Dishwasher (F&B)

Job Description

Job Description

SUMMARY :

The busser is responsible for the setting and resetting of all dining room tables. The busser is expected to assist with clearing tables, filling and refilling water, attending to or assisting with any and all guest needs. The busser is also responsible for restocking of plates, silverware, glassware, and all other service implements. Additionally, the busser is responsible for the knowledge of and adherence to established policies, training, and departmental standards. The busser is also expected to know, understand, and abide by federal health code standards and hold a Food Handlers License

ESSENTIAL DUTIES AND RESPONSIBILITIES : include but are not limited to the following:

• General knowledge of food safety and sanitation.
• Ensures that all bussing tools and supplies are maintained and stored properly.
• Assist the front of the house staff with the cleaning of carpets, silverware rolling and cleaning of tables.
• Responsible for upkeep and maintenance of trash receptacles.
• Responsible for the completion of all assigned tasks in a timely fashion to a satisfactory level.
• Performs additional responsibilities, although not detailed, as requested by any front of the house supervisor.
• Keep all areas clean & sanitized as directed.
• Maintains a good attendance record with regularly scheduled shifts.
• Other duties as assigned.

QUALIFICATIONS:

• GED or High School diploma preferred but not required. Food Handling Certificate required.

PHYSICAL DEMANDS / WORK ENVIRONMENT:

The physical demands and work environment described here are representative of those that must be met by an Employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Able to bend at the waist and lift or move items up to 50 lbs. to waist level.
• Able to remain standing and active for up to an 8 to12 hour shift.
• The noise level in the work environment is usually moderate to loud.
• Exposure to secondhand cigarette smoke.
• Occasionally exposed to biohazard waste.
• Fast paced environment and exposure to extreme heats.
• Exposure to cleaning chemicals.
• Exposure to seafood, eggs and other potential food allergens.

• Face-to-face / in person: High interaction with guests and other employees. Low interaction with vendors.

• Telephone interaction: Low interaction with guests, other employees and vendors.