Job DetailsJob Location: Mission Ridge Ski & Board Resort - Wenatchee, WA 98801Position Type: Part TimeSalary Range: $17.13 - $17.53 HourlyJob Category: Base ServicesBusser/Host Job Description Wage/Group: Hourly/Non-Exempt, Tips OK, Group III or IV Reports to: Hampton Lodge Lead & Food and Beverage Manager Pay Range: $17.13/hr Supervises: N/A Status: Winter Seasonal, Full-Time or Part-Time CENTRAL PURPOSE: To enrich the lives of our community by providing joy and freedom through exploration CORE VALUES: Seek first to help - Dedicated to results - Optimism in action - Solution seekers BUSSER/HOST JOB SUMMARY: The Busser/Host plays a key role in ensuring an exceptional guest experience at the Hampton Lodge Restaurant by maintaining a clean, organized and welcoming dining environment both indoors and on the outdoor deck. This position combines front-of-house support with guest interaction by clearing and resetting tables, greeting and seating guests, and maintaining cleanliness throughout the restaurant and deck areas. The ideal candidate thrives in a fast-paced, team-oriented environment and demonstrates a proactive attitude with strong attention to detail. This individual must be self-motivated, guest service focused, and able to handle a variety of tasks with a positive and professional demeanor. QualificationsESSENTIAL JOB RESPONSIBILITIES/DUTIES/TASKS: Guest Service & Hosting: Greet and seat guests promptly with a warm, welcoming attitude Table Maintenance: Clear, clean, and reset tables in the lodge and on the deck efficiently Stocking Duties: Refill condiments, beverages, and supplies throughout the restaurant Restaurant Cleanliness: Maintain cleanliness on the restaurant floor, food court, and deck Trash & Waste Management: Remove trash and debris from indoor and outdoor dining area Outdoor Maintenance: Set up and break down deck tables/chairs; perform snow removal as needed Firewood Restocking: Ensure lodge firewood is stocked and accessible as require Kitchen Support: Assist the expo/kitchen team by running food tickets to guests as needed End-of-Shift Cleaning: Sweep, vacuum, and mop floors; ensure workstations are clean and reset A Washington State Health District Food Service Permit is required. SKILLS PREFERRED: Food Service Knowledge: Knowledge of bussing operations and food service as a whole Guest Service Focus: Friendly and attentive with a commitment to guest satisfaction Self motivated & Initiative: ABle to anticipate needs and take action without direct supervision PHYSICAL DEMANDS: Consistent and constant standing and walking while in operation. Guest service communication and employee communication necessary. WORK ENVIRONMENT: The majority of the work is in the Hampton Lodge. In the kitchen there is exposure to hot cooking surfaces and moderate noise levels. The atmosphere is a team directed and a supportive environment. This person should be able to work in a busy, fast paced environment under some pressure, while maintaining a positive attitude at all times. PHYSICAL REQUIREMENTS: Seeing: REGULARLY (67-100%) -Must be able to read Hearing: REGULARLY (67-100%) -Must be able to hear well. Guest service communication and employee communication are essential Standing/Walking: REULGARLY (67-100%) -Consistent and constant standing and walking while in operation, as well as being flexible in movement to different areas of the lodge. Climbing/Stooping/Kneeling: REGULARLY (67-100%) -The position requires the ability to stand, walk, climb, balance, kneel, stoop, and crouch for extended periods. Lifting/Pulling/Pushing: REGULARLY (67-100%) -Required to lift weights up to fifty pounds. Lifting and moving ½ barrels of beer. Fingering/Grasping/Feeling: REGULARLY (67-100%) -Must be able to write, and use phone system Note: The statements herein are intended to describe the general nature and level of work being performed by employees, and are not to be construed as an exhaustive list of responsibilities, duties, and skill required of personnel so classified. Furthermore, they do not establish a contract for employment and are subject to change at the discretion of the employer.

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