Bus Person - SEASONAL

Busperson


JOB DESCRIPTION


DEPARTMENT: Good & Beverage


REPORTS TO: Food & Beverage Director / Food & Beverage Manager / F&B Supervisor


STATUS: Non-Exempt


JOB SUMMARY


The Busperson is responsible for supporting restaurant and banquet service by clearing, cleaning, and resetting tables and maintaining cleanliness of dining and service areas. This role assists servers and bartenders to ensure efficient service flow and a positive guest experience in accordance with hotel brand standards. The Busperson plays a key support role in maintaining a clean, organized, and welcoming environment for guests. This is a seasonal position starting mid May and ending mid September.


QUALIFICATION STANDARDS


Education & Experience:

• Prior restaurant, banquet, or food and beverage support experience preferred; not required

• High school diploma or equivalent preferred

• Basic knowledge of food safety and sanitation procedures preferred

• Ability to follow instructions and work in a fast-paced environment

Physical requirements:

• Flexible schedule including mornings, evenings, weekends, and holidays

• Medium work: exerting up to 50 pounds of force occasionally and/or up to 20 pounds of force frequently

• Ability to stand and walk for extended periods of time

• Ability to bend, reach, stoop, and perform repetitive motions throughout shift

General Requirements

• Maintain a professional, friendly, and service-oriented demeanor at all times

• Communicate effectively with servers, bartenders, and management

• Demonstrate strong teamwork and cooperation

• Ability to multitask and prioritize assigned duties

• Attend all required hotel meetings and training sessions

• Maintain regular attendance in compliance with hotel scheduling requirements

• Maintain high standards of personal appearance and grooming, including proper uniform and nametag

• Comply with all hotel policies, brand standards, and safety regulations

• Maintain confidentiality of guest and hotel information

• Perform other duties as assigned by management

DUTIES & FUNCTIONS


Fundamental Requirements:

• Clear, clean, and reset tables in dining rooms, lounges, and banquet spaces

• Assist servers and bartenders by maintaining clean and organized service areas

• Replenish supplies including linens, silverware, glassware, and condiments

• Maintain cleanliness of dining areas, service stations, and back-of-house support areas

• Assist with banquet room setup, resets, and breakdowns as required

• Follow all food safety, sanitation, and safety procedures

• Remove trash, recycling, and soiled linens in accordance with hotel procedures

• Respond promptly to guest needs and requests when appropriate

• Assist with opening and closing duties as assigned

• Support restaurant, banquet, and special events operations as business levels require

Work Schedule & Availability


Hospitality is a 24-hour operation. Associates may be required to work varying schedules, including early mornings, evenings, overnight shifts, weekends, and holidays, based on operational needs and hotel occupancy levels. Schedules, staffing levels, and assigned duties may fluctuate to meet business demands, special events, and guest service requirements.


In accordance with New Jersey State Legislature (New Jersey Legislature Bill S2310 Sca (1R)) which requires private employers with ten (10) or more employees to include a range of pay for all advertised jobs, promotion, or transfer opportunities. This position pays $6.50/hr plus tips dependent on experience.


We're an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status.