Job Details

The Busser is responsible for providing exemplary service at The Oak. Duties include; initial greeting of table, water presentation, bread service, clearing and resetting dining tables, refreshing drinks, and responsible for setup and breakdown of the restaurant. The Busser is ideally positioned toenhance the guest experience and plays an essential role in the resort's goal of exceeding high guest expectations. Remaining constantly aware of the restaurant environments, engaging with guests, anticipating their needs and taking initiative to improve their stay will be focus areas for the Busser

STANDARD SPECIFICATIONS:

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other associates or guests.

SKILLS AND QUALIFICATIONS:

Essential

• Minimum 2 - 3 years of food & beverage experience is must in an upscale establishment.
• Possess a positive, outgoing and friendly Personality.
• Ability to follow the OVI standards of Presentation.
• Ability to follow the OVI standards of Body Language.
• Ability to follow the OVI standards of Verbiage.
• Work in a fast paced environment but with calmness and poise.
• Ability to work cohesively with other employees as part of a team.
• High school graduate.
• Reading, writing, and oral proficiency in the English Language.
• Ability to work a flexible work week including nights, weekends and holidays.
• Excellent people skills.
• Ability to communicate in English with guests/visitors, vendors, media/publication contacts, community contacts, industry contacts, management and co-workers to their understanding.
• Ability to perform basic mathematical computations.
• Verbal and writing skills.
• Ability to work productively with other operating departments.
• Ability to handle obstacles in a positive and professional manner, and to effectively communicate these problems, along with suggested solutions to the Manager.
• Maintain professional appearance, behavior, integrity, and openness to employees and guests.
• Ability to prioritize and organize work assignments.
• Ability to follow directions.
• Be active in the role of safety and security. Be cognizant of all emergency-reporting procedures.
• Ability to be a clear thinker, analyze and resolve problems exercising good judgment.
• Ability to focus attention to details.
• Ability to remain calm and courteous in demanding and difficult customer situations.
• Knowledge of the OVI's philosophy and practices.
• Knowledge of hotel's standards, policies and procedures.
• Knowledge of other outlets, hours of operations, and offerings.
• Ability to work cohesively with other departments as part of a team.
• Ability to maintain discretion and confidentiality of all guests and pertinent Inn information..

1. Demonstrate knowledge of The Ojai Valley Inn's style, practices, culture, terminology, organizational structure, and general philosophy. That philosophy should be portrayed in the professional appearance, behavior, integrity, openness and accessibility to employees and guests.
2. Maintain a friendly yet unobtrusive manner with all guests throughout their dining experience.
3. Demonstrate strong knowledge of Forbes style standards of service, and execute these standards.
4. Attend all required meetings.
5. Ensure all Human Resource policies and practices are applied consistently while adhering to all Federal, State and Local laws.
6. Promote teamwork and foster a harmonious working climate.
7. Promote good public relations and handle complaints or concerns of guests.
8. Recognize and address potential intoxicated, disruptive or undesirable guests.
9. Properly handle and report employee guest accidents.
10. Respond properly to any hotel emergency or safety situation.
11. Perform other tasks or projects as assigned by the Manager, resort management, and staff.
12. Constantly monitor appearance, attitude and degree of professionalism to ensure strict adherence to the OVI's standards of quality service.
13. Follow proper payroll and uniform procedures.
14. Offer guests of the restaurant an enjoyable, expertly served beverage/dining experience conforming to Service and Training Manual:
15. The guest will expect the Busser to be knowledgeable about the dining room.
16. The Busser must always have their "tools of the trade" on their person during shift.
17. The Busser must arrive at the table within one minute of the host's departure from the table.
18. The Busser must ask for preferred water and briefly greet and confirm the guest's water choice.
19. The Busser will pour the water into each guest's glass from the right hand side.
20. The Busser will await server instruction for when guests are ready for bread service, and arrive with bread and the standard accompaniments. They will place the bread and accompaniments in the center of the table and explain the contents in an elegant manner.
21. The Busser must always clear from the right.
22. When clearing the Busser must remove any used silverware.
23. The Busser will crumb the vacant place settings between each course.
24. The Busser must clear all items from vacated tables as quickly and as quietly as possible.
25. The Busser must inform the Host/ess when a table has been completely reset.
26. Ascertain a guest's satisfaction and handle any problem, which may arise informing a manager of the problem and how it was resolved.
27. Check the schedule on a regular basis for arrival times and changes in them.
28. Be aware of appearance, quality of work, and attitudes with guests.
29. Wear proper uniform and maintain a high standard in regards to personal appearance as outlined in the Employee Grooming and Guidelines.
30. Clock in within 7 minutes on either side of your scheduled start time at central services.
31. Arrive at your work area within 15 minutes of your posted schedule start time by any means necessary.
32. Report unsafe conditions to management.
33. Respect guest confidentiality.
34. Set up dining rooms with equipment for functions according to contracts received from the Food & Beverage Coordinator.
35. Anticipate and service the guest's needs before requests are necessary.
36. Provide quick and attentive assistance to any mishap in the restaurant.
37. Set up heaters and umbrellas in needed areas before the beginning of service.
38. Check propane tanks in heaters to ensure sufficient propane is available for the duration of the meal period.
39. Breakdown any buffets, displays or side stations when needed.
40. Assist servers when needed.
41. Ensure function rooms are clean and available for showing guests even when not in use.
42. Maintain a cooperative, professional working style with supervisors and fellow workers.
43. Perform all job related tasks with utmost concern for equipment and safety for oneself and fellow workers.
44. Ensure the cleanliness and orderliness of all storage rooms.
45. Keep linen regularly stocked and to take dirty linen to the laundry area.
46. Assist guests whenever they request assistance