Busser

Bussers

· Be on time and presentable each work day.

· Communicate with fellow employees with respect and professionalism.

· Quickly learn table numbers and bussing procedures.

· Make sure every table is perfectly clean and presentable, from the table top, to the chairs, to the floor beneath and around the table.

· Minimize any breakage and waste of smallwares and silverware.

· Must be proficient in the English language.

· Communicate with guests in such a way that there is no confusion. Use professional language only when in the presence of guests.

· Greet every guest that comes in the door and wish every guest a good night as they leave. Make our guests feel WELCOME and then APPRECIATED.

· Clock in no earlier than 4:30 unless requested by management.

· Adhere to management policies regarding every aspect of the restaurant

· Answer phones promptly and professionally.

· Routinely check mens’ restroom for paper on the floor, wet counter tops, and anything else that might be out of place. Notify management if anything overly disgusting needs to be handled.

· Communicate with management with any serious discrepancy with guests

· Communicate with management any issue that works against the success of the restaurant in being the best we can for our guests and ourselves.

Food Runner

· Be on time and presentable each work day.

· Communicate with fellow employees with respect and professionalism.

· Quickly learn table numbers and food distribution practices. Learn pivot points and hand food out in an organized fashion.

· Must be able to identify all menu items by sight and name.

· Must be proficient in the English language.

· Communicate with guests in such a way that there is no confusion. Use professional language only when in the presence of guests.

· Greet every guest that comes in the door and wish every guest a good night as they leave. Make our guests feel WELCOME and then APPRECIATED.

· Clock in no earlier than 4:15 unless requested by management.

· Adhere to management policies regarding every aspect of the restaurant

· Communicate with management with any serious discrepancy with guests

· Communicate with management any issue that works against the success of the restaurant in being the best we can for our guests and ourselves.

Bar Back

· Be on time and presentable each work day.

· Communicate with fellow employees with respect and professionalism.

· Change kegs

· Wash dishes

· Relay full bus tubs to the dish pit.

· Lock up empty kegs.

· Keep Big Beer mug chiller full.

· Stack pint glasses when you get time.

· Maintain neatness of Happy Hour snack area.

· Must be proficient in the English language.

· Communicate with guests in such a way that there is no confusion. Use professional language only when in the presence of guests.

· Greet every guest that comes in the door and wish every guest a good night as they leave. Make our guests feel WELCOME and then APPRECIATED.

· Clock in no earlier than 4:00 unless requested by management.

· Adhere to management policies regarding every aspect of the restaurant

· Communicate with management with any serious discrepancy with guests

Communicate with management any issue that works against the success of the restaurant in being the best we can for our guests and ourselves.