Busser/Front Server

A Busser/Front Server, also known as a server assistant, is responsible for assisting Captains to improve the dining experience for our customers. Their duties also include communicating with kitchen staff and balancing dishes as they clear them from the appropriate table.

A Busser/Front Server collaborates with Captains, Restaurant Managers, and other foodservice staff to provide excellent customer service and maintain a positive reputation for the organization.

Busser/Front Server responsibilities include:

• Greeting customers
• Ensuring all orders are filled quickly and accurately and that food is high quality
• Help the wait staff set up tables by placing appropriate tableware, eating utensils, decorations, and napkins.
• Providing attentive service to diners
• Promptly addressing any customer service issues and referring to management when necessary
• Performing some cleaning duties, such as at the service station, around the kitchen and in the dining area
• Uphold our food health safety and sanitation principles.
• Remove dirty dishes from the table.
• Inform management of customer feedback.

Runner/Kitchen Server

A Runner/Kitchen Server, also known as a server assistant, is a restaurant worker who helps the wait staff and bartenders improve the dining experience for customers. They play a crucial part in a restaurant, performing a range of duties including assisting guests with orders, taking feedback, and preparing table set-ups.

As a Runner/Kitchen Server, your goal will be to provide our guests with outstanding customer service and actively help to improve their overall dining experience.

Runner/Kitchen Server responsibilities include:

• Assist customers with their orders by explaining specials, meals, and drinks, and make recommendations.
• Deliver food orders to a variety of customers in a timely manner.
• Accurately explain food orders to chefs, with specific attention to allergies and special requests.
• Help the wait staff set up tables by placing appropriate tableware, eating utensils, decorations, and napkins.
• Uphold our food health safety and sanitation principles.
• Occasionally check on customers to handle any impromptu requests or issues.
• Remove dirty dishes from the table.
• Inform management of customer feedback.