Busser - Flanker SLC

Carver Road Hospitality•Salt Lake City, UT

About The Position

Flanker Kitchen & Sporting Club is seeking a Busser to support service at its dining, drinking, and entertainment venue in Fountain Plaza at The Gateway. The venue includes a restaurant, bars, private karaoke and golf simulator rooms, a nightclub, and a cocktail lounge. The restaurant serves American bar-and-grill favorites and other offerings prepared in a full kitchen. The Busser sets and clears tables, maintains dining and service areas, replenishes supplies, and supports guest service while following sanitation and safety policies. The role also includes maintaining coffee and bread stations, assisting with beverage preparation, completing opening and closing side work, and communicating guest needs to service and kitchen staff.

Requirements

Previous busser or hospitality experience in a high-volume restaurant or lounge.
Ability to stand, lift, and bend for extended periods.
Ability to bend and lift up to 50 pounds.
Ability to perform tasks that may require repetitive motion.
Ability to work around hot kitchen elements or cleaning materials.
Ability to remain focused in a fast-paced and changing environment.
Ability to work a flexible schedule, including varying shifts, days, evenings, weekends, and holidays.

Responsibilities

Maintain professional appearance standards as directed in the Employee Handbook.
Clean machines and appliances, including coffee and tea makers, glass washers, and bread warmers.
Maintain the cleanliness and orderliness of the coffee and bread station during service.
Set up bread trays and butter dishes, and prepare coffee and tea beverages to order.
Set up coffee and bread stations and perform side work and other opening and closing procedures as directed by management.
Sort soiled china, glasses, and silverware outside the breakdown area; polish glasses and silverware; and restock server stations.
Maintain cleanliness and restock paper supplies in guest restrooms during service.
Empty trash, sweep floors, restock dining-room supplies, and keep dining areas and service stations clean and organized.
Anticipate and accommodate guest needs while providing professional service and supporting guest satisfaction.
Communicate guest needs to Front-of-House and Back-of-House support staff, servers, managers, and chefs.
Follow Department of Health and company sanitation standards to protect the establishment, guests, and employees.
Report equipment or furniture breakage and damage to management immediately.
Attend and participate in daily pre-service meetings.
Maintain and update job knowledge by participating in staff training opportunities.