
Employee must have ability to apply common sense understanding to carry out detailed but
uninvolved written or oral instructions.
Employee must be able to operate in an environment with moderate to high noise
Employee must have the ability to walk with non-skid shoes at all times.