Team Member

• Be a “people person” – meet the public, be pleasant to others
• Always neat and clean- Approved uniform, non-skid shoes, name badge, hair pulled back, facial hair trimmed daily and no longer than ½ inch
• Be coherent in speech, no profanity or displays of anger
• Be prompt for your shift; “no shows” may be terminated; check schedule for work hours
• No smoking on premises/ No alcohol on duty
• No drug use (testing may occur); Zero Tolerance
• Cell phones use prohibited while on duty, leave in vehicle or manager’s desk
• Conduct within Richeson Code of Ethics parameters
• Learn safety and health rules and abide by them
• Hand washing according to Texas Health Department guidelines
• Inform immediate supervisor promptly of all problems or unusual matters of significance
• Customer Interaction
• Customers are ALWAYS #1- before any duties, restocking, cleaning
• Greet customers as soon as they open the door to the restaurant – SMILE!
• Pleasant and alert to customer needs – give a pleasant experience EVERY SINGLE TIME
• Stay in the front unless performing some back of house duty
• Initiate and complete customer orders quickly and accurately
• Assemble and deliver orders to customers quickly and efficiently
• If an order is not correct; listen to the customer, apologize, and attempt to correct

• Work Stations – learn all stations
• Communicate with team members to ensure orders are correct
• Learn additional duties as work progresses or as requested by management
• Process customer transactions and maintain an accurate cash drawer
• Learn how to prepare all products quickly and accurately in appearance, weight and wrap
• Follow all health and safety standards and guidelines and product specs set by Richeson
• Learn prices, PLU numbers and be aware of sale items and discounts
• Keep areas cleaned and stocked
• Dining area – tables wiped, trash emptied, mop and swept, restrooms clean and stocked, beverage area cleaned and stocked
• Kitchen/Cold Kitchen –stocked, prep work, proper rotation, cleaned, prep for next shift
• Physical Requirements
• Lifting
• 5 gallon ice(20#), 5 gallon soft serve mix(20#), and hook up machine
• Carry food to customers
• Strain fryer grease and refill (20-40#) – unless minor under the age of 18
• Hoop up drink boxes (55#)
• Check in vendor groceries (20-55#)
• Empty trash containers and clean inside and out (variable weights)
• Use mop (24 oz.); move tables, chairs or booths to clean
• Sweep and hose down parking lot
• Frequent cleaning of rest rooms, cleaning of restaurant equipment
• Wash, rinse and sanitize dishes
• Clean doors and windows every morning and after each peak period

The Richeson Group