Busser

ESSENTIAL DUTIES:

• Clear/Clean/ Set tables
• Move tables and chairs
• Pour refill liquids when needed
• Maintain cleanliness of foyer, hostess area, waiting area, and applicable restrooms.

Physical functions:  

Bend, clean, clear, control, gather, guide, handle, hear, hold, insert, lift, maintain, mark, place, pour, print, pull, push, speak, walk, write

Mental functions: 

Observe, organize, plan, read, record, select, verify, speak

METHODS, TECHNIQUES, PROCEDURES:

• Move about the restaurant observing phases of dining, clearing/ cleaning tables, pouring      liquids, taking out food.
• Carry soiled dishes/dish tubs to dish area.
• Use a carpet sweeper for floors.
• Gather menus, clean menus, insert new menus into covers.
• Carry and set up high chairs/ booster chairs.
• Interact closely with all members of the staff and public.
• Pickup debris from floors.
• Polish glass, wood- glass doors reaching up to 7 feet, ladder provided.
• Replace paper products in applicable restrooms.

OUTPUT:

Clear/clean tables within 40 seconds of guests departure.

Walk through Dining Room every 1-3 minutes.

All of the busser duties require immediate attention.  Assisting the servers to assure  proper service levels, and coordinating the seating of guests are all expected output.  Failure to perform these functions may result in suspension or termination.

EQUIPMENT, AIDS, TOOL MATERIALS:

Varying work surfaces, faucets, chemicals (bleach, glass cleaner), trays, brooms, sweepers, towels.

WORKING CONDITIONS:

• Possible wet floors.
• Temperatures, heated in winter, cooled in summer.
• Transitional areas from carpet to tile, raised areas ie: steps and in some areas – ramps.
• Medium noise level.
• Walk-in cooler temperatures 32 degrees, freezer 0 degrees
• Standing for 5-8 hours per shift.
• Possibility of cuts, bruises, scrapes, burns, slips/fall
• Good ventilation.

SUPERVISION CONTROL:

Workers are responsible for all assigned work in the area.  Report to the General Manager, Assistant Manager, Kitchen Manager, Corporate Management, Owner.

Welcome to Cattle Baron Restaurants, Inc.,
Serving the best steaks, salad and seafood this side of the Pecos!
Cattle Baron Restaurants, Inc. is a privately held company founded
In 1976 in Portales, New Mexico by Jeffrey Wilson. Jeff purchased
“Bob’s Steak House” upon completion of his service in the United States Air Force at Cannon Air Force Base in Clovis, New Mexico. Promptly he renamed the location to “Cattle Baron Steak & Seafood Restaurant” Jeff operated this location for eight years before embarking on a successful expansion program. To date Cattle Baron restaurants can be found in Portales, Hobbs, Roswell, Ruidoso and Las Cruces New Mexico; and in Midland and El Paso, Texas. Since Jeff’s passing in 2010, his family continues the operations of the company proudly maintaining Jeff’s legacy and the traditions of Cattle Baron and our two other concepts Farley's Food Fun & Pub and Pasta Cafe Italian Bistro.

Salary : $8 - $10