Busser (FOH)

SA Hospitality Group•West Palm Beach, FL

About The Position

SA Hospitality Group is Italian at heart, the vision of Gherardo Guarducci and Dimitri Pauli who have translated old-world sensibilities to appeal to modern-day New York City clientele. Since 2003, SA Hospitality Group has expanded to a selective group of iconic New York neighborhoods with its three brands: Sant Ambroeus, Casa Lever, Felice with 24 restaurant locations in Manhattan, Southampton, NY, East Hampton, NY, Aspen, CO, Milan, Italy, and Palm Beach, FL. Job Description BUSSER This description was last edited: May 16th, 2022. Position Reports to: General Manager/Floor Manager This is a non-exempt position. Position Purpose: This position will be responsible for assisting the servers in providing quality service to all guests. Supporting the management team as needed.

Requirements

Ability to communicate and understand direction in English to ensure safety in the workplace. Ability to understand, respond, and engage with co-workers, managers, and guests in English.
Flexible schedule.
Ability to understand and follow written and verbal instructions.
Detail oriented.
Ability to multitask and work in a fast-paced environment.
Must be able to seize, grasp, turn and hold objects with hands.
Must be able to work on your feet for at least 8 hours.
Fast paced movements are required to go from one part of the club to others.
Must be able to move, pull, carry or lift at least 40 pounds.
Occasionally kneel, bend, crouch and climb as required.

Responsibilities

Setting up tables with the appropriate mis en place (ketchup, salt pepper, HP and sugar bowl).
Making sure all stations are fully stocked and ready for service – maintain stations fully during service.
Setting up candles on the tables.
Detailing all tables before the start of service to ensure place settings are neat and organized.
Delivering bread and water to all tables in their assigned section, assisting other section when necessary.
Making sure the bread warmer is always organized and full.
Clearing tables between each course.
Clearing and re-setting tables for new guests.
Completing assigned side work before and after service (see side work sheets for details).
Performs other duties as assigned by supervisor/manager.