Grandstand Busser

Citizen Potawatomi Nation

Shawnee (KS)

On-site

USD 17,000 - 19,000

Part time

14 days+

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Benefits offered by this job

Medical, Dental and Vision Insurance

Job summary

Citizen Potawatomi Nation's Grand Casino Hotel & Resort in Kansas seeks a Bus Person to assist servers by greeting guests, delivering bread and water, and clearing tables to maintain a smooth dining flow. You will respond to guest requests, reset tables, aid with food delivery during peak periods, and work under the Restaurant Manager to ensure courteous, timely service.

This position requires a High School diploma or GED and good communication skills; full-time benefits include medical, dental,

Qualifications

Must have effective and courteous communication skills.
Knowledge of proper English grammar.
Ability to greet guests and assist in seating and service.

Responsibilities

Greet guests as they are seated and provide bread, butter and water.
Remove used tableware between courses and prepare for next course.
Clear and reset tables after guests leave and assist servers as needed.
Help with food delivery during peak periods and ensure efficient seating.
Maintain clean dining area and respond to guest requests promptly.
Be available to fill in as needed to support restaurant operations.

Skills

Communication

Guest service

Education

High School Diploma or GED

Job description

Description

JOB TITLE: Bus Person

ORGANIZATIONAL UNIT: Grand Casino Hotel & Resort

SUPERVISOR: F & B Manager

FLSA: Non-Exempt

HOURLY RATE: $12.00 Per Hour

ALL FULL-TIME POSITIONS: In addition to your pay, your salary also includes Medical, Dental and Vision Insurance. The Biweekly deduction from employee paycheck is $40.00 for Employee Only, $95.00 Employee plus Children, $120.00 Employee plus Spouse, and $140.00 Employee plus family.

FUNCTIONS STATEMENT:

Serve guests, bread, water and butter upon their arrival, and provide refills as needed.

Remove used tableware between courses; clear and reset tables after guests leave.

MAJOR DUTIES:

Obtain service area assignment at the beginning of each shift.
Promptly greet guests as they are seated and bring bread, butter and water to table.
Remove used tableware between courses and provide tableware for next course.
Clear tables after guests. Take tableware to dish-room and place silverware, dishes, glassware, etc. in appropriate areas for washing.
Between customers, promptly clean tables, chairs and booths. Check floor and clean as required. Reset and arrange tabletop.
Inspect assigned restroom every 30 minutes and clean as needed.
Respond appropriately to customer requests. Communicate requests to server.
Communicate with server and hostess to ensure efficient seating, table utilization and customer service.
Assist with food delivery, especially with large parties during peak periods.
Thank guests as they are leaving.
Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.
Any additional duties as assigned by the Restaurant Manager, Food and Beverage Director, General Manager, Business Committee or representative of upper management.

NOTE:

The above-described duties are intended to describe the general nature of work performed by an employee in this position. These statements are not to be considered as an all-inclusive list of the duties, knowledge, skills, abilities and other characteristics.

FACTOR 1: KNOWLEDGE REQUIRED BY THIS POSITION

Knowledge of proper English grammar. ? Knowledge of the duties of other wait-staff positions in order to fill in as needed ? Knowledge of methods of greeting guests and customers.
Knowledge of infection control principles.

FACTOR 2: SUPERVISORY CONTROLS

Incumbent is under the direct supervision of the Restaurant Manager.
The supervisor assigns work, advises on changes in procedures and is available for assistance when required.
Routine work is performed independently following set procedures.
The work is reviewed for accuracy through spot checks, through complaints from customers and through observation of the employee at work.

FACTOR 3: GUIDELINES

Written and oral guides provide specific instructions for doing the work.
Most of these instructions are easily memorized and require little interpretation.
When instructions do not apply, the problem is referred to the supervisor.
These guidelines are generally applicable, but the employee makes adjustments in dealing with problems and unusual situations.

FACTOR 4: COMPLEXITY

The incumbent will face a variety of situations that require on the spot resolution when dealing with people that are hungry, irritable, or fatigued.
The incumbent will have choices to make regarding how to handle different complaints, requests and situations.
The complexity ranges from a low level to a medium level in that the work is mastered easily, and the incumbent takes the obvious course of action.

FACTOR 5: SCOPE AND EFFECT

The primary purpose of the work in this position is to create a satisfied customer by providing the initial condiments, i.e. bread, butter, water and comfortable seating.
The work contributes to the efficiency of daily operations of the restaurant.

FACTOR 6: PERSONAL CONTACTS