Busser - PUBLIC, an Ian Schrager hotel

OVERVIEW
While there are many pillars that are central to our mission, service is the center of the center. It is the most important thing at PUBLIC. We deliver service that is personal, attentive, gracious, friendly, knowledgeable, genuine and unscripted – from people who are passionate, sincere, curious, empathetic and social…who love making others feel good.

We focus on the services that are universally appealing and appeal to people today, while doing away with services that are obsolete, superfluous or pretentious. We’re not about thread count – we’re about a comfortable bed. We’re not about serving coffee in fine bone china with white gloves on – we’re about delivering great coffee fast and hot.

For us, exceptional service is about getting everything you need and want, and nothing extraneous. Our service is personalized, with personalized attention and tailored solutions…because service is not ‘one size fits all’.

At PUBLIC, guests get more than what is expected and much more than what has traditionally been customary.

SUMMARY/OBJECTIVE
The Busser is responsible for delivering excellence in guest service by developing relationships with guests, providing personalized service, anticipating and delivering guests’ needs.

ESSENTIAL JOB FUNCTIONS
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Responsibilities and essential job functions include but are not limited to the following:
• Perform opening and closing procedures.
• Set up, clear and clean tables before, during and after the service.
• Set up the tables with table top equipment per design.
• Polish and stock equipment for operation (silverware, linens & glassware).
• Provide supplies and assistance to all cocktail servers, servers and culinary staff.
• Ensure that coffee is made and ready to be served.
• Maintain equipment par levels and reset bus stations at the end of the shift.
• Maintain complete knowledge of all food and beverage menu items.
• Promptly greet guests as they are seated and bring bread, butter and water to table.
• Perform all sequence of service duties in adherence to all PUBLIC standards.
• Ensure that the guest tables and bus stations are maintained to our standards at all times and in a timely fashion.
• Ensure that all guests using the hotel facilities are completely satisfied and believe that they have received a tremendous value.
• Remove used tableware between courses and provide tableware for next course.
• Promptly clear/clean table tops, chairs and booths between seating. Check floor and tables are clean as required. Reset and arrange tabletop.
• Take tableware to dish room and place silverware, dishes, glassware, etc. in appropriate areas for washing.
• Perform accurate cash/credit handling and POS procedures in accordance with PUBLIC policies.

CORE COMPETENCIES
• Guest Focus
• Problem Solving
• Peer Relationships
• Time Management
• Composure
• Functional Technical Skills

PHYSICAL REQUIREMENTS
The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job.
While performing the duties of this job, the team member is regularly required to talk and/or hear. The team member frequently is required to stand, walk; bend and lift of up to (60) pounds. Must be able to push and pull cars and equipment weighing up to (250) pounds. Frequent use of hands; and reach with hands and arms.

EDUCATION AND EXPERIENCE REQUIREMENTS
• A minimum of one years’ experience
• A comprehensive, working knowledge of the hospitality business
• Computer literacy to include: Micros, POS systems
• Ability to comprehend, read, write and speak English fluently

Due to the nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays. The team member will carry out any other duties as are within the scope, spirit and purpose of the job as requested by their manager or department/division Head.
PUBLIC is an equal opportunity employer. We endeavor to select, place, train, and promote the best qualified individuals based upon job-related factors such as ability, work quality, suitability, experience and potential.

EEO M/F/M/V/D

OVERVIEW
While there are many pillars that are central to our mission, service is the center of the center. It is the most important thing at PUBLIC. We deliver service that is personal, attentive, gracious, friendly, knowledgeable, genuine and unscripted – from people who are passionate, sincere, curious, empathetic and social…who love making others feel good.

We focus on the services that are universally appealing and appeal to people today, while doing away with services that are obsolete, superfluous or pretentious. We’re not about thread count – we’re about a comfortable bed. We’re not about serving coffee in fine bone china with white gloves on – we’re about delivering great coffee fast and hot.

For us, exceptional service is about getting everything you need and want, and nothing extraneous. Our service is personalized, with personalized attention and tailored solutions…because service is not ‘one size fits all’.

At PUBLIC, guests get more than what is expected and much more than what has traditionally been customary.

SUMMARY/OBJECTIVE
The Busser is responsible for delivering excellence in guest service by developing relationships with guests, providing personalized service, anticipating and delivering guests’ needs.

ESSENTIAL JOB FUNCTIONS
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Responsibilities and essential job functions include but are not limited to the following:
• Perform opening and closing procedures.
• Set up, clear and clean tables before, during and after the service.
• Set up the tables with table top equipment per design.
• Polish and stock equipment for operation (silverware, linens & glassware).
• Provide supplies and assistance to all cocktail servers, servers and culinary staff.
• Ensure that coffee is made and ready to be served.
• Maintain equipment par levels and reset bus stations at the end of the shift.
• Maintain complete knowledge of all food and beverage menu items.
• Promptly greet guests as they are seated and bring bread, butter and water to table.
• Perform all sequence of service duties in adherence to all PUBLIC standards.
• Ensure that the guest tables and bus stations are maintained to our standards at all times and in a timely fashion.
• Ensure that all guests using the hotel facilities are completely satisfied and believe that they have received a tremendous value.
• Remove used tableware between courses and provide tableware for next course.
• Promptly clear/clean table tops, chairs and booths between seating. Check floor and tables are clean as required. Reset and arrange tabletop.
• Take tableware to dish room and place silverware, dishes, glassware, etc. in appropriate areas for washing.
• Perform accurate cash/credit handling and POS procedures in accordance with PUBLIC policies.

CORE COMPETENCIES
• Guest Focus
• Problem Solving
• Peer Relationships
• Time Management
• Composure
• Functional Technical Skills

PHYSICAL REQUIREMENTS
The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job.
While performing the duties of this job, the team member is regularly required to talk and/or hear. The team member frequently is required to stand, walk; bend and lift of up to (60) pounds. Must be able to push and pull cars and equipment weighing up to (250) pounds. Frequent use of hands; and reach with hands and arms.

EDUCATION AND EXPERIENCE REQUIREMENTS
• A minimum of one years’ experience
• A comprehensive, working knowledge of the hospitality business
• Computer literacy to include: Micros, POS systems
• Ability to comprehend, read, write and speak English fluently

Due to the nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays. The team member will carry out any other duties as are within the scope, spirit and purpose of the job as requested by their manager or department/division Head.
PUBLIC is an equal opportunity employer. We endeavor to select, place, train, and promote the best qualified individuals based upon job-related factors such as ability, work quality, suitability, experience and potential.

EEO M/F/M/V/D