Busser

ESSENTIAL DUTIES:

• Clear/Clean/ Set tables
• Move tables and chairs
• Pour refill liquids when needed
• Maintain cleanliness of foyer hostess area waiting area and applicable restrooms.

Physical functions:

Bend clean clear control gather guide handle hear hold insert lift maintain mark place pour print pull push speak walk write

Mental functions:

Observe organize plan read record select verify speak

METHODS TECHNIQUES PROCEDURES:

• Move about the restaurant observing phases of dining clearing/ cleaning tables pouring liquids taking out food.
• Carry soiled dishes/dish tubs to dish area.
• Use a carpet sweeper for floors.
• Gather menus clean menus insert new menus into covers.
• Carry and set up high chairs/ booster chairs.
• Interact closely with all members of the staff and public.
• Pickup debris from floors.
• Polish glass wood glass doors reaching up to 7 feet ladder provided.
• Replace paper products in applicable restrooms.

OUTPUT:

Clear/clean tables within 40 seconds of guests departure.

Walk through Dining Room every 13 minutes.

All of the busser duties require immediate attention. Assisting the servers to assure proper service levels and coordinating the seating of guests are all expected output. Failure to perform these functions may result in suspension or termination.

EQUIPMENT AIDS TOOL MATERIALS:

Varying work surfaces faucets chemicals (bleach glass cleaner) trays brooms sweepers towels.

WORKING CONDITIONS:

• Possible wet floors.
• Temperatures heated in winter cooled in summer.
• Transitional areas from carpet to tile raised areas ie: steps and in some areas ramps.
• Medium noise level.
• Walkin cooler temperatures 32 degrees freezer 0 degrees
• Standing for 58 hours per shift.
• Possibility of cuts bruises ses burns slips/fall
• Good ventilation.

SUPERVISION CONTROL:

Workers are responsible for all assigned work in the area. Report to the General Manager Assistant Manager Kitchen Manager Corporate Management Owner.