Restaurant Busser at SW Hotel Management – Los Angeles, California

Department: Food & Beverage

FLSA Status: Non-Exempt

Working Days: 24-32 hours

Shifts: AM

Scope of Position

The Busperson is responsible for assisting the servers in providing the highest quality service possible to guests while maintaining the highest standards of cleanliness and sanitation throughout the hours of operation. The bus person must ensure that all tables are kept clean and presentable with clean china, glassware, silverware and linen.

Education & Experience

• High School diploma or GED certification and/or experience in a hotel or a related field preferred.
• Food service experience is preferred

Physical Demands

• Long hours sometimes required including nights and weekends.
• Heavy Work-Exerting up to 100 pounds of force occasionally, and/or 50 pounds of force frequently and/or constantly to lift, carry, push, pull or otherwise move objects.
• Ability to stand throughout the entire shift.

Required Competencies

• Must be able to convey information and ideas clearly, oral and written.
• Must be able to evaluate and select among alternative courses of action quickly and accurately
• Must be able to work well in stressful, high-pressure situations including the ability to handle guest complaints and disputes and resolve them to satisfactory results.
• Must maintain composure and objectivity under pressure
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
• Must have the ability to assimilate complex information, data, etc. from various sources and consider, adjust or modify to meet the constraints of the particular need.
• Must be effective at listening to, understanding and clarifying concerns and issues raised by associates and guests.

Responsibilities may include any and all of the following:

• Approach all encounters with guests and associates in a friendly, service-oriented manner.
• Maintain regular attendance in compliance with SW Hotel standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which includes a clean, pressed uniform and correct nametag when working.
• Comply at all times with SW Hotel standards and regulations to encourage safe and efficient hotel operations.
• Must, at all times, be attentive, friendly, helpful and courteous to all guests, managers, and other associates.
• Clear, clean and set tables according to established service standards.
• Deliver water to table promptly after guests are seated, may assist the server in refilling glasses when necessary; except serving alcohol, where busperson is certified by state and local requirements.
• Clean and wipe down floor, tables, chairs, walls, windows, and service area of outlet.
• Separate dirty china, glassware and silver; and deliver to kitchen for cleaning.
• Perform side work assignments such as make coffee, fold napkins, etc. Stocks service station with napkins, placemats, ashtrays, etc.
• Perform room service duties when requested, according to standards.
• Respond quickly to guest requests in a friendly manner. Follows up to ensure guest satisfaction.
• Keep all work areas clean and properly stocked according to the current meal period.
• Keep all tables cleaned and properly set according to property specific standards.
• Properly break down trays of soiled dishes and linen in the dish area according to established standards.
• Assist servers by delivering and refilling beverages, pre-bussing tables, and promptly resolving any guest requests.
• Complete daily opening and closing duties and cleaning according to established side-work checklist.
• Effectively explain all food and beverages brought to the table.
• Check with Supervisor or manager on duty before leaving for the day, prior to clocking out.
• Answer the phone in an attentive, courteous and efficient manner, when needed.
• Assist your fellow associates as needed throughout the shift.
• Provide service to guests in server’s absence as needed.
• Maintain beverage levels in glasses/cups on table at least ¾ full at all times. (coffee, tea, soda, lemonade, and water).
• Maintain and store all equipment in an orderly manner and inform management of any broken equipment.
• Maintain per levels of all stocked inventory and inform management of low stock.
• Attend all training/meetings as required by management.
• Perform other duties as requested by management.
  
  

Reports to: Outlet/Restaurant Manager, Assistant Outlet/Restaurant Manager, Outlet/Restaurant Supervisor