Busser

Keeps guests happy by cleaning the tables; also gets involved in entertainment activities depending on the occasion. Keeps service stands equipped with necessary supplies.

Responsibilities:

• Arrives on time in clean pressed uniform according to the Appearance and Hygiene Standards and Procedures.
• Reports to the Mandil.
• Clocks in.
• Attends briefing with all personnel and Mandil Abre before beginning shift.
• Always has on hand 3 pens, 1 lighter, 1 flashlight, button or name tag, whistle and 2 service cloths.
• Always keeps the tables and chairs in his station in line, horizontally and vertically.
• Checks service station and stand; always keeps them clean, organized and stocked with coasters, desert plates, napkins, salsas, Tabasco sauce, Worcestershire sauce, Maggi sauce, ketchup, utensils, clean ashtrays and place mats.
• Keep tables perfectly set with clean utensils.
• Always uses appropriate language.
• Checks Daily Service Board for work tasks and the assigned station.
• Reviews the board showing things missing from the kitchen and bar, group promotions, etc. Keeps all dining trays clean and disinfected.
• Keeps chemical cleaning solution prepared and ready for use in the service Stand.
• Goes to the kitchen for the food or the bar for drinks when indicated by Waiter or Mandil and takes them to the correct table.
• Keeps the station impeccable; clean, sweep and wipe it down as many times as needed.
• Clears dirty dishes and cleans tables.
• Clears dirty glasses or cups and takes them to the washing area at the Bar.
• Takes away dirty trays to the tray scraping area in the kitchen.
• Pays special attention to any accidents, such as spilt drinks or broken dishes and cleans up immediately.
• Writes down or memorizes any drink or food ordered by a guest and advises the Waiter or Mandil.
• Polishes silverware and places it in the Service stand. Works together with all personnel as a team.
• Knows the Quality Policy.
• Works towards the accomplishment of the Quality Objectives.
• Helps in the Continuous Improvement of the Procedures.