Salary: Up to 9.50 /hour
Burger King Crew Member Full and Part Time Vacancies 8-48 hours per week
Requirements
Full Training Provided. Summary of Role:
Operational Standards
Able to work on all workstations as required including
Broiler / Steamer
Hamburger BoardWhopper Board
Speciality Sandwich Board
Fry Station
Drinks Station
Front Counter
Dining Area
Drive Thru (if applicable)
Prepare all products to the correct standards
Make sure all surfaces, equipment and utensils are cleaned and sanitized before, during and after use
Carry out cleaning of kitchen and dining areas.
Comply with all legal and company standards with regard to Health and Safety, fire safety, security and hygiene
Report all hazards and/or concerns immediately to the manager on duty
Business Planning amp; Financial ControlEnsure that products are made up and served using only the specified amounts of ingredients to assist with the control of stock costs
Keep all stock is kept in hygienic conditions and rotated to reduce the amount of waste
Follow the stock level system correctly to ensure correct availability with minimum wastage
Customer Service
Serve all customers efficiently and in a friendly manner, ensuring that food is hot, served quickly and neatly presented.
Provide all customers with accurate orders, including condiments as required for their meal
Keep the Dining Area free from litter and clean all surfaces regularly
Answer customer queries or promptly direct customer complaints to the manager
Recognise and act on individual customer needs e.g. parents with children, elderly and disabled customers
Personal Standards
Arrive on time to start work
Comply with company uniform and appearance standards
Maintain a high standard of personal hygiene
Comply with company policies as outlined in the staff handbook
Sales BuildingUse ‘selling up’ techniques on front counter (amp; Drive Thru’ if applicable), e.g. Meals, Go Large, Side Orders
Advise customers of menu items and promotion offers
Encourage repeat business through courteous service and high standards of quality and cleanliness
Key Business Relationships within the Restaurant