Food Service Worker II-Retail

Northern Michigan University • Marquette, MI • 8h ago

Brief Statement of Duties

Brief Statement of Duties: Under routine supervision, perform a variety of duties necessary for the daily maintenance, operation and supervision of employees in a retail operation. Provide skills and perform duties in the preparation and resale of various food, beverage and retails items. Ensure success through excellent customer service and maintenance of retail operation standards.

Minimum Qualifications

Required Education: High School Graduation or Equivalent

Required Specialized Training/Certifications: Food Service Sanitation Certification (ServSafe) or the ability to obtain within six months from the start of employment.

Required Minimum Work Experience: Eighteen months of experience in retail/convenience store and/or retail restaurant, including cash registers, food preparation, serving, and customer service.

Knowledge, Skills, Abilities, or Attributes Required for Satisfactory Performance of the Position Duties:

Customer and Personal Service-Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. Politeness, being courteous, tactful and helpful in dealing with the public and members of the University community. Active Listening-Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Instructing-Teaching others how to do something. Speaking-Talking to others to convey information effectively. Service Orientation-Actively looking for ways to help people. Social Perceptiveness-Being aware of others' reactions and understanding why they react as they do. Ability to assess customer orders, kitchen tickets, and expedite food from the kitchen to service team. Oral Comprehension-The ability to listen to and understand information and ideas presented through spoken words and sentences. Manual Dexterity-The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects. Problem Sensitivity-The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem. The physical capability to perform all of the duties and responsibilities of the position, with or without reasonable accommodation.

Additional Desirable Qualifications

Additional Desirable Qualifications:

ServSafe Food Service Sanitation Certification. Servsafe Alcohol or TIPS Alcohol Service Certification. Leadership ability demonstrated by experience. Willingness to improve skill level.

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