Carry Out

Job Responsibilities

As a Carry Out employee, your primary function is to generate sales. Therefore, as a salesperson, your responsibilities include:

• Increased Sales through Suggestive Selling
• Return Patronage promotion through value of service extended and quality of products served

Overview of Position

1. To professionally represent the restaurant, its ownership, management, and fellow employees through exemplary appearance, attitude, service, and performance.
2. To observe and uphold company sanitation standards.
3. To communicate with management and fellow employees in a professional and friendly manner.
4. To observe the company rules and regulations as outlined in the “Employee Handbook”.
5. To review daily specials and preparation methods of it prior to commencement of work.
6. To perform workstation checklists and set up for business according to the restaurant standards prior to the commencement of work.
7. To ensure that the station is stocked with up-to-date recipes, clean cutting boards, accurate weights and measures, appropriate sanitized storage vehicles and sharp edged utensils.
8. To review and complete daily prep list as assigned.
9. To prepare food products to company standards and recipe utilizing approved weights and measure.
10. To stock and maintain station with food products in clean, sanitized containers maintained at Health Department approved temperatures.
11. To maintain quality and par stocks on all carry out items: bread dough, kosher salt, poppy seeds, salad dressings, grated parmesan cheese, bread dip, salad ingredients, bags, pizza boxes, carry out to go containers, etc...
12. To keep any and all perishable items properly labeled and dated.
13. To maintain work surfaces, floors, utensils, service vehicles, sanitation standards throughout the course of the shift.
14. To taste all station food products prior to commencement of work.
15. To immediately report any product shortages.
16. To play only approved background music and TV programming at comfortable volume levels.
17. To audit bank and build pars prior to start of the shift.
18. To promptly greet our visiting and telephone guests with courtesy, attention and accurate information.
19. To communicate with our guests in a personal yet professional and friendly manner as guests in your own home.
20. To verbally review daily specials with guests.
21. To custom tailor sales techniques to your guest.
22. To accurately record and promptly submit carry out orders for preparation. (NEVER SERVE ANYTHING WITHOUT RINGING IT UP).
23. To quality check, package and garnish all order with proper accompaniments.
24. To ensure completeness of order and review it with the guests at the pick up time.
25. To display pizza orders for guest’s visual review and approval prior to departure.
26. To be organized and able to equally assist both phone guests as well as visiting guests to ensure that all are provided No Lag Service.
27. To operate register per established unit procedure.
28. To collect payment (cash, charge, gift certificate) and process the payment per company procedure. Always return the change and/or receipt to the guest.
29. To assist guests with the transportation of large orders to their car.
30. To offer complimentary beverage service (iced tea or coffee) to guests placing orders at the counter and waiting for preparation, as business volume permits.
31. To record all paid outs and total same for managerial approval.
32. To audit and document bank and shift receipts for managerial approval at the end of shift and to solicit managerial signature for same.
33. To deposit cash receipts and bank and to verify drop of same into locked safe.
34. To confirm and plan for pre-ordered meals and catering orders.
35. To perform in-shift and closing sanitation and maintenance responsibilities in a thorough manner as described by your supervisor.
36. To assist other service personnel in the performance of their duties when your free time permits (bussing, beverage service for servers, food service, table setting, guest seating).
37. To professionally maintain your uniform and immediately replace worn or stained items.
38. To promptly refer problem guests to management for handling.
39. To seek supervisor written time card approval prior to departure.
40. To leave building immediately upon supervisor sign out.