1. What are the responsibilities of Busser?
Clears tables after diners have finished and prepares table for next customer. Ensures that all cutlery, napkins, and table accessories are in place and in good order. May fill water glasses or assist servers. May require a high school diploma. Typically reports to a supervisor. Works under the close direction of senior personnel in the functional area. Possesses a moderate understanding of general aspects of the job. May require 0-1 year of general work experience.
2. What are the skills of Busser
Specify the abilities and skills that a person needs in order to carry out the specified job duties.
Each competency has five to ten behavioral assertions that can be observed,
each with a corresponding performance level (from one to five) that is required for a particular job.
1.)
Customer Service:
Customer service is the provision of service to customers before, during and after a purchase. The perception of success of such interactions is dependent on employees "who can adjust themselves to the personality of the guest". Customer service concerns the priority an organization assigns to customer service relative to components such as product innovation and pricing. In this sense, an organization that values good customer service may spend more money in training employees than the average organization or may proactively interview customers for feedback. From the point of view of an overall sales process engineering effort, customer service plays an important role in an organization's ability to generate income and revenue. From that perspective, customer service should be included as part of an overall approach to systematic improvement. One good customer service experience can change the entire perception a customer holds towards the organization.
2.)
Credit Card:
A credit card is a type of credit facility, provided by banks that allow customers to borrow funds within a pre-approved credit limit.
3.)
Food Delivery:
Food delivery service is somewhat similar to courier service in which the ordered food is delivered from the restaurant to the customer either by the restaurant's staff or by delivery agents of a food ordering company.
