Position Summary

The Lead Cashier directs a team in providing a high level of customer service and products to Berkeley Dining customers. This position provides accurate sales transactions and handles cash following university procedures. Additionally, the Lead Cashier maintains the overall appearance and cleanliness of the facility and work area.

Responsibilities

Cashiering Control

• Lead cashiers, including: train and direct cashiers in proper handling procedures as outlined in the University of California Business and Finance Bulletin BUS-49 and departmental and campus cash handling policy and/or the ability to learn.
• Follow money handling procedures specific to Internal Audit and campus Cashier and/or the ability to learn.
• Assign cashiers to various areas to meet customer demand, issue change, and cover breaks during a work shift.
• Follow proper cash handling procedures including: account for monies assigned to cashiers using double custody principles, check in/out monies via transport vendor (Loomis), complete proper financial forms, receipts and deposit bags as outlined in the cash handling policy and/or the ability to learn.
• Accurately operate the electronic point-of-sale (cash register), including: count customers change, provide receipts, correctly process on-line card transactions, ask supervisor for change in a timely manner to meet customer demand.
• May need to open or close restaurant in managers absence.

Customer Service

• Establish and maintain positive relations with our customers.
• Listen, and if possible, resolves customers needs and reports them to the manager and/or supervisor.
• Interact enthusiastically and pleasantly with customers and co-workers to ensure a positive interaction and outcome in every interaction.
• Responsible for practicing good stewardship with university and customer resources.
• As a team leader, demonstrate high level of customer service including: pleasantly greet/direct customers, assist disabled students, distribute/collect Comment Cards, answer general informational questions (e.g. meal service and meal plan options, meal hours, guest pricing, etc.).
• Maintain cleanliness of all work areas, including: sweep, mop, and wipe surfaces.
• Remove and properly dispose of trash, compost, and recyclable materials.
• Ensure all operational areas are clean and organized in a timely manner to meet customer demand.
• Knowledgeable about food being served, including allergens, ingredients, etc.
• Work closely with managers, supervisors and co-workers to effectively achieve the goals and objectives of the University and Cal Dining.