Flame Busser

Job Type Full-time, Part-time Description JOB TITLE: Bus Person ORGANIZATIONAL UNIT: Grand Casino Hotel & Resort SUPERVISOR: F & B Manager FLSA: Non-Exempt HOURLY RATE: $12.00 Per Hour ALL FULL TIME POSITIONS: In addition to your pay, your salary also includes Medical, Dental and Vision Insurance. The Biweekly deduction from employee paycheck is $40.00 for Employee Only, $95.00 Employee plus Children, $120.00 Employee plus Spouse, and $140.00 Employee plus family. FUNCTIONS STATEMENT: • Serve guests, bread, water and butter upon their arrival, and provide refills as needed. Remove used tableware between courses; clear and reset tables after guests leave. MAJOR DUTIES: • Obtain service area assignment at the beginning of each shift. • Promptly greet guests as they are seated and bring bread, butter and water to table. • Remove used tableware between courses and provide tableware for next course. • Clear tables after guests. Take tableware to dish-room and place silverware, dishes, glassware, etc. in appropriate areas for washing. • Between customers, promptly clean tables, chairs and booths. Check floor and clean as required. Reset and arrange tabletop. • Inspect assigned restroom every 30 minutes and clean as needed. • Respond appropriately to customer requests. Communicate requests to server. • Communicate with server and hostess to ensure efficient seating, table utilization and customer service. • Assist with food delivery, especially with large parties during peak periods. • Thank guests as they are leaving. • Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor. • Any additional duties as assigned by the Restaurant Manager, Food and Beverage Director, General Manager, Business Committee or representative of upper management. • NOTE: The above-described duties are intended to describe the general nature of work performed by an employee in this position. These statements are not to be considered as an all-inclusive list of the duties, knowledge, skills, abilities and other characteristics. FACTOR 1: KNOWLEDGE REQUIRED BY THIS POSITION • Knowledge of proper English grammar. ? Knowledge of the duties of other wait-staff positions in order to fill in as needed ? Knowledge of methods of greeting guests and customers. • Knowledge of infection control principles. • FACTOR 2: SUPERVISORY CONTROLS • Incumbent is under the direct supervision of the Restaurant Manager. • The supervisor assigns work, advises on changes in procedures and is available for assistance when required. • Routine work is performed independently following set procedures. • The work is reviewed for accuracy through spot checks, through complaints from customers and through observation of the employee at work. • FACTOR 3: GUIDELINES • Written and oral guides provide specific instructions for doing the work. • Most of these instructions are easily memorized and require little interpretation. • When instructions do not apply, the problem is referred to the supervisor. • These guidelines are generally applicable, but the employee makes adjustments in dealing with problems and unusual situations. • FACTOR 4: COMPLEXITY • The incumbent will face a variety of situations that require on the spot resolution when dealing with people that are hungry, irritable, or fatigued. • The incumbent will have choices to make regarding how to handle different complaints, requests and situations. • The complexity ranges from a low level to a medium level in that the work is mastered easily, and the incumbent takes the obvious course of action. • FACTOR 5: SCOPE AND EFFECT • The primary purpose of the work in this position is to create a satisfied customer by providing the initial condiments, i.e. bread, butter, water and comfortable seating. • The work contributes to the efficiency of daily operations of the restaurant. • FACTOR 6: PERSONAL CONTACTS • Contacts are on a face-to-face basis with guests and customers from all walks of life and from all points of the country and world. FACTOR 7: PURPOSE OF CONTACTS • The purpose of the contacts is to create a satisfied customer in order to encourage a high level of customer returns. FACTOR 8: PHYSICAL DEMANDS • Standing for long periods of time, extensive walking throughout the restaurant. • Bending, squatting, kneeling and stooping. • Requires acute hearing and sound discrimination, and visual acuity. • Lifting and moving of tables and chairs, and tubs filled with dishes, (20-30#). FACTOR 9: WORK ENVIRONMENT • Normal restaurant and lounge environment with variety of loud noises. MINIMUM QUALIFICATIONS FOR CONSIDERATION: • Must have a High School diploma or GED equivalent • Must have effective and courteous communication skills. • Availability to work any shift, start time, weekends and holidays.