Grand Cafe Busser

Description

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 QUALIFICATIONS FOR CONSIDERATION:   

• Must have a High School diploma or GED equivalent 

• Must have effective and courteous communication skills. 

• Availability to work any shift, start time, weekends and holidays.