Description

Summary of the Position: Bus Person

Being of service to accommodate guests and support fellow team members in welcoming customers, cleaning, sanitizing, and setting the tables for them in a timely, polite, and memorable manner that will create a positive experience for guests and develop returning clientele.

Compensation: $15.05/hour base wage plus participation in our tip pool program. Team Members currently earn an average of approximately $25.00/hour when tip pool earnings are included. Actual earnings may vary based on business levels and hours worked.

Key Accountabilities:

Responsible for providing exemplary guest service, communicating effectively and efficiently with FOH and BOH, and maintaining cleanliness of facility.
Understands the importance of being hospitable, friendly and communicative with guests to ensure a positive dining experience at the Pelican.??
Communicates effectively with staff to efficiently clear and clean tables to get new guests seated.
Cleans tables, surrounding chairs, and floors after guests have finished dining and resets the table with condiments, per outlet procedures.
Delivers water/beverage order to guests as needed.
Responsible for clearing soiled dishware from tables, both guest facing and when guests depart.
Maintains a timely execution of duties.
Obtains Oregon Food Handlers Card
Assist team in upkeep of restrooms.
Assists other service personnel as needed.
Performs all duties in accordance with the Family of Companies and Pelican customer service standard and exemplifies Core Values in their job duties.
Maintains general knowledge and provides information to guests of Pelican menu items, events, community involvement.

Requirements

Able to work on your feet for at least 8 hours. Must be able to lift, handle, and carry food, supply, small wares, equipment, and paper goods at a minimum of 50 pounds safely and properly. Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive and store stock, supplies and equipment, as well as to work the line during service periods. Must be able to work in an environment subject to loud noises from restaurant equipment and machinery, fumes, odors, dust, and smoke.

General knowledge of customer service standards

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