What are the responsibilities and job description for the Busser - Food Runner position at The Wurzak Hotel Group?
Position Summary
The Company operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting and ending times, and hours worked in a week.
Busboys, or bussers (sometimes referred to as Food Runners), clean up after guests and staff. A busboy may also fill in as a dishwasher during non-service hours. He/She is responsible for setting and resetting the dining room tables. He refills water and assists the servers, and he spends most of his time cleaning, organizing and arranging dishes in the back of the kitchen.
Thebus boy or food runneris a crucial restaurant position whose responsibility is communicating with guests and supporting both servers and kitchen staff.
Promptly reports emergencies, accidents, injuries, missing articles, damage, engineering items and safety hazards to management. Reports any deviations from policies, procedures, brand standards and regulations to management.
Complies with all guest service basics such as uniforms, name tags and proper guest greeting. Knowledgeable on hotel facilities and services to assist guests as appropriate. Ensures all communication containing Company, hotel, brand and guest information is consistent with privacy policies, practices and regulations. Impresses guests with quality and timely service in a pleasant and friendly manner.
A busboy is not required to have formal training or previous kitchen and dining room experience. If a kitchen has a busboy substitute as a dishwasher or work in a kitchen area, then the busboy must obtain a food handler’s permit through a county or municipal health department.
Essential Functions
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Experience in full service restaurant is desired
Abilityto work well under pressure be professional, efficient, detail-oriented, and courteous.
Solid communication skills
Flexible schedule
Task-driven individual
Knowledge of all the ingredient details of every dish on the menu
Delivering food to guest quickly and efficiently
Communicating clearly with the kitchen and front of house staff Collects dirty dishes, glass, tableware and other cooking utensils and may place them in racks to send through dish machine.
Sort and stack clean dishes. Carries clean dishes to cook’s line and other proper storage areas. Rewashes soiled dishes before delivering.
Clean and roll/unroll mats.
Fill/empty soak tubs with cleaning/sanitizing solutions.
Sweep/mop floors.
Sweep up trash around exterior of restaurant and garbage dumpster.
General restaurant and restroom cleaning as directed.
Wipe up any spills to ensure kitchen floors remain dry and clean.
Observe adherence to all safety protocols including correct use of clean supplies.
Ensure maintenance problems are promptly reported to Engineering through proper channels.
Respond to guest requests, concerns and problems to ensure guest satisfaction.
On time and at work when scheduled, and in proper uniform.
Attend department meetings as scheduled.
Consistent professional and positive attitude and actions when communicating with guests and associates.
Report any incidents of guest dissatisfaction or other matters of significance to manager so that corrective measures may be taken.
Comply with policies and procedures.
Practice safe work habits and comply with sanitary, safety, security and emergency procedures.
Write shift reports including reports on any incidents of theft, accidents or injuries when assigned.
Check with manager before leaving work area for any reason.
Perform Special Projects And Other Responsibilities As Assigned.
Participate in task forces and committees as requested.
Any other tasks/duties as requested by management.
Qualifications
The Company may consider equivalent combination of acceptable education and experience providing the knowledge, skills and abilities cited below.
Education and Experience
High school education or equivalent experience
One or more years of related experience
Familiarity with hospitality industry practices preferred
Skills And Abilities
Knowledge of kitchen sanitation and proper use of equipment and supplies.
Ability to compile facts/figures in a timely manner; identify, investigate, and resolve matters.
Attention to details, good organizational skills and efficient time management.
Ability to follow an appropriate course of action based on policies and procedures.
Display effective listening and communication skills.
Ability to work in a fast paced environment, sometimes under pressure, while simultaneously handling competing and changing priorities.
Working Conditions & Physical Effort
Physical work is a primary part of job. Work is normally performed in an interior hotel environment with equipment and machines. The work involves exposure to extreme temperatures, chemicals, dirt, fumes, smoke, unpleasant odors, and/or loud noises. The exposure to hazards or physical risks requires following basic safety precautions and use of applicable protective equipment. Physical requirements include extended standing and walking, climbing, bending, reaching, pulling, pushing, kneeling and lifting up to 30 pounds frequently; 150 pounds up to two times per shift, with assistance. While performing job duties, the associate is required to speak, listen and write. The job requires close vision with or without corrective lenses. This position may be required to operate a motor vehicle.
Walks and stands during entire shift.
Lift and carry racks or stacks of dishes, glassware and other utensils, weighing up to 30 lbs., up to 50 times per shift.
Lift and empty trashcans weighing up to 150 lbs., with assistance, up to two times per shift.
Frequent bending, stooping, reaching, pushing and lifting.
Work indoors 80%; outdoors 20%.
Work in a hot, damp environment.
Hazards include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping.
Frequent washing of hands.
The Company operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting and ending times, and hours worked in a week.
Busboys, or bussers (sometimes referred to as Food Runners), clean up after guests and staff. A busboy may also fill in as a dishwasher during non-service hours. He/She is responsible for setting and resetting the dining room tables. He refills water and assists the servers, and he spends most of his time cleaning, organizing and arranging dishes in the back of the kitchen.
Thebus boy or food runneris a crucial restaurant position whose responsibility is communicating with guests and supporting both servers and kitchen staff.
Promptly reports emergencies, accidents, injuries, missing articles, damage, engineering items and safety hazards to management. Reports any deviations from policies, procedures, brand standards and regulations to management.
Complies with all guest service basics such as uniforms, name tags and proper guest greeting. Knowledgeable on hotel facilities and services to assist guests as appropriate. Ensures all communication containing Company, hotel, brand and guest information is consistent with privacy policies, practices and regulations. Impresses guests with quality and timely service in a pleasant and friendly manner.
A busboy is not required to have formal training or previous kitchen and dining room experience. If a kitchen has a busboy substitute as a dishwasher or work in a kitchen area, then the busboy must obtain a food handler’s permit through a county or municipal health department.
Essential Functions
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Experience in full service restaurant is desired
Abilityto work well under pressure be professional, efficient, detail-oriented, and courteous.
Solid communication skills
Flexible schedule
Task-driven individual
Knowledge of all the ingredient details of every dish on the menu
Delivering food to guest quickly and efficiently
Communicating clearly with the kitchen and front of house staff Collects dirty dishes, glass, tableware and other cooking utensils and may place them in racks to send through dish machine.
Sort and stack clean dishes. Carries clean dishes to cook’s line and other proper storage areas. Rewashes soiled dishes before delivering.
Clean and roll/unroll mats.
Fill/empty soak tubs with cleaning/sanitizing solutions.
Sweep/mop floors.
Sweep up trash around exterior of restaurant and garbage dumpster.
General restaurant and restroom cleaning as directed.
Wipe up any spills to ensure kitchen floors remain dry and clean.
Observe adherence to all safety protocols including correct use of clean supplies.
Ensure maintenance problems are promptly reported to Engineering through proper channels.
Respond to guest requests, concerns and problems to ensure guest satisfaction.
On time and at work when scheduled, and in proper uniform.
Attend department meetings as scheduled.
Consistent professional and positive attitude and actions when communicating with guests and associates.
Report any incidents of guest dissatisfaction or other matters of significance to manager so that corrective measures may be taken.
Comply with policies and procedures.
Practice safe work habits and comply with sanitary, safety, security and emergency procedures.
Write shift reports including reports on any incidents of theft, accidents or injuries when assigned.
Check with manager before leaving work area for any reason.
Perform Special Projects And Other Responsibilities As Assigned.
Participate in task forces and committees as requested.
Any other tasks/duties as requested by management.
Qualifications
The Company may consider equivalent combination of acceptable education and experience providing the knowledge, skills and abilities cited below.
Education and Experience
High school education or equivalent experience
One or more years of related experience
Familiarity with hospitality industry practices preferred
Skills And Abilities
Knowledge of kitchen sanitation and proper use of equipment and supplies.
Ability to compile facts/figures in a timely manner; identify, investigate, and resolve matters.
Attention to details, good organizational skills and efficient time management.
Ability to follow an appropriate course of action based on policies and procedures.
Display effective listening and communication skills.
Ability to work in a fast paced environment, sometimes under pressure, while simultaneously handling competing and changing priorities.
Working Conditions & Physical Effort
Physical work is a primary part of job. Work is normally performed in an interior hotel environment with equipment and machines. The work involves exposure to extreme temperatures, chemicals, dirt, fumes, smoke, unpleasant odors, and/or loud noises. The exposure to hazards or physical risks requires following basic safety precautions and use of applicable protective equipment. Physical requirements include extended standing and walking, climbing, bending, reaching, pulling, pushing, kneeling and lifting up to 30 pounds frequently; 150 pounds up to two times per shift, with assistance. While performing job duties, the associate is required to speak, listen and write. The job requires close vision with or without corrective lenses. This position may be required to operate a motor vehicle.
Walks and stands during entire shift.
Lift and carry racks or stacks of dishes, glassware and other utensils, weighing up to 30 lbs., up to 50 times per shift.
Lift and empty trashcans weighing up to 150 lbs., with assistance, up to two times per shift.
Frequent bending, stooping, reaching, pushing and lifting.
Work indoors 80%; outdoors 20%.
Work in a hot, damp environment.
Hazards include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping.
Frequent washing of hands.