Banquet Busser

At Café Sevilla the Busser position is responsible for assisting the wait staff during any given shift while also maintaining a clean and organized venue for both employees and guests. The ability to passionately communicate Sevilla’s unique characteristics to our guests, positively contribute to our work environment, and follow Company, state and federal regulations are the keys to success as a Busser at Café Sevilla!

For the Busser position, there is both the position of Stocking Busser (BS) and Busser Runner (BR). On busier shifts, there will be an Busser assigned specifically to each and will be listed on the Daily Player's List. If it is a shift where there is only one Busser working, then the duties of both positions are to be completed by that one Busser. Any duties/responsibilities listed below not specifically noted as Stocking Busser or Busser Runner apply to all Busser positions. 

The position duties and responsibilities for each include, but are not limited to the following: 
Position Responsibilities
1.Use the Opening and Closing Checklists on a daily basis to track completion of opening and closing procedures.
2.To create the best guest experience and cultivate customer return.
3.Responding to guests needs or requests in a timely manner.
4.A knowledge of the Sevilla Steps of Service for Servers and Bartenders.
5.Maintains table settings by removing finished courses and replenishing utensils.
6.Supports wait staff by assisting them with delivery of food and retrieval of supplies they may require.
7.Helping out with other positions in the restaurant as needed.
8.Prepares dining areas for guests by setting tables and stocking all necessary supplies prior to the beginning of service.
9.Stocking Busser-
      a. Clear and aid dishwasher receiving area.
      b.Carry dirty dishes from bus area to dishwasher.
      c.Maintaining stock of all supplies during service hours for timely table resetting.
      d.Mop and clean spills. 
      e. Regularly conduct restroom checks and replenish supplies as needed. Always check for cleanliness. Correct as necessary.
     f.Maintain all side work and room appearance to the proper standards.
9.Running Busser-
      a. Monitor of ticket times for all items in the kitchen. Notify Chef & Manager when ticket times get to be abnormally long.
     b.Ensuring all food and drink items delivered to a guest meet Sevilla expectation and are accurate to the recipe.
     c.Bus Help should never pick up anything directly from the table when guests are present. Anything must go through hands of the server firs and bus help can only directly assist server.
     d.When in practice at your location, proper preparation and service of coffee beverages on designated shifts.
     e.Communication with Host staff regarding table availibility.
     f.Ensure every guest is having an enjoyable and memorable dining experience. Provide assistance for the positive resolution of guest concerns. Notify Server/Management immediately when concerns arise.
10.Protect establishment and patrons by adhering to sanitation, safety and alcohol control policies.
11.Immediately report any maintenance, security, and/or safety issues or concerns to a Manager.
12.Other work duties as assigned by Management.
13.Must always carry a tray.
14.Maintain clean, organized, and safe work areas.
15.Adhere to all daily and weekly cleaning schedules.
16.Providing great customer service.
17.Engaging with guests to ensure they're happy with food and service.
18.Knowledge of all Best Practices applicable to job code.
19.Completion of all assigned training tests & courses.
20.TEAM WORK- Always keep a positive work attitude and friendly (approachable) demeanor with the ability to work well with coworkers and as a team when necessary. ONE TEAM, ONE MISSION!
21.Adhere to uniform expectation per Sevilla Handbook and uniform policy.

Additional Responsibilities
1.Clock-in and out for each work day properly. Clock-in upon arrival, clock-out when leaving for meal period/10 minute break (or other personal time away from work), clock-in upon return from meal period/10 minute break (or other personal time away from work), and clock-out when the work day has ended and no more work tasks will be performed. Immediately notify a manager if a clock-in or clock-out is missed or incorrectly recorded.
2.All breaks must be taken per Company Policy outlined in the Sevilla Handbook.
3.Take a meal period when 6 or more hours are worked in one work shift. Start the meal period no later than the beginning 5th hour of work. 30 minute and 10 minute breaks are to be clocked into Aloha when taken. For 30 meal period, the posted break log is to be signed as well.
4.Immediately notify a manager if you feel you are not able to take a meal period or 10-minute break for any reason.
5.Attend and participate in all mandatory staff meetings.
6.Report suspicions of harassment, discrimination, retaliation, and/or safety issues immediately to a manager.
7.Maintain clean, organized, and safe work areas. Immediately report safety hazards to a manager.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The
requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable
accommodations may be made to assist individuals with disabilities to perform the essential functions.

Education/Experience
a. High School Diploma or equivalent.
b. 1+ years related culinary experience and/or training in a fast-paced, fine dining establishment; or
equivalent combination of education and experience
c. Working knowledge of state and federal safety and sanitary requirements.

Certifications
a. Current Food Handler’s Card.
b. LEAD Card.

Computer Skills
a. Working knowledge of, or ability to learn, Company POS and timekeeping systems.

Work Environment
a. Reasonable accommodation or restricted duty may be made as recommended by a licensed physician.
b. The noise level in the work environment is usually loud.
c. The work environment is tight and requires “squeezing” by others and working in close quarters.
d. The work environment may be hot on occasion.
e. A clean, well-kept presentation is required all times in accordance with the Employee Handbook.