Bus Person

The primary responsibility of the Bus person is to provide prompt, courteous service to restaurant patrons and ensure guests are satisfied with their dining experience by assisting Food Servers and Captains as necessary. 

• Must be 21 years of age or older    
• Work requires a minimum of 1 year’s F&B bussing experience.
• Work requires effective communication in English, both verbal and written form in a professional manner.
• Must present a neat and professional appearance.
• Work requires interactions with customers, public and co-workers.
• Work requires teamwork with other staff members.
• Work requires attention to detail.
• Work requires a strong understanding of gourmet dining atmosphere.
• Nevada Food Handler Certification
• Union Referral 

ADDITIONAL REQUIREMENTS

• Fast paced, high volume environment involving constant public interactions with high communication skills.  
• Ability to carry beverage trays and carry plates without tray service.  
• Shifts may vary based on business needs. 

• Make sure that all tables are set completely both before and after shift.
• Make sure all areas are clean and free of debris.
• Polish all glassware as necessary.
• Assist Food Servers in service of complimentary bottled water.
• Maintain tables throughout service, clearing dishes between courses and empty glassware as necessary.
• Clearing and scraping all dishes in the side stations after clearing a table.
• Stock all side stations with linen and proper glassware.
• Service and explanation of bread to guests, after cocktails are served by the captain.
• Maintain professional demeanor throughout service, assisting servers and captains as necessary.
• Change tablecloths and reset tables as quickly as possible after guests leave the restaurant.
• Service of Coffee and Hot tea.
• Move tables throughout dining room to be able to set up and accommodate need for the reservations.
• Carry multiple dishes (up to 6 at one time) in one hand without tray service.