Busser- Restaurant 1
About The Position
The busser warmly welcomes guests, assists the manager or host/ess with seating, and supports timely and quality food and beverage service. The role includes serving bread, water, and butter upon guests’ arrival and providing refills as needed; removing used tableware between courses; and clearing and resetting tables after guests leave. The busser may also work as a food runner or buffet runner when requested by a manager or supervisor. The position requires following hotel procedures and work rules, responding appropriately to guest needs and hotel emergencies, and working professionally with colleagues, management, and internal and external customers. Physical tasks include lifting, reaching, bending, stooping, standing for extended periods, and frequently maneuvering trays weighing 20–25 pounds. Previous restaurant experience and an Illinois Certified Food Handler credential are required. This is a non-full-time position. Benefits are offered subject to applicable eligibility, enrollment, and plan requirements; an overview is available through the Hotel’s Career Center webpage.
Requirements
- Previous restaurant experience is required.
- Illinois Certified Food Handler credential.
- Reading, writing, and oral proficiency in English at the level applicable to the position.
- Ability to follow payroll and key sign-out procedures.
- Ability to assist guests and respond properly to hotel emergencies or safety situations.
- Ability to perform other assigned tasks or projects.
- Ability to work harmoniously and professionally with co-workers and management.
- Ability to deal effectively with internal and external customers, including those requiring patience, tact, and diplomacy.
- Working knowledge of the predominant language(s) of the guests.
- Ability to lift, reach, bend, and stoop.
- Ability to stand for long periods, up to five hours.
- Ability to safely lift and easily maneuver trays frequently weighing 20–25 pounds.
Responsibilities
- Report to work on time in the proper uniform and comply with company policies on absenteeism and tardiness.
- Attend colleague meetings, read the bulletin board daily, and check the schedule daily.
- Obtain a service-area assignment at the beginning of each shift.
- Greet guests promptly when they are seated and bring bread, butter, and water to the table.
- Provide refills as needed and respond appropriately to guest requests, communicating requests to the server as needed.
- Remove used tableware between courses and provide tableware for the next course.
- Clear tables after guests leave and take tableware to the dish room, placing items in the appropriate washing areas.
- Clean table tops, chairs, booths, and floors between seatings; reset and arrange tabletops.
- 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 leave.
- Fill in as needed to support smooth and efficient restaurant operations, as directed by the restaurant manager or immediate supervisor.
- Follow local and state health department laws and regulations for safe food handling and service.
- Work as a food runner and/or buffet runner when required or requested by a manager or supervisor.
- Follow payroll and key sign-out procedures.
- Offer assistance to guests and respond properly to hotel emergencies or safety situations.
- Perform other tasks or projects assigned by hotel management and staff.
- Comply with TIHTC work rules and standards in the associate handbook and as directed by management.
- Work harmoniously and professionally with co-workers and management.
Benefits
- Employment benefits are offered subject to applicable eligibility, enrollment, and benefit plan requirements; an overview is available on the Hotel’s Career Center webpage.
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What This Job Offers
Career Level
Entry Level
Education Level
No Education Listed
