Cinema Sales Attendant

Time Management

• Complete all tasks given by the supervisor or manager within a reasonable time period.
• Ensure end of night cleanup is completed within the allocated time frame.

Point of Sale – Selling Tickets, Food & Drink

• All customers receive prompt, efficient service with a smile.
• Customers are charged the correct price and are given correct change.
• Customers are sold the correct ticket for the movie they wish to see.
• Where customers are requesting “student” or “beneficiary” rates their identification cards are checked.
• Where there is doubt about the age of customers, identification is sighted prior to selling tickets for restricted movies.
• All voucher exchanges are recorded on the computer.
• “Cash drops” are accurately counted and done during shifts in between sessions and as required when busy.
• There is zero variance in the till balance at the end of each shift, or there is an adequate explanation for a positive or negative variance (unders or overs).
• Any credits for food or drink are noted and advised to the Supervisor before the end of each shift.
• Wastage is minimal but when it does occur is recorded on the wastage sheet.
• In the event of a computer “crash” the time of the crash and the last transaction is recorded and passed to the Supervisor.
• Where “runner” duties are being performed, popcorn, syrups and other stocks are replenished at all times and efficient back up is provided to other POS staff.
• Where ice-creams are being made the finished ice-cream will compare favourably with the pictured ice-cream.  An optimum number of 72 cones should be issued per tub of ice-cream.
• All surfaces and food and drink producing equipment are left scrupulously clean at all times.

Floor Duties

• All customers are greeted politely with a smile and provided where possible with any information requested.
• Queues for popular movies are kept in orderly lines enabling free movement within the foyer.
• Customers are not admitted to view a movie unless they have the correct ticket and the ticket is ripped.
• Customers who misbehave are warned firmly but politely and if misbehavior persists it is reported to the Supervisor.
• Customers are directed to seating when the theatre is close to full or when they arrive late for a movie.
• Cinemas are cleaned between screenings within the time allocated
• Customer toilets are kept clean and adequately stocked with toilet rolls and soap.
• The foyer is kept swept or vacuumed and rubbish bags changed as required.
• A consistently high standard of cleanliness is maintained in the floor areas throughout each shift.
• Cinema checks are undertaken during screenings.
• All faults or breakages are rectified if possible, or where not possible are logged and reported to the manager on duty.
• All messes such as spillages are cleaned away as soon as possibleAt the end of each week, vouchers are counted, and petty cash and cheques recorded

Health and Safety of customers and team

• The fire evacuation sheet is checked at the start of each shift to determine which area(s) the employee is responsible for evacuating in the event of an emergency
• When the duty is allocated, fire checks are undertaken at the start of each morning and afternoon shift (including in the Projection area) and any faulty lights, blocked exits, or other hazards reported to the supervisor or manager and recorded in the Fire check book
• When the duty is allocated, all egresses are checked at the end of each session and faults reported to the Supervisor.
• There is full and conscientious participation in all evacuation drills.
• The employee does nothing that will cause or result in injury to the employee or any other person.
• Where the employee notices a new hazard, the area is blocked off so that the hazard does not cause harm, and the hazard cleared away or notified to the Supervisor or Manager.
• Customer toilet facilities are kept clean and hygienic at all times.
• Assistance provided to Supervisors and managers fulfilling food control plan requirements are met, such as temp checks and cleaning checklists.
• Responsible service of alcohol

Provision of information to customers

• Customers to receive all information requested and where necessary are advised about matters, such as sold-out sessions.

Stock Management

• Ensure all stock is stored appropriately as per health and safety requirements.
• Ensure all stock rooms are keep tidy and clean at all times.
• Ensure stock is rotated frequently and all expired stock is removed from shelves.

Other Duties

• Other duties and projects as directed by the supervisor or manager on duty.