This training covers the essential responsibilities for staff working at Santa’s Wonderland candy shop and catering outlets. Follow these guidelines to keep the outlet clean, well stocked and ready to serve patrons.
Arriving and Preparing the Shop
Arrive at least *15 minutes before opening* so there is time to prepare the outlet.
- Remove any rubbish and check that the shop and counters are clean and tidy.
- Make sure merchandise is neatly displayed and replenished as needed.
- Check that the merchandise chains are full.
- Turn on the slushy machine and check that it is operating. Follow site procedures for preparing the machine.
- Display slushy cups neatly on the counters.
- Check that other displays, such as fairy floss buckets, toffee apples and gingerbread men, are stocked and presentable.
- Prepare popcorn so it is ready for sale when the shop opens, following site procedures.
- Make sure the till trays have arrived, insert them into the register and secure it.
Welcoming Patrons
When the gates open, be at your designated station and ready to serve. Welcome patrons in a friendly, positive manner.
During Service
- Regularly check that displays are neat, clean and stocked.
- Replenish merchandise and slushy supplies as needed, following site procedures.
- Prepare fresh popcorn regularly, where applicable.
- Keep the service area tidy and remove rubbish throughout the day.
- Be prepared for busy periods, especially towards the end of the day. Keep enough change available and radio a supervisor if you need more.
- To reduce congestion, one staff member may handle transactions while others serve patrons.
After Service
Once the rush has passed, begin cleaning the outlet.
- Remove rubbish and tidy the counters and service area.
- Leave the outlet clean, organised and presentable for the next day.
- Follow your supervisor’s instructions for closing, equipment and stock.