Cashier & Vending Operations Coordinator

·      Greets all customers with fast, friendly, personalized service and develops a rapport with customers by learning their names, favorite drinks and food items. Sells and serves food and beverage items to customers with an efficient, friendly, helpful attitude. Provides customer services to faculty, staff, students, and guests.

·      Accurately rings all sales orders into POS/cash register and counts back change, if necessary, in a courteous and friendly manner. Performs sales transactions utilizing department policies and procedures.  Receive payment by cash, check, credit cards, scrip, or gift cards. Issue receipts, refunds, credits, or change due to customers.

·      Count money in cash drawers at the beginning and ending of shifts to ensure that amounts are correct, there is adequate change, compute and record totals of transactions, calculate total payments received during shift, and reconcile with total sales.

·      Remove and count money in University vending machines change, compute and record totals of transactions, calculate total payments received during shift, and reconcile with total sales.

·      As directed by the DCS Manager, responsible for maintaining a variety of food items in machines, taking into consideration dietary needs and healthy options noting student feedback about what items they prefer.

·      Counts vending machine inventory and maintains accurate and orderly records of vending inventory and funds.

·      Answers customers’ questions, provides information on procedures or policies, and reports all customer complaints to Dining Services and Catering Manager

·      Stocks and maintains all supplies, food items, and utensils for dining customers

·      Stocks University vending machines and assists customers where food is dispensed from currency operated machines. Places food and drinks on shelves of vending machines and changes shelf labels as required indicating selections.

·      Plan, coordinate, and monitor food vending services at multiple locations relating to food procurement, nutritional and safety requirements, and operational efficiency

·      Adjust temperature gauges and settings as needed to maintain food items at specified temperatures.

·      Prepare purchase requisitions for food and beverage supplies

·      Maintains cleanliness in all dining services areas, clean interior and exterior of machines. Assists in kitchen sanitation program.

·      Assist with having the food service ready to serve customers by serving time.

·      Assist in the preparation, delivery, and serving of campus food and beverages, including catered events, as necessary.

·      Assist, as needed, in providing administrative support necessary for the operation of the department including balancing the cash registers, standard typing, creating and answering correspondence, handling accounting and financial record keeping, scheduling functions, as well as working independently or within a team on special events and ongoing projects.

·      Complies with standard food handling and sanitation procedures, observe all health codes, departmental service standards, and to all health, safety, rules and regulations by the University, City, County, and State health agencies.

·      Attend and participate in meetings as required.

·      Work as a team with other dining services and catering staff.

·      Reports to work area, ready to work at the time work assignment is scheduled to begin.

·      Washes and cleans equipment, food preparation areas, dining tables, work areas to include floors while maintaining the highest possible standards of sanitation.

·      Maintain a clean and safe work area adhering to food safety and health standards, using cleaning chemicals and supplies in accordance with specified safety protocols

·      Safe food handling practices shall be followed at all times and mandatory safety and food handling trainings, provided by the employer, shall be undertaken as necessary.

·      Remain alert to potential problems that could lead to equipment malfunction and inform Supervisor immediately if equipment is not working properly

·      Inform Supervisors when supplies are getting low

·      Works with student workers and helpers in a professional manner

·      Cooperates and communicates with other campus staff and students to promote a positive campus climate

·      Assist with orientation and training of temporary and new employees as directed.

·      Perform other duties as assigned.

EDUCATION, TRAINING AND/OR RELATED EXPERIENCE:

• High school or vocational school graduate or equivalent or working toward diploma. 
• Good working knowledge and use of the English language
• Six months' to one year minimum in cashiering in the food and beverage industry

REASONING COMPETENCY:

·    Level 2 - Competent

·    Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form.

·    Ability to deal with problems involving several concrete variables in standardized situations.

·    Ability to exhibit maturity, good judgment, and flexibility

LANGUAGE COMPETENCY:

·     Level 2 – Competent

·     Ability to read & interpret documents such as safety rules, operating and maintenance instructions and procedure manuals.

·     Ability to relate, speak, and cooperate effectively before groups of customers, students, clients or employees of organization.

MATHEMATICAL COMPETENCY:

·       Level 1 ‑ Entry

·       Ability to add, subtract, multiply, and divide in all units of measure using whole numbers, common fractions, and decimals.

·       Ability to make change and count a cash register drawer

• Basic cost accounting skills

·       Basic knowledge of inventory and record keeping principles

PERFORMANCE REQUIREMENTS:

·       Ability to handle pressure, exercise quick thinking, and maintain an adequate energy level through the work day.

·       Able to operate kitchen utensils and equipment safely and efficiently.

·       Able to work in an environment that is subject to temperature changes.

·       Able to tolerate standing and lifting throughout the work day.

·       Ability to exhibit and maintain a high standard of professional knowledge, appearance, behavior, and attitude.

·       Must be able to understand the proper use and maintenance of major equipment including barista equipment and a POS/cash register system

·       Must work safely to reduce the risk of injury to self, co-workers, and campus faculty, staff, and students.

·       Promptly reports personal injury to Supervisor and seeks first aid as required.

OTHER TRAINING OR CERTIFICATION:

·       Valid California Driver’s License (Required by the first day of service).

·       California Department of Motor Vehicles printout of the new employee’s driving record (Required)

·       California Food Handler Card

·       First Aid Certificate must be acquired during the employee’s probationary period

‑ ‑ ‑ Amount of Time ‑ ‑ ‑

NONE

UP TO 1/3

1/3 TO 2/3

2/3 OR MORE

STANDING

XX

WALKING

XX

SITTING

XX

TALKING, HEARING

XX

USING HANDS TO FINGER, HANDLE, FEEL OR WRITE

XX

CLIMBING OR BALANCING

XX

STOOPING, KNEELING, CROUCHING OR CRAWLING

XX

REACHING WITH HANDS OR ARMS

XX

TASTING OR SMELLING

XX

SIGHT

XX

KEYING

XX

‑ ‑ ‑ Amount of Time ‑ ‑ ‑

NONE

UP TO 1/3

1/3 TO 2/3

2/3 OR MORE

UP TO 10 POUNDS

XX

UP TO 35 POUNDS

XX

UP TO 50 POUNDS

XX

UP TO 100 POUNDS

XX

MORE THAN 100 POUNDS

XX

NONE

LOW

MEDIUM

HIGH

WET, HUMID CONDITIONS(NON-WEATHER)

XX

WORKING NEAR MOVING MECHANICAL PARTS

XX

WORKING IN HIGH, PRECARIOUS PLACES

XX

FUMES OR AIRBORNE PARTICLES

XX

TOXIC OR CAUSTIC CHEMICALS

XX

OUTDOOR WEATHER CONDITIONS

XX

EXTREME COLD(NON-WEATHER)

XX

EXTREME HEAT (NON-WEATHER)

XX

RISK OF ELECTRIC SHOCK

XX

WORKING WITH EXPLOSIVES

XX

RISK OF RADIATION

XX

VIBRATION

XX

NEEDLE STICKS/BLOOD BORNE PATHOGENS

XX