Cashier (Food Service Worker) - Commander, Navy Installations Command

In order to meet the basic requirement of the Cashier (FSW), NA-7408-02, you must meet the following requirement: Experience that has equipped you with the ability to perform the duties of a food service worker. Examples of food service worker experience may include, but are not limited to recording guest orders, explaining menu offerings, basic food and beverage prep, operating Point of Sale (POS) system, etc. YOU WILL BE RATED ON THE FOLLOWING KNOWLEDGE, SKILLS, AND ABILITIES (KSAs) FOR THIS POSITION: 1. Customer service experience. Experience in a Quick Service, Fast Food or Dine-in Restaurant is preferred. 2. Experience using a POS (Point of Sale) system or Cash Register. POS/Cash Register experience in a Quick Service, Fast Food or Dine-in Restaurant is preferred. 3. Experience multi-tasking in a high-volume, fast-paced setting. 4. Experience operating in a professional, sanitary, service oriented, friendly manner. - Provides customer service, greeting guests and assisting with questions. - Takes orders and processes payment using POS. May be required to fill out proper paperwork needed for register and accountability. - Prepares the restaurant with opening and closing procedures to include Sweeping, Mopping and cleaning tables. - Prepares and makes coffee and tea beverages, stocks merchandise, pastries, and grab and go items. May unload food from delivery trucks and place in correct location. - Serves food to diners in a professional, sanitary, service oriented and friendly manner. - May clean dishes, equipment, and surfaces located in food service areas, to include disposing of trash. - Position involves prolonged standing, walking, reaching, stooping, pushing, pulling and bending. Frequent light to moderate lifting of objects weighing up to 20 pounds occurs routinely, sometimes up to 50 pounds. Uses assistance from other coworkers for moving objects weighing more than 20 pounds. - Other Duties may include: Making a variety of fruit and vegetable salads, serving food in standard portions, preparing and making sandwiches, and other items that are on the restaurant menu, packing box lunches, and assisting with preparation and execution of catering events.