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server - busser

Hiring Deadline: Open until filled
Position updated on:
Zip Code: 85259
Industry: All
Employer: Marco's Italian Bistro
Job Tracking ID: 1381515275
Job Description:
Marco's Italian Bistro is a small chef-owned & operated bistro. We have been in business for 6 years. We serve high quality authentic Italian food in an "upscale casual" and family-friendly manner, with a strong emphasis on organic & natural ingredients (no msg, no food colors or preservatives, locally-produced hormone-free dairy, sea salt, etc.). It's a simple formula for success: homemade food, quality ingredients, reasonable price.
For all employees: we operate with a SET schedule. Once you've been trained and we agree on what days you will work, those will be your days, it will rarely if ever change. Some people do both cooking and serving on different days; that's a good way to keep from getting bored and also helps you to get lots of hours.

Bussers: no experience necessary as long as you are a hard-working and smart individual we are willing to train. And remember, here you are not "just a busser." You'll be taught to cook & prep as well. And there is always room for advancement.

Servers: you are required to tip out your Bussers 10%, nothing more is ever taken, not even for c/c processing fees like many other places do. There is no tip pooling either.
The persons we are looking for will have the following qualities:
-Mature in behavior
-Conservative in appearance
-Punctual
-Neat & Organized
-have dependable transportation & driver's license
-understand that they will not be allowed to smoke while on shift; do not smell like smoke when they show up for shift.


Employee Type: Full-Time, Part-Time
Compensation: TBD

Restaurant Jobs Description

Cooks

The most important factor to consider when hiring a cook is experience. Preferably, experience in the style of food you will be serving. Cooking candidates should express an enthusiasm for the food you plan to serve. If a cook is professionally trained, be sure that they can handle the speed of a busy kitchen as well as produce delicious dishes. Food safety, such as a Serve Safe certification is also a plus. While cooks don’t need to be as personable as the wait staff or hostess, they should be someone who can work as part of team and be reasonably polite.

Wait Staff

If you are expecting a high paced, quick turnover rate each day, you need someone who can move fast. However, if the view of your restaurant is quiet, intimate, and slow-paced, such as fine dining, then you need someone who is comfortable that type of atmosphere. When interviewing for wait staff positions, ask each candidate what their strengths are. A server should be knowledgeable of the type of food you serve, as well as have a basic familiarity of wine and mixed drinks.

Host

The general job of a restaurant host is to meet, greet, and seat customers. Therefore it is an excellent entry-level job for someone without a lot of restaurant experience (or any). The host should be friendly and courteous, and also know how to handle rushes, waiting lines. A host should be an organized person who is comfortable multi-tasking.

Bartender

This position is often tops on the front-of-the house job ladder. To be a great bartender (and that is the only type you should hire) a person must have a wide knowledge of mixed drinks, be friendly to both customers and staff and be a good listener. Great bartenders can give quality, attentive service to their own customers, while still getting the staff their drinks. Honesty is another important requirement. The bartender handles a lot of cash each shift and you need to be able to trust that he or she will not siphon any off the top.

Dishwasher

This is usually an entry-level position in the business. While dishwashing isn't the most desirable job in a restaurant, it is one of the most important. It's always a good idea to be a little nicer to your dishwashers-- give them a free meal or a tip after a particularly busy night to keep them from walking off in the middle of a shift. Because, if they walk, there is a good chance the owner may have to finish the job! If an employee can stick out a few months in the dish pit, then they are worth bringing up through the ranks, since nothing else will help build character the way dishwashing does.

Busboy (also referred to as a Busser)

Often, the first promotion a dishwasher gets is to busboy. This position is ideal for a high school student. The busboy is a gopher of sorts. His main job is to bus the dining room tables, however he can be conscripted by the cooks to fetch ingredients that are running low, or by wait staff to help make desserts or salads. The bartender may have a busser restock his coolers, if he doesn't have his own bar-back. Bussing positions are an excellent way to gain exposure to all parts of the restaurant business, and a good transition to either a front of the house or back of the house position.