Busser

Overview Join the Sunday River Food and Beverage team!

Bussers work in the front of the house, in a direct guest-facing, hands-on position. Busser responsibilities include clearing, sanitizing, resetting tables, maintaining clean table bases, the floors around the tables and chairs, and opening and closing side work. Bussers also assist with supporting all front-of-house operations and assisting bar staff and wait staff when needed. This is a front-line position that may involve direct customer contact so the ability to converse with customers is essential.

Shifts may be both days and/or nights depending on the outlet's hours of operation and include weekends and holidays with more time being needed during periods of extremely heavy business. For example, Christmas week and President's week. Bussers must present a professional manner and have the ability to maintain their composure during pressure situations. Full-time and part-time positions are available. Become a part of the team that makes great meals and memories happen!

Responsibilities

• Bussers are responsible for daily set-up, stocking, tear-down, and over all cleanliness and sanitization of their service areas and FOH in the restaurant.
• Keep floors, chairs and tables clean in their sections, pre bussing tables, bussing, and resetting tables.
• Assist servers and bartenders in restocking service areas, stocking ice, polishing and restocking glassware and silverware.
• Keep service and bar areas stocked with condiments, paper goods, beverages, etc.
• Sweep or mop the line or service area as directed by supervisor on duty.
• At times, will be required to assist in the dish area in periods of high volume.
• At times, will be required to assist with food running during periods of high volume.
• Complete opening and closing shift duties, and perform side work as assigned by MOD, FOH supervisor, or Lead Server.
• Communicate with the Manager regarding any guest concerns or complaints.
• Communicate to MOD maintenance and repairs as needed for FOH for bar and/or dining room to be presentable and in working order for all guests.
• Must be able to inform guests of other mountain restaurants, promote area activities and be able to answer general knowledge questions involving the resort.
• Responsible for operating the FOH within the guidelines outlined in the Boyne Brand Standard Audit.
• At times of high volume within the resort, assistance may be required outside of their assigned outlet.

Qualifications

• Previous experience preferred but willing to train the right person.
• Must be at least 16 years old
• Must be comfortable in a group setting and have the ability to communicate effectively with guests on a daily basis.
• Must be able to walk/stand for 8+ hours a day and lift, push, and pull 50+ pounds.

Compensation & Benefits

• Wages start at $15.10 per hour plus tips.
• Team Member Perks include:
• Free Ski Pass and access to other Boyne Resorts
• Resort discounts on dining, retail, lodging, and spa
• Eligibility for affordable team member housing for full-time team members