DINING ROOM BUSSER / FOOD RUNNER

TITLE: DINING ROOM BUSSER / FOOD RUNNER 

DEPARTMENT: FOOD & BEVERAGE 

REPORTS TO: FOOD & BEVERAGE MANAGER/RESTAURANT MANAGER/DINING ROOM MANAGER 

JOB SUMMARY: 

Working as a member of our Food & Beverage Team, ensure that guests have an enjoyable dining experience by providing support for Dining Room Servers.  Responsibilities can include setting and resetting tables, serving food, clearing tables, refilling water glasses, carrying trays, stocking/cleaning dining and service areas and courteously interacting with guests.  Work closely with Restaurant Management, Kitchen Staff and Food & Beverage personnel to help guarantee our guests a dining experience which exceeds their expectations. 

SUMMARY OF ESSENTIAL JOB FUNCTIONS: 

·        Maintain a neat and professional appearance with a properly cleaned uniform. 

·        Greet guests warmly and speak with enthusiasm at all times. 

·        Be prepared to answer basic questions about menu items and food preparation. 

·        Be able to answer basic questions about alcoholic and non-alcoholic beverage services; understand regulatory responsibilities regarding service of alcoholic beverages. 

·        Correctly deliver food and beverage to tables as relayed by Servers in an efficient manner following appropriate table service techniques.  

·        Be able to determine when guests have finished meals, clearing tables in an efficient manner following appropriate table service techniques. 

·        Understand reporting requirements for tips. 

·        Ability to safely operate restaurant equipment including, but not limited to coffee makers, refrigeration, juice machines, bread warmers, soup warmers, toasters, and other basic kitchen equipment and appliances, etc. 

·        Handle and communicate guest requests and complaints in a professional manner.  Know who to contact with these issues. 

·        Complete side work as assigned (resetting tables, stocking supplies, cleaning, etc.) 

·        Participate in set up, execution, and clean-up of banquet functions as outlined in Banquet Event Orders/Event Sheets and as directed by Sales & Catering Manager/Dining Room Manager 

·        Maintain food safety, service station and personal cleanliness and sanitation standards as required by the Maine Department of Health and Human Services and OSHA, as well as general maintenance and upkeep of dining room/restaurant.  

·        Know who to notify in case of broken equipment or unsafe/unsanitary conditions. 

·        Must be able to manually handle/lift/carry product up to 60 pounds between knee and shoulders. 

·        Must have bilateral fine manipulation of both hands which may be repetitive for entire shift. 

·        Must be vertically mobile working in limited space for entire shift. 

·        Protect the assets of this property and Migis Hotel Group. 

MINIMUM REQUIREMENTS: 

·        Must be eligible to work in the United States of America. 

·        Ability to communicate in English with guests and employees, some of whom will require high levels of patience, tact and diplomacy. 

·        Ability to work as a part of a team. 

·        Ability to understand verbal directions, as well as written menus, labels on foods and chemicals, and other workplace safety signage.  

·        Active listening and observation skills.  

·        Knowledge of common food allergies and understanding of cross-contamination issues. 

·        Outgoing personality, with good oral comprehension, expression, and speech clarity. 

·        Ability to work under pressure and deal with stressful situations during busy periods. 

ABILITIES REQUIRED: 

·        Frequent walking, bending, stooping, reaching, pushing, lifting, manual dexterity and repetitive motions.  May require the ability to work on uneven outdoor surfaces. 

·        Occasional stair climbing. 

·        Working in a variety of temperatures and conditions both indoors and out.   

·        Schedule varies according to operational needs; may include early mornings, evenings, weekends, holidays, and split-shifts.  

·        Frequent hand-washing. 

·        Hazards include, but are not limited to cuts from knives, lifting injuries, burns, slips, and tripping.  

DISCLAIMER 

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification.  They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required or personnel so classified.  All persons may be required to perform duties outside of their normal responsibilities from time to time, as needed.