Post a Job to Hire in Centralia, Illinois

Applicants should be able to assemble, and present completed treat orders, including stocking, cleaning and maintaining all customer areas in a clean, safe, pleasant manner and to all restaurant safety and health code standards.

Report to: Management Staff and Shift Leaders

Requirements:

• Able to move cases of food/paper products, buckets of sanitizing liquid or cleaner, containers of up to 50 pounds up to 10 times per six-hour shift, stock ice in soft drink dispensers, use sanitizing solutions, stock all items used in customer service area. 
• Must be able to perform under pressure in a high volume restaurant including moving and responding quickly for long periods of time.
• Travel quickly in customer service area as much as three times for each customer up to as many as 40 customers per hour of shift. Must be able to work in and out of different temperature ranges. Handling food/drinks/treats and food/drink/treat products constantly. Capability to stand for long periods of time.
• Ability to lift up to 50 pounds. Interact with the public and co-workers constantly during shifts. 
• Clean up after all kinds of messy situations. 
• Must be able to read order monitors. 
• Recall and communication of products and contents. 
• Practice established food handling procedures and meet any local health regulations. 
• Exhibit and use good manners, proper personal hygiene, positive attitude, and promptness.

Function:

• Communicate clearly, quickly and politely with co-workers to ensure correct order is served to the customers.
• Prepare treat products following restaurant, health and safety standards and procedures quickly and accurately.
• Be pleasant and alert to customer needs.
• Properly and safely operate and maintain restaurant equipment including related chill equipment while following all health and safety standards.
• Work as a “team” member to assure constant and consistent quality, service, cleanliness and value to each customer.
• Clean work area, organize and stock needed items. Move various treat, paper and cleaning items from other sections of building (or outside building) to immediate work area.
• Stocks and executes proper rotation of products.
• Completes assigned prep work for stocking and set up of chill area.
• Controls food production process.
• Breaks down and cleans chill area thoroughly at the end of every day as assigned by a manager or shift leader.
• Wash counters, tables, restrooms, trash receptacles, gather trash and remove from dining/service areas to proper receptacle, sweep, mop, stock and other cleaning tasks. 
• Occasional need to be out of building (i.e., parking lot, freezer, trash container areas, etc.) for parking lot pick-up, trash removal and other maintenance and cleaning activities.
• Informs immediate supervisor promptly of all problems or unusual matters of significance.
• Performs other duties and responsibilities as requested by management staff or shift leaders.

Key Business Areas

A “Key Business Area” is an area of performance in which the Server must be successful to meet their accountabilities. Successful results in the Key Business Areas are supported by the

following behaviors or actions:

1. Demonstrates a sense of urgency when serving guests; meets service cycle timing

standards

2. Greets guests immediately upon arrival and acknowledges them at departure

3. Assists with guests seating, utilizing proper arrival order and rotation procedures; assists

with any special needs

4. Suggestively sells and achieves guest check average targets

5. Accurately enters orders on point of sale system

6. Prepares beverage orders as well as some appetizers, salads, and desserts

7. Checks prepared orders for completeness and presentation

8. Delivers food and beverage orders timely and in accordance with standards

9. Attends to guest during the entire dining experience in a prompt and courteous manner

10. Demonstrates knowledge of station and floor breakdowns

11. Possesses strong product and menu knowledge

12. Uses proper telephone etiquette; assists with “to go” orders

13. Pre-busses tables in a timely manner; clears, cleans and presets tables promptly upon

guests departure

14. Addresses complaints and requests promptly in a courteous manner and notifies the

supervisor of any issues

15. Demonstrates safe cash handling procedures in accordance with policy and accurately

completes cash, credit card, and discount transactions

16. Willingly assists others without being asked

17. Maintains cleanliness and organization of dining room and service area

18. Completes all required side-work, including deep cleaning assignments

19. Provides prompt and courteous service and is cordial to all team members and guests

20. Adheres to Denny’s Brand Standards and internal policies and procedures

Position Description

Essential Functions

• Ability to lift and carry supplies and equipment up to 30 lbs
• Ability to raise a tray weighing up to 25 lbs to shoulder height
• Able to bend, stoop, reach, wipe, lift, and grab
• Must have sufficient mobility to move and operate in work area
• Must be able to stand and walk throughout a 4 to 8 hour shift
• Must be able to hear well in a loud environment to respond to employee and guest needs
• Must meet any state, county or municipal regulation pertaining to health risk concerns about food handling
• Must be able to observe and differentiate between monetary denominations
• Must be able to serve all Denny’s menu products
• Must be able to operate point of sale system
• Must be able to work around potentially hazardous chemicals

Position Qualifications

• Must be able to communicate effectively in English both orally and in writing
• Must be able to pass all required tests and training requirements for the position
• Must be able to work in a team environment
• Meets Denny’s uniform and grooming standards and maintains them throughout the shift
• Must be able to work a flexible schedule, including holidays, nights and weekends
• Possesses excellent guest service skills
• Possesses basic math skills (add, subtract, multiply and divide)
• Must be dependable and able to learn basic tasks and follow instructions
• Places a value on diversity and shows respect for others

Reports to: Management Staff and Shift Leaders 

Requirements:

• Must have excellent customer service skills
• Exhibit good manners, proper personal hygiene, positive attitude, and promptness. 
• Must be able to perform under pressure in a high volume restaurant including moving and responding quickly for long periods of time. 
• Travel quickly in customer service area as much as three times for each customer up to as many as 40 customers per hour of shift.
• Must be able to work in and out of different temperature ranges. 
• Ability to handle raw, frozen and cooked food products as well as products in and out of temperature danger zone (41-140 F).
• Capability to stand for long periods of time. 
• Able to lift up to 50 pounds. 
• Interact with the public and co-workers constantly during shifts. 
• Must be able to read order monitors. 
• Recall and communication of products and contents. 
• Practice established food handling procedures and meet any local health regulations. 

Responsibilities:

• Operates grill area in accordance with established standards, policies and procedures. 
• Quick, accurate and safe food production process. 
• Assists in the success of the restaurant by ensuring guest satisfaction through adhering to standards for quality, value, service and cleanliness. 
• Maintains a positive working relationship with all restaurant employees and customers to foster and promote a cooperative and pleasant working climate. 
• Communicates all significant issues, both positive and negative, with management staff.

Function:

• Communicate clearly, quickly and politely with co-workers to ensure correct order is served to the customers. 
• Quickly and accurately prepares food products following restaurant, health and safety standards and procedures quickly and accurately.
• Be pleasant and alert to customer needs.
• Properly and safely operates and maintains restaurant equipment including grill, fryer, freezer and other related cooking equipment while following all health and safety standards.
• Work as a “team” member to assure constant and consistent quality, service, cleanliness and value to each customer.
• Clean work area, organize and stock needed items. Move various food, paper and cleaning items from other sections of building (or outside building) to immediate work area.
• Stocks and executes proper rotation of products.
• Completes assigned prep work for stocking and set up of grill area.
• Controls food production process.
• Breaks down and cleans grill area thoroughly every day as assigned by a manager or shift leader.
• Wash counters, tables, restrooms, trash receptacles, gather trash and remove from dining/service areas to proper receptacle, sweep, mop, stock and other cleaning tasks. Occasional need to be out of building (i.e., parking lot, freezer, trash container areas, etc.) for parking lot pick-up, trash removal and other maintenance and cleaning activities.
• Informs immediate supervisor promptly of all problems or unusual matters of significance.
• Performs other duties and responsibilities as requested by management staff or shift leaders.

Key Business Areas

A “Key Business Area” is an area of performance in which the Service Assistant must be

successful to meet their accountabilities. Successful results in the Key Business Areas are

supported by the following behaviors or actions:

1. Busses, cleans, and resets tables

2. Checks restrooms and hand washing stations every half hour for cleanliness and supplies

3. Maintains exterior curb appeal, keeps restaurant exterior and parking lot free of debris

4. Maintains restaurant interior to be clean, safe and inviting for guests and employees

5. Regularly cleans and inspects dish machine and other machinery as required, maintains

proper dish machine chemical levels

6. Properly sorts and washes all dishware and promptly replenishes kitchen and dishware in

service areas

7. Immediately cleans up spills and broken glasses and dishes

8. Addresses complaints and requests promptly in a courteous manner and notifies the

supervisor of any issues

9. Assists with stocking deliveries; rotates perishable stock in accordance with standards

10. Performs sidework and other deep cleaning duties as assigned

11. Willingly assists others without being asked

12. Adheres to Denny’s Brand Standards and internal policies and procedures

13. Provides prompt and courteous service and is cordial to all team members and guests

14. Completes all other tasks and duties as assigned

Position Description

Essential Functions

• Must be able to lift and carry supplies and equipment up to 50 lbs throughout shift; places items on high and low shelves in store rooms, service areas, walk-in coolers and freezers
• Must be able to bend, stoop, reach, wipe, lift, and grab
• Must have sufficient mobility to move and operate in work area
• Must be able to work inside and outside
• Must be able to observe wares for cleanliness and chemical labels for safe handling
• Must be able to stand and walk during a 4 to 8 hour shift
• Must be able to frequently immerse hands in water
• Must be able to work with all Denny’s menu products
• Must be able to hear well in a loud environment to respond to employee and guest needs
• Must meet any state, county or municipal regulation pertaining to health risk concerns about food handling
• Must be able to tolerate extreme temperature changes in kitchen and freezer areas
• Must be able to work with potentially hazardous chemicals

Position Qualifications

• Able to work in a team environment
• Meets Denny’s uniform and grooming standards and maintains them throughout the shift
• Must be able to pass all required tests and training requirements
• Must be able to work a flexible schedule, including holidays, nights and weekends
• Possesses excellent guest service skills
• Able to learn basic tasks and follow instructions
• Places a value on diversity and shows respect for others

Qualifications Required:

• One or more years’ experience as hourly restaurant employee; Unit Promotable must have successfully completed the Diamond Development Program.
• Completion of all e-learning job code modules.
• High school diploma or GED certificate.
• A neat, professional appearance.
• Food Safety Manager Certification.
• Strong problem solving skills.
• Places a value on diversity and shows respect for others.
• Strong oral communication skills and the ability to communicate with all levels within the restaurant.
• Communicates effectively in the English language.
• Ability to read and implement instructions.
• Basic math and cash handling skills.
• A customer service orientation.
• Ability to work weekends, holidays, and evenings.

Physical Requirements:

• The ability to stand and walk for extended periods of time.
• The ability to lift up to 35 pounds.
• Ability to tolerate extreme temperature changes in kitchen and freezer areas.