Bob's Dining Room Attendant/Busser - On Call

Omni Hotels & Spas•Tucson, AZ

About The Position

Bob’s Steak & Chop House is hiring a Dining Room Assistant/Busser to prepare and maintain the dining room, assist servers, and provide prompt, courteous support to guests. The position includes setting tables, keeping floors and service areas clean, delivering bread and beverages, pre-bussing, running food, and polishing glassware and silverware. It also includes closing duties and, in the hotel setting, following linen, recycling, trash disposal, procurement, storage, and security procedures for restaurant equipment and furniture. The role requires current Food Handlers and TABC certifications, clear and pleasant communication in English, and the ability to multitask in a fast-paced environment. Previous experience is preferred. The posting describes a set Tuesday-through-Saturday schedule on PM shifts; the restaurant is closed Sundays and Mondays. The position is identified as on-call in the posting title.

Requirements

Have and maintain current Food Handlers and TABC certifications.
Communicate clearly and pleasantly in spoken and written English with guests, members, management, and coworkers, in person and by telephone.
Agree to and follow compensation acknowledgment and tip-reporting guidelines.
Be able to work in a fast-paced environment and multitask.
Be able to work flexible shifts, including nights, weekends, and holidays.

Nice To Haves

Previous experience is preferred.

Responsibilities

Prepare the dining room for service and set up dining room assistant stations throughout the restaurant.
Obtain ice for the wait station and bar.
Dust tables, including table legs; vacuum carpets and sweep hardwood floors before opening and after closing; and keep floors clean and free of debris during the shift.
Set tables with clean, pressed linen, china, silverware, glassware, and pickles in a timely manner throughout the shift.
Assist servers during meal periods, including refilling water and iced tea, delivering bread and butter, pre-bussing, crumbing, and running food.
Remove extra place settings as guests are seated, pour water, and keep guests’ water glasses filled.
Provide bread and butter according to the specified guest-count guidelines: one loaf and one pat of butter for four or fewer guests, and two of each for five or more guests.
Assist dish stewards as needed with rotating glassware, plates, and silverware.
Polish glassware and silverware.
Perform proper closing duties.
Know the location of dirty linen storage and the procedures for requisitioning Bob’s linen from Laundry.
Follow proper recycling and trash-disposal procedures.
Adhere to hotel standards for procurement, storage, and off-property pass procedures.
Store and secure Bob’s carts, highchairs, vacuums, and furniture properly at the end of the night.