Jimmy's Pub - Busser (Seasonal)

Ojai Valley Inn & Spa•Ojai, CA

2d•Onsite

About The Position

The Busser is responsible for providing exemplary service in the Ojai Valley Inn Restaurants. Duties include; clearing and resetting dining tables, refreshing drinks, and responsible for set up and break down of the restaurant. The Busser is ideally positioned to enhance the guest experience and plays an essential role in the resort’s goal of exceeding high guest expectations. Remaining constantly aware of the restaurant environments, engaging with guests, anticipating their needs and taking initiative to improve their stay will be focus areas for the Busser.

Requirements

Possess a positive, outgoing and friendly Personality.
Ability to follow the OVI standards of Presentation.
Ability to follow the OVI standards of Body Language.
Ability to follow the OVI standards of Verbiage.
Ability to work cohesively with other employees as part of a team.
High school graduate.
Reading, writing, and oral proficiency in the English Language.
Ability to work a flexible workweek including nights, weekends and holidays.
Excellent people skills.
Ability to communicate in English with guest/visitors, community contacts, industry contacts, management and co-workers to their understanding.
Ability to work productively with other operating departments.
Ability to handle obstacles in a positive and professional manner, and to effectively communicate these problems, along with suggested solutions to the Manager.
Maintain professional appearance, behavior, integrity, and openness to employees and guests.
Ability to prioritize and organize work assignments.
Ability to follow directions.
Be active in the role of safety and security. Be cognizant of all emergency-reporting procedures.
Ability to be a clear thinker, analyze and resolve problems exercising good judgment.
Ability to focus attention to details.
Ability to remain calm and courteous in demanding and difficult customer situations.
Ability to work evenings and weekends, when business requires.
Knowledge of the OVI’s philosophy and practices.
Ability to provide clear and pleasant telephone communication to all callers.
Knowledge of hotel’s standards, policies and procedures.
Ability to work cohesively with other departments as part of a team.
Ability to maintain discretion and confidentiality of all guests and pertinent Inn information.
Ability to continuously stand and walk.
Ability to negotiate asphalt, grass, carpeted floor, tiled floor and steps from one moment to the next.
Occasional sitting for completion of paperwork.
Stair climbing.
Reaching to floor to pick up items (squatting, or forward bend with shoulder flexion).
One arm in repetitive midline crossing and flexion/extension to serve guests.
Ability to bend for many tasks.
Ability to kneel, half-kneel hands/knees for cleaning tasks.
Pushing/pulling heavy items such as carts loaded with tables and chairs etc.
Ability to lift floors, chairs, tables, ramps, tubs of wine on ice, risers, oriental screen, and heavy furniture.
Ability to lift or move objects up to 50 lbs.
Standing and walking is continuous for 4-8 hours at a time.
Negotiating varied floor and exterior surfaces is repetitive.
Moving furniture is repetitive.
Standing, walking, bending, kneeling, and ascending and descending stairs are repetitive movements.
Lifting and carrying a 30 lb tray is repetitive.
Manipulating objects and operating equipment is repetitive.
Rooms are often dimly lit. Good sight and balance needed for negotiating varied floor surfaces while carrying heavy objects, pushing/pulling heavy carts, and carrying hot fluids (coffee and tea).
Speech and hearing to interact with guests.
Sight for completion of paperwork & tasks.
Fine motor skills are needed for writing guest checks and folding napkins.

Responsibilities

Clearing and resetting dining tables
Refreshing drinks
Responsible for set up and break down of the restaurant
Remaining constantly aware of the restaurant environments
Engaging with guests
Anticipating guest needs
Taking initiative to improve guest stay
Demonstrate knowledge of The Ojai Valley Inn style, practices, culture, terminology, organizational structure, and general philosophy.
Maintain a friendly yet unobtrusive manner with all guests throughout their dining experience.
Attend all required meetings.
Ensure all Human Resource policies and practices are applied consistently while adhering to all Federal, State and Local laws.
Promote teamwork and foster a harmonious working climate.
Promote good public relations and handle complaints or concerns of guests.
Recognize and address potential intoxicated, disruptive or undesirable guests.
Properly handle and report employee guest accidents.
Respond properly to any hotel emergency or safety situation.
Perform other tasks or projects as assigned by the Manager, resort management, and staff.
Constantly monitor appearance, attitude and degree of professionalism to ensure strict adherence to the OVI’s standards of quality service.
Follow proper payroll and uniform procedures.
Offer guests of the restaurant an enjoyable, expertly served beverage/dining experience conforming to Service and Training Manual:
The guest will expect the Busser to be knowledgeable about the dining room.
The Busser must always have their “tools of the trade” on their person during shift.
The Busser will pour the water into each guest’s glass from the right hand side.
The Busser will inform the guest that they will return momentarily.
The Busser must always clear from the right.
When clearing the Busser must remove any used silverware.
The Busser will crumb the vacant place settings between each course.
The Busser must clear all items from vacated tables as quickly and as quietly as possible.
The Busser must inform the Host/est when a table has been completely re-set.
Ascertain a guest’s satisfaction and handle any problem, which may arise informing a manager of the problem and how it was resolved.
Check schedule on a regular basis for arrival times and changes in them.
Be aware of appearance, quality of work, and attitudes with guests.
Wear proper uniform and maintain high standard in regards to personal appearance as outlined in the Employee Handbook.
Arrive at your work area at time listed in schedule.
Report unsafe conditions to management.
Respect guest confidentiality.
Set up function rooms with equipment for functions according to contracts received from Food & Beverage.
Anticipate and service the guest’s needs before requests are necessary.
Provide quick and attentive assistance to any mishap in the restaurant.
Breakdown any displays or side station when needed.
Assist servers when needed.
Maintain a cooperative, professional working style with supervisors and fellow workers.
Perform all job related tasks with utmost concern for equipment and safety for oneself and fellow workers.
Ensure the cleanliness and orderliness of all storage rooms.
Keep linen regularly stocked and to take dirty linen to the laundry area.
Hang skirts properly, set-up and skirt risers, tables, etc. when needed.
Assist guests whenever they request assistance.
Work weekends as scheduled