Dining Room Busser - Scarborough, United States - Black Point Inn

Description

Workingas a member of our Food & Beverage Team, ensure that guests have anenjoyable dining experience by providing support for Dining Room Servers.

Responsibilities can include setting and resetting tables, serving food,clearing tables, refilling water glasses, carrying trays, stocking/cleaningdining and service areas and courteously interacting with guests.

Workclosely with Restaurant Management, Kitchen Staff and Food & Beveragepersonnel to help guarantee our guests a dining experience which exceeds theirexpectations.

• Maintain a neat and professionalappearance with a properly cleaned uniform.
• Greet guests warmly and speak withenthusiasm at all times.
• Be prepared to answer basic questionsabout menu items and food preparation.
• Be able to answer basic questionsabout alcoholic and non-alcoholic beverage services; understandregulatory responsibilities regarding service of alcoholic beverages.
• Correctly deliver food and beverage totables as relayed by Servers in an efficient manner following appropriate tableservice techniques.
• Be able to determine when guests havefinished meals, clearing tables in an efficient manner following appropriatetable service techniques.
• Understand reporting requirements fortips.
• Ability to safely operate restaurantequipment including, but not limited to coffee makers, refrigeration, juicemachines, bread warmers, soup warmers, toasters, and other basic kitchenequipment and appliances, etc.
• Handle and communicate guest requestsand complaints in a professional manner. Know who to contact with theseissues.
• Complete side work as assigned(resetting tables, stocking supplies, cleaning, etc.)
• Participate in set up, execution, and clean-up of banquetfunctions as outlined in Banquet Event Orders/Event Sheets and as directed bySales & Catering Manager/Dining RoomManager
• Maintain food safety, service stationand personal cleanliness and sanitation standards as required by the MaineDepartment of Health and Human Services and OSHA, as well as generalmaintenance and upkeep of dining room/restaurant.
• Know who to notify in case of brokenequipment or unsafe/unsanitary conditions.
• Must be able to manuallyhandle/lift/carry product up to 60 pounds between knee and shoulders.
• Must have bilateral fine manipulationof both hands which may be repetitive for entire shift.
• Must be vertically mobile working inlimited space for entire shift.
• Protect the assets of this propertyand Migis Hotel Group.

• Must be eligible to work in the UnitedStates of America.
• Ability to communicate in English withguests and employees, some of whom will require high levels of patience, tactand diplomacy.
• Ability to work as a part of a team.
• Ability to understand verbaldirections, as well as written menus, labels on foods and chemicals, and otherworkplace safety signage.
• Active listening and observationskills.
• Knowledge of common food allergies andunderstanding of cross-contamination issues.
• Outgoing personality, with good oralcomprehension, expression, and speech clarity.
• Ability to work under pressure anddeal with stressful situations during busy periods.

• Frequent walking, bending, stooping,reaching, pushing, lifting, manual dexterity and repetitive motions. Mayrequire the ability to work on uneven outdoor surfaces.
• Occasional stair climbing.
• Working in a variety of temperaturesand conditions both indoors and out.
• Schedule varies according tooperational needs; may include early mornings, evenings, weekends, holidays,and split-shifts.
• Frequent hand-washing.
• Hazards include, but are not limitedto cuts from knives, lifting injuries, burns, slips, and tripping.

The above statements are intended to describethe general nature and level of work being performed by people assigned to thisclassification.

They are not to be construed as an exhaustive list of allresponsibilities, duties, and skills required or personnel so classified.