Busser

Job Description

Job Description

Job Summary

Serve guests, bread, water and butter upon their arrival, and provide refills as needed. Remove used tableware between courses; clear and reset tables after guests leave.

Activities & Responsibilities

Primary

o Promote, work, and act in a manner consistent with the mission of Sergio's and Sergio's Cuban

o Set tables with clean linens, condiments, or other supplies.

o Clear tables after guests, wipe tables or seats with dampened cloths or replace dirty tablecloths.

o Promptly clean table tops, chairs, booths, and the floor under and around tables between guests.

o Remove used tableware between courses and provide tableware for next course.

o Locate items requested by guests.

o Run food and beverages to tables

o Scrape and stack dirty dishes and carry dishes and other tableware to kitchens for cleaning.

o Take soiled tableware to the designated area, and unload, sort and stack silverware, dishes, and glassware for cleaning.

o Perform serving, cleaning, or stocking duties to facilitate customer service.

o Carry food, dishes, trays, or silverware from kitchens or supply areas to serving counters.

o Clean up spilled food or drink or broken dishes and remove trash.

o Serve food to guests when servers need assistance.

o Promptly greet guests as they are seated and serve ice water, coffee, rolls, or butter to guests.

o Thank guests as they leave.

o Maintain adequate supplies of items such as clean linens, silverware, glassware, dishes, or trays.

o Clean and polish counters, shelves, walls, furniture, or equipment in food service areas or other areas of the restaurant, and mop or vacuum floors.

o Fill beverage or ice dispensers.

o Stock cabinets or serving areas with condiments and refill condiment containers.

o Communicate with server and host or hostess to expedite efficient seating, table utilization, and customer service.

o Respond appropriately to guest requests and communicate guest requests to server as needed.

o Obtain service area assignment at the beginning of each shift.

o Inspect assigned restroom every 30 minutes, and clean as needed.

o Attend all scheduled employee meetings and offers suggestions for improvement.

o Coordinate with and assist fellow employees to meet guests' needs and support the operation of the restaurant.

o Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

o Carry more than 30Lb

Supplemental

o Slice and pit fruit used to garnish drinks.

o Wash glasses or other serving equipment at bars.

o Stock refrigerating units with wines or bottled beer or replace empty beer kegs.

o Carry linens to or from laundry areas.

Tools & Technology

o Bar code reader equipment

o Carbonated beverage dispenser

o Cash registers

o Commercial use : o blenders

o coffee or iced tea makers

o cutlery

o dishwashers

o food processors

o food warmers

o microwave ovens

o Credit card processing machines

o Domestic : o garbage disposals

o garnishing tools

o Ice dispensers

o Non-carbonated beverage dispenser

o Point-of-sale receipt printers

o Point-of-sale terminals and workstations

o Point-of-sale software

o Soft serve machines

o Touch screen monitors