Server Assistant

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Bloomfield Hills, MI

Bloomfield Hills Country Club

keywords: maintenance,support,guest relations,table maintenance,maintenance,support,professional,cleaning,education,experience

Entry level

Overview: The primary responsibility of a Busser is to set tables with clean linens and silverware and remove soiled dishes, glassware and silverware from the tables.  Secondary responsibilities include proper maintenance and cleaning of side stations, floors, furniture, restrooms and perform other duties as assigned.  Although the Busser typically works in the dining room assisting the food server, there are times when a Busser may be assigned to the bar to assist the bar server or bartender.
Responsibilities: <strong>Dress code:</strong> A clean, pressed, long sleeve, oxford style white shirt. &nbsp;Clean, pressed, solid dark black slacks. &nbsp;Black rubber soled shoes (athletic shoes are acceptable if all black) with dark socks. &nbsp;Two aprons, one tie and name tag will be issued to each Busser. Hair must be neat and clean. &nbsp;Long hair must be worn back. &nbsp;No excessive make-up, jewelry, perfumes or colognes.&nbsp;<br /><br /><span style="text-decoration: underline;"><strong>Guidlines for Doing Your Job:</strong></span><br /> <ul> <li>All Bussers are to report to work on time and in full uniform; prepared to work when they sign in.</li> <li>The number of Bussers working at any given time will depend on the volume of business.</li> <li>All meals and breaks are to be taken at assigned times.</li> <li>All employee are expected to work in a harmonious fashion. Any disputes are not to be carried on in view of the public.</li> <li>Any disagreement between Bussers and other employees should be referred to the manager on duty.</li> <li>Guest interaction is an important part of the Busser&rsquo;s job. Bussers must be professional and answer guest inquiries as needed. <br /> </li> </ul> <strong><span style="text-decoration: underline;">Duties and Responsibilities:</span></strong><br /><br /><strong>Greeting the Guest</strong> <br /> <ul> <li>The Busser may be the first one to approach the guest at the table. Be polite and personable.</li> <li>Be prepared to answer questions about the restaurant.&nbsp;</li> </ul> <strong>Serving the Guest</strong> <br /> <ul> <li>Remove any extra place settings at the table or supply additional settings as needed.</li> <li>Water with lemon, bread basket and butter are automatically brought to the table. A tray should always be used.</li> <li>Refill water glasses automatically.</li> <li>Ask guests if they would like more bread when basket is empty.</li> <li>When in your station, be prepared to assist guests with condiments, extra napkins, additional silverware, etc.</li> <li>When serving coffee or tea, always bring cream, sugar and artificial sweetener to the table. Offer refills on coffee and tea.</li> <li>Coordinate timing of dessert tray presentation with server</li> </ul> <strong>Clear and Clean Tables</strong> <br /> <ul> <li>It may be necessary to help remove plates while the guests are still seated at the table.&nbsp; <ul> <li>Remove plates only after asking the guest if they are finished.</li> <li>Remove the plates from the right of the guest whenever possible.</li> </ul> </li> <li>After the guests have left, move condiments and table decorations to one corner of the table. Remove all plates, glasses, etc., and wipe crumbs onto tray.</li> <li>Replace tablecloth if necessary.</li> <li>Check chairs and booths for crumbs, and wipe clean.</li> <li>Check under table and surrounding floor area and sweep up any crumbs or litter.</li> </ul> <br /><strong>Set and Re-set Tables</strong> <br /> <ul> <li>Each place setting should be complete with silverware, water glass, placemat, bread plate, and folded napkin.</li> <li>Tables should always be set for maximum capacity.</li> <li>Condiments should be refilled as needed.</li> <li>Smoking tables should always have a clean ashtray with a new pack of matches.</li> <li>Candles should always be lit during serving hours and should be replaced as needed.</li> </ul> <strong>Restroom Checks</strong> <br /> <ul> <li>Restroom checks should be done every 1/2 hour. Busser should always sign his/her initials to the checklist when task is completed.</li> <li>Always keep restrooms well stocked and notify appropriate personnel of any plumbing problems.</li> </ul> <br /><strong>Cleaning Walkways, Common Areas, and Wait Stations</strong> <br /> <ul> <li>Always be aware of litter on the floor and pick up any as you go through your station or anywhere else in the restaurant.</li> <li>Keep the restaurant free of debris and clutter, such as dirty ashtrays in the lobby and empty glassware on ledges. &nbsp;</li> <li>Always keep extra clean towels in the wait stations, and keep wait stations clean and clear of dirty dishes. &nbsp;All dirty glassware belongs at the bar or dish station</li> </ul> <br /><strong>Opening Sidework</strong> <br /> <ul> <li>Check outside of the building and parking lot for needed cleaning and maintenance.</li> <li>Check restroom cleanliness and stock necessary items.</li> <li>Fill all ice bins.</li> <li>Make sure trash cans are in place with new liners.</li> <li>Have enough lemon slices prepped for the day.</li> <li>Check with manager for any additional duties.</li> </ul> <strong>Closing Sidework</strong> <br /> <ul> <li>Turn off the bread warmer. Clean all drawers and handles. Put all unused bread and butter in proper storage bins in the kitchen. Melt ice from bins and wipe dry.</li> <li>Cover lemon slices and return to walk-in.</li> <li>Get all dirty dishes to dish station as soon as possible.</li> <li>Clean floor drains and mop floors in wait stations.</li> <li>Dispose of all trash and empty boxes.</li> <li>Wipe down and sanitize all high chairs and booster seats.</li> <li>Remove linen bag and sort.</li> <li>Check with manager for any additional duties.</li> </ul>
Requirements: <ul> <li>Previous restaurant experience is helpful but not necessary</li> <li>High School education is recommended</li> </ul>