Busser at Dowling's at The Carlyle, A Rosewood Hotel

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KEY RESPONSIBILITIES

Job s ummary –

Responsible for the overall guest experience within the Dowling’s Restaurant to include but not limited to cleaning the tables, picking up food from the kitchen, serving water and snacks, and setting up tables for dinner.

Essential Duties and Responsibilities –(Key Activities)

• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.

• Ensure that standards are maintained at a superior level on a daily basis.

• Maintain complete knowledge of table/seat/station numbers, room capacity, hours of operation, proper table set-up and dress code of the Bar.

• Maintain some knowledge of all liquor brands, beers and non-alcoholic selections, correct glassware and garnishes in the restaurant.

• Maintain basic knowledge of the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list..

• Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.

• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.

• Maintain complete knowledge and comply with all departmental policies/service procedures.

• Complete opening side duties as assigned:

• Set up tables following departmental standards.

• Pick up food in a timely manner being knowledgeable with the Dowling’s Restaurant food

• Take the Legibly document orders from the servers when system is down and distribute food orders to kitchen.

• Serve water, snacks and light up candles

• Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day.

• Maintain positive guest relations at all times.

• Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.

• Handle guest complaints following the six-step procedure and ensuring guest satisfaction.

• Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.

• Complete all closing reports as assigned and leave duty after reporting to supervisor.

• Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees.

• Complete opening side duties:

• Check station assignments and complete work to be done.

• Transport supplies from storeroom to Dowling’s Restaurant as assigned.

• Set up trash receptacles and breakdown area following departmental specifications.

• Stock condiments and supplies as laid down in departmental standards.

• Prepare water stations as assigned.

• Retrieve clean linen from Laundry and stock in bar cabinet.

• Fold napkins as required.

• Stock and polish all side station wares to the stated levels required for business.

• Serve water to all guests in accordance with departmental specifications.

• Serve bread and butter in accordance to departmental specifications.

• Serve coffee, tea and other designated non-alcoholic beverages following established service procedures.

• Remove soiled wares and other items from tables as assigned.

• Transport tray from bar to breakdown area; separate wares and food according to procedures.

• Monitor and maintain cleanliness of assigned tables.

• Place additional utensils and wares on tables as directed.

• Anticipate guests needs, respond promptly and acknowledge all guests, however busy and whatever time of day.

• Maintain positive guest relations at all times.

• Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.

• Handle guest complaints following the six step procedures and ensuring guest satisfaction.

• Monitor and maintain cleanliness, sanitation and organization of all service areas following procedures laid down in departmental manual.

• Clean and reset tables immediately after guest departs in accordance with department procedures.

• Clean coffee machine and other beverage equipment as assigned to the established standards.

• Complete closing duties as assigned:

• Properly store all reusable goods.

• Breakdown all food stations.

• Breakdown all beverage stations.

• Restock items for next service.

• Transport all dirty linen to Laundry.

• Secure all supplies at shift end.

• Leave duty after reporting to supervisor.

• Ability to work split shifts, weekends and holidays.

• All other duties as required.

Others

• Management reserves the right to make changes based on business needs. The items listed are a summary of responsibilities and are not an all-inclusive list of this specific position responsibilities

Required Skills –

· Must be able to perform job functions with attention to detail, speed and accuracy

· Be a clear thinker, remaining calm and resolving problems using good judgement

· Follow directions thoroughly

· Understand a guest’s service needs

· Work cohesively with co-workers as part of a team

· Work with minimal supervision

· Maintain confidentiality of guest information and pertinent hotel data

· Greet Guests, Listening, Verbal Communication, Attentiveness

· Ability to be resourceful, creative and maintain flexibility

· Ability to perform mathematical operations with units of measure including, but not limited to dollars, cents, feet, inches, cups, pounds and ounces

· Required to speak, read and write English, with fluency in other languages preferred

· Must be able to exert physical effort in transporting _30_ pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding

Qualifications –

· Licenses & Certifications: None required

Experience –

· Minimum 3 years experience in a similar capacity for a luxury or ultra-luxury property.

Hourly Range $15.93 - $21.2488