Backserver (busser/runner)

SUMMARY OF POSITION

The Back-Server has the critical responsibility to ensure the dining room is perfect at all times. The back-server’s number one priorities entail running food and clearing and resetting tables after guests leave. Responsibilities also include helping the servers and bartenders by providing refills on water as needed, removing used tableware between courses, and helping dishwashers by removing clean dishes and glasses from the dish station and stocking them in appropriate places.

DUTIES & RESPONSIBILITIES

• Know and follow all JGP policies & procedures.
• Primary responsibility is to run food from the expo to guests. Following this, responsibility is to clear and reset tables after guests leave.
• When delivering food, follow JGP procedure to announce the dish, place properly and serve in proper order.
• When clearing, take tableware to dish-room and place silverware, dishes, glassware, etc. in appropriate areas for washing.
• Promptly clean tabletops, chairs, and booths
• Check floor and clean as required.
• Reset and arrange tabletop.
• Obtain service area assignment at the beginning of each shift.
• Inspect restroom every 30 minutes, clean and stock as needed.
• Respond appropriately to guest requests.
• Communicate guest requests to server as needed.
• Communicate with server and greeter to assure efficient seating, table utilization, and customer service.
• Prep service inventory: fill ice bins, stock clean bus tubs
• Ensure spills are cleaned up quickly, with minimal guest disturbance.
• Assist server when possible with food delivery, removing used tableware between courses, and providing table- ware for next course, especially with large parties and during peak periods.
• Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.

REQUIREMENTS

• Prior restaurants experience preferred.
• Must be able to speak, read, write, and understand the primary language(s) used in the workplace.
• Must have a great personality, desire to serve guests, and enjoy working as part of a team.
• Must be able to work in a standing position for long periods of time (up to 8 hours)
• Must be able to safely lift and easily maneuver trays of food or dish/glass racks frequently weighing up to 20 to 25 pounds.
• Must maintain a neat, clean, and well-groomed appearance per JGP standards.
• Must follow safety procedures closely.
• Must be able to work on holidays and/or weekends.

This is a tipped position.