Busser
​Coast Kitchen Restaurant at
​Timber Cove Resort
Jenner, California, USA

Bussers at the Timber Cove Resort are responsible for bussing tables and dining room clean up.  This position provides support for the servers, host(s), and bartenders.
 
Manager
This position reports directly to the Restaurant Manager.  In addition, the General Manager, the Assistant General Manager, the Restaurant Supervisor and Manager on Duty also acts as manager for the Busser when Restaurant Manager is not available or on-site.
 
Supervisory Responsibility
This position does not have any supervisory responsibilities.
 
Responsibilities
The general shift responsibilities include but are not limited to:

• Assist servers with meal clean up in the restaurant and lounge areas.
• Maintain the cleanliness of the dining room and lounge areas by taking plates, utensils and drinkware to the kitchen to be washed when guests are done eating.
• Consistently walk the restaurant and lounge to ensure that all diners’ Beverages are full.
• Neatly and consistently reset tables to Timber Cove house standards for the next service.
• Help servers expedite food to tables, restock and polish utensils, napkins, glassware and other dining room needs as necessary to maintain an efficient kitchen and dining room flow.
• Assist with washing dishes utensils, etc.
• Assist with keeping the kitchen spotlight (?) to company standards and all health codes at all times.
• Work closely with the Host to ensure all reservation requirements are met.
• Ensure that all Dining Room and Server station side work is complete prior to departure.
• Assist with managing the Minibar.

 
Requirements/Skills

• Strong verbal and written English skills, with Spanish a plus.
• Dress appropriately for the job with the required attire and/or uniform and maintain proper personal hygiene.  Refer to Employee Handbook for more information.
• Work independently with general supervision; learn and interpret laws, rules, regulations, and policies and apply them to specific cases with good judgment.
• Perform analytical studies and draw sound conclusions; communicate effectively both orally and in writing.
• Maintain cooperative working relationships; demonstrate sensitivity to, and respect for, a diverse population.
• Have knowledge and skills of generally accepted bartending principles, Hotel policies and procedures.
• Be able to lift approximately 30 lbs of supplies, utensils/glassware, etc when needed.
• Be able to have intermittent exposure to extreme heat (dishroom & kitchen) and cold (coolers & freezers).
• Must be able to stand on feet for long hours as the position requires frequent standing. 
• Able to work Holidays, 6th days, and overtime.  All overtime to be approved prior to being incurred by Head of Department with written notice.