Busser

Description

Position Summary: A busser is in charge of set up and clean-up for all guests in the restaurant. This position requires consistent adherence to policies and procedures of the department as outlined in the Biltmore Standard Operating Procedures (BSOP’S).

Responsibilities

• Clear and set tables, assist servers at all times especially with water and bread service.
• Set up preparation areas such as stock side stations with linens, polished glassware and silverware.
• Aid in folding napkins for service.
• Clean side stations such as bread bins, refrigerators and coffee area.
• Maintain coffee and iced tea throughout service as well as loading bread into warmers at the beginning of lunch and dinner shifts.
• Ensure linens are brought back to linen department several times during shift.

Requirements

• Experience and Education Required: None required
• Skills Required: Minimum one year restaurant experience preferred. Must be able to: Speak, read, write and understand the English language; compute accurate mathematical calculations; provide legible communication and directions; perform job functions with attention to detail, speed and accuracy; prioritize and organize; think clearly, remaining calm and resolve problems using good judgment; follow directions thoroughly; understand guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent resort data; use a computer keyboard and possess basic typing skills; possess moderate to advanced computer skills; work in a dynamic and constantly changing environment and adept to multitasking.
• Physical Demands: Must be able to: Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds; stand, sit, or walk for an extended period of time or for an entire work shift; reach overhead and below the knees, including bending, twisting, pulling, and stooping; use, carry, and operate all necessary office equipment using finger dexterity; communicate with employees, managers, subordinates and guests through verbal communication, hearing ability, and visual acuity; visually look at a computer for extended periods of time; adapt to moderate temperatures in the hotel as thermostat is controlled by hotel environmental systems. Most work tasks are performed indoors.