Grand Cafe Busser

Bus Person

ORGANIZATIONAL UNIT: Grand Casino Hotel & Resort

SUPERVISOR: F & B Manager

FLSA: Non-Exempt

HOURLY RATE: $12.00 Per Hour

ALL FULL-TIME POSITIONS: In addition to your pay, your salary also includes Medical, Dental and Vision Insurance. The Biweekly deduction from employee paycheck is $40.00 for Employee Only, $95.00 Employee plus Children, $120.00 Employee plus Spouse, and $140.00 Employee plus family.

FUNCTIONS STATEMENT:

Serve guests, bread, water and butter upon their arrival, and provide refills as needed.

Remove used tableware between courses; clear and reset tables after guests leave.

MAJOR DUTIES:

Obtain service area assignment at the beginning of each shift.

Promptly greet guests as they are seated and bring bread, butter and water to table.

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

Clear tables after guests. Take tableware to dish-room and place silverware, dishes, glassware, etc. in appropriate areas for washing.

Between customers, promptly clean tables, chairs and booths. Check floor and clean as required. Reset and arrange tabletop.

Inspect assigned restroom every 30 minutes and clean as needed.

Respond appropriately to customer requests. Communicate requests to server.

Communicate with server and hostess to ensure efficient seating, table utilization and customer service.

Assist with food delivery, especially with large parties during peak periods.

Thank guests as they are leaving.

Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.

Any additional duties as assigned by the Restaurant Manager, Food and Beverage Director, General Manager, Business Committee or representative of upper management.

NOTE: The above-described duties are intended to describe the general nature of work performed by an employee in this position. These statements are not to be considered as an all-inclusive list of the duties, knowledge, skills, abilities and other characteristics.

FACTOR 1: KNOWLEDGE REQUIRED BY THIS POSITION

Knowledge of proper English grammar. Knowledge of the duties of other wait-staff positions in order to fill in as needed Knowledge of methods of greeting guests and customers.

Knowledge of infection control principles.

FACTOR 2: SUPERVISORY CONTROLS

Incumbent is under the direct supervision of the Restaurant Manager. The supervisor assigns work, advises on changes in procedures and is available for assistance when required. Routine work is performed independently following set procedures. The work is reviewed for accuracy through spot checks, through complaints from customers and through observation of the employee at work.

FACTOR 3: GUIDELINES

Written and oral guides provide specific instructions for doing the work. Most of these instructions are easily memorized and require little interpretation. When instructions do not apply, the problem is referred to the supervisor. These guidelines are generally applicable, but the employee makes adjustments in dealing with problems and unusual situations.

FACTOR 4: COMPLEXITY

The incumbent will face a variety of situations that require on the spot resolution when dealing with people that are hungry, irritable, or fatigued. The incumbent will have choices to make regarding how to handle different complaints, requests and situations. The complexity ranges from a low level to a medium level in that the work is mastered easily, and the incumbent takes the obvious course of action.

FACTOR 5: SCOPE AND EFFECT

The primary purpose of the work in this position is to create a satisfied customer by providing the initial condiments, i.e. bread, butter, water and comfortable seating. The work contributes to the efficiency of daily operations of the restaurant.

FACTOR 6: PERSONAL CONTACTS

Contacts are on a face-to-face basis with guests and customers from all walks of life and from all points of the country and world.

FACTOR 7: PURPOSE OF CONTACTS

The purpose of the contacts is to create a satisfied customer in order to encourage a high level of customer returns.

FACTOR 8: PHYSICAL DEMANDS

Standing for long periods of time, extensive walking throughout the restaurant. Bending, squatting, kneeling and stooping. Requires acute hearing and sound discrimination, and visual acuity. Lifting and moving of tables and chairs, and tubs filled with dishes, (20-30#).

FACTOR 9: WORK ENVIRONMENT

Normal restaurant and lounge environment with variety of loud noises.

MINIMUM QUALIFICATIONS FOR CONSIDERATION:

Must have a High School diploma or GED equivalent

Must have effective and courteous communication skills.

Availability to work any shift, start time, weekends and holidays.