POSITION SUMMARY:
The Busboy is responsible primarily for assisting in setting up, maintaining and breaking down the buffet area, banqueting rooms, bringing the food from kitchen in the assigned restaurant and assist with all other work keeping the work area clean, well-stocked, stored, covered and labelled as per par level and to company/ HACCP standards.
QUALIFICATIONS:
Hiring Requirements:
1. Previous experience in an upscale hotel or cruise line within the food and beverage services department is preferred.
2. Strong communication with properly spoken English, interpersonal skills and a ‘Can do’ attitude.
3. Superior customer service, teambuilding and conflict resolution skills.
4. Knowledge of the principles and processes for providing personalized services including quality service standards, and guest satisfaction techniques.
5. Ability to work well under pressure and in a constantly challenging environment.
6. Able to obtain or having the level 2 HACCP certification for food handlers.
7. Able to work 6 days a week, incl public holidays and weekends, scheduled at management discretion as per business needs, well under pressure and in a constantly challenging environment.
Language Requirements:
1. Ability to speak English clearly, distinctly and cordially with guests and staff.
2. Ability to read and write English in order to understand and interpret written procedures. This includes the ability to receive instructions in written and
verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers.
ESSENTIAL DUTIES & RESPONSIBILITIES:
To support the Company’s mission to meet and exceed the set targets and to perform duties in accordance with the established Service, Safety, ISM/ISO standards, USPH & HACCP guidelines, and Environmental regulations.
1. Assisting team members by setting up and maintaining food stations and buffets; ensuring products are well-merchandised, signs are properly displayed, product levels are maintained throughout the day, and supplies are set up to quickly and efficiently perform tasks and provide incredible customer service.
2. Learning, demonstrating and understanding of the dishes on the menu’s; being able to talk about menu items with guests in a manner that creates interest and enthusiasm, attend every menu briefing on the assigned shift.
3. Cleaning, breaking down and properly storing hot & cold buffets.
4. Assisting the bar tenders with cleaning the bottle shelves and storing facilities.
5. Collaborated with waiters in providing excellent F&B service to guests in a prompt and professional way every shift, every day.
6. Responsible for cleaning procedures before, during and after shifts.
7. Take all silverware, plates etc. to dishwasher following the correct company/HACCP procedure in dropping dirty tableware off, and washing hands after wards before re-entering the restaurants/workspace.
8. Assist in clearing tables after each course and bussing them with fresh plates and glasses.
9. Clear tables & reset tables under supervision of assigned supervisor.
10. Properly handling products, using equipment and keeping accurate logs in accordance with food safety and safety guidelines.
11. In accordance with the company’s rules and regulations, he/she conducts in a professional and courteous manner at all times. This consists of physical and verbal interactions with guests or fellow resort employees and/or in the presence of guest contact and when in staff areas.
12. Ensures the highest level of guest satisfaction by delivering quality guest services and amenities within company’s standards.
13. Establishes and maintains effective internal communications including attending regular departmental meetings to ensure teamwork and productivity.
14. Assists the team to provide proper buffet and table service and set up.
15. Ensures the highest level of compliance with all USPH/HACCP standards including proper garbage handling & disposal procedures.
16. Ensures the security and safety of guests and staff through established emergency procedures.
17. Ensures that working stations are left clean and tidy at all times after working shift.
18. As a possible member of the loading team participates to the provisioning process when goods are delivered on property as requested by the management.
19. Attends meetings, training activities, courses, safety training/ drills and all other work-related activities as required.
20. Will be able to cross-train in other hotel related areas and duties at management discretion
21. Performs other related duties as required. This position description in no way states or implies that these are the only duties to be performed by the resort employee occupying this position. Resort employees will be required to perform any other job-related duties assigned by their supervisor or management.
FINANCIAL RESPONSIBILITIES:
1. Always acts in the company’s best interest with regards to minimizing costs by constantly monitoring usage and allocation of items.
MOTIVATIONAL RESPONSIBILITIES:
1. Strives for a contented professional and stable operation with pride in both resort and company being led by motivated and high-performing managers and supervisors.
2. Responsible for positivity developing a team spirit amongst key reporting department heads. Interacts with each to ensure continuous communications between direct reports.
3. Acts as a role model at all times.
4. Maintain high standards of personal appearance and grooming, which includes wearing proper clean uniform, closed black shoes and nametag.
5. Positive attitude at all times. SMILE.
PHYSICAL REQUIREMENTS:
While performing the duties of this job, the employee is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus with the ability to be flexible and work well under pressure and may on occasion have to lift and carry up to 40 pounds.
Regular attendance in conformance with the standards, which may be established by the resorts from time to time, is essential to the successful performance of this position. Employees with three (3) irregular attendances will be subject to disciplinary action, up to and including termination of employment.
Schedules will be done bi-weekly. Time off after schedule has been posted will only be permitted with authorization from Maitre D’/ Sommelier Ocean Point / Restaurant Manager Maho. Schedules are subject to change due to manager discretion and business needs. Employee will be required to be on time (15 minutes prior) for every scheduled shift in correct uniform and attire.
Employees are required to have a thirty (30) minute paid lunch break during an 8-hour shift. The breaks will be scheduled daily by manager/ supervisor. Break times are subject to change due to manager/ supervisor discretion.
Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the resort. Employee should have the flexibility to work a variety of early and late shifts, 6 days a week including weekend and public holidays.
Upon employment, all employees are required to fully comply with the resort's rules & regulations for the safe and efficient operation of resort facilities. Employees who violate resort rules and regulations will be subject to disciplinary action, up to and including termination of employment.