What are the responsibilities and job description for the FOH Service Staff position at Barrel House?
Company Overview:
From the moment guests walk into Barrel House, our Front Of House Service Staff epitomizes our spirit-lifting culture!
Core Responsibilities:
From the moment guests walk into Barrel House, our Front Of House Service Staff epitomizes our spirit-lifting culture!
Core Responsibilities:
Host
Host is the first person a customer interacts with when they enter a restaurant, so they set the tone for the customer’s meal. Hosts are responsible for creating an excellent first impression for guests. They need to greet customers warmly and promptly find them seats. Hosts must also answer any questions for walk-ins. They take reservations over the phone and handle incoming online reservations. Hosts also manage the waitlist, which involves setting guest expectations during busy wait times. Organization is a key factor in the success of the Host position.
Expeditor (Expo)
The expeditor is particularly important at busy times and fulfills one of the most important positions in a restaurant. While they don’t take orders, they help keep food flowing from the kitchen to hungry diners! The expeditor – or the expo – is responsible for ensuring that food is prepared and delivered well and efficiently. Not only do they deliver the food, but also ensure it has been properly prepared. Expeditors should work well in a fast-paced environment and be familiar with the menu to ensure dishes are up to standard. Teamwork is a major skill that successful expeditors display.
Food Runner
Runners are the unsung heroes of the front of the house. They bring customers their meals and beverages. Runners are responsible for taking food and drinks from the kitchen or bar and bringing them to customers. Food runners should be familiar with the menu in order to be able to correctly identify dishes and serve them to customers.
Busser
Bussers are behind-the-scenes magicians that make servers look good. A busser’s main duty is clearing dishes off of tables after customers have finished eating or between courses. A good busser will clear a table as unobtrusively as possible. Sometimes bussers are also responsible for refilling glasses of water. Observation is a critical characteristic in the busser’s position.
The expeditor is particularly important at busy times and fulfills one of the most important positions in a restaurant. While they don’t take orders, they help keep food flowing from the kitchen to hungry diners! The expeditor – or the expo – is responsible for ensuring that food is prepared and delivered well and efficiently. Not only do they deliver the food, but also ensure it has been properly prepared. Expeditors should work well in a fast-paced environment and be familiar with the menu to ensure dishes are up to standard. Teamwork is a major skill that successful expeditors display.
Food Runner
Runners are the unsung heroes of the front of the house. They bring customers their meals and beverages. Runners are responsible for taking food and drinks from the kitchen or bar and bringing them to customers. Food runners should be familiar with the menu in order to be able to correctly identify dishes and serve them to customers.
Busser
Bussers are behind-the-scenes magicians that make servers look good. A busser’s main duty is clearing dishes off of tables after customers have finished eating or between courses. A good busser will clear a table as unobtrusively as possible. Sometimes bussers are also responsible for refilling glasses of water. Observation is a critical characteristic in the busser’s position.
Benefits & Perks:
- Health Insurance (Medical, Dental, & Vision)
- 401k Match Retirement Plan
- Employee Meal Discount Program
Salary : $10 - $15
