Crew Member – Modern Butchery, QSR.

Job Objectives To provide warm hospitality, professional customer service, efficient butchery/QSR operations,

and a clean, safe and welcoming customer experience while supporting outlet sales, product quality, hygiene and operational standards.

Additional Hospitality & Customer Handling Responsibilities

1. Guest Welcome & Hospitality

· Greet every customer warmly upon entering the outlet.

· Maintain a friendly, positive and professional attitude.

· Offer assistance proactively rather than waiting for customers to ask.

· Understand customer needs and guide them to the appropriate product or menu item.

· Maintain eye contact, polite communication and positive body language.

· Thank every customer after completing the transaction.

· Create a welcoming experience for families, regular customers and first-time visitors.

· Remember and recognize regular customers where appropriate.

2. Customer Requirement Understanding

· Ask appropriate questions to understand the customer's requirement.

· Understand preferred cut, quantity, preparation style and cooking purpose.

· Explain available meat cuts in simple terms.

· Recommend suitable products based on customer requirements.

· Explain QSR menu items, portion sizes, combos and add-ons.

· Suggest alternatives when a requested product is unavailable.

· Never pressure customers into purchasing products they do not require.

3. Customer Communication

Use professional and respectful language at all times.

Recommended approach

Greet → Listen → Understand → Recommend → Confirm → Serve → Thank

· Repeat the order before processing where necessary.

· Confirm weight, quantity, preparation and special instructions.





· Communicate waiting time honestly.

· Inform customers proactively about delays.

· Avoid arguments or negative conversations with customers.

· Never blame another employee in front of a customer.

4. Complaint Handling

Crew members should follow the L.E.A.R.N. approach:

L – Listen

Allow the customer to explain the issue without interruption.

E – Empathize

Acknowledge the customer's concern.

A – Apologize

Offer a genuine apology where appropriate.

R – Resolve

Provide an approved solution or involve the supervisor.

N – Notify

Report recurring complaints to the Shift Supervisor/Manager.

5. Service Recovery

· Handle minor customer concerns immediately within company authority.

· Escalate reliable complaints to the supervisor.

· Never argue with or challenge a customer.

· Never make unauthorized refunds, discounts or replacements.

· Record repeated complaints for management review.

· Follow up when required to ensure the issue has been resolved.

6. Customer Experience Standards The crew member must ensure:

· Clean and welcoming entrance.

· Clean and organized display counter.

· Professional appearance and grooming.

· Quick and accurate order taking.

· Accurate weighing and billing.

· Proper product packaging.

· Correct QSR order assembly.

· Polite handover of products/orders.

· Clean dining/takeaway collection area.





· Customers are not left unattended unnecessarily.

· 7. Hospitality During Peak Hours

· During busy periods, the crew member should:

· Acknowledge waiting customers even when occupied.

· Give customers an approximate waiting time.

· Prioritize order accuracy without compromising food safety.

· Coordinate with other crew members.

· Keep the queue organized.

· Inform the supervisor if customer waiting time becomes excessive.

· Maintain a calm and professional attitude under pressure.

8. Upselling Through Hospitality

Upselling should feel like helpful recommendation, not pressure selling.

9. Customer Retention

Crew members should help convert first-time customers into regular customers by:

· Providing consistent service.

· Remembering regular customer preferences when possible.

· Informing customers about new products and Offers.

· Promoting the loyalty program.

· Delivering accurate orders every time.

· Maintaining product quality and presentation.

· Thanking customers sincerely.

· Creating a pleasant experience that encourages customers to return.

10. Overall Crew Member Responsibility The Crew Member should be trained to function as a “Customer Experience Ambassador”, not simply as a counter or kitchen employee.

Customer enters → Welcome → Understand requirement → Recommend → Prepare → Check quality → Pack/Serve → Bill → Thank → Loyalty/Repeat visit

This approach makes the Crew Member responsible for the complete customer journey, while simultaneously supporting sales, hospitality, food quality, hygiene and customer retention.

Pay: ₹15,000.00 - ₹18,000.00 per month

Work Location: In person

📌 Crew Trainer (Salem)
🏢 CR GROUPS OF
📍 Salem