Grandstand Busser

JOB TITLE:

Bus Person ORGANIZATIONAL UNIT:
Grand Casino Hotel & Resort SUPERVISOR: F & B Manager FLSA:
Non-Exempt HOURLY RATE: $12.00 Per Hour ALL FULL-TIME POSITIONS:
In addition to your pay, your salary also includes Medical, Dental and Vision Insurance. The Biweekly deduction from employee paycheck is $40.00 for Employee Only, $95.00 Employee plus Children, $120.00 Employee plus Spouse, and $140.00 Employee plus family. FUNCTIONS STATEMENT:

• 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.

MAJOR DUTIES:

• Obtain service area assignment at the beginning of each shift.
• Promptly greet guests as they are seated and bring bread, butter and water to table.
• Remove used tableware between courses and provide tableware for next course.
• Clear tables after guests. Take tableware to dish-room and place silverware, dishes, glassware, etc. in appropriate areas for washing.
• Between customers, promptly clean tables, chairs and booths. Check floor and clean as required. Reset and arrange tabletop.
• Inspect assigned restroom every 30 minutes and clean as needed.
• Respond appropriately to customer requests. Communicate requests to server.
• Communicate with server and hostess to ensure efficient seating, table utilization and customer service.
• Assist with food delivery, especially with large parties during peak periods.
• Thank guests as they are leaving.
• Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.
• Any additional duties as assigned by the Restaurant Manager, Food and Beverage Director, General Manager, Business Committee or representative of upper management.
• NOTE:
  The above-described duties are intended to describe the general nature of work performed by an employee in this position.
  These statements are not to be considered as an all-inclusive list of the duties, knowledge, skills, abilities and other characteristics.

FACTOR 1: KNOWLEDGE REQUIRED BY THIS POSITION

• Knowledge of proper English grammar. ? Knowledge of the duties of other wait-staff positions in order to fill in as needed ? Knowledge of methods of greeting guests and customers.
• Knowledge of infection control principles.

FACTOR 2: SUPERVISORY CONTROLS

• Incumbent is under the direct supervision of the Restaurant Manager.
• The supervisor assigns work, advises on changes in procedures and is available for assistance when required.
• Routine work is performed independently following set procedures.
• The work is reviewed for accuracy through spot checks, through complaints from customers and through observation of the employee at work.

FACTOR 3: GUIDELINES

• Written and oral guides provide specific instructions for doing the work.
• Most of these instructions are easily memorized and require little interpretation.
• When instructions do not apply, the problem is referred to the supervisor.
• These guidelines are generally applicable, but the employee makes adjustments in dealing with problems and unusual situations.

FACTOR 4: COMPLEXITY

• The incumbent will face a variety of situations that require on the spot resolution when dealing with people that are hungry, irritable, or fatigued.
• The incumbent will have choices to make regarding how to handle different complaints, requests and situations.
• The complexity ranges from a low level to a medium level in that the work is mastered easily, and the incumbent takes the obvious course of action.

FACTOR 5: SCOPE AND EFFECT

• The primary purpose of the work in this position is to create a satisfied customer by providing the initial condiments, i.e. bread, butter, water and comfortable seating.
• The work contributes to the efficiency of daily operations of the restaurant.

FACTOR 6: PERSONAL CONTACTS

• Contacts are on a face-to-face basis with guests and customers from all walks of life and from all points of the country and world.

FACTOR 7: PURPOSE OF CONTACTS

• The purpose of the contacts is to create a satisfied customer in order to encourage a high level of customer returns.

FACTOR 8: PHYSICAL DEMANDS

• Standing for long periods of time, extensive walking throughout the restaurant.
• Bending, squatting, kneeling and stooping.
• Requires acute hearing and sound discrimination, and visual acuity.
• Lifting and moving of tables and chairs, and tubs filled with dishes, (20-30#).

FACTOR 9: WORK ENVIRONMENT

• Normal restaurant and lounge environment with variety of loud noises.

MINIMUM…