Bus Person


Food & Beverage Division
Miami, Florida

Position:  Busser
Department: Restaurant
Purpose: To assist servers in any way possible to ensure proper, prompt and courteous service to all guests.
Reports to: Food & Beverage Manager/Supervisors

Essential Functions: 

  • Station set-up
  • Stock needed supplies in side stands.
  • Clean-up of coffee machines and prepared coffee.
  • Set-up tea station.
  • Get ice supply.
  • Dust all tables to include table legs.
  • Receive rolls and put in warmers.
  • Put milk in refrigerators and set-up creamers.
  • Pre-set breadbaskets lined with napkins.
  • Pick-up linen.
  • Check off and pick-up storeroom supplies.
  • Set tables with clean, pressed linen, china, silver and glassware.
  • Ensure furniture and floors are clean and arranged according to specifications.
  • Assist servers during meal period.
  • Remove any extra settings.
  • Pour water.
  • Serve rolls and butter as specified.
  • Attend to all needs of the guests during meal periods, breakfast, lunch and dinner.
  • Report to Supervisor any need for housekeeping and/or repairs of any equipment or restaurant.
  • Must be familiar with and adhere to all liquor liability laws.
  • Must attend all designated pre-meal meetings.
  • Responsible for setting up restaurant area.
  • Adhere to predefined drink service guidelines and responsible for beverage familiarization.
  • Perform any other duties assigned by management.
  • Maintain a neat and professional appearance.
  • Maintain an awareness of liquor costs and minimize waste, which may raise them.
  • Must be familiar with all policies related to liquor liability laws.
  • Ability to open and close the restaurant shift assigned.
  • Must serve all guests in consistent manner, using Service Standards.
  • Must be able to bus tables, and re-set the tables as needed.
  • Must know the menu and be able to describe the items to guests.
  • Must be able to resolve guests’ issues and create an amazing experience.
  • Must be able to communicate and maintain a positive relationship with culinary and stewarding staff.
  • Maintain an awareness of all functions, events and meetings taking place at any given time.
  • Control heavy volume at the restaurant.
  • Knowledge of hotel property.
  • Inform the guest about buffets, hotel activities and community.
  • Attend to and anticipate guest’s needs.
  • Greeting guests. Anticipate guest’s needs to create an amazing experience.

 

Hotel Specific Essential Functions:

  • Assist with IRD when required
  • Assist with pool service when required
  • Assist with lounge and mini bar services when required       

 Tools and Equipment:

  • Computer and printer, telephone, pen/pencil, kitchen utensils, cleaning supplies, hot dishes, plates, silverware, heavy trays, etc.
  • Coffee maker/urn, toaster, microwave, beverage machines, bus trays, dishware, silverware, glassware, queen-mary cart, telephone, pen/pencil

 Working Environment:

  • Interior and exterior of hotel, in the restaurant, lounge and kitchen areas, with exposure to extreme temperatures.
  • Exposure to Food and Beverage hazardous cleaning chemicals.
  • Bus and set-up tables in the restaurant to improve services.
  • Maintain a clean and attractive surroundings.
  • Follows grooming standards and uses proper vocabulary.
  • Occasional lifting up to 25 lbs. Pushing of supply carts., carrying trays.

 

Skip to the main content