Busser

Amara at Paraiso•Miami, FL

21d

About The Position

The Busser is an hourly, non-exempt, tip-pool-eligible restaurant employee who reports to the General Manager and Restaurant Manager. The role supports guest service and efficient restaurant operations by greeting guests, maintaining and resetting tables, handling soiled tableware and trash, inspecting and cleaning restrooms, and coordinating with servers and the hostess. The Busser is expected to work scheduled shifts, remain on duty until released by the Manager on Duty, and fill in as needed under the direction of the restaurant manager or immediate supervisor.

Requirements

No previous restaurant experience is required.
Ability to read, speak, and interpret documents in English.
Ability to communicate clearly with managers and kitchen and dining room personnel.
Ability to reach, bend, and stoop.
Ability to work standing for long periods, up to 10 hours.
Ability to safely lift and easily maneuver trays of food frequently weighing up to 20 to 25 pounds.
Maintain exceptional grooming habits and a clean uniform throughout the shift.
Ability to apply common-sense understanding to carry out written, oral, or diagram-based instructions.
Ability to deal with problems involving several concrete variables in standardized situations.
Interpersonal skills, including maintaining confidentiality, listening without interrupting, keeping emotions under control, and remaining open to others' ideas.
Oral communication skills, including speaking clearly, listening, seeking clarification, and responding well to questions.
Written communication skills, including writing clearly, editing for spelling and grammar, adapting writing style, presenting numerical data, and interpreting written information.
Ability to follow policies and procedures, complete administrative tasks correctly and on time, support organizational goals and values, and respect diversity.
Planning and organizational skills, including prioritizing work, using time efficiently, planning resources, setting goals, organizing or scheduling tasks, and developing realistic action plans.
Professionalism, including tact, remaining composed under pressure, treating others respectfully, accepting responsibility, and following through on commitments.
Dependability, including following instructions and management direction, keeping commitments, completing tasks on time or communicating an alternate plan, and committing to long hours when necessary to reach goals.

Responsibilities

Obtain a service area assignment at the beginning of each shift.
Promptly greet guests as they are seated and bring bread, butter, and water to the table.
Remove used tableware between courses and provide tableware for the next course.
Clear tables after guests leave.
Take soiled tableware to the dish room and unload, sort, and stack silverware, dishes, and glassware in designated areas.
Clean tabletops, chairs, and booths between seatings.
Check the floor and clean it as required.
Reset and arrange tabletops.
Inspect assigned restrooms every 30 minutes and clean them as needed.
Bag and haul trash to the dumpster at designated times.
Respond appropriately to guest requests and communicate requests to the server as needed.
Communicate with servers and the hostess to support efficient seating, table utilization, and customer service.
Assist servers with food delivery as needed, especially for large parties and during peak periods.
Thank guests as they are leaving.
Report to work on time and as scheduled, and remain until the Manager on Duty approves the end of the shift.
Fill in as needed to support smooth and efficient restaurant operations as directed by the restaurant manager or immediate supervisor.