Restaurant Cashier/Dining Room Attendant

Restaurant tips are split evenly among all restaurant staff based on hours worked. Restaurant  positions are for those who would like to work as much as possible and make as much money as possible in a short amount of time (our peak season is about 10 weeks). We do our best to minimize it, but overtime is inevitable during peak season. Running a minimal staff when it is extremely busy is how we are able to provide hours for everyone when it is not. After peak season things calm down. Front of House staff needed our quick service casual restaurant. The high volume restaurant operates daily throughout the season. This position is the energetic, welcoming face of our restaurant (and often the Lodge as a whole), and have expansive duties to support positive customer experience. Cashiers will take orders from guests, making recommendations and guiding them through our processes while also engaging with waiting customers. They can sometimes be in direct communication with the kitchen and customers simultaneously and must be comfortable with this multi-communication element while also remaining exceptionally detail-oriented to input orders and process transactions. The Dining Room Attendant aspect of this position entails greeting, clearing/bussing tables, stocking the self-service station, washing dishes, and cleaning. Perhaps most importantly, staff are encouraged to seize opportunities to engage with guests, starting conversations and building relationships. This position will receive tips. Tips are shared among the entire restaurant staff. Those with supervisory experience encouraged to apply, as we may have an opening for a FOH supervisory role. This role will take on basic management roles under the direction and in the absence of the General Manager; the point of contact for guest/employee conflicts, currency inventory, communication with other departments, etc. while also performing duties and working shifts of a cashier/dining room attendant. Cashier/Dining Room A