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The Cashier meets customers, receives monies and makes change in exchange for goods or services; operates a cash register or keeps a cash box. May be required to balance cash and other methods of payment to revenue at shift-end.
This is the first level of a two-level series. This class is distinguished from the higher level by the absence of responsibility for allocating received monies to accounts. At this level, responsibility for the verification of amounts received is limited to verifying an ending cash balance. Employees in this class do not need the knowledge of OHSU payment policies and procedures necessary at the second level.
Cashiers are responsible for helping customers through the entire visit and OHSU Marquam cafes. They interact with customers, great them, inform them of specific menu items, help them find things and make decisions. Ring up their purchase, instruct them to condiment areas, answer general questions about our department and provide directions to other places on Marquam Hill.
Cashiers also stock restaurant items and clean while not ringing in customers. Cashiers may also participate in preparing simple recipes and other food service worker duties including serving food and cleaning up after events.
Cash Fund Verification. Obtains previously counted cash from a central cashier supply; counts and verifies beginning amount. Employees in this class may record till amounts on the cash count slip.
Cashier Duties. Receives monies or processes credit card purchases for goods and services in a dining area, bookstore, retail store, parking lot or ticket booth; totals purchases and collects correct amounts, issues parking ticket on entrance and collects fee on exit, or takes payment in exchange for a ticket to a performance or event; makes accurate change.
Miscellaneous. Employees in this class perform some but not all of the following: Maintains customer service standards at all times, performs routine food service duties (e.g., cuts cakes and pies into serving size pieces, serves prepared foods, fills condiment and napkin dispensers); provides public with general information and directions; assists with customers’ needs/requests, stocks shelves with books and other store and food service items. Records sanitation and temperature logs. May be assigned to routine and non-routine cleaning tasks (e.g. wiping tables, work area, cleaning food service equipment, watering plants, etc.).