Busser

Major Responsibility:  Keep restaurant tables and surrounding areas clean and presentable to dining room guests; Support hosts and servers in providing exceptional service to restaurant guests.

Supporting Actions:

• Participate in the flow of work within the restaurant to maximize quality and efficiency.
• Set up stations with flatware (polished), B&B plates, coffee and tea supplies, cups, saucers, all glassware, ice, etc.
• Remove dishes and silverware from guest tables between courses and after guests leave the table; Replace used dishes and silverware for the next course and reset vacated tables.
• Take soiled tableware to dish room and unload, sort and stack silverware, dishes, glassware, etc. in designated areas in the soiled dish drop off area.
• Between seatings, promptly clean table tops, chairs and booths; Check floor and clean as required.
• Greet guests as appropriate after they are seated, serve water, rolls and butter to guests and provide refills as needed.
• Communicate with host/hostess and wait staff to maintain service efficiency and ensure guest satisfaction.
• Assist servers as needed with food delivery, especially with large parties and during peak periods.
• Thank guests as they are leaving.
• Maintain cleanliness and sanitation of the front-of-the house including all tables, chairs, floors, windows and restrooms.
• Restock dining room with china, silverware, glassware, utensils, condiments and linen, and maintain adequate supplies.
• Perform other related duties, tasks and responsibilities as required from time to time.

Major Responsibility:  Comply with all established health, sanitation and safety procedures.

Supporting Actions:

• Wash and dry hands frequently.
• Utilize box cutters for opening boxes and ensure proper usage and storage of knives.
• Utilize proper lifting procedures; Use a hand truck or cart to transport large items and ask for assistance when necessary.
• Do not move too quickly or run through restaurant or kitchen areas.
• Move cautiously near corners and when carrying things; Report any blind corners, problem floor surfaces, or hazardous areas.
• Keep work areas clean, sanitized and organized.
• Follow sanitary practices for food handling, general cleanliness and maintenance of kitchen and/or dining areas.
• Follow all OSHA guidelines, Hazard Analysis Critical Control Point (HAACP) guidelines, ServSafe guidelines, and Personal Protective equipment (PPE) requirements.
• Comply with established standards for safe usage of kitchen equipment and general safe work practices. 

Major Responsibility:  Contribute to goal of 100% customer satisfaction through personal commitment to teamwork and service.

Supporting Actions: 

• Apply consistent focus on the customer by paying close attention to detail.
• Participate in and foster positive team relations with both front and back of the house staff.
• Assist with re-stocking of equipment and supplies as needed.
• Work multiple stations throughout a shift, as assigned.
• Assist other positions when needed.
• When interacting with customers, be courteous and professional in all interactions; Model CRG’s standards for guest service.
• Assist with requisitions for necessary supplies; Retrieve, deliver and stock supplies in assigned work areas as directed.
• Ensure all bars are properly stocked; Set up cocktail units and sinks; Arrange and clean bottles
• Demonstrate familiarity of restaurant’s products, offerings, menus and promotions.

Job Qualifications/Skills

Required:

• Ability to participate in a team environment.
• Ability to follow written and oral direction.
• Ability to work under pressure and independently.
• Ability to communicate in the primary language(s) used in the workplace.

Preferred:

• Prior experience in food service in a fast paced environment.

Other Requirements:

• Must be able to stand and exert fast-paced mobility for entire shift.  Must be able to frequently lift and carry food and other items weighing up to 50 pounds and occasionally greater.  Must be able to go from warm to cold climates (workstation to coolers).  Hours may be extended or irregular to include nights, weekends and holidays.
• Must be able to meet the following requirements with reasonable accommodation:
• While performing the duties of this job, an employee is regularly required to stand for prolonged periods of time.
• The employee must be able to use hands to finger, handle, feel, reach with hands and arms, and taste or smell.
• The employee is occasionally required to stoop, kneel, or crouch.
• The employee must regularly lift and/or move up to 50 pounds, and carry approximately 20 feet.
• Ability to physically walk approximately one-fourth (¼) of a mile
• Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus.
• The employee must be able to read and comprehend a BEO, diagram and any other documents to ensure that the guests’ needs are met.
• While performing duties of this job, the associate is frequently exposed to moving mechanical parts and extreme heat.
• Employee must be able to perform repetitive motions.
• The employee is occasionally exposed to wet and/or humid conditions and extreme cold.
• Employee must be able to work in a cold environment – such as when cleaning walk-in refrigerators.
• The employee frequently has hands in soapy water and/or cleaning and sanitizing chemicals.
• Employee must have ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.
• Employee must be able to operate in an environment with moderate to high noise
• Employee must have the ability to walk with non-skid shoes at all times.
• Employee must have the ability to access and produce information on a computer.
• Hours may be extended or irregular to include nights, weekends and holidays.