Crew Member

  • All Star Management AKA Wendy's
  • Naperville, IL, USA
  • Oct 12, 2017
Full time

Job Description

Job Description Position Title: Crew
Department: Operations
FLSA Status: Nonexempt
Prepared Date: 01/17/2001
Reports To: General Manager
Job Grade: CRW
Utilizing a knowledge of positional skills, customer service and courtesy, health and
safety regulations and all Wendy's food safety, safety and security and employee
policies and procedures; the crew member position is responsible for providing
quality products and service in a clean and safe environment to each and every
To perform this job successfully, an individual must be able to perform each
essential duty satisfactorily. The requirements listed below are representative of the
knowledge, skill, and/or abilities required. Reasonable accommodations may be
made to enable individuals with disabilities to perform the essential functions.
The essential functions of the various crew member positions within the restaurant
are attached. In most cases, it is desirable for a crew member to be cross-trained in
at least three service positions.
Each position does not exist in every restaurant and sales volume dictates which
positions will be used and for how long on each shift. Immediately before and after
peak volume periods and during all "slow periods," it is customary for crew
members to "bump and slide" in positions that do not compromise food safety. This
process simply means that during certain periods, a crew member will work several
positions within a short period of time while adhering to food safety standards.
Delivering quality food orders within specified service time goals is fundamental to
the nature of Wendy's business. Each employee must be able to execute his/her
position with a speed sufficient to contribute to the overall goals and objectives as
defined by Service Excellence.
As a member of a team, it is necessary that all crew members arrive at work on time
for their scheduled shift. Absences must be held to a minimum and all "call-off"
procedures must be strictly followed.
All crew members must understand and demonstrate good "people skills" in dealing
with customers. Prompt, friendly, courteous service, delivered with a pleasant
attitude is essential. The Service Excellence Promise must be delivered to each and
every customer.
All crew members must have a "teamwork" attitude and be able to contribute to the
efficient operation of the shift. Positive working relationships among the entire
restaurant team are a must.
Each crew member is expected to present a neat, well-groomed appearance at all
times. This includes strict adherence to the dress code policy.
The fast pace within our restaurants and the need to meet requests from the public,
requires all crew members to be able to handle stressful situations while maintaining
a calm, pleasant attitude and efficient working pace.
All employees must be at least 16 years of age and possess all documents and
permits required by state and federal law.
Previous restaurant experience is helpful but not required; or an equivalent
combination of education and experience.
All positions require long periods of standing without a break. Lifting and reach
requirements are listed on each positional accountability below.
All positions should be maintained at rush readiness standards through re-stocking
and cleaning the immediate area during service breaks.
These positions are responsible for seeing that all orders, whether for the Dining
Room or Pick Up Window (PUW), are assembled correctly within the stated time
goals for the specific restaurant.
On the front service line, the line coordinator/runner must be able to:
1. Assist the register operator with filling orders.
2. Must know proper serving & bagging procedures and be able to bag all "to go"
3. Thank each customer as they receive their completed order.
At the PUW line, the runner/line coordinator must be able to perform all the tasks
listed above, as well as:
1. Make sure each bagged order is complete, with the receipt placed in the bag after
the order is completed.
2. Keep bagged orders separated at the window to prevent the wrong order from
going out the window.
3. Must be able to reach the condiment stand which is 4 ft. from the floor and at a
depth of 3 ft.
Customer courtesy is a must with the order taker/dining room person. This person is
around the dining room customers during their entire visit. The first responsibility of
the order taker/dining room position is taking the orders of customers in the
serpentine when four or more customers are in line.
The order taker responsibilities include such things as:
1. Greeting customer(s).
2. Accurately filling out the customer(s) check.
3. Suggesting additional items for customer(s) meal (i.e. biggie size)
4. Thanking customer(s).
The second responsibility of the order taker/dining room person is to assist any
customer(s) requiring any type of special assistance (i.e. moving a table, carrying
customer's tray to their table, and helping set-up high chairs).
This person is responsible for properly cleaning trays and returning them to the
service line. Trays are to be carried in stacks of 12-15 that have a weight of 5-10 lbs.
The dining room responsibilities include such things as:
1. Cleaning tables and chairs after each use.
2. Using the hand held carpet sweeper as needed.
3. Realigning tables and chairs as necessary.
4. Spot cleaning all glass windows and doors.
5. Maintaining the cleanliness of the rest rooms.
The condiment stand is also maintained by the order taker/dining room person. If the
ketchup pump becomes empty, the dining room person must take it to the back room
to be replenished. Additional stock for the condiment stand must also be taken from
the back room to the condiment stand by the order taker/dining room person.
Must be able to press meat to the correct size specification. This person is also
responsible for a visual check of all cooked products on the grill to see that proper
quality standards are maintained.
Must be able to turn and press meat patties on a grill surface that is 3 ft. off the floor.
The grill with attached grill board on the front, reaches a depth of up to 4 ft. and the
operator must be able to reach the back.
In Image Restaurants, must be able to serve meat to either service line when both
grills are not in operation, which is the situation 80 to 90% of the time.
The grill operator may cook grilled chicken and may hand a wrapped baked potato
to the sandwich maker.
Must be able to water clean the grill surface and maintain overall cleanliness of the
Must be able to determine the customer's order from a video monitor at each service
line, or in some cases from a speaker system (headset).
Must be able to determine the customer's order from a video monitor at each service
line, or in some cases from a speaker system (headset).
Portions and serves fries and nuggets to both service lines.
Goes to the walk-in cooler periodically during each shift to get fries from the fry
slacking rack. Up to 2 bags of fries are retrieved at a time, with each bag/box
weighing 5-6 lbs. May also have to retrieve nuggets from freezer.
Must be able to cook fries, then using both hands, pick up the fry basket out of the
shortening, hold it stationary for 5 seconds to allow the fries to drain and then empty
them into the fry bin.
Must be able to determine the customer's order from a video monitor, or in some
cases from a speaker system (headset) at Pick Up Window (PUW).
Must wear disposable vinyl gloves while working in sandwich position.
Retrieves buns from the bun warmer located over the sandwich station at a height of
approximately 59-66 inches.
Must be able to reach the back of the sandwich station, with the sandwich board on
the front, reaches a depth of up to 4 ft.
Retrieves condiment pans from underneath the station in order to replenish the
station throughout the shift.
At the sandwich station, must also prepare baked potatoes to order.
The drink person must be able to receive the customer's order from either the video
monitor or from a speaker system (headset).
Must portion and serve cold drinks. Must prepare and serve all hot beverages.
Additionally, the drink person must also portion and serve Chili and Frosties.
It is necessary for this person to replenish the ice in the ice bin several times during
a shift. A bucket of ice weighs approximately 15 lbs., and must be carried from the
ice machine in the back room of the store to the service line ice bins.
Responsible for greeting the customer, taking their order and keying it into the
register. If the restaurant uses a speaker system, the order must be relayed over the
speaker to enable the crew to process the order.
If the restaurant is using order takers, the register operator must be able to transact
the order from the customer check.
The register operator must complete the cash transaction with the customer.
During non-rush, the register operator must perform other duties. The register
operator may prepare the drinks for the order, and in many cases must assist with
"Bagging" the order, if for carryout..... click apply for full job details