SUMMARY: Works in cooperation with all staff members – the manager, host, servers, cooks, dishwasher, and other buspersons. Works closely with servers to ensure proper service and customer satisfaction. Clears tables as customers leave and resets as new guests are seated. Maintains cleanliness of front-of- the house areas and restocks the service stations.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

Works with a sense of urgency

Cleans tables as customers leave, wiping off the table, chairs, or booth, and arranging the salt, pepper and sugar. Checks entire area around table including the floor, window sills, the walls, etc.

Greets customers after they are seated and sets up with silverware, napkin, water, and coffee. (If the server or hostess hasn’t already done so.)

Inspects all silverware and glassware before serving.

Brings full buspans and empty glass racks back to the dishroom. Brings clean dishes from the dish room on the return trip. Carries dishes or buspans on each trip into and out of the dish room.

Restocks the service station with plates, silverware, glasses, and other stock as needed throughout the shift.

Circulates through the dining room to pour water for customers as needed.

Provides high chairs or booster chairs when requested.

Washes dishes as needed when dishwasher is on break.

Maintains cleanliness and sanitation of the front-of-the-house including all tables, chairs, highchairs, floors, and restrooms.

Performs on-going and end of shift clean up duties including: the lobby, parking lot, dining room, bathrooms, service area, stock room, the coolers, and emptying the garbage.

Special cleaning duties will be assigned for inside and outside the restaurant on a daily basis such as cleaning walls and ceilings, cleaning baseboards, and dusting lamps.

Follows all safety precautions to prevent injury or illness. (using cautionary “wet floor” signs when mopping floors, etc.)

Readily accepts direction from the management, head server, and kitchen manager.

Additional duties include: squeezing orange juice, whipping butter, checking the restrooms, and filling the milk dispensers.

Works in cooperation with:

Other bussers – the busser will first service his own section and then assist the other bussers by: helping in the other bussers section, running buspans back to the dishroom, and bringing clean dishes back to the service area.

QUALIFICATIONS REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE: No prior experience or training is required. Previous busser experience is a plus.

LANGUAGE SKILLS: Ability to comprehend simple instructions and memos. Ability to communicate, in English, with customers and other employees.

REASONING ABILITY: Ability to apply common sense to carry out simple one-or two-step instructions from customers, management, or other employees. Ability to deal with standardized tasks with few variables, such as, setting up customers with silverware, water, and coffee.

PHYSICAL DEMANDS: 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly(up to the entire shift) required to:

Stand

Walk

Use hands to grasp or handle objects (buspans, dishes or coffee pots)

Reach with hands and arms (to pick up or set down plates)

Talk and hear

The employee is frequently required throughout the shift to:

Stoop, bend, or crouch to pick up buspans

Move tables and chairs together or apart to accommodate customer groups.

The employee is occasionally throughout the shift required to:

Carry and use mop and buckets, and/or brooms.

Carry and use ladders up to 15 feet in length.

WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee occasionally works near moving mechanical parts, such as when whipping butter, and is occasionally exposed to humid conditions in the dish room. The noise level in the work environment is usually moderate.