Food and Beverage — Front Of House

Busser/Host - Mountaineer

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Job Title: Busser/Host 
Reports To: Restaurant Manager 
Department: F&B 
FLSA Status:  Hourly/Non-Exempt 
Supervises: None 

Overview:  Serve restaurant guests bread, water and butter upon their arrival, and provide refills as needed. Remove used tableware between courses; clear and reset tables between seatings.  Welcome and warmly greet guests on arrival. Manage the efficient and timely seating of our guests.  Assist in providing exceptional guest service during the entire meal.    

Responsibilities 

  • All associates must provide excellent customer service to our guests 
  • Associates must treat each other with courtesy and respect 
  • While working associates must follow all company policies and procedures 
  • Associates must obey all state and federal laws 
  • Behavior while on the job must be in accordance with the Code of Ethics and Standards of Conduct for all associates 
  • It is imperative to be on time and ready for work at the start of the assigned shift 

Duties 

  • Obtain service area assignment at the beginning of each shift. 
  • Warmly and graciously greet all guests upon arrival. 
  • When immediate seating is limited, record guest names and number of people in party. 
  • Provide guests with estimated waiting time. 
  • Call out name and number of party when tables become available. 
  • Accommodate special seating requests for guests whenever possible. 
  • Create daily seating plan action keeping in mind large groups, tour arrival times and service sections. 
  • Seat guests based on stated preferences while balancing customer flow in service stations. 
  • Upon seating, offer guests a menu and inform them of their server’s name. 
  • Inspect table for proper presentation and completeness.  
  • Assist with service, clear and re-set tables as needed, assist with running food. 
  • Communicate with the expediter regarding status of current “open menus”. 
  • Relay messages to servers and bussers as needed. 
  • Remove used tableware between courses and provide tableware for next course. 
  • Clear tables after guests leave tables. 
  • Take soiled tableware to dish room and unload, sort and stack silverware, dishes, glassware, etc. in designated areas in the soiled dish drop off area. 
  • Between seatings promptly clean tabletops, chairs and booths. Check floor and clean as required. Reset and arrange tabletop. 
  • Respond appropriately to guest requests. Communicate guest requests to server as needed. 
  • Communicate with server and hostess to assure efficient seating, table utilization and customer service. 
  • Assist server as needed with food delivery, especially with large parties and during peak periods. 
  • Thank guests as they are leaving and invite them to return. 
  • Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the Restaurant Manager 
  • Other duties as assigned 

Requirements 

  • Have working knowledge of the predominant language(s) of our guests. 
  • Be able to lift, reach, bend and stoop with or without reasonable accommodation 
  • Be able to work in a standing position for long periods of time (up to 5 hours). 
  • Must complete food safety training as required. 
  • Associate must be able to follow standard operating procedures and maintain a safe work environment. 

Uniform 

  • Shirts and nametag will be provided 
  • Associate needs to provide black pants (not jeans), black socks, black non-slip closed toe shoes and a black belt 
  • Associate is responsible to wash and iron the uniform 
  • Associate must look sharp and be clean upon arrival to shift