As a busser at the Range Café, you are a crucial part of our guests’ experience. Our high

standards of “Guest Amazement” are maintained through the effective teamwork of our

team members who share and embody our values and the desire to do the very best for

our guests. During the hands-on training you will receive, you will learn about cross-

team relationships and will experience other positions in order to expand and diversify

your skill set. Food quality, presentation and family-friendly service are an essential part

of this position. These steps of service will act as a guide and reference point for your

valued position as a busser at the Range Café.

DUTIES AND RESPONSIBILITIES

• Obtain service area assignment at the beginning of your shift. Perform all necessary opening, closing and ongoing side work.
• Be aware that part of our guests’ experience is observing our behaviors. Providing a positive and helpful attitude as a team member is an important contribution to ensure the most amazing experience our guests can have. Let your positivity shine through. Smiling is contagious! Always greet our guests when you see them with a sincere and friendly greeting. You may be the first face they see.
• Your main focus is clearing/resetting tables and helping to maintain a clean work environment and dining area. Be ready to assist in cleaning up any spills.
• Take soiled tableware to dish room and unload, sort and stack dishes, glassware, silverware, etc. in designated areas in the soiled dish drop off area.
• You are also responsible for stocking beverage service areas, such as ongoing coffee and tea preparation, refilling ice bins, rolling silverware, emptying trash, as well as providing beverage and service support on the floor.
• Between seating, promptly clean tabletops, chairs, and booths. Check floor and clean as required. Reset and arrange tabletops. Use a tray or bus tub when clearing tables.
• Extended support can include service details, i.e., condiments, to-go supplies and communicating guests’ needs to the appropriate team members and leaders.
• Continuously walk through your section to see if there is anything that can be cleared from a table or a drink that can be refreshed. When refilling drinks, please take the glass or mug and stand back from the table and pour away from the guest so nothing can splash or spill. When pre-bussing, be careful not to take anything away that the guest might not be finished with (always ask if you may clear those plates for them or check with the server if the guests are absent and there is uncertainty). Never reach over a guest when clearing tableware.
• Be mindful of guests’ personal space and utilize the best practice of G.R.O.W. -- Guest Right of Way.
• You may (at times) be asked by a server for assistance in taking a beverage order for a newly seated table. Approach our guests with a friendly presence and offer a warm greeting…. i.e., “hi, how are you today?” and ask if you may bring them a beverage while they are waiting for their server. Be prepared to perform this assistance but do not allow your main priority to be put aside. Let the server know if you are unable to assist at that time. When serving drinks, do not touch the top of the glass, always serve from the bottom half of the glass or handle of the mug.
• Inspect and clean bathrooms frequently as informed or instructed to by management and guests.
• The guest may have some questions for you such as: “What is the soup of the day?” or “what are the specials?” Become knowledgeable so that you are prepared to answer these kinds of basic information questions. If you don’t know the answer, tell the guests you will be happy to find out for them. Return to the table with the correct information or if the server is on their way to the table convey the answer the guest was seeking so that the server can provide the information.
• As you become accomplished and confident in your position on the team, you will have the opportunity to provide “light food service support;” i.e., running chips and salsa or sides of chile to a table.
• Thank guests as they are leaving. And always greet them when they are entering.
• Always embody the core values of the Range Café and be an active team member in the positive culture we are creating to support our team and to reach our goal of total guest amazement. Remember you are a valued and trusted member of our team, and your success is crucial to our overall success.

OVERLAPPING RESPONSIBILITIES

Overlapping responsibilities is an understanding and working contract established to

support team synergy and efficient performance for the restaurant as a whole. Defining

job responsibilities for each position on the team is necessary but can also be

misleading. Whenever there is time to support each other without injuring our

position’s priorities, we must endeavor to do so. Support for fellow team members

reaches beyond defined position and duties. Be prepared to help fellow bussers,

dishwashers, hosts, bakery/pantry, kitchen, expediters, servers, and team leaders; and

benefit by expanding your knowledge, performance and skill sets for all restaurant

operations.

We ALL have the same job…to provide an AMAZING experience for our guests.

QUALIFICATIONS:

• No prior restaurant experience required.
• Have working knowledge of the predominant language(s) of our guests.
• Must possess, understand, and utilize a sense of urgency, and be able to work at a fast and efficient pace.
• Be able to lift, reach bend and stoop.
• Be able to safely lift and easily maneuver tableware frequently weighing up to 20 to 25 pounds.
• Be able to multi-task