Posted: Aug 9, 2021
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Busser Rotation - Miller's Smorgasbord

Part-time
Salary: Hourly
Application Deadline: Oct 9, 2021
Food & Hospitality

Position Summary

The Miller's Smorgasbord Busser Rotation position is a combination of tipped and non-tipped shifts in a buffet style dining environment working less than 30 hours per week on weekdays, weekends and holidays. In all positions within the rotation, you will be responsible for ensuring a warm friendly dining experience for our guests in a friendly, professional, and quick manner. The non-tipped shifts would consist of other hourly positions servicing the smorgasbord, such as the dessert bar and food buffet bars and the host position based on skill set.

Essential Duties and Responsibilities

The essential functions include, but are not limited to the following:

Busser: (Tipped position $2.83/hour plus tips)

  • Removal of dishes and other items from table following the meal
  • Cleans and prepares table for new guests in accordance to the Company's standards
  • Performs cleaning side work as assigned
  • Completes all service paperwork as required
  • Supports waiters and kitchen staff in other duties as required

Smorgasbord Attendant (Non-tipped hourly rate)

  • Rotating food by using the oldest first as the food buffets need to be replenished
  • Maintaining clean and sanitary environment with knowledge of proper food handling, storage and sanitation
  • Assist co-workers in other stations as needed
  • Communicating effectively with kitchen team when more food needs to be cooked
  • Be aware of guests' needs; assist in providing a pleasant dining experience
  • Cleaning carpet area around buffet stations to maintain a clean and safe working environment for guests and co-workers at all times
  • Making sure all food items are stored properly according to health department regulations
  • Making sure all working areas and equipment are properly cleaned and sanitized
  • Interacting with guests and providing them with a warm greeting and a positive parting remarks showing gratitued for their business as appropriate
  • Ensure all cooking and electrical equipment is turned off at the end of the closing shift

Host (Non-tipped hourly rate)

  • Greet, seat and present menus to guests
  • Plan ahead to have tables available for reservations
  • Take guest information and quote accurate wait times if tables are not immediately available
  • Knowledge of table availability in dining room sections at all times
  • Maintain assigned section to provide efficient table turnover in timely and fair manner
  • Use and update table management computer system as needed
  • Occasionally greet coach groups and show group to reserved dining area with buffet instructions
  • Interact with the guests' as they leave the restaurant to ensure positive dining experience
  • Maintain verbal communication with team members and management

Minimum Qualifications (Knowledge, Skills, and Abilities)

  • ServSafe certification a plus
  • Weekdays, Weekends and Holidays
  • Ability to follow safety protocols
  • Basic computer and math skills
  • Display positive, professional and enthusiastic attitude
  • Excellent verbal communication skills
  • Ability to read and write
  • Ability to work under pressure in fast paced environment
  • Teamwork orientation
  • Organizational skills
  • Multi-task oriented
  • Knowledge of workplace safety and emergency procedures
  • Thoroughness and attention to detail
  • Time management
  • High degree of quality in all work produced

Physical Demands and Work Environment

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions.

While performing the duties of this position, the employee is regularly required to talk or hear. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls. The employee is regularly required to lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. Employee is regularly exposed to kitchen equipment (e.g., oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, and chef's knives).

Note

This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship.