Busser

Job Description

Job Description

Pay: $18-$19 per hour

Duties include:

•             Clear tables after guests, wipe tables or seats with dampened cloths or replace dirty tablecloths.

•             Promptly clean table tops, chairs, booths, and the floor under and around tables between guests.

•             Remove used tableware between courses and provide tableware for next course.

•             Locate items requested by guests.

•             Scrape and stack dirty dishes and carry dishes and other tableware to kitchens for cleaning.

•             Take soiled tableware to the designated area, and unload, sort and stack silverware, dishes, and glassware for cleaning.

•             Perform serving, cleaning, or stocking duties to facilitate customer service.

•             Carry food, dishes, trays, or silverware from kitchens or supply areas to serving counters.

•             Clean up spilled food or drink or broken dishes and remove trash.

•             Serve food to guests when servers need assistance.

•             Maintain adequate supplies of items such as clean linens, silverware, glassware, dishes, or trays.

•             Clean and polish counters, shelves, walls, furniture, or equipment in food service areas or other areas of the restaurant, and mop or vacuum floors.

•             Fill beverage or ice dispensers.

•             Stock cabinets or serving areas with condiments and refill condiment containers.

•             Communicate with server and host or hostess to expedite efficient seating, table utilization, and customer service.

•             Respond appropriately to guest requests and communicate guest requests to server as needed.

•             Obtain service area assignment at the beginning of each shift.

•             Inspect assigned restroom every 30 minutes, and clean as needed.

•             Attend all scheduled employee meetings and offers suggestions for improvement.

•             Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.

•             Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.