Burger King Team Member

BLOUNT RESTAURANT MANAGEMENT JOB DESCRIPTION

Job Title: Team Member Reports to (Title): General Manager

Position Summary:

Overall Responsibility: The Team Member position is responsible for providing exceptional customer service and support, while working closely with the restaurant managers and other team members to maintain operational standards and procedures.

Supervisory/Managerial: This position operates under the direction of the General Manager, Assistant Manager, and Shift Coordinators.

Key Interactions: This position interacts with restaurant managers, other team members, members of the field operations teams, and customers.

Essential Functions and Duties:

• Greets customers, receives orders, processes payments, and responds appropriately to customer issues

• Operates cash register or point of sale devices, as needed, and uses value-added suggestive-selling techniques to generate additional sales opportunities.

• Verifies the accuracy of customer orders

• Prepares and packages food and drink products ordered by the customers

• Cleans kitchen area, counters, food preparation areas, and utensils

• Cleans dining room and exterior grounds

• Maintains health and safety standards in work areas

• Unloads and stocks inventory items as needed

• Performs duties as multiple workstations (e.g., front counter, drive-thru, prep boards, expediter, etc.)

• Prompt and regular attendance on assigned shifts

Qualifications:

• Must be at least sixteen (16) years of age

Skills:

• Depends on others for instruction, guidance and direction

• Develops knowledge and skills in basic tasks, practices and procedures within own area

Competencies:

• Works to resolve issues that may arise in the restaurant

• Learns team effectiveness skills; works with others to achieve team goals

• Responds to customer needs

• Communicates in a positive manner with customers, peers, and managers

Traditional Physical Requirements:

• Occasionally lift, move, carry, and stack cartons up to 50 pounds from various heights to/from shelves

• Stand and walk for long periods of time (duration of shift)

• Occasionally climb on stools or ladders and reach for items located on shelves

• Frequently squat or stoop to reach items on low shelves or off the floor

• Routinely reach overhead, forward and underneath shelves, counters, tables, and kitchen equipment

• Requires frequent motions of bending, wiping, sweeping, mopping, wrapping and squeezing

• Frequent exposure to fluctuating temperatures in areas such as cooler, freezer and cooking sections of restaurant