SUMMARY

The Bus Person clears, cleans, sanitizes and resets tables to standards. This position may assist with dishwashing and restocking of napkins, silverware, and table condiments and organizing inventory.

QUALIFICATIONS

• Food/Beverage Service Worker Permit, where applicable. Read and speak English fluently.
• Meet minimum age requirement of jurisdiction.
• Ability to communicate effectively with the public and other employees.
• Prefer six months to one-year experience.
• No employee will pose a direct threat to the health/safety of self or others.

PERFORMANCE STANDARDS

CUSTOMER SERVICE: Meet service quality standards that affect guest satisfaction; respond to guest questions or problems in a timely, professional manner.

WORK HABITS: Meet the hotel standards for work procedures, dress, grooming, attendance, and punctuality; report to work and return from breaks on time; give advance notice when absence is anticipated; require typical amount of supervision; accept work assignments without complaints.

PERSONAL DEVELOPMENT: Accept opportunities to learn new skills, improve performance or cross-train for other hotel positions; solve routine problems that occur on the job; ask questions when not sure how to complete something; learn new skills as quickly as most others in the same job.

SAFETY AND SECURITY: Be alert to hazards and responsible in carrying out hotel’s safety, security, and emergency procedures; suggest ways to improve safety conditions that reduce or prevent accidents and injuries; participate on safety committee or other special projects for safety; actively seek and report potential security risks or hazardous conditions.

SET-UP AND BUSSING: Set tables according to restaurant or banquet specifications; bus tables and service areas in timely fashion; meet standards for cleaning tables, meeting rooms and other food service areas.

CLEANING/MAINTENANCE: Meet the hotel’s standards for cleanliness of food service areas clean all assigned areas of the restaurant/lounge/kitchen on schedule; pass inspections.

STOCKING: Stock according to company procedures; inspect to ensure stock is adequate at beginning of shift; know what items are not available to guests; re-stock the self-serve areas as food and beverage are consumed to prevent temporary shortages; replace and rotate stock in correct place as soon as possible; keep table condiments stocked during shift.

SANITATION: Follow recommended procedures for handling and storing food supplies in order to control food-borne illnesses and food spoilage; maintain sanitary personal hygiene, maintain local health department standards and receive passing score on inspections.