Razzoos Busser (43668)

Position Overview: Sets and resets dining room tables. Assists with clearing tables, refilling beverages, running food and restocking clean plates, silverware and glassware. Cleans wait stations and other areas of the restaurant throughout shift and at close.

• Deliver Hospitality to every guest
• Honor guest requests or communicate requests to appropriate server, bartender or manager
• Clean and reset tables according to specifications of restaurant
• Remove plates and silverware when all guests have finished
• Set up and break down work area for each shift. (These are Open/Close responsibilities that are paid at minimum wage.)
• Restock and maintains service stations in a clean and orderly manner throughout shift
• Expedite and run food
• Maintain a clean and safe environment reporting any unsafe procedures or conditions to anyone in management
• Empty trash cans using appropriate safety and sanitation measures
• Wash and sanitize hands after removing trash, eating and drinking, using the bathroom, touching own face or hair, or handling food prep
• Comply with all applicable federal, state and local statutes as well as Razzoos policies and procedures
• Perform additional responsibilities as requested by a manager at any time

Licensing Requirements:

• Food Handlers Certification – as required by state or local laws

Physical Demands:

• Must be able to bend, stoop, lift and carry dishes up to 50 lbs.
• Move about the dining and kitchen areas quickly and carefully
• Stand/walk during entire shift Enter and exit kitchen with full hands
• Climb ladder when reaching for items that are on upper shelves
• Ability to hear with accuracy over loud background noise
• 20/20 Near Vision, with correction the ability to see details at close range (within a few feet of the observer)
• Manual Dexterity the ability to quickly move hand, hand and arm, or two hands to grasp, manipulate or assemble objects

Working Conditions:

• Fast-paced environment
• Narrow spaces behind bar, between dining tables and in kitchen area
• Several guests and co-workers moving about at same time
• Several guests or tasks to attend to at one time
• Background noise, i.e., guests and employees speaking simultaneously, equipment noise and background music
• Exposure to hot (kitchen) and cold (walk-ins) temperatures