SUMMARY

The Bus Person clears, cleans, sanitizes and resets tables to standards. This position may assist with dishwashing and restocking of napkins, silverware, and table condiments and organizing inventory.

QUALIFICATIONS

• Food/Beverage Service Worker Permit, where applicable.
• Read and speak English fluently.
• Meet minimum age requirement of jurisdiction.
• Ability to communicate effectively with the public and other employees.
• Prefer six months to one-year experience.
• No employee will pose a direct threat to the health/safety of self or others.

PERFORMANCE STANDARDS

CUSTOMER SERVICE: Meet service quality standards that affect guest satisfaction; respond to guest questions or problems in a timely, professional manner.

WORK HABITS: Meet the hotel standards for work procedures, dress, grooming, attendance, and punctuality; report to work and return from breaks on time; give advance notice when absence is anticipated; require typical amount of supervision; accept work assignments without complaints.

PERSONAL DEVELOPMENT: Accept opportunities to learn new skills, improve performance or cross-train for other hotel positions; solve routine problems that occur on the job; ask questions when not sure how to complete something; learn new skills as quickly as most others in the same job.

SAFETY AND SECURITY: Be alert to hazards and responsible in carrying out hotel’s safety, security, and emergency procedures; suggest ways to improve safety conditions that reduce or prevent accidents and injuries; participate on safety committee or other special projects for safety; actively seek and report potential security risks or hazardous conditions.

SET-UP AND BUSSING: Set tables according to restaurant or banquet specifications; bus tables and service areas in timely fashion; meet standards for cleaning tables, meeting rooms and other food service areas.

CLEANING/MAINTENANCE: Meet the hotel’s standards for cleanliness of food service areas clean all assigned areas of the restaurant/lounge/kitchen on schedule; pass inspections.

STOCKING: Stock according to company procedures; inspect to ensure stock is adequate at beginning of shift; know what items are not available to guests; re-stock the self-serve areas as food and beverage are consumed to prevent temporary shortages; replace and rotate stock in correct place as soon as possible; keep table condiments stocked during shift.

SANITATION: Follow recommended procedures for handling and storing food supplies in order to control food-borne illnesses and food spoilage; maintain sanitary personal hygiene, maintain local health department standards and receive passing score on inspections.

ESSENTIAL FUNCTIONS

• Follow up on all service details for Food Servers.

• Maintain work areas; clean and organized.

• Maintain cleanliness of work area.

• Report all unsafe conditions immediately.

• Set and clear tables according to standards.

• Stock areas with linen, glassware and silver.

• Assist Servers in servicing the guest.

• Complete all opening and closing side work, as assigned to include stocking plates, silverware, filling coffee grinder, fill wine buckets, cleaning floor, wipe down booths and chairs, move tables and chairs, push dirty linen to storage area, put away china, set out and light candles.

• Stock bus station, as assigned.

• Attend required meetings.

• Communicate with manager before leaving shift.

• Vacuum carpet at end of day.

• Mop floors.

• Complete other duties as assigned by supervisor, to include cross training.

• Seat guests.

Nights and Weekends a Must. Preference given to candidates who can do Openings or Closings

FT or PT available