Server Assistant

Colonial Group; Cary (NC); On-site; USD 16,531,000 - 24,797,000; Full time

Job summary

Ruth's Chris Steak House in Cary, NC is seeking a Busser to support servers and maintain Guest satisfaction. You will keep Front-of-House stations clean and stocked, assist with table maintenance, and help deliver a seamless dining experience.

The role requires strong customer service, attention to cleanliness and safety, and willingness to support other team members as needed. This is a fast-paced restaurant environment with shift-based scheduling.

Qualifications

• Excellent customer service skills and a strong work ethic.
• Understanding of proper food handling and sanitation procedures.

Responsibilities

• Reports to work on the scheduled shift and in the correct uniform.
• Sets up and restocks service stations before, during, and after service.
• Serves water, bread, and butter to guests promptly after seating.
• Clears dishes, glassware and utensils when guests finish, and assists with refills.
• Resets vacated tables according to official procedures.
• Communicates guest requests to service staff and assists with spot cleaning.
• Follows safety, health, and sanitation guidelines; completes closing duties.

Skills

Customer service

Strong work ethic

Food handling knowledge

Job description

REPORTS TO:

Restaurant Manager

FLSA STATUS:

Non-Exempt

POSITION SUMMARY:

Communicates with and assists servers to maintain service efficiency and Guest satisfaction. Maintains cleanliness of and restocks Front-of-the-House service stations; practices on-going table maintenance for all Guests.

ESSENTIAL JOB FUNCTIONS:

1. Reports to work as indicated on the work schedule and in the correct uniform. Practices positive personal hygiene and cleanliness habits during all work shifts.
2. Obtains station assignments from hostess/host or Manager-on-Duty at the start of the work shift, correctly completes all assigned opening and side work duties in a timely manner.
3. Sets-up and restocks service stations before, during and after service; restocks glassware, ice and other items needed for the bar.
4. Serves water, bread and butter to Guests in assigned area immediately upon being seated.
5. Removes dishes, silverware, glassware and all other items when guests are finished with entrée course.
6. Returns dirty dishware, glassware, utensils and linen to the dishwashing area; sorts items according to the “decoy” system, placing them in prescribed area for proper disposition.
7. Clears all table items after Guest is finished and has left table. Assists refills as needed.
8. Resets vacated tables according to the procedures stated in the RCSH training materials.
9. Communicates to the service staff any requests or needs of the guest.
10. Assists service and steward staff in spot cleaning in dining room, as needed.
11. Follows all national, state, and local safety, health, and sanitation guidelines as specified by the restaurant.
12. Performs all closing duties/side work before end of shift.
13. Supports other Front-of-House positions as needed, providing a seamless Guest experience to all Guests.
14. Performs all duties and maintains knowledge of all standards and procedures, as stated in the RCSH Employee Training Packet – Busser.
15. Additional duties as assigned.

COMPETENCIES/PERSONAL CHARACTERISTICS:

Guest First Mindset

• Demonstrates a Guest first mindset, placing a high priority on the Guest experience
• Interacts regularly with Guests, demonstrating a genuine interest in Guests, and ensuring a superior dining experience for all Guests

JOB REQUIREMENTS:

• Excellent customer service skills and a strong work ethic
• Understanding of proper food handling and sanitation procedures

PHYSICAL DEMANDS:

• While performing the duties of this job, the employee must be able to stand, walk, talk, and hear for extended periods of time, at least 8 hours, and traverse all parts of the restaurant quickly
• Ability to read, speak, and understand communication in English
• Must be able to lift, handle and carry (e.g. trays, small wares and equipment) at a minimum of 35 pounds on a frequent basis
• Must have a good sense of balance, be able to bend, kneel, stoop, reach and squat on a frequent basis
• Must be able to communicate effectively and listen attentively

WORK ENVIRONMENT:

• Position involves work on afternoons, nights, weekends, and holidays, as required
• Temperature extremes range from working near 1800-degree Fahrenheit to working in a walk-in freezer of -10 degree Fahrenheit
• Must be able to work in an environment subject to loud noises from restaurant equipment and machinery, fumes, odors, dust and smoke

NOTE:

The information here does not constitute a contract, express or implied. The content of this material is not all-inclusive but is for informational purposes only. Ruth’s Chris Steak House is an Equal Opportunity Employer.