Busser (44581)

MI COCINA LTD•Allen, TX

164d•Onsite

About The Position

The Busser supports wait staff and bartenders to ensure smooth and efficient restaurant service. The role is responsible for welcoming guests with water, salsa, and tortilla chips, maintaining clean and organized service areas, and assisting servers and guests as needed. Bussers are expected to provide attentive hospitality while following cleanliness, sanitation, and safety practices in a fast-paced restaurant environment.

Requirements

Minimum age of 17.
Valid Food Handlers Certification.
Must be authorized to work in the U.S.
Strong customer service and interpersonal skills.
Basic knowledge of restaurant service procedures.
Understanding of cleanliness and sanitation standards.
Ability to multitask efficiently in a fast-paced environment.
Team-oriented approach and willingness to assist coworkers.
Ability to clear, clean, and reset tables efficiently.
Ability to safely carry trays, dishes, and supplies.
Ability to stand and walk for extended periods throughout a shift.
Ability to reach, bend, stoop, lift, and carry up to 60 pounds.
Ability to work in varying temperatures, including hot kitchens and cold walk-ins.

Nice To Haves

Restaurant experience in a hospitality environment is preferred, but not required.

Responsibilities

Obtain a service area assignment at the beginning of each shift.
Promptly greet guests as they are seated and serve chips and salsa.
Clear tables after guests leave.
Take soiled tableware to the dish room and unload, sort, and stack silverware, dishes, glassware, and other items in designated areas.
Promptly clean tabletops, chairs, and booths between seatings.
Check floors and bathrooms and clean as required.
Respond promptly and appropriately to guest requests, communicating them to the server as needed.
Assist servers with food delivery, especially for large parties and during peak periods.
Maintain a clean and organized service area.
Thank guests as they leave.
Fill in as needed to ensure smooth and efficient restaurant operations, as directed by the restaurant manager or director.
Keep the work location safe and healthy, use basic safety measures, and report safety concerns to a supervisor.
Wear required protective clothing and equipment and use required apparatus when safety rules or best practices call for them.
Wash and sanitize hands after removing trash, eating or drinking, using the bathroom, touching the face or hair, or handling food prep.