Busser​/Food Runner

Position Summary

This individual shall be trained on and responsible for ensuring the smooth flow of food orders to and from the kitchen, inspecting plates for proper garnish and presentation, assisting in serving and clearing dining tables and helping to stock service stations. Essential hospitality standards must be used at all times: speak first, smile, eye contact, and engage in polite conversation (when time permits).

• Assist the Executive Chef and servers by monitoring the flow of orders into the kitchen
• Provide final garnishes to plates before service, and inspect dishes to ensure consistent quality of presentation
• Assist servers & bartenders by running food from kitchen to the appropriate dining table or bar positions.
• Maintains the cleanliness and sanitation of the dining area, including all tables and chairs.
• Restocks the expeditor station and side stations with tableware, flatware, utensils, condiments and linen.
• Maintain adequate service supplies for each shift.
• Assist in bussing tables throughout service and upon the departure of guests.
• Assist in resetting tables to the restaurant standards.
• Pour water and refill coffee and tea cups for guests.
• Assist servers by running beverages to guests in the dining room.
• Preparing, maintaining and cleaning the bread service station.
• Returning soiled linens to the laundry.
• Collecting fresh linens and taking them to the restaurant / room service / banquet room.
• Flexibility and adaptability to a changing clientele and environment.
• Other duties deemed necessary by Supervisor, Manager and/or Department Director.
• Responsible for conducting all responsibilities in a professional and ethical manner.
• Responsible for maintaining a consistent, regular attendance record.

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Good working knowledge of accepted standards of sanitation.
• Ability to read, write, speak and understand the English language in order to communicate with guests and other team members.
• Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 20 lbs. on continuous schedule.
• Ability to stand and to work continuously in confined spaces.
• Ability to perform duties within extreme temperature ranges.
• Ability to add, subtract, multiply and divide.
• Ability to read and write correspondence.
• Ability to effectively present information and respond to questions from managers, clients, and customers.
• Ability to solve practical problems and deal with a variety of variables in situations where only limited standardization exists.
• Ability to interpret a variety of instructions furnished in written, oral, schedule or recipe form.