The Busser is responsible for assisting the Servers in all duties. The Busser is responsible for maintaining the entire restaurant, including the dining room, storerooms, food pick-up area, and beverage station according to established cleanliness and stock standards.  The Busser maintains all assigned uniform guidelines and works in an efficient and professional manner while maintaining a positive attitude and delivering superior guest service always. 

This job description is a summary of duties however it is by no means an all-inclusive list. It is merely a broad guide to the expected duties of the position. 

ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: 

• Work with servers to ensure proper guest service 
• Coordinate table availability and constantly communicates with Server, Hostess, and Management to ensure tables are turned efficiently 
• Serve water, coffee, and soft drinks, refilling when needed 
• Perform all assigned duties as detailed in your opening, afternoon, and closing checklists 
• Set and reset tables efficiently before, during, and after service periods to turn tables 
• Attend pre-shift briefings and any scheduled meetings as directed by management 
• Maintain complete knowledge of table/seat/station numbers, proper table set-ups, room capacity, hours of operations 
• Be familiar with the guests on the reservation list, especially guests regarded as PIV and our regular guest’s requests/preferences 
• Clean and maintain cleanliness of all tools and work areas and surfaces tables, chairs, restaurant floors/banquette, walls, woodwork, furniture, shelves, inside and outside of side stations black cloths, sinks, shelves, surfaces, cupboards, POS stations, etc., and any other areas of the restaurant as specified on your checklists thoroughly and daily 
• Clean and dry spillages, following our standards, immediately upon occurrence; never leave spills unattended 
• Clear guest tables after each course and reset with appropriate settings 
• Follow the order of service issued during training 
• Resolve guest complaints, ensuring guest satisfaction 
• Move furniture as directed by management, including but not limited to tables, chairs, bar stools, banquettes, bar tables, boxes, equipment, etc. 

• Ensure that any breakage is reported and recorded at the end of every shift using the breakage form provided 
• Maintain complete knowledge of correct maintenance and use of equipment 
• Make sure all equipment is in good condition and continue replenishing stock throughout your shift 
• Replenish wares inside stations throughout shift 
• Maintain complete knowledge of proper table/tray set ups 
• Complete closing duties as assigned 
• Fold napkins to specifications 
• Buff/polish all silverware and glasses as directed by management 
• Stock up the restaurant’s side stations and expo line for the shift to specified par levels (glasses, cutlery, chinaware, condiments, napkins, tea cups, tea pots, sugar bowls, wiping cloths, trays, etc.);  
• Prepare trash bins for service and maintain throughout shift 
• Change sanitation buckets every two hours or as needed (if applicable) 
• Use all chemicals in accordance with OSHA regulations and venue requirements 

TRAINING REQUIREMENTS: 

• Tao Group Hospitality in-venue training 

EDUCATION/WORKING KNOWLEDGE: 

• Must have a minimum of one (1) years of experience as a Busser or Food Runner 
• Knowledge of drink recipes 
• Opening and closing duties 
• Sanitation and safety  

SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE  

The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions 

• Ability to write and verbally communicate 
• Must be able to move quickly 
• Must be able to push and lift up to 50 lbs. 
• Must be able to stand for extended periods of time 
• Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume 
• Exposure to hot kitchen elements or cleaning materials 
• Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors 
• Office, Casino, Nightclub, Dayclub, Bar, Lounge, and/or Restaurant working environment 
• May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required 
• Maintain a professional, neat, and well-groomed appearance adhering to Company standards 
• Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner 
• Ability to maintain confidentiality 
• Ability to handle a fast-paced, busy, and somewhat stressful environment 

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