The Bus Person plays a key role in maintaining the cleanliness and efficiency of the dining area, supporting the overall guest experience. The ideal candidate is detail-oriented, works well in a team, and is committed to providing a clean and welcoming environment for our guests.
The Bus Person shall strive to provide exceptional service to both internal and external guests at all times. They will be responsible for exemplifying the SCP’s Culture & Core Values.
The Job
- Anticipate guests’ needs, respond promptly, and acknowledge all guests, however busy and whatever time of day.
- Maintain positive guest relations at all times. Resolve guest complaints to over-the-moon satisfaction.
- Follow Hotel policies with lost and found items.
- Adhere to Hotel requirements for guest and team member accidents or injuries and in emergency situations.
- Continuously promote sanitation, safety, and security efforts.
- Encourage Social Media/5-star compliments or reviews on OTA’s.
- Table Clearing: Clear tables of used dishes, utensils, and glassware promptly after guests finish their meal
- Resetting Tables: Set up tables with clean tableware, napkins, and condiments to prepare for the next guests.
- Dish Collection: Collect used dishes from dining areas and transport them to the dishwashing area.
- Assist Servers: Support servers by refilling water glasses, delivering additional items, and assisting with customer requests.
- Cleanliness: Ensure the cleanliness and neatness of dining areas, including floors, chairs, and table surfaces.
- Bussing Stations: Maintain organized bussing stations and stock them with necessary supplies.
- Collaboration: Work closely with kitchen and serving staff to coordinate the efficient flow of service.
- Customer Interaction: Interact with guests in a friendly and helpful manner, responding to their needs and requests.
- Assist in Closing: Contribute to closing duties, including cleaning and preparing the restaurant for the next day.
- Maintain knowledge of and comply with all departmental policies, service procedures, and standards.
- Report all accidents and breakages to the F&B Manager or Executive Chef in charge.
- Adhere to relevant Food Safety Hygiene standards.
- Follow Hotel policies with lost and found items.
- Other duties as assigned.
