You may not have a lot of work experience but you are outgoing and consider yourself a people-person.


You are detail-oriented, a team player who enjoys collaborating with your colleagues.  


You thrive in a fast-paced way of working and want to kick-start your career in the hospitality industry.


We have a Busser position that may just be the right start for you.


This is how the job would look like:

We are looking for a Busser to support our wait staff and set up our dining areas.  Ultimately, you will ensure our daily operations run smoothly and our guests have a pleasant dining experience.


Here are your job responsibilities:

§  Prepare dining areas before guests are seated

§  Set the tables for the next dining guests

§  Place tableware and condiments on tables

§  Serve water and welcome snacks

§  Refill beverages and take orders

§  Remove dirty utensils and replenish, as needed

§  Provide special silverware sets to families with young children

§  Clean, sanitize and reset tables after guests leave

§  Maintain health and safety regulations at all kitchen and dining areas


You may be assigned the following:

§  Perform special projects and other responsibilities as assigned.

§  Participate in hotel committees.


These are what the job requires:

§  Abide by payroll policies, procedures (punch in/punch out), Meals and Rest Periods policy and Springboard Hospitality Rules of Conduct.

§  work experience as a Busser, Food Runner or other entry-level role in a restaurant is a plus

§  Flexibility to work in shifts, including weekends, evenings and holidays

§  Understanding of hygiene and food safety rules

§  Physical ability and stamina to carry heavy trays and stand for long hours

§  Ability to multitask and remain calm and professional in a fast-paced environment

§  Demonstrate a working knowledge of all hotel safety and security procedures as required maintaining a secure and safe environment for employees as well as guests

§  Report any unusual occurrences and/or request to the Food & Beverage Director or Executive Chef

§  Read and abide by all the regulations and rules of conduct stated in the Team Member handbook