Guest Engagement Busser - Buena Park, United States - MOC Restaurant II, LLC

Description

Job title—Guest Engagement Busser.


Job Location—Broken Yolk Cafe (BYC)


Classification—Nonexempt under the Fair Labor Standards Act (FLSA).


Salary level—Hourly with gratuity tip pool payments.


Reports to— MOC Restaurants II LLC., BYC Supervisors and Managers


Summary/objective—

As a Guest Experience Busser, your primary objective is to support the restaurant team in providing an outstanding dining experience by ensuring that tables are clean, organized, and ready for guests.

You will assist in maintaining the overall cleanliness and efficiency of the dining area, promptly clearing and resetting tables, and supporting servers in delivering excellent service.

Your responsibilities include pre-bussing tables, managing dishware, and maintaining cleanliness standards throughout the restaurant.

A successful Guest Experience Busser exhibits a keen eye for detail, a proactive attitude, and a strong commitment to teamwork.

Your role is crucial in creating a welcoming and enjoyable environment for our guests, enhancing their overall dining experience.


Essential functions—

• Guest service and guest engagement:
• Positive, energetic & friendly personality utilizing all company established standards.
• Calm body language and voice tones when speaking with quests.
• Guest personality engagement smiling with your eyes.
• Guest service beverages:
• Offering, pouring water, coffee and other beverages to guests to support service team.
• Supporting service team by producing & serving alcoholic beverages, coffees and specialty drinks
• Refilling of all beverages to ensure guest satisfaction
• Guest service prebusing:
• Clearing dishware & utensils as guests finish their meals
• Spot cleaning of table while guests remain seated at table.
• Guest service condiments. utensils, napkins and other items
• Bringing needed items to guests to support service team
• Clearing tables of all service ware
• Clean and sanitize table completely
• Clean chairs and both seating areas
• Sweep and clean general area as needed
• Use of trays, bus tubs and arm service to transport dirty service ware to dish area.
• Sorting of service ware at dish area.
• Informing management of any and all concerns with guests or situations creating barriers to guest engagement.
• Understand when to call shift management for support in dealing with guest situations.
• Moving patio furniture inside, locking gates or cable locking of furniture to secure.
• Cleaning inside; general area including lobby seating area, chairs, tables, floors, sweeping entire area and spot sweeping, mopping entire area and spot mopping when spills occur.
• Includes booths, booth banquette, diner counter and all areas of the restaurant
• Includes high chairs, boosters and other common area equipment
• Includes condiment caddies, services stations, windows and other service areas.
• Includes branded mats & carpets (clean and moving)
• Includes weekly deep cleaning, side work projects and general cleaning assigned by the management team.
• Cleaning outside; patio area chairs, tables, floors, sweeping entire area and spot sweeping, spot mopping when spills occur.
• Cleaning Common Area Inside & Out; parking lot, trash/refuge removal, common area hallways and paths & bathrooms.
• Hourly checklist completion of duties.
• Bathroom stocking and cleaning from opening to closing.
• Trash removal from all inside and outside receptacles
• Removing trash from restaurant to common area dumpsters in common area parking lot or designated trash/recycle area.
• Use proper Personal Protective Equipment (PPE) for all cleaning and trash removal.
• Use of rubber gloves or disposable gloves is required when cleaning and/or trash collection.
• Disposable gloves must be discarded after each use.
• Wash hands thoroughly prior to returning to your workstation or other task.
• Rubber gloves must be washed with soap and water after each use and allowed to air dry.
• Wash hands thoroughly prior to returning to your workstation or other task.
• Conduct opening duties to prepare stations for guests, (shift readiness).
• Table, chair and station(s) set up
• Clean and sanitize table tops and guest areas.
• Proper food storage, labeling & dating standards are adhered to.
• First In, First Out (FIFO) practices.
• Side work duties mentioned above to maintain station and Common Area appearance and sanitation standards.
• Includes rolling silver sets and other duties assigned by management team.
• Closing duties to prepare station and assigned Common Areas for next day.
• Perform other duties as assigned by management staff.
• Report workplace injuries as soon as reasonably responsible, but in no event later than leaving the workplace or within 8 hours.

Competency—

• Ability to read & write English.
• Time management
• Ability of observation and quick to respond to various situations
• Customer service
• Dispute resolution
• Dependability
• Efficiency
• Flexibili