Busser - Steakhouse

Hard Rock Hotel & Casino Ottawa•Cincinnati, OH

About The Position

The Steakhouse Busser/SA maintains cleanliness and sanitation in the buffet and dining areas, including tables, and keeps dining-area side stations adequately stocked with tableware, flatware, utensils, condiments, and linen while the venue is open. The role also supports opening and closing duties, maintains supplies and equipment, and helps ensure guest areas remain clean and safe. Duties are typically performed in a professional kitchen setting, though the employee may need to enter or pass through the Casino Floor, where casino-related environmental factors such as secondhand smoke and excessive noise may be present. The employee must communicate effectively with guests in English in connection with the position’s duties and responsibilities.

Requirements

Excellent communication skills.
Able to communicate effectively with guests in English, specific to the position’s duties and responsibilities.
Able to work a varied schedule that includes nights, weekends, and holidays.

Nice To Haves

At least six months of related experience is preferred.

Responsibilities

Complete opening and closing side duties, including setting up supplies and tools, cleaning equipment and areas, and locking doors.
Stock ice and paper supplies.
Monitor the cleanliness of guest-floor corridors and clear tables and trays from the floor.
Retrieve tables and trays from guest-floor corridors while taking guest safety into account.
Break down dirty trays and carts, organizing items by trash, china, glass, and silverware.
Maintain daily par stocks of food items such as condiments, china, glassware, and silverware in the BOH.
Restock refrigerators and freezers in the work area daily.
Complete the weekly cleaning schedule for IRD equipment.
Maintain clean work areas throughout the shift by practicing clean as you go.
Notify management of maintenance or repair issues.
Complete additional reasonable requests from management.
Check with a supervisor before leaving at the end of the shift.
Maintain the cleanliness and sanitation of buffet and dining areas, including tables.
Restock dining areas and side stations with tableware, flatware, utensils, condiments, and linen, maintaining adequate supplies while the venue is open.