Transporting food from main line to guest, serving bread & butter and water, assisting server with table maintenance during service, transporting food from the kitchen to the server, cleaning and maintaining the restaurant before during and after service, reset tables, set up buffet, collect all front of house material that was used for the service period, restock work station with all necessary equipment, see busser check list.
Maintain a complete knowledge of different types of restaurant and food operations on property.
Be familiar with all menus concept associated with the food outlets.
Maintain a clean, fully stocked, and organized work area.
Anticipate guests? needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
Be familiar with all hotel services and features, local attractions and activities to respond to guest inquires accurately.
Resolve or direct to Manager or supervisor guests? complaints, ensuring guest satisfaction.
Responsible for cleanliness of work station at the end of the shift.
Be prompt with servers? requests.
Clean guests? tables after they are finished dinning.
Serve bread, butter, water, coffee, tea, and juice.
Take dirty plates to the dish-wash area and break them down.
Take dirty linen at the end of the shift to the appropriate location.
Reset tables throughout the meal period.
Sweep and mop work station at the end of the shift, Vacuum the restaurant at the end of your shift.
Report all problems to your manager or supervisor. SECONDARY DUTIES
Assist servers as needed throughout your shift.
Monthly inventory of glassware, china, and flatware.
Interacting with guests that are in the restaurant.
Assist set-up and break-down of functions.
High school graduate.
Fluency in second language, preferably Spanish or French.
Previous training in guest relations.
Previous experience in hospitality industry, preferably Bussing in a hotel, resort, or fine dining restaurant.
Endure various physical movements throughout the work areas.
Remain standing for 6-8 hours throughout work shift.
Satisfactorily communicate with guests, management, and co-workers to their understanding.
Balance 8 or more covers on a tray from the kitchen to the dinning area.
Move at a fast pace back and forth from restaurant to kitchen.
Food service outlets, Lobby, Functions rooms, Kitchen Area, and all cafeterias.
Job Involves Working:
under extreme pressure.
under different temperature conditions.
around different types of clients.
in a fast-paced environment.
with chemicals occasionally.
**Must be able to work evenings, weekends and holidays**