Job Summary
As a Runner/Busser in our vibrant, fast-paced San Diego cafe—buzzing with events and dynamic energy—you'll play a vital role in ensuring smooth operations and exceptional guest experiences through counter service, bussing tables, maintaining cleanliness, and owning dishwashing duties. You'll support our close-knit team in a high-volume setting, prioritizing efficiency, hygiene, and collaborative problem-solving, all while enjoying great tips, structured shifts, and opportunities to demonstrate leadership in a welcoming environment.
Key Responsibilities
Bussing & Dining Area Maintenance
- Clear and reset tables promptly after guests leave (remove mugs, plates, cutlery, dishes), wipe surfaces (ensure they are crumb-free and sanitized for the next guests). Regularly check and stock the condiment station to ensure carafes are full, napkins and utensils are stocked, sugar and other packets aren’t scattered, and self-serve areas are refilled. Sweep floors in the dining and pickup areas throughout the shift; keep an eye out for spills (coffee is a splash hazard) and sweep up crumbs or debris. Monitor and empty trash cans before they overflow, ensuring the cafe stays smelling fresh. Monitor the outdoor patio: open/close umbrellas as the sun changes, turn on heaters when it gets cool or dark, push and straighten chairs to the table, use trash grabbers to pick up trash, and keep the space comfortable for guests. Clean and restock customer restrooms during your shift according to the rotation schedule. Follow California health guidelines, hygiene, and cafe compliance standards at all times.
Food Pickup & Counter Service
- Monitor beepers and orders coming from the kitchen. Hand completed orders to guests at the pickup counter. Have knowledge of the menu items and double-check orders for accuracy, completeness, and presentation before handing them out. Assist guests at the counter with any questions, condiments, utensils, or to-go packaging. In the event the order is wrong, professionally communicate with the kitchen and cafe teams to ensure it is corrected; personally deliver the corrected order to the customer at their table. Keep the pickup counter organized, clean, and stocked with napkins, straws, and sauces. Polish all bar glassware and return it to the bar/the Cellar. During the Cellar operating hours, run the orders to the Cellar.
Dishwashing (Primary Responsibility for Customer Tableware)
- Collect dirty dishes from tables and the pickup counter. Scrape and wash all customer-facing items (plates, bowls, cups, glasses, silverware, trays). Keep the dish pit organized and report any equipment issues immediately. During busy periods or when the dish area is backing up, assist with overflow dishes, including kitchen items per the Dishwashing Policy. Operate the dishwasher following proper sanitation procedures; maintain the dishwasher properly by ensuring soaps and sanitizers are full and everything is in the right spot, andcommunicate to shift leads if something is missing.
Team Support & Other Duties
- Restock clean plates, cups, and utensils from the dish area to the kitchen and service stations. Communicate effectively with baristas, cooks, and leads to maintain smooth flow. Participate in “all hands on deck” during rushes to clear the dish pit or support counter service. Help with opening and closing side work (e.g., folding napkins, stocking stations, end-of-shift deep cleaning). Report any maintenance, equipment, or facility issues to the shift lead or managerimmediately. Maintain professional conversation at all times, avoiding personal matters, cafe issues, gossip, or negative discussions (especially near customers). Handle customer complaints or difficult situations calmly and professionally, resolve what you can, and notify shift lead/manager immediately.
Additional Notes
Appearance & Dress Code You are expected to maintain a clean, professional, and friendly appearance at all times. The cafe provides a branded apron and name tag, which must be worn during every shift. A detailed dress code policy (including required attire and items not permitted) will be provided upon hire and is available in the employee handbook.
Be aware that your job responsibilities may change at any time during your employment. From time to time, you may be asked to work on special projects or to assist with other tasks necessary or important to the operation of your department or The Picnic Group. Your cooperation and assistance in performing such additional work is expected.
This includes promoting our seasonal menu items to customers (especially regulars), distributing promotional flyers, encouraging guest reviews, and sharing information about upcoming events or new openings as requested by the owners or management.
Phone Policy: Personal phone use is permitted only for emergencies or during approved breaks. During slow periods, focus on the Downtime tasks listed above.
Department: Front of House (FOH)
Reports To: FOH Shift Lead
Note: The Cafe Manager holds overall authority in the hierarchy, providing higher-level direction, performance oversight, and escalation resolution. The barista is expected to follow instructions from the Cafe Manager as needed, even if they differ from shift lead guidance. To support seamless teamwork, the Kitchen Manager may provide direction on cross-department matters (e.g., order flow, cleanliness, or inventory), and their guidance should be followed independently to ensure smooth operations.
Given the nature of our operations, The Picnic Group hosts numerous events throughout the year. You may be scheduled to work an event and/or asked to assist with the preparation of the space for these events, including but not limited to participating in setup, maintenance, and breakdown of the space for anticipated events.
Pay: From $17.75 per hour
Benefits:
- Employee discount
- Flexible schedule
Work Location: In person
