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Part-Time Busser - Osteria Costa (National Harbor)

Grade:
POSITION SUMMARY:

It is the responsibility of the Bus Person to maintain the entire restaurant, including the dining room, storerooms, food pick up areas, and beverage stations according to established cleanliness and stock standards, according to standards set by the employee manual.
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POSITION RESPONSIBILITIES/DUTIES:

? Works in a well organized manner while maintaining a strong sense of urgency.
? Maintains an excellent knowledge of all table numbers and guest positions.
? Works with servers to ensure proper guest service.
? Polishes flatware.
? Sets up tables with appropriate silverware, glassware, linen, condiments, and accessories. Folds napkins properly and ensures ashtrays are clean and available on tables in designated smoking areas.
? Clears, cleans, and sanitizes booth/chair cushions and tables completely, and resets with clean linens, ashtrays, votive candles, glassware, and any additional tabletop items needed.
? Removes dirty dishes, debris, and linens from tables and brings to the kitchen for proper washing and disposing of trash in designated receptacles.
? Separates plates, mugs, glasses, and silverware into correct tubs where applicable.
? Coordinates table availability and constantly communicates with Servers, Hostesses, and Management to ensure tables are turned efficiently.
? Reports any equipment malfunctions to management immediately.
? Serves water, coffee, and soft drinks, refilling when needed.
? Ensures that dining room floors are clean and free of debris.
? Retrieves orders from the warehouse, restocks and ensures proper rotation of supplies, and cleans walk-in cooler, all side stations, and storeroom.
? Ensures all lost and found articles are immediately returned to Management.
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SUPERVISORY RESPONSIBILITIES:

? None
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EDUCATION and/or EXPERIENCE:
Required:

? One year fast paced, high volume restaurant operations experience.
? Or equivalent combination of education, training, and experience.


Preferred:

? N/A
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CERTIFICATES, LICENSES, REGISTRATIONS:

? Certification in food handling, alcohol awareness, gaming, etc., as mandated by local law.
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KNOWLEDGE/SKILLS/ABILITIES:

? English Language Proficiency: The ability to speak and understand English when giving and receiving instructions, and talking with management, coworkers, and guests. This includes using correct grammar when speaking and not using slang terms.
? Listening: The ability to understand key pieces of spoken information, separating relevant from irrelevant information, and following verbal instructions and explanations. This includes listening attentively to spoken information to ensure that the intended message has been accurately received, holding responses until the person has finished making his/her point, and repeating information to ensure accuracy.
? Bussing: Knowledge of proper bussing procedures including how to remove and separate tableware (e.g., plateware, glassware, flatware), and clean crumbs and debris from tables and floors.
? Dining Environment: The ability to monitor an indoor or outdoor dining environment to ensure the room is running smoothly and guests are receiving assistance as requested. This includes demonstrating an appropriate awareness of atmosphere and maintaining correct settings for music, room temperature (including fireplace use), curtains, ceiling fans, lighting, and lamps for the time of day and/or year.
? Restaurant: Knowledge of property restaurants including food concepts, menu items, price range, dress code, and ambiance.
? Beverage Knowledge: Knowledge of liquor brands, beers, and non-alcoholic drinks served on restaurant premises.
? F&B Service Standards: Knowledge of all food and beverage service standards and procedures including service time, presentation, and quality standards.
? Food Storage and Rotation: Knowledge of procedures and temperatures for storing and rotating food stock in coolers, refrigerators, freezers, dry storage, etc. to maintain freshness (?First In, First Out?). This includes preparing, labeling, dating, rotating, and pulling perishable foods and drinks in accordance with storage guidelines; identifying food products that do not meet company or compliance standards; and knowledge of policies and procedures for discarding food items or products.
? Manual Dexterity: The ability to make quick, accurate, skillful, coordinated movements of one hand, one hand in coordination with its arm, or two hands to grasp, place, move, or assemble objects.
? Hand-Eye Coordination: The ability to coordinate one's eyes with one's fingers, wrists, or arms to move, carry, or manipulate objects or to perform other job-related tasks.
? Agility: The ability to bend, stretch, twist, or reach out with the body, arms, or legs to perform job tasks.
? Team Work: The ability to participate as a committed member of a team. This includes cooperating and working well with other team members to accomplish goals and meet guest needs, being supportive of others, willingly helping others, objectively considering others? ideas and opinions, sharing information with others, adhering to team expectations and guidelines, giving proper credit to others, and fulfilling team responsibilities.
? Stamina: The ability to exert oneself physically over long periods of time. This may include performing repetitive or strenuous tasks such as standing and sitting for long periods.


 

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