Restaurant Busser

Busser at Salamander DC PM Lounge

As a Busser at Salamander DC PM Lounge, you will play a vital role in ensuring the cleanliness and organization of the dining area, as well as supporting the service team in delivering an exceptional guest experience. Your attention to detail, efficiency, and commitment to maintaining a pristine environment will contribute to the overall success of our Lounge and Lobby space while upholding and maintaining the standards required for a Forbes Five Star rating and sustain the hotel's reputation for excellence.

Essential Job Functions

Stewarding Duties

• Processing tasks such as polishing and restocking OS&E items, including glassware, flatware, utensils, and water bottles.
• Systematic maintenance and organization of these items to ensure they are always in pristine condition and readily available.

Knowledge Base

• Possess a thorough understanding of all menus to answer any guest questions.
• All table and seat numbers must be memorized for clear communication.
• Must also have a complete knowledge and understanding of the restaurant concept, various hotel information, and Salamander DC service standards.

Side Station/ Table Set-Up

• Set tables and side stations according to established standards, ensuring that all elements are meticulously arranged to enhance the dining experience.
• All areas of the Lounge must be always kept clean and tidy, this list includes and is not limited to the dining room, tables, chairs, side stations, dish pit, to-go area, floor cleanliness during operation hours, before and after etc.
• Clear and reset tables promptly after guests depart in a timely manner, ensuring table surfaces and chairs are properly cleaned, wiped down polish all dishes, glassware, and utensils are replaced.
• Ensure all bussing equipment is properly cleaned and sanitized in accordance with food safety regulations.

Hospitality and Guest Relations

• Foster positive relationships with guests by providing personalized service and attention to detail.
• Anticipate guests' needs and exceed their expectations to create memorable dining experiences.
• Thank guests for choosing our restaurant and encourage them to return in the future.

Communication and Coordination

• Maintain open and effective communication with all service professionals and management to ensure efficient workflow and guest satisfaction.
• Relay any special requests or dietary restrictions to the appropriate staff members to ensure guests' needs are accommodated.

Compliance

• Adhere to all union regulations, hotel policies, and relevant health and safety guidelines to maintain a safe and compliant work environment.

Continuous Improvement

• Participation in regular training sessions and workshops to enhance your skills and knowledge is mandatory.
• Attendance to and participation in the daily pre-shift meetings are mandatory, for each scheduled shift that applies.

Other Duties

• Perform various daily opening and closing, weekly, and monthly side duties as assigned by the MOD.
• List essential items for the daily service to be restocked and communicated to the manager on duty to order. Restock items once received.
• In addition to performance of the essential functions, this position may require you to perform a combination of supportive tasks, to be solely determined by the manager based upon the requirements of the restaurant/ hotel.
• Understand how to operate the equipment used in the Lounge and to protect all assets in the restaurant and the hotel.

Qualifications

• Previous experience in a similar role in a high-end restaurant, lounge or luxury hotel environment preferred and must maintain a professional appearance and demeanor.
• Excellent English communication and interpersonal skills, with the ability to interact effectively with guests and colleagues. Excellent customer service skills are a must.
• Strong attention to detail, organizational skills, and a commitment to delivering exceptional service.
• Ability to work efficiently in a fast-paced environment while maintaining a positive attitude.
• Flexibility to work afternoons, evenings, weekends, and holidays as required.

Physical Requirements

• Most work tasks are performed indoors; however we must be able to work in an outdoor environment as a part of the lounge includes an outdoor patio where food and beverage service is provided by the lounge staff. The temperature is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
• Must be able to stand and exert well-paced mobility for a minimum of 8 hours in length. Walking and standing are required for most of the workday and possibly for 8 hours or more, including the stamina to maintain energy and focus during busy shifts.
• Manual dexterity to handle tableware, glassware, and other dining utensils with precision as well as operating all necessary equipment.
• Must be able to lift trays of food or food items weighing up to 30 lbs. on a regular and continuing basis.
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors, and other employees.
• Vision occurs continuously with the most common visual functions being those of near vision and depth perception.

Work Environment

• Must be able to work effectively in a stressful environment, communicate with others, effectively deal with customers, and accept constructive criticism from supervisors.
• Must be able to change activity frequently and cope with interruptions.

This job description is intended to convey information essential to understanding the scope of the position and is not exhaustive. Duties and responsibilities may be subject to change as required.

Salamander Collection is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law.