Busser/Barback/Closer

We are always keeping an eye out for applicants who are friendly, organized, driven, enthusiastic, and who genuinely enjoy serving guests. To be successful in this role, you should have discipline, strong work ethic, mental and physical durability. You should also be available to take evening and weekend shifts often.

We also offer many other great benefits such as:

• Educational Outings
• Leadership opportunities to gain real world management experience to help you reach your professional goals.
• HIGHLY Competitive pay

Requirements and Responsibilities:

• Consistency and Reliability & Accountable!!
• Cheerful and Positive Attitude
• Values Teamwork
• Loves Serving and Helping Others
• Self Accountability

Job Specific Requirements:

FOOD RUNNER

The primary duty of the food runner is making sure that food is delivered to tables promptly and correctly. When the server is unavailable to be present, the runners are responsible for presenting the food to guests at the table according to the seat numbers designated on the expo ticket. The food runner should never “auction” off the food to a table. Other duties include: making sure coffee is hot and fresh, condiments are refilled, expo silverware is stocked and polished, and carry-out bags are stamped and stocked. The food runner should be knowledgeable about the menu and the food they are

dropping off to the guests.

BUSSER/BARBACK

The duties include, but are not limited to, clearing and resetting tables promptly, stocking

glassware for both the server station and bar, emptying and replacing bus bins in the server station and bar, refilling all ice bins, washing dishes in the bar sinks (stemware in the dishwasher behind the bar), restocking fruit and any beer, wine, or liquor needed at the bar, rolling silverware for the bar, stocking and polishing silverware, emptying linen bins and trash cans, and checking and tidying up the restroom every 30 minutes. When interacting with guests, bussers are to be respectful and professional. All busser duties are split up accordingly based on the number of bussers working that shift. All bussers should be knowledgeable of the menu items, specials, etc. Sidework for bussers include changing the trash cans in the bathrooms, replenishing paper towels in the bathrooms, pulling black mats into the kitchen, and sweeping and mopping the floors after all guests have left. During the week, the closer barback/busser hours would be until approximately 12:00am. On the weekend, the closer barback/busser hours would be until approximately 2:00am.

We ask you to:

• BUY INTO A GROWING AND GIVING MENTALITY
• Completely buy into systems (Quarterly Assessments & Preshift Check-ins)
• Make Emotional Connections with Guests
• Honors and encourages others to follow the visions and values of the restaurant
• Ability to multitask quickly, yet thoroughly
• Have the ability to communicate effectively in English
• Be willing and able to work a flexible schedule
• Have the ability to lift and carry 10-55 lbs.
• Have a valid driver's license and reliable transportation

OUR CORE VALUES:

Hospitality – the genuine care of our guests and fellow associates; this allows us to

create Guests from Customers.

2. Teamwork – goal-oriented drive for the bigger picture supported by unselfish action

and unwavering support.

3. Pursuit of Perfection – we set the standard for the guests’ expectations; a perpetual

attention to detail and focus on the needs of the guest allows us to exceed them

4. Enjoyment in Your Work – creating a fun atmosphere that everyone enjoys being a part

of, while continuously working to meet goals and exceed expectations (fun doing work,

not only fun at work)

5. Self-Improvement – taking accountability for your actions in all situations to make

improvements upon oneself in support of the team

6. Pride – putting your name on your actions and the product that our brand creates

Applicants will also be expected to be able to work on their feet for several hours at a time and lift potentially heavy objects when necessary. Prior experience is preferred, but not necessary.

\We are Building a Sustainable Restaurant by Putting People First!
Create an environment that attracts and retains great people. A company that is involved in its community; that rewards team members creativity by sharing in the successes of the business. Making a tarnished industry wholesome again. Building guests from customers and associates from staff. To be good people serving good food to other good people.\