Bus Person

*Position Title: *Busperson *FLSA Status: *Non-Exempt *Reports to: *Dining Room Manager *Department: *Food and Beverage *About Foxfire Golf and Country Club* Foxfire is a private, bundled golf community in southwest Florida with 931 housing units governed by a Master Association Board of Directors.
Our annual budget is $8.
5 million with 100 employees.
Our 27-hole golf course and amenity offerings are undergoing significant improvements for our members.
Foxfire has 17 neighborhood associations within our community with their own governing entities.
*Position Summary* Foxfire Golf and Country Club is looking for a valued team member to serve as a busperson.
This positionserves members and guests by setting tables; placing and replacing silverware; keeping beverage glasses full; adhering to sanitation and safety policies; clearing and cleaning tables, chairs, and environment.
*Department Mission Statement* Provide a quality dining experience so that we are the member’s FIRST choice when dining out.
We accomplish this by being mindful and exemplary of Foxfire Fundamentals.
*Departmental Fundamentals* · WOW!!!! The Customer · Take pride in our appearance: Your personal appearance makes a strong statement about the pride you take in your performance.
Dress neatly and professionally.
The appearance of our staff makes a similar statement about the quality of our work.
Take responsibility to ensure that everything a client sees is clean, neat, and professional.
It’s not someone else’s job.
It’s everyone’s job.
· Be positive; bring your “A” GAME every day - You have the power to choose your attitude! Be joyful, optimistic and enthusiastic! · Listen generously and communicate to be understood - Give others your undivided attention.
Be present and engaged.
· Be fussy about details - every detail matters.
· Practice blameless problem solving; try to see things from another person’s point of view.
· Celebrate Success.
We build People up by giving meaningful acknowledgement and appreciation and by celebrating both individual and team successes.
*Position Responsibilities* 1.
Lunch Grill Room Opening and During (daily unless otherwise specified) · Be dressed in full uniform when you enter the building every shift (Red Golf Shirt, black pants, belt) · Clock in before starting opening tasks; you may only clock in up to 15 minutes before scheduled shift.
Not earlier without a manager approval.
If you do so the time will be deducted from you.
· Please check white board for pertinent information · Check daily specials as members may ask you questions everyday.
· Get ice (3 buckets for grill, 3 for kitchen soda machine.
) · Get 3 tongs for the window, one for seafood, two for other.
(Keep them separate!) · Get soup ladles for the soups.
· Help set tables in grill if needed.
· Wipe down outside patio tables, and set 4-6 for lunch business (laminated or paper place mats, roll-ups, caddies, and coasters.
· Stock side station with b & b plates, napkins, silverware · Have bev nap liners ready to go for soup service.
· Stock soufflés cups and lids, small, medium and large boxes, and soup containers and lids.
· IF any garbage or linen bags are full bring to the correct receptacle.
We only recycle cardboard boxes.
· Empty and replace any garbage bags in containers in the front of the house.
· Stock all clean glassware from the dishwasher to where it belongs.
· Read tickets accurately, prep sides, garnishes, condiments per ticket, as they come in.
Be familiarized with all the condiments for each item from the menu.
· Record all ticket times, and save the tickets.
At the end of shift bring tickets to a manager.
· Run the food, (always using a tray) to appropriate tables, do not auction off the food use the seat numbers on the tickets.
· FULL HANDS IN FULL HANDS OUT.
(While you are running food, before you return to kitchen find something to pick up and bring into kitchen.
) · Bus dirty tables, go right back and wipe them down, reset for the next member.
2.
Lunch Grill Room Close ( daily unless otherwise specified) · At 2:45 unset the patio and all the tables in the grill room · Fill all open ice bins.
· Restock all glasses.
· Wipe down all carts.
· Wipe down stainless steel on your side.
· Bus the library and cards room’s, re-stock with fresh glasses, straws, and bev naps as needed.
· Clean the employee break room.
· Take out garbage and linens after shift and replace with fresh bags accordingly.
· Every Monday, Wednesday and Friday check the card rooms and the library for dirty glasses and pitchers.
Clean and reset all necessary items.
· Check with management before you leave for additional tasks every shift · Clock out 3.
Dinner Dining Room Opening and During (daily unless otherwise specified) · Be dressed in full uniform when you enter the building every shift (Blue shirt short sleeves, black pants and a belt) · Clock-in and refer to white board for pertinent information · Get ice for dining room side station.
· Bring 2 of the silver carts with a black bucket on each one of them for dirty silverware and few of the big trays for the dirty glasses in the dining room service station · If necessary fill buffet chafers each with 2 pitchers of hot water, light the sternos underneath as required.
· Fill 3 buckets of ice in black bin for the cold buffet line as required.
Cover with a banquet tablecloth.
· Make bread baskets for dinner service.
· Make lemons for lobster.
· Have bev nap liners ready to go for soup and appetizer service.
· Stock soufflés cups and lids, small and large boxes, and soup containers and lids.
· Check the library, card room, and mah-jongg room, bus if necessary, wipe all tables with sani-wipes, and restock glasses, bev naps and straws.
· IF any garbage or linen bags are full bring to the correct receptacle and refresh with fresh bags.
· Read tickets accurately, prep sides, garnishes, condiments per ticket, as they come in.
· Record all ticket times, and save the tickets.
At the end of shift bring tickets to a manager.
· Bring bread to tables.
· Run the food, (always using a tray) to appropriate tables, do not auction off the food use the seat numbers on the tickets.
· Walk around with water pitchers for refills.
· Help with pre-bussing, full hands in, full hands out.
4.
Dinner Dining Room Close(daily unless otherwise specified) · Break down the buffet at the appropriate time · Clean the chafers, untie the napkins · Break-down the tables.
· Clean and wipe-out the pizza heater as required.
· Set up new buffet line if necessary for any upcoming events · Help servers with table resets.
· Restock water glasses on shelves.
· IF any garbage or linen bags are full bring to the correct receptacle and refresh with fresh bags.
· Check with management before you leave.
· Clock out *Knowledge and Skill Requirements* · Follows all club guidelines pertaining to table setting, order taking and sequence of service.
· Knows and is able to communicate the menu items and daily specials.
· Knowledge of and ability to perform required role during emergency situations.
*Education, Licenses, and Experience* · High School diploma or GED preferred.
· Minimum of one year work experience in a fine dining environment preferred.
· Must be of legal age to serve alcoholic beverages.
· Food safety certification.
· Alcoholic beverage certification.
*Physical Demands and Work Environment* · Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
· Push, pull or lift up to 50 pounds.
· Continuous repetitive motions.
· Work in hot, humid and noisy environment.
*Incumbent Statement / Acknowledgement* 1.
Are you able to perform these tasks with or without an accommodation? \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ 2.
If with, how would you perform these tasks and with what accommodation? \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ Job Types: Full-time, Part-time, Seasonal Benefits: * 401(k) * 401(k) matching * Dental insurance * Employee discount * Health insurance * Paid time off * Vision insurance Physical setting: * Casual dining restaurant * Fine dining restaurant Shift: * 10 hour shift * 12 hour shift * Day shift * Evening shift Weekly day range: * Monday to Friday * Rotating weekends * Weekends as needed Ability to commute/relocate: * Naples, FL 34104: Reliably commute or planning to relocate before starting work (Required) Work Location: In person