Education and Experience
No formal educational decrees required,  but preferred. Prior job experience preferred.

Knowledge
Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.

Essential Functions

• Punctuality Busser must be ready to work at the time shift begins

• Active Listening Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.

• Monitoring Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.

• Interaction with Others  Positively and respectfully interacts with co-workers, managers, owners, customers and vendors.

• Service Orientation Actively looking for ways to help people.

• Judgment and Decision Making Considering the relative costs and benefits of potential actions to choose the most appropriate one.

• Requires face-to-face discussions with individuals or teams

• Requires working indoors/outdoors in environmentally controlled conditions

• Remove dishes and glasses from tables or counters, and take them to kitchen for cleaning.

• Stock service areas with supplies such as coffee, food, tableware, and linens.

• Communicate with customers to resolve complaints or ensure satisfaction.

Basic Skills

• Active Learning Understanding the implications of new information for both current and future problem-solving and decision-making.

• Active Listening Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.

• Critical Thinking Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems.

• Learning Strategies Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.

• Monitoring Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.

• Reading Comprehension Understanding written sentences and paragraphs in work-related documents.

• Speaking Talking to others to convey information effectively.

• Writing Communicating effectively in writing as appropriate for the needs of the audience.

Social Skills

• Coordination Adjusting actions in relation to others' actions.

• Instructing Teaching others how to do something.

• Service Orientation Actively looking for ways to help people.

• Social Perceptiveness Being aware of others' reactions and understanding why they react as they do.

Technical Skills

• Equipment Maintenance Performing routine maintenance on equipment and determining when and what kind of maintenance is needed.

• Quality Control Analysis Conducting tests and inspections of products, services, or processes to evaluate quality or performance.

• Technology Design Generating or adapting equipment and technology to serve user needs.

• Troubleshooting Determining causes of operating errors and deciding what to do about it.

Physical Skills - Body Positioning (Essential Functions)

1. Requires standing for up to eight hours

2. Must be able to reach all areas of the restaurant on a timely basis.

3. Requires walking

4. Requires repetitive movement

5. Requires manual dexterity to handle and operate equipment (i.e., patio heaters, glass washers, dishwashers, stoves, fryers, etc.)

6. Requires bending or twisting

7. Requires using hands to handle, grasp, , control, or feel objects, tools or controls

8. Requires moving heaters, equipment, tables weighing up to 100 pounds.

9. Requires work in an outdoor / indoor environment with temperatures from -10F to up to +110F.

Communication

• Requires contact with others (face-to-face, by telephone, or otherwise)

• Requires face-to-face discussions with individuals or teams

Conflict

• Requires dealing with unpleasant, angry, or discourteous people

Level of Challenge

• Requires repeating the same physical activities or mental activities over and over

Personal Interaction

• Requires coordinating or leading others in accomplishing work activities

Responsibility for Others

• Includes responsibility for the health and safety of others

Work Attire

• Requires wearing common protective or safety equipment

Work Setting

• Requires working indoors/outdoors in environmentally controlled conditions

• Job tasks are performed in close physical proximity to other people

Tasks

• Clean tables or counters after patrons have finished dining.

• Prepare tables for meals, including setting up items such as linens, silverware, and glassware.

• Explain how various menu items are prepared, describing ingredients and cooking methods.

• Assist host or hostess by answering phones to take reservations or to-go orders, and by greeting, seating, and thanking guests.

• Perform cleaning duties, such as sweeping and mopping floors, vacuuming carpet, tidying up server station, taking out trash, or checking and cleaning bathroom.

• Remove dishes and glasses from tables or counters, and take them to kitchen for cleaning.

• Garnish and decorate dishes in preparation for serving.

• Roll silverware, set up food stations, or set up dining areas to prepare for the next shift or for large parties.

• Stock service areas with supplies such as coffee, food, tableware, and linens.

• Fill salt, pepper, sugar, cream, condiment, and napkin containers.

Performing for or Working Directly with the Public 

• Communicate with customers to resolve complaints or ensure satisfaction.

Communicating with Supervisors, Peers, or Subordinates 

• Communicate dining or order details to kitchen personnel.

Identifying Objects, Actions, and Events, Performing General Physical Activities (Essential Functions)

• Arrange tables or dining areas.

• Clean food preparation areas, facilities, or equipment.

• Clean food service areas.

• Collect dirty dishes or other tableware.

• Enforce rules or regulations.

• Serve food or beverages.

The preparation of beverages, alcoholic and non-alcoholic, and engaging with the public and co-

workers. Effective and efficient placement of the beverages to the public, servers, and take-out

window.

Knowledge

Basic and advanced knowledge of the beverages served by the restaurant.

Basic Functions

Keep the work area clean and tidy, which promotes efficiency.

Essential Functions

The Beverage Attendant must be ready to work at the time the shift begins.

Identifying all safety and maintenance issues and communicating them to managers.

Good time management, self-management, and organizational skills, which enable the

worker to maintain his or her composure and carry out his or her duties on time.

Requires standing for up to eight hours.

Must be able to reach all areas of the restaurant on a timely basis.

Requires walking.

Requires repetitive movement.

Requires manual dexterity to handle and operate equipment.

Requires bending or twisting.

Requires using hands to handle, grasp, control, or feel objects, tools, or controls.

Must understand written sentences and paragraphs in inventory documents, beverage

supplies.

Requires repeating the same physical activities or mental activities over and over.

Basic Skills

• Monitoring. Monitoring/Assessing the performance of yourself, the safety of others and the

cleanliness of the work area.

• Speaking. Talking to others to convey information effectively.

• Writing. Communicating effectively in writing as appropriate for the needs of the Restaurant.

Social Skills

• Coordination. Adjusting actions to others' actions.

• Instruction. Teaching others how to do something.

• Service Orientation. Actively looking for ways to help people.

Technical Skills

• Equipment Selection. Determining the kind of tools and equipment needed to do a job.

• Operation and Control. Controlling the operations of equipment or systems.

• Point of Sale. Must be able to operate the POS system.

• Inventory. Must be able to document beverage sales for inventory purposes.

• Troubleshooting. Determining causes of operating errors and deciding what to do about it.

Personal Interaction

• Requires coordinating or leading others in accomplishing work activities.

• Requires work with external customers or the public.

• Requires work with others in a group or team.

Pay

$19/hr plus tips