Cashier Gather Kitchen Thanksgiving Tower, Dallas, TX 75201
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View distance
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Any schedule considered
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Full-time, Part-time
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Any experience welcomed
Job Description
Your job as cashier will be a blend of hospitality and operations. Aside from taking orders and processing payments, you'll often be responsible for making sure the front of the house is neat and orderly, restocking items, and answering the phone. The most important aspect of your work as Cashier is to provide accurate and friendly service to ensure guests will return.
Responsibilities
- Greet guests and answer any questions
- Promote products and menu items
- Handle and process customer payments
- Issue receipts and refunds as necessary
- Handle and resolve customer complaints
- Maintain a clean and tidy counter area
- Restock items needed for counter area
About this location
About Gather Kitchen
Soraya Spencer
Soraya is an Algerian native with acclaimed international experience opening and operating restaurants. Born into a family of chefs, she grew up in the kitchen, both at home and at her family’s restaurants. She built on this early education with formal training at the world-renowned Institute Paul Bocuse, where she obtained a bachelor’s degree in Hospitality and Restaurant Management.
In 2010, Soraya helped to open the Lyon Brasserie for the Word Expo in Shanghai. She then moved to Hong Kong, where she spent five years working with their top restaurant conglomerates. Among them was Dining Concepts, which is renowned for its world-famous chefs, including Gordon Ramsey. At Maximal Concepts, Soraya executed the opening of five restaurants which quickly became Hong Kong’s hot spots. Now in Dallas, she studies at Le Cordon Bleu to earn a Culinary Certificate to further her knowledge and pursue her fervent passion for food. She enjoys spinning in her free time and is super health conscious in her own cooking, avoiding refined sugars and minimizing sodium. A practicing vegetarian for four years, Soraya recently reintroduced meat into her meals, realizing that incorporating fresh proteins in moderation was ideal. Soraya resides in Dallas with her husband and newborn son, where she presides over the family kitchen.
Soraya is an Algerian native with acclaimed international experience opening and operating restaurants. Born into a family of chefs, she grew up in the kitchen, both at home and at her family’s restaurants. She built on this early education with formal training at the world-renowned Institute Paul Bocuse, where she obtained a bachelor’s degree in Hospitality and Restaurant Management.
In 2010, Soraya helped to open the Lyon Brasserie for the Word Expo in Shanghai. She then moved to Hong Kong, where she spent five years working with their top restaurant conglomerates. Among them was Dining Concepts, which is renowned for its world-famous chefs, including Gordon Ramsey. At Maximal Concepts, Soraya executed the opening of five restaurants which quickly became Hong Kong’s hot spots. Now in Dallas, she studies at Le Cordon Bleu to earn a Culinary Certificate to further her knowledge and pursue her fervent passion for food. She enjoys spinning in her free time and is super health conscious in her own cooking, avoiding refined sugars and minimizing sodium. A practicing vegetarian for four years, Soraya recently reintroduced meat into her meals, realizing that incorporating fresh proteins in moderation was ideal. Soraya resides in Dallas with her husband and newborn son, where she presides over the family kitchen.
