Busser

Busser / Expeditor

Directly connected to the newly renovated United Theatre in historic Westerly, Rhode Island, this Classic American Cafe concept will be the F&B hub of the Arts Complex (and town). With 85 seats within the restaurant itself and access to multiple event spaces within the theatre, the opportunities for creative culinary programming are endless. The function of Busser is to help and assist the hosts and servers in restaurants and are an integral part of a restaurant's staff. The function involves removing the dirty glassware, silverware, and plates after use by guests. Everything else left on the table by the guests must also be removed. After doing this, they will have to rearrange the table in conformity following the dining room standards by setting up plates, glasses, and any new utensils that have been left there before the table was used. In the function of an expeditor the function ensures the smooth and timely flow of orders from staff to the kitchen, checks dishes for accuracy and presentation, assists in final dish preparation, maintains fast service, handles customer complaints, and upholds quality and sanitation standards.

All staff are kindly asked to understand that the property operation is 24 hours a day 7 days a week, inclusive of all holidays. While the company will make every attempt to create a work and life balance, all hourly paid team members may be asked to work extended shifts and additional days based on business demands. The busiest of days during the season (Memorial Day through Columbus Day) are the weekend days from Friday thru Sunday and on holiday weekends that are celebrated on Mondays, this can include Mondays. All seasonal staff must be aware and able to work all weekends; requesting time off for a holiday weekend may not and will likely not be granted. The more flexible you are the more you can learn, grow, earn.

This position reports to the Food & Beverage management team.

• Responsible for clearing used china, glass and silver utensils from guest tables timely after guest finishes course.
• Communicate effectively with servers, host/hostess and restaurant manager to ensure guest experience is as enjoyable and effortless as possible.
• Engage guests with a pleasant greeting while performing duties.
• Transfer trays of cleared dirty china, glass, and silver from service floor to appropriate location in kitchen dish room area.
• Refill guest water glasses and replace missing utensils as necessary.
• Transfer trays of prepared food from kitchen to service floor area.
• Assist server in delivery of prepared food items to guest table. Safe food handling practices must be followed.
• Provide a warm farewell and invite guests to return again soon as appropriate.
• Responsible for practicing, managing, and promoting the Company's Statement of Purpose, Service Excellence Pillars, and Declarations so that it becomes an intricate part of the everyday operation.
• Represent the Company with a positive attitude and professional presentation.
• Follow sustainability guidelines and practices related to the Company's sustainability programs.
• Carry out any other duties which fall within the broad spirit, scope, and purpose of this job description and which are commensurate with the role.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Fluency in English both verbally and in writing
• Ability to perform job functions with attention to detail, speed, and accuracy under pressure of tense/confrontational situations
• Uphold the Company standards, policies, and procedures
• Prioritize and organize tasks and work area
• Ability to remain calm and resolve problems using good judgement as interpreted by the management
• Follow directions
• Work cohesively with co-workers as part of a team
• Maintain confidentiality of guest/staff information and pertinent company data
• High School Diploma required
• Prior hotel or equivalent service experience preferred
• Food & Beverage service experience preferred
• Experience in fine dining environment helpful

This job description in no way states or implies that these are the only duties to be performed by the person occupying this position. The person in this position will be required to perform any other job-related duties assigned by their supervisor.

PHYSICAL ACTIVITIES, VISUAL ACUITY, AND WORKING CONDITIONS OF:

Food & Beverage Server Assistant/Expeditor

I certify that I have read the physical requirements as set forth below and am physically able to perform the necessary duties as indicated herein.

1. GENERAL PHYSICAL REQUIREMENTS

Please check the ONE description of general physical requirements that best describes the work requirements of the position:

A. Sedentary work: Exerting up to 10 pounds of force occasionally and/or a negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects, including the human body. Sedentary work involves sitting most of the time. Jobs are sedentary if walking and standing are required only occasionally and all other sedentary criteria are met.

B. Light work: Exerting up to 20 pounds of force occasionally and/or a negligible amount of force constantly to move objects. If the use of arm and/or leg controls requires exertion of force greater than that for Sedentary Work and the worker sits most of the time, the job is rated for light work.

C. Medium work: Exerting up to 50 pounds of force occasionally and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.

D. Heavy work: Exerting up to 100 pounds of force occasionally and/or up to 50 pounds of force frequently, and/or up to 20 pounds of force constantly to move objects.

E. Very heavy work: Exerting in excess of 100 pounds of force occasionally, and/or in excess of 50 pounds of force constantly to move objects.

2. PHYSICAL ACTIVITIES

Please check ALL physical activities that apply to the essential functions of the position:

A. Climbing: Ascending or descending ladders, stairs, scaffolding, ramps, poles and the like, using feet and legs and/or hands and arms. Body agility is emphasized. This factor is important if the amount and kind of climbing required exceeds that required for ordinary locomotion.

B. Balancing: Maintaining body equilibrium to prevent falling when walking, standing or crouching on narrow, slippery or erratically moving surfaces. This factor is important if the amount and kind of balancing exceeds that needed for ordinary locomotion and maintenance of body equilibrium.

C. Stooping: Bending body downward and forward by bending spine at the waist. This factor is important if it occurs to a considerable degree and requires full use of the lower extremities and back muscles.

D. Kneeling: Bending legs at knee to come to a rest on knee or knees.

E. Crouching: Bending the body downward and forward by bending leg and spine.

F. Crawling: Moving about on hands and knees or hands and feet.

G. Reaching: Extending hand(s) and arm(s) in any direction.

H. Standing: Particularly for sustained periods of time.

I. Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another.

J. Pushing: Using upper extremities to press against something with steady force in order to thrust forward, downward or outward.

K. Pulling: Using upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion.

L. Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position-to-position. This factor is important if it occurs to a considerable degree and requires the substantial use of the upper extremities and back muscles.

M. Fingering: Picking, pinching, typing or otherwise working, primarily with fingers rather than with the whole hand or arm as in handling.

N. Grasping: Applying pressure to an object with the fingers and palm.

O. Feeling: Perceiving attributes of objects, such as size, shape, temperature or texture by touching with skin, particularly that of fingertips.

P. Talking: Expressing or exchanging ideas by means of the spoken word. Those activities in which they must convey detailed or important spoken instructions to other workers accurately, loudly, or quickly.

Q. Hearing: Perceiving the nature of sounds at normal speaking levels or without correction. Ability to receive detailed information through oral communication