Busser

JOB TITLE: Busser
REPORT TO: Front of House Management

Primary Function: Front of house operations relates to all functions involving guest interaction and guest/VIP services. We pride ourselves on giving very personalized service to our guests, to be able to gain returning guests to Mondrian Park Ave and patronize our properties for many years. Knowing the property standard operating procedures and operating systems by heart and multitasking with the front of house, back of house and hotel service teams to deliver exceptional service are essential. Following Mondrian Park Ave standards and other standards chosen by Mondrian Park Ave Management.

Essential job functions: This position requires a great deal of attention to detail reporting directly to the Front of House Managers. Front of house staff members are expected to be well organized and able to multi-task and handle the pressures of a high volume bar and restaurant. They must also be reliable and able to work independently, with a sharp eye for detail and anticipation of guest needs. Front of house team members should be flexible in scheduling and able to work evenings, weekends and holidays according to operational needs.

Education & Experience:

• Minimum of 6-months to one year one year of experience in high volume restaurant or equivalent.

• Hospitality experience in a hotel or resort preferred.

Duties & Responsibilities:

Fundamental Requirements:

• As a busser, you are on the front lines dealing with guests. It is absolutely crucial that you are cordial, warm and friendly and make everyone feel welcome and taken care of.
• Make sure that the tables are free of dirty dishes, empty glassware, debris, empty bottles, etc… in a timely and organized manner. Know your table numbers and your seat numbers.
• While you are responsible for a certain section of the dining room, be aware of what’s going on in the rest of the room. If there is a way you can help your co-workers, please do so. We need to make sure that everything runs smoothly, and the best way to do that is to work as a team.
• If there is a delay in service for any reason, or if a guest makes a special request of any kind, please let a manager know right away.
• Complete all side work at the beginning and end of each shift and make sure your workstation is fully stocked with all necessary items before each shift.
• Notify management of any breakages of equipment.

• Notify management of any shortages - supplies or other elements pertaining to your daily duties.
• Assist service team with beverage and food service.
• Perform team service as instructed by the server/host/manager.
• Mechanically and manually wash and sanitize bar, service stations and glass ware.
• Complete coffee orders according to standing operating procedure.
• Properly change CO2 and soda dispensers.
• Make sure to read the pre-shift boards and be aware of the events that are going on in the restaurant

1

at all times

• Attend all pre-meal meetings and know what the specials are, what’s been 86’d and what the managers want and need on the floor. Guests don’t always distinguish bussers from servers, so you need to know everything about the restaurant and you must be able to answer any question a guest might have. Make sure to also let any of your co-workers who weren’t at the meeting know what’s going on so that they can be informed as well

• In that same vein, if you are unable to attend a pre-meal meeting for any reason, it is your responsibility to get the information from someone else before your shift begins.
• Communicate effectively with co-workers.

• Complete side work when and as assigned.
• Perform more than one task at a time.
• Perform calmly and effectively under pressure.
• Communicate with guest clearly, patiently, and courteously.
• Communicate problems to management immediately.
• Other duties, as assigned.

Miscellaneous Departmental Responsibilities:

• Be courteous, pleasant and good-natured.

• Respond to the needs of difficult guests with patience and courtesy.
• Accept constructive criticism.
• Get along with co-workers.
• Provide a clean, well-manicured persona, which reflects the established image of the location.

• Work nights, weekends and holidays.

General Requirements:

• Possess a working understanding of the English language to communicate effectively.

• Acquire and wear appropriate uniform or comply with dress code as prescribed in the training manual.

• Maintain and clean uniform.

• Maintain a well-manicured appearance and persona that reflects the established image of the company.

• Maintain a clean, sanitized and orderly work area throughout shift and leave it ready for business for the following shift.
• Be an active team player.

• Understand and follow supervisor’s instructions.
• Work under more than average stressful conditions.
• Make appropriate judgment calls under stressful conditions.
• Use tact and appropriate judgment to smooth out difficulties with guests.
• Promptly report guest problems to a manager.
• Responsibly and immediately advise co-workers and manager of any suspected intoxication of guests.
• Promptly report guest problems to a manager.
• While performing the duties of this job, the employee is frequently required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms, talk or hear; and taste or smell. The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close, distance, color, and peripheral vision, depth perception and ability to adjust focus.

Journal Hotels requires employees to perform any other duties and/or tasks that may be assigned to them on an as needed basis. This job description is not an employment agreement or contract. Management has the exclusive right to alter this job description at any time without notice. Due to the nature of this business, it is important for everyone to display a helpful demeanor.

JOB TITLE: Busser
REPORT TO: Front of House Management

Primary Function: Front of house operations relates to all functions involving guest interaction and guest/VIP services. We pride ourselves on giving very personalized service to our guests, to be able to gain returning guests to Mondrian Park Ave and patronize our properties for many years. Knowing the property standard operating procedures and operating systems by heart and multitasking with the front of house, back of house and hotel service teams to deliver exceptional service are essential. Following Mondrian Park Ave standards and other standards chosen by Mondrian Park Ave Management.

Essential job functions: This position requires a great deal of attention to detail reporting directly to the Front of House Managers. Front of house staff members are expected to be well organized and able to multi-task and handle the pressures of a high volume bar and restaurant. They must also be reliable and able to work independently, with a sharp eye for detail and anticipation of guest needs. Front of house team members should be flexible in scheduling and able to work evenings, weekends and holidays according to operational needs.

Education & Experience:

• Minimum of 6-months to one year one year of experience in high volume restaurant or equivalent.

• Hospitality experience in a hotel or resort preferred.

Duties & Responsibilities:

Fundamental Requirements:

• As a busser, you are on the front lines dealing with guests. It is absolutely crucial that you are cordial, warm and friendly and make everyone feel welcome and taken care of.
• Make sure that the tables are free of dirty dishes, empty glassware, debris, empty bottles, etc… in a timely and organized manner. Know your table numbers and your seat numbers.
• While you are responsible for a certain section of the dining room, be aware of what’s going on in the rest of the room. If there is a way you can help your co-workers, please do so. We need to make sure that everything runs smoothly, and the best way to do that is to work as a team.
• If there is a delay in service for any reason, or if a guest makes a special request of any kind, please let a manager know right away.
• Complete all side work at the beginning and end of each shift and make sure your workstation is fully stocked with all necessary items before each shift.
• Notify management of any breakages of equipment.

• Notify management of any shortages - supplies or other elements pertaining to your daily duties.
• Assist service team with beverage and food service.
• Perform team service as instructed by the server/host/manager.
• Mechanically and manually wash and sanitize bar, service stations and glass ware.
• Complete coffee orders according to standing operating procedure.
• Properly change CO2 and soda dispensers.
• Make sure to read the pre-shift boards and be aware of the events that are going on in the restaurant

1

at all times

• Attend all pre-meal meetings and know what the specials are, what’s been 86’d and what the managers want and need on the floor. Guests don’t always distinguish bussers from servers, so you need to know everything about the restaurant and you must be able to answer any question a guest might have. Make sure to also let any of your co-workers who weren’t at the meeting know what’s going on so that they can be informed as well

• In that same vein, if you are unable to attend a pre-meal meeting for any reason, it is your responsibility to get the information from someone else before your shift begins.
• Communicate effectively with co-workers.

• Complete side work when and as assigned.
• Perform more than one task at a time.
• Perform calmly and effectively under pressure.
• Communicate with guest clearly, patiently, and courteously.
• Communicate problems to management immediately.
• Other duties, as assigned.

Miscellaneous Departmental Responsibilities:

• Be courteous, pleasant and good-natured.

• Respond to the needs of difficult guests with patience and courtesy.
• Accept constructive criticism.
• Get along with co-workers.
• Provide a clean, well-manicured persona, which reflects the established image of the location.

• Work nights, weekends and holidays.

General Requirements:

• Possess a working understanding of the English language to communicate effectively.

• Acquire and wear appropriate uniform or comply with dress code as prescribed in the training manual.

• Maintain and clean uniform.

• Maintain a well-manicured appearance and persona that reflects the established image of the company.

• Maintain a clean, sanitized and orderly work area throughout shift and leave it ready for business for the following shift.
• Be an active team player.

• Understand and follow supervisor’s instructions.
• Work under more than average stressful conditions.
• Make appropriate judgment calls under stressful conditions.
• Use tact and appropriate judgment to smooth out difficulties with guests.
• Promptly report guest problems to a manager.
• Responsibly and immediately advise co-workers and manager of any suspected intoxication of guests.
• Promptly report guest problems to a manager.
• While performing the duties of this job, the employee is frequently required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms, talk or hear; and taste or smell. The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close, distance, color, and peripheral vision, depth perception and ability to adjust focus.

Journal Hotels requires employees to perform any other duties and/or tasks that may be assigned to them on an as needed basis. This job description is not an employment agreement or contract. Management has the exclusive right to alter this job description at any time without notice. Due to the nature of this business, it is important for everyone to display a helpful demeanor.