Backwaiter - Nisos Prime

A back waiter, also known as a food runner or busser, is a vital member of the restaurant staff who assists the waitstaff and ensures the smooth flow of service.
Their primary responsibility is to support the front-of-house team by delivering food and beverages to the tables and clearing dishes and glasses after customers have finished their meal Table Preparation: Before the meal service begins, back waiters assist in setting up the dining area.
This includes arranging utensils, napkins, and condiments on the tables, refilling salt and pepper shakers, and ensuring the availability of clean glasses and water pitchers.
Resetting the table between courses.
Clearing Tables: After customers have finished their meals, the back waiter clears the table by removing empty plates, glasses, and other used items.
They also reset the table for the next guests by replacing table linens, utensils, and condiments as needed.
Beverage Assistance: In addition to delivering food, back waiters often assist with beverage service.
They refill water glasses, bring additional beverages like coffee or tea, and help the waitstaff in managing the overall drink orders of the customers.
Collaboration with Front-of-House Staff: Back waiters work closely with the waitstaff and other front-of-house team members to ensure efficient service.
They communicate any customer requests or concerns, relay information between the kitchen and waitstaff, and collaborate to maintain a seamless dining experience for guests.
Cleaning and Restocking: Back waiters are responsible for maintaining cleanliness and organization in the dining area.
They regularly clean and wipe down tables, chairs, and surfaces.
They may also assist in restocking supplies, such as napkins, utensils, and condiments, to ensure they are readily available for both the customers and the waitstaff.
Overall, back waiters play a crucial role in providing excellent customer service and supporting the overall operations of a restaurant.
Their efficiency, attention to detail, and ability to work collaboratively contribute to a positive dining experience for guests.
Core Values: Find a Way - We will always find the best solution for all guests and team members Positive Passion - We will be optimistic in our passion for what we do Hospitality Excellence - We will exceed the expectations of those we serve Respect and Care - We will be respectful of our team, our community, and our guests Always Teaching, Always Learning - We will continue to teach, learn, and encourage creativity and development Duties and Responsibilities: Learn all table and position numbers within one week of hire date.
Greet guests with a warm, sincere smile and anticipate their needs.
Follow all steps of service as covered in training.
Safely and efficiently operate any and all equipment necessary to the Backwaiter position.
Must wash hands regularly, according to guidelines.
Use tact and good judgment when dealing with difficult guests.
Respond to their needs with patience and courtesy.
Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces.
Comply with all safety and sanitation guidelines and procedures.
Maintain a clean and orderly work area.
Understand and complete all side work as assigned.
Communicate cordially, effectively and clearly with all employees, managers and guests.
Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction.
Perform more than one task at a time.
Perform calmly and effectively in an extremely busy and stressful work environment.
Be able to give and take direction, and work effectively within a team.
Be able to work a variety of hours, days and shifts, including weekends and increased work schedules.
Work in a confined, crowded space of variable noise and temperature levels.
Accept direction and constructive criticism from management.
Be able to work a variety of hours, days and shifts, including weekends and increased work schedules.
Maintain a positive, pleasant attitude every shift Must be able to stand or walk for the majority of a shift.
Must be able to work at approximately 36 table/bar and reach 36.
Must be able to lift and carry sacks, boxes, product up to 50 pounds from floor to waist level, approximately 20 feet.
Must be able to reach (6 to overhead), bend, stoop, wipe.
Must be willing to perform other duties assigned as needed.
General Rules: Get along with others and be a team player.
Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift.
Refrain from smoking for the duration of the shift.
Arrive to work on time and in ready to work condition.
Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook.
May not work under the influence of alcohol or any illegal drugs.
May not resort to any type of violence, discriminatory or harassing behavior.
Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable.