Job Summary:
Hosts and bussers help staff with several duties in order to create a positive dining experience for guests. Such as greeting customers and answering their questions while alerting wait staff when a customer need attention. Bussers also assist the host in every capacity while taking direction from the host or supervisors.
Essential Duties and Responsibilities:
Greeting and seating guests with a positive attitude in an orderly, timely fashion while optimizing seating at different tables to ensure an even workload for wait staff
Answering the phone and responding the customer’s needs. Including taking to go orders, reservations, messages for management, and responding to availability checks for menu items or restaurant capacity
Removing tableware - like dishes, glassware, and utensils – during service to keep tables from becoming too crowded
Clearing tables of dirty utensils, napkins, and dishes/glasses. Cleaning surfaces so that they’re ready for the next guests
Ensuring the availability of clean dishes, flatware, glasses, straws and napkins for tables
Communicate levels of business to the BOH staff members
Helping the dishwashers by sorting and organizing used tableware and readying it for washing
Delivering food and helping with refills to aid servers during peak restaurant times
Cleaning any spills, breakage, or accidents in the dining areas
Keeping the restrooms and wait area clean
Competencies:
To perform the job successfully, an individual should demonstrate the following competencies to perform the essential functions of this position.
Safety – perform safety audits, safety training and other duties required by the Safety Manager.
Problem Solving - the individual identifies and resolves problems in a timely manner, gathers and analyzes information skillfully.
Employee Focus - the individual manages difficult employee/operational situations, responds promptly to employee needs, solicits employee feedback to improve service, responds to requests for service and assistance and meets commitments.
Planning/Organizing - the individual prioritizes and plans work activities and uses time efficiently.
Quality Control - the individual demonstrates accuracy and thoroughness, monitors own work to ensure quality and applies feedback to improve performance.
Quantity - meets productivity standards and completes work in a timely manner.
Adaptability - the individual adapts to changes in the work environment, manages competing demands and is able to deal with frequent change, delays or unexpected events.
Dependability - the individual is consistently at work and on time, follows instructions, responds to management direction and solicits feedback to improve performance.
Safety & Security - the individual observes safety and security procedures and uses equipment and materials properly.