FOH Service Staff

Barrel House•Dubuque, IA

1d•$10 - $15•Onsite

About The Position

From the moment guests walk into Barrel House, our Front Of House Service Staff epitomizes our spirit-lifting culture! Core Responsibilities: Host Host is the first person a customer interacts with when they enter a restaurant, so they set the tone for the customer’s meal. Hosts are responsible for creating an excellent first impression for guests. They need to greet customers warmly and promptly find them seats. Hosts must also answer any questions for walk-ins. They take reservations over the phone and handle incoming online reservations. Hosts also manage the waitlist, which involves setting guest expectations during busy wait times. Organization is a key factor in the success of the Host position. Expeditor (Expo) The expeditor is particularly important at busy times and fulfills one of the most important positions in a restaurant. While they don’t take orders, they help keep food flowing from the kitchen to hungry diners! The expeditor – or the expo – is responsible for ensuring that food is prepared and delivered well and efficiently. Not only do they deliver the food, but also ensure it has been properly prepared. Expeditors should work well in a fast-paced environment and be familiar with the menu to ensure dishes are up to standard. Teamwork is a major skill that successful expeditors display. Food Runner Runners are the unsung heroes of the front of the house. They bring customers their meals and beverages. Runners are responsible for taking food and drinks from the kitchen or bar and bringing them to customers. Food runners should be familiar with the menu in order to be able to correctly identify dishes and serve them to customers. Busser Bussers are behind-the-scenes magicians that make servers look good. A busser’s main duty is clearing dishes off of tables after customers have finished eating or between courses. A good busser will clear a table as unobtrusively as possible. Sometimes bussers are also responsible for refilling glasses of water. Observation is a critical characteristic in the busser’s position. We want people to become their best at Barrel House (BH), working with BH and being a part of BH. This includes teammates, guests, and our community. Our culture and atmosphere are at the core of how we do things. At Barrel House we focus on SUCCESS & VALUES within Barrel House Culture. If your values and actions align with the Barrel House We CARE Culture, your potential within our organization is nearly limitless! If you would like to be at your best and engage with us at a high level, this guide in its entirety may provide greater insight and value toward your growth within our organization. We recommend you read this so you know what to expect through your journey and experience with BH. The expectation is to learn how we communicate and make decisions, so that those working with us and alongside us will contribute, challenge, and grow toward the same goals. We CARE Culture C - Create a Positive Experience A - Attention to Guest Needs R - Respond Appropriately and Politely E - Exceed Guest Expectations

Requirements

Organization is a key factor in the success of the Host position.
Expeditors should work well in a fast-paced environment and be familiar with the menu to ensure dishes are up to standard.
Teamwork is a major skill that successful expeditors display.
Food runners should be familiar with the menu in order to be able to correctly identify dishes and serve them to customers.
Observation is a critical characteristic in the busser’s position.

Responsibilities

Host is the first person a customer interacts with when they enter a restaurant, so they set the tone for the customer’s meal. Hosts are responsible for creating an excellent first impression for guests.
Hosts need to greet customers warmly and promptly find them seats.
Hosts must also answer any questions for walk-ins.
They take reservations over the phone and handle incoming online reservations.
Hosts also manage the waitlist, which involves setting guest expectations during busy wait times.
Expeditor is responsible for ensuring that food is prepared and delivered well and efficiently.
They deliver the food, but also ensure it has been properly prepared.
Runners bring customers their meals and beverages.
Runners are responsible for taking food and drinks from the kitchen or bar and bringing them to customers.
Busser’s main duty is clearing dishes off of tables after customers have finished eating or between courses.
Sometimes bussers are also responsible for refilling glasses of water.