CHINESE RESTAURANT BUS PERSON - VR - PART-TIME - VARIED SHIFT

Mesquite Gaming Employment Center•Mesquite, NV

14d•Onsite

About The Position

The Chinese Restaurant Bus Person clears, cleans, and sanitizes dining room tables between and during seating. The role supports servers and guests by resetting tables, keeping the work area neat, supplying service items, helping provide water, coffee, and service wares, and preparing and packaging to-go orders when needed. The position is part-time and involves varied shifts in a 24-hour, 7-day-a-week restaurant environment, including weekends and holidays. Starting rate is $12.00 plus tips. Applicants must be at least 16 years old and hold a Southern Nevada Health District Food Handler Card.

Requirements

Must be at least 16 years old.
Must have a Southern Nevada Health District Food Handler Card.
Must be customer-service- and team-oriented.
Must be adaptable and flexible, and willing and able to work any shift, including weekends and holidays.
Must be able to follow directions and work quickly during peak business periods.
Must be able to speak conversational English.
Must be able to meet the physical demands of the work, including prolonged standing; walking; recurring bending, crouching, stooping, stretching, or reaching; and recurring lifting of objects weighing over 50 pounds.

Responsibilities

Clear, sanitize, and reset tables with the proper tableware.
Clean, sweep, and maintain a neat and tidy work area.
Coordinate needed items for tables and guests with the server.
Supply the work area with necessary service items, including to-go order supplies.
Help servers provide customers with water, coffee, and service wares.
When necessary, prepare and package orders with the necessary utensils and condiments; ensure to-go orders are complete before delivery to the guest and deliver all orders to the cashier station.
Perform other job-related duties as assigned and instructed by management.
Interact cheerfully, helpfully, and professionally with guests and team members; listen and pay attention to verbal and nonverbal communication; take ownership of guest concerns; and follow up with guests.