Busser

Department: Food and Beverage
Position: Busser
Classification: Non-Exempt

JOB OVERVIEW: Assist Server in providing quality food and beverage service to members, according to set standards, courteously and efficiently. Maintain cleanliness of tables, service areas and equipment. Stock all wares and equipment needed for service. Maintain a basic knowledge of the Chef’s menu.

REPORTS TO: Restaurant Manager and/or Supervisor

QUALIFICATIONS:
Essential:
1) Minimum of 18 years of age.
2) Food handling certificate within 30 days of hire.
3) Ability to fluently communicate in English with members/guests, management and co-workers.
4) Ability to provide legible communication.
5) Ability to count.

Desirable:
1) High school diploma or equivalent.
2) One year dining service experience.
3) Certification in alcohol awareness program.
4) Previous training in liquor, wine, and food service.
5) Knowledge of restaurant computer systems.
6) Fluency in a foreign language, preferably Spanish.

SKILLS:
Essential:
1) Ability to understand member/guests' service needs.
2) Ability to be well organized and maintain cleanliness.
3) Ability to follow instructions thoroughly.
4) Ability to perform job functions with minimal supervision.
5) Ability to work cohesively with co-workers as part of a team.

Desirable:
1) Prior guest relations experience.
2) Ability to access and input information into the POS system.

PHYSICAL REQUIREMENTS:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

While performing the duties of this job, the employee is regularly required to talk and hear. This position is very active and requires standing, walking, bending, kneeling, stooping and crouching. The position may require frequent lifting of products weighing up to 25 pounds and occasional lifting of up to 50 pounds.

Department: Food and Beverage
Position: Busser
Classification: Non-Exempt

JOB OVERVIEW: Assist Server in providing quality food and beverage service to members, according to set standards, courteously and efficiently. Maintain cleanliness of tables, service areas and equipment. Stock all wares and equipment needed for service. Maintain a basic knowledge of the Chef’s menu.

REPORTS TO: Restaurant Manager and/or Supervisor

QUALIFICATIONS:
Essential:
1) Minimum of 18 years of age.
2) Food handling certificate within 30 days of hire.
3) Ability to fluently communicate in English with members/guests, management and co-workers.
4) Ability to provide legible communication.
5) Ability to count.

Desirable:
1) High school diploma or equivalent.
2) One year dining service experience.
3) Certification in alcohol awareness program.
4) Previous training in liquor, wine, and food service.
5) Knowledge of restaurant computer systems.
6) Fluency in a foreign language, preferably Spanish.

SKILLS:
Essential:
1) Ability to understand member/guests' service needs.
2) Ability to be well organized and maintain cleanliness.
3) Ability to follow instructions thoroughly.
4) Ability to perform job functions with minimal supervision.
5) Ability to work cohesively with co-workers as part of a team.

Desirable:
1) Prior guest relations experience.
2) Ability to access and input information into the POS system.

PHYSICAL REQUIREMENTS:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

While performing the duties of this job, the employee is regularly required to talk and hear. This position is very active and requires standing, walking, bending, kneeling, stooping and crouching. The position may require frequent lifting of products weighing up to 25 pounds and occasional lifting of up to 50 pounds.