Busser - Sugar Shack

SUMMARY
Bussers will assist servers, team and kitchen staff with preparation, execution and clean up of food service to ensure complete guest satisfaction.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

• Set dining room tables with clean linens, cutlery and other meal specific requirements.
• Prepare water glasses and serve water as guests arrive.
• Serve accoutrements throughout the meal, including: salsa/crackers, bread/butter and pepper salads.
• Neatly and quietly clear dishware after every course.
• Remove trays and stack dishes for return to kitchen after meals are finished.
• Offer coffee at the conclusion of meal.
• Clear and reset table after meal.
• Polish silverware, fold napkins, and ensure side stations are stocked / clean.
• Maintain a positive, professional and respectful attitude toward guests, coworkers and management.
• Display a strong sense of urgency, attention to detail and desire to get things done right the first time.
• All other duties as assigned.

QUALIFICATIONS 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, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ability to work in a fast paced environment while handling multiple priorities with a high degree of professionalism.
• Strong attention to detail and ability to read and comprehend oral / written instructions.
• Capable of effective and courteous communication with guests and associates of all levels.
• Ability read and interpret documents such as policy and procedure manuals.
• Must be 18 or older

EDUCATION and/or EXPERIENCE

• Minimum 6-months prior experience working in a bussing, kitchen or related Food & Beverage role preferred.

PHYSICAL DEMANDS/WORK ENVIRONMENT* 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.

• Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens ( 110°F), possibly for one hour or more.
• Standing and walking are constant conditions.
• Frequent handling of objects, reaching, maneuvering and continually positioning of oneself to perform assigned tasks.
• Ability to physically grasp and transport items up to 50 pounds, including kitchen supplies and dishware.
• Flexibility to work evenings, weekends and holidays required and willingness to flex up or down in scheduled work hours (based on business need).