POSITION SUMMARY: Assists Floor & Cocktail Servers in steps of guest service, and resets tables in a speedy, professional, and effective manner. Interacts with the dining room/lounge guests, fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality.
ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO:
Anticipate and accommodate the needs of the guests.
Maintain the general cleanliness and orderliness of the tables.
Communicates the needs of the guests to Front-of-House and Heart-of-House support staff, servers, managers, and chefs.
Deliver, fill, and re -fill water, as requested by guests and/or directed by servers.
Clears and resets tables, and cleans table area, including banquettes, during service.
Helps ensure guest satisfaction through active participation in service.
Maintain general cleanliness of stations and the entire venue.
Complies with Department of Health and company sanitation standards.
Properly sets-up floor and side stations, performs side-work and other opening/closing procedures as directed by management, including:
-Responsible for making sure all tables and chairs/banquettes are clean and free of debris
-Sets tables with proper settings
-Wipes down chairs, tables, and banquettes
-Stocks side-stations with prescribed supplies
-Performs opening side-work as prescribed
-Performs closing side-work as prescribed
Participates in, when available, marking tables for upcoming courses (apps, entrees, desserts).
Reports all breakage, and damage of equipment or furniture immediately to management.
Attends and participates in daily pre-service meetings.
Attends and participates in any training sessions or departmental meetings.
Learn by listening, observing other team members, and sharing knowledge while leading by example.
Portrays a positive and professional attitude.
Demonstrates knowledge of Tao Group Hospitality, its partners, and supporting hotel environments.
Works as part of a team and provides help and support to all fellow team members.
Assist and/ or complete additional tasks as assigned.
Tao Group Hospitality in-venue busser training
Previous hospitality experience.
Previous busser experience.
Previous Experience in a high-volume restaurant/nightclub/lounge.
SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE
The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions
Ability to write and verbally communicate
Must have good positive energy throughout the day
Must be able to print legibly for team members, management, and guests to read
Must be able to kneel, bend, and stand for extended periods of time
Must be able to move quickly
Must be able to push and lift up to 50 lbs.
Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volumeMay work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required
Exposure to cleaning materials
Exposure to hot kitchen elements or cleaning materials.
May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required
Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment
Maintain a professional, neat, and well-groomed appearance adhering to Company standards
Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner
Ability to maintain confidentialityAbility to handle a fast-paced, busy, and somewhat stressful environment
DISCLAIMER: This job description is a summary of duties, which you are expected to perform in your assignment. It is by no means an all-inclusive list but is merely a broad guide to expected duties. As a team member, you should understand that a job description is neither complete nor permanent; it can be modified at any time. Due to the cyclical nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the property. In addition, attendance at all scheduled training sessions and meetings is required. Also, at the request of management, any team member may be asked and expected to perform additional duties, responsibilities, or projects without notice