Primary

o Prepare or serve hot or cold beverages, such as coffee, espresso drinks, blended coffees, teas, smoothies, in house syrups. etc. Training will be provided.

o Work with the Business leadership team to develop and roll out new cold and hot non alcoholic beverage recipes, in adherence to Verzenay's goals and objectives. Plan creatively for the holiday seasons and season's specials to draw consumer attention to our beverages section.

o Receive and process guest payments; Take guest orders. - online and in store.
o successfully manage the online ordering process come on via website and third-party providers.

o Clean and sanitize work areas, utensils, or equipment. Cleanservice or seating areas including restrooms.

o Describe menu items to guest or suggest products that might appeal to them.

o Serve prepared foods, breakfast sandwiches, bread, pastries, etc. Familiarize with food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner. Prepping foods - savory and sweet is essential. While the savory cook prepared the core set of food products, assembling them for sandwiches and heatig/serving (not cooking) is required.

o Set up or restock product displays.

o Weigh, grind, or pack coffee beans for guest.

o Stock guest service stations with paper products or beverage preparation items.

o Wrap, label, or date food items for sale.

o Provide guest with product details, such as coffee blend or preparation descriptions.

o Take out garbage.

o Order, receive, or stock supplies or retail products.

o Check temperatures of freezers, refrigerators, or heating equipment to ensure proper functioning.

o Demonstrate the use of retail equipment, such as espresso machines.

o Attend all scheduled employee meetings and offers suggestions for improvement.

o Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.

o Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.