Busser - Dining Room Assistant

2 weeks ago


Sens, Bourgogne-Franche-Comté, United States Tao Group Hospitality Full time
Job Description

The Busser is an essential member of the Tao Restaurant team, responsible for providing exceptional support to our Servers and ensuring a seamless dining experience for our guests. As a Busser, you will be responsible for maintaining the cleanliness and organization of the dining room, including the tables, chairs, and surrounding areas, adhering to our high standards of quality and service.

Key Responsibilities:
  • Assist Servers in all duties, ensuring the timely delivery of food and beverages to our guests.
  • Maintain the cleanliness and organization of the dining room, including the clearing of tables, setting up tables, and replenishing linens and condiments.
  • Coordinate with the Server, Hostess, and Management to ensure efficient table management and minimize wait times for our guests.
  • Perform all assigned duties as detailed in your opening, afternoon, and closing checklists, including cleaning and sanitizing equipment and maintaining a safe and healthy work environment.
  • Set and reset tables efficiently before, during, and after service periods to ensure a seamless dining experience for our guests.
  • Attend pre-shift briefings and any scheduled meetings as directed by management to stay informed and aligned with the team.
  • Maintain complete knowledge of table/seat/station numbers, proper table set-ups, room capacity, hours of operations, and guest preferences.
  • Be familiar with the guests on the reservation list, especially guests regarded as PIV and our regular guests' requests/preferences.
  • Clean and maintain cleanliness of all tools and work areas and surfaces, tables, chairs, restaurant floors/banquette, walls, woodwork, furniture, shelves, inside and outside of side stations, black cloths, sinks, shelves, surfaces, cupboards, POS stations, etc., and any other areas of the restaurant as specified on your checklists thoroughly and daily.
  • Clean and dry spillages, following our standards, immediately upon occurrence; never leave spills unattended.
  • Clear guest tables after each course and reset with appropriate settings.
  • Follow the order of service issued during training.
  • Resolve guest complaints, ensuring guest satisfaction.
  • Move furniture as directed by management, including but not limited to tables, chairs, bar stools, banquettes, bar tables, boxes, equipment, etc.
  • Ensure that any breakage is reported and recorded at the end of every shift using the breakage form provided.
  • Maintain complete knowledge of correct maintenance and use of equipment.
  • Make sure all equipment is in good condition and continue replenishing stock throughout your shift.
  • Replenish wares inside stations throughout shift.
  • Maintain complete knowledge of proper table/tray set ups.
  • Complete closing duties as assigned.
  • Fold napkins to specifications.
  • Buff/polish all silverware and glasses as directed by management.
  • Stock up the restaurant's side stations and expo line for the shift to specified par levels (glasses, cutlery, chinaware, condiments, napkins, tea cups, tea pots, sugar bowls, wiping cloths, trays, etc.).
  • Prepare trash bins for service and maintain throughout shift.
  • Change sanitation buckets every two hours or as needed (if applicable).
  • Use all chemicals in accordance with OSHA regulations and venue requirements.

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