Busser - Dana Point

Busser Job DescriptionPurpose: Monitor tables and remove items from tables and interacting with customers. This job description cannot identify all tasks that are expected, and other tasks may be assigned as needed.Education and Experience: No formal educational decrees required, but preferred. Prior job experience preferred. Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.Essential Functions:Punctuality: Busser must be ready to work at the time shift beginsActive Listening: Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.Monitoring: Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.Interaction with Others: Positively and respectfully interacts with co-workers, managers, owners, customers and vendors.Service Orientation: Actively looking for ways to help people.Judgment and Decision Making: Considering the relative costs and benefits of potential actions to choose the most appropriate one.Requires face-to-face discussions with individuals or teamsRequires working indoors/outdoors in environmentally controlled conditionsRemove dishes and glasses from tables or counters, and take them to kitchen for cleaning.Stock service areas with supplies such as coffee, food, tableware, and linens.Communicate with customers to resolve complaints or ensure satisfaction.Basic Skills:Active Learning: Understanding the implications of new information for both current and future problem-solving and decision-making.Critical Thinking: Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems.Learning Strategies: Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.Monitoring: Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.Reading Comprehension: Understanding written sentences and paragraphs in work-related documents.Speaking: Talking to others to convey information effectively.Writing: Communicating effectively in writing as appropriate for the needs of the audience.Social Skills:Coordination: Adjusting actions in relation to others' actions.Instructing: Teaching others how to do something.Service Orientation: Actively looking for ways to help people.Social Perceptiveness: Being aware of others' reactions and understanding why they react as they do.Technical Skills:Equipment Maintenance: Performing routine maintenance on equipment and determining when and what kind of maintenance is needed.Quality Control Analysis: Conducting tests and inspections of products, services, or processes to evaluate quality or performance.Technology Design: Generating or adapting equipment and technology to serve user needs.Troubleshooting: Determining causes of operating errors and deciding what to do about it.Physical Skills - Body Positioning (Essential Functions):Requires standing for up to eight hoursMust be able to reach all areas of the restaurant on a timely basis.Requires walkingRequires repetitive movementRequires manual dexterity to handle and operate equipment (i.e., patio heaters, glass washers, dishwashers, stoves, fryers, etc.)Requires bending or twistingRequires using hands to handle, grasp,, control, or feel objects, tools or controlsRequires moving heaters, equipment, tables weighing up to 100 pounds.Requires work in an outdoor / indoor environment with temperatures from -10F to up to +110F.Communication:Requires contact with others (face-to-face, by telephone, or otherwise)Requires face-to-face discussions with individuals or teamsConflict:Requires dealing with unpleasant, angry, or discourteous peopleLevel of Challenge:Requires repeating the same physical activities or mental activities over and overPersonal Interaction:Requires coordinating or leading others in accomplishing work activitiesResponsibility for Others:Includes responsibility for the health and safety of othersWork Attire:Requires wearing common protective or safety equipmentWork Setting:Requires working indoors/outdoors in environmentally controlled conditionsJob tasks are performed in close physical proximity to other peopleTasks:Clean tables or counters after patrons have finished dining.Prepare tables for meals, including setting up items such as linens, silverware, and glassware.Explain how various menu items are prepared, describing ingredients and cooking methods.Assist host or hostess by answering phones to take reservations or to-go orders, and by greeting, seating, and thanking guests.Perform cleaning duties, such as sweeping and mopping floors, vacuuming carpet, tidying up server station, taking out trash, or checking and cleaning bathroom.Remove dishes and glasses from tables or counters, and take them to kitchen for cleaning.Garnish and decorate dishes in preparation for serving.Roll silverware, set up food stations, or set up dining areas to prepare for the next shift or for large parties.Stock service areas with supplies such as coffee, food, tableware, and linens.Fill salt, pepper, sugar, cream, condiment, and napkin containers.Performing for or Working Directly with the Public:Communicate with customers to resolve complaints or ensure satisfaction.Communicating with Supervisors, Peers, or Subordinates:Communicate dining or order details to kitchen personnel.Identifying Objects, Actions, and Events, Performing General Physical Activities (Essential Functions):Arrange tables or dining areas.Clean food preparation areas, facilities, or equipment.Clean food service areas.Collect dirty dishes or other tableware.Enforce rules or regulations.Serve food or beverages.