Busser | Hops & Hens

Omni Hotels & Resorts•Dallas, TX

6d•Onsite

About The Position

We’re looking for enthusiastic, creative, and ambitious individuals to join one of our newest concepts—Hops & Hens. As a Busser, you play a key role in maintaining the highest standards of service by ensuring quick, efficient, and professional support in food running and table maintenance. Your contribution helps create a seamless and enjoyable dining experience for our guests.

Requirements

Minimum of 1 year experience as a Food Runner or Dining Room Assistant (DRA).
Proven experience in selling and presenting wine to guests.
Ability to work a flexible schedule, including weekends and holidays, as needed.
Must consistently maintain a professional appearance, positive attitude, and high-level performance.
Valid Food Handler and TABC (Texas Alcoholic Beverage Commission) certifications required upon hire.
Ability to move, bend, lift, carry, push, pull, and place objects weighing up to 50 pounds without assistance.
Must be able to stand or walk for extended periods, or for the entirety of a work shift, in both indoor and outdoor environments.

Responsibilities

Maintain full knowledge of service times and menu offerings.
Understand and be familiar with the complete floor plan, including table and seat numbers.
Verify that all items on the order ticket match the food prepared on both the hot and cold lines.
Deliver food accurately to the correct table and seat based on ticket, floor plan, and seat number details.
Upon delivering food, always inquire if guests require anything further, and promptly communicate any requests to the server or manager.
Assist with the setup of the expo line according to side work requirements.
Report any difficulties with food delivery to the supervisor immediately.
Handle all items with care to minimize breakage.
Attend all scheduled staff meetings and training sessions.
Set up and break down the breakfast buffet within the designated timeframes.
Maintain and replenish buffet items throughout service, ensuring they remain full, clean, and presentable.
Secure all buffet tools and vehicles (e.g., platters, butter dishes, bread knives) as directed by management or outlined in side work guidelines.
Place and receive warehouse orders daily; ensure proper par levels are maintained.
Monitor all product expiration dates and follow FIFO (First In, First Out) procedures for storage.
Be prepared for exposure to extreme temperatures and varying weather conditions, particularly in exterior hotel areas.
Safely handle food and beverages, as well as hazardous cleaning chemicals used in the Food & Beverage department.