Flame Busser

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    "city": "Shawnee",
    "region": "OK",
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  "detail": {
    "url": "https://recruiting.paylocity.com/recruiting/jobs/Details/4161339/Citizen-Potawatomi-Nation/Flame-Busser",
    "job_type": "Full-time, Part-time",
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    "html_title": "Citizen Potawatomi Nation - Flame Busser",
    "description_html": "<p>&nbsp;&nbsp;</p><p><strong>JOB TITLE: Bus Person</strong>&nbsp;</p><p><strong>ORGANIZATIONAL UNIT: Grand Casino Hotel &amp; Resort&nbsp;</strong></p><p><strong>SUPERVISOR: F &amp; B Manager&nbsp;</strong></p><p><strong>FLSA:</strong> <strong>Non-Exempt&nbsp;</strong></p><p><strong>HOURLY RATE: $12.00 Per Hour&nbsp;</strong></p><p><br></p><p><strong>ALL FULL TIME POSITIONS: In addition to your pay, your salary also includes Medical, Dental and Vision Insurance. The Biweekly deduction from employee paycheck is $40.00 for Employee Only, $95.00 Employee plus Children, $120.00 Employee plus Spouse, and $140.00 Employee plus family. &nbsp;</strong>&nbsp;</p><p>&nbsp;&nbsp;</p><p><strong>FUNCTIONS STATEMENT:&nbsp;</strong></p><p>• Serve guests, bread, water and butter upon their arrival, and provide refills as needed.&nbsp;</p><p>Remove used tableware between courses; clear and reset tables after guests leave. &nbsp;&nbsp;</p><p><br></p><p><strong>MAJOR DUTIES:&nbsp;</strong></p><p>• Obtain service area assignment at the beginning of each shift.&nbsp;</p><p>• Promptly greet guests as they are seated and bring bread, butter and water to table.&nbsp;</p><p>• Remove used tableware between courses and provide tableware for next course.&nbsp;</p><p>• Clear tables after guests. Take tableware to dish-room and place silverware, dishes, glassware, etc. in appropriate areas for washing.&nbsp;</p><p>• Between customers, promptly clean tables, chairs and booths. Check floor and clean as required. Reset and arrange tabletop.&nbsp;</p><p>• Inspect assigned restroom every 30 minutes and clean as needed.&nbsp;</p><p>• Respond appropriately to customer requests. Communicate requests to server.&nbsp;</p><p>• Communicate with server and hostess to ensure efficient seating, table utilization and customer service.&nbsp;</p><p>• Assist with food delivery, especially with large parties during peak periods.&nbsp;</p><p>• Thank guests as they are leaving.&nbsp;</p><p>• Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.&nbsp;</p><p>• Any additional duties as assigned by the Restaurant Manager, Food and Beverage Director, General Manager, Business Committee or representative of upper management.&nbsp;</p><p>• <strong>NOTE:</strong> <strong>The above-described duties are intended to describe the general nature of work performed by an employee in this position.</strong> <strong>These statements are not to be considered as an all-inclusive list of the duties, knowledge, skills, abilities and other characteristics.</strong>&nbsp;</p><p><br></p><p><strong>FACTOR 1:</strong> <strong>KNOWLEDGE REQUIRED BY THIS POSITION</strong>&nbsp;</p><p>• Knowledge of proper English grammar. ? Knowledge of the duties of other wait-staff positions in order to fill in as needed ? Knowledge of methods of greeting guests and customers.&nbsp;</p><p>• Knowledge of infection control principles.&nbsp;</p><p><br></p><p>• <strong>FACTOR 2:</strong> <strong>SUPERVISORY CONTROLS&nbsp;</strong></p><p>• Incumbent is under the direct supervision of the Restaurant Manager.&nbsp;</p><p>• The supervisor assigns work, advises on changes in procedures and is available for assistance when required.&nbsp;</p><p>• Routine work is performed independently following set procedures.&nbsp;</p><p>• The work is reviewed for accuracy through spot checks, through complaints from customers and through observation of the employee at work.&nbsp;</p><p><br></p><p>• <strong>FACTOR 3:</strong> <strong>GUIDELINES&nbsp;</strong></p><p>• Written and oral guides provide specific instructions for doing the work.&nbsp;</p><p>• Most of these instructions are easily memorized and require little interpretation.&nbsp;</p><p>• When instructions do not apply, the problem is referred to the supervisor.&nbsp;</p><p>• These guidelines are generally applicable, but the employee makes adjustments in dealing with problems and unusual situations.</p><p>&nbsp;</p><p>• <strong>FACTOR 4:</strong> <strong>COMPLEXITY&nbsp;</strong></p><p>• The incumbent will face a variety of situations that require on the spot resolution when dealing with people that are hungry, irritable, or fatigued.&nbsp;</p><p>• The incumbent will have choices to make regarding how to handle different complaints, requests and situations.&nbsp;</p><p>• The complexity ranges from a low level to a medium level in that the work is mastered easily, and the incumbent takes the obvious course of action.&nbsp;</p><p><br></p><p>• <strong>FACTOR 5:</strong> <strong>SCOPE AND EFFECT&nbsp;</strong></p><p>• The primary purpose of the work in this position is to create a satisfied customer by providing the initial condiments, i.e. bread, butter, water and comfortable seating.&nbsp;</p><p>• The work contributes to the efficiency of daily operations of the restaurant.&nbsp;</p><p><br></p><p>• <strong>FACTOR 6:</strong> <strong>PERSONAL CONTACTS&nbsp;</strong></p><p>• Contacts are on a face-to-face basis with guests and customers from all walks of life and from all points of the country and world.&nbsp;</p><p><br></p><p><strong>FACTOR 7:</strong> <strong>PURPOSE OF CONTACTS&nbsp;</strong></p><p>• The purpose of the contacts is to create a satisfied customer in order to encourage a high level of customer returns.&nbsp;</p><p><br></p><p><strong>FACTOR 8:</strong> <strong>PHYSICAL DEMANDS&nbsp;</strong></p><p>• Standing for long periods of time, extensive walking throughout the restaurant.&nbsp;</p><p>• Bending, squatting, kneeling and stooping.&nbsp;</p><p>• Requires acute hearing and sound discrimination, and visual acuity.&nbsp;</p><p>• Lifting and moving of tables and chairs, and tubs filled with dishes, (20-30#).&nbsp;</p><p><br></p><p><strong>FACTOR 9:</strong> <strong>WORK ENVIRONMENT&nbsp;</strong></p><p>• Normal restaurant and lounge environment with variety of loud noises.&nbsp;</p><p><br></p><p><strong>MINIMUM QUALIFICATIONS FOR CONSIDERATION: </strong>&nbsp;&nbsp;</p><p>• Must have a High School diploma or GED equivalent&nbsp;</p><p>• Must have effective and courteous communication skills.&nbsp;</p><p>• Availability to work any shift, start time, weekends and holidays.&nbsp;</p>",
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      "@type": "JobPosting",
      "title": "Flame Busser",
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      "datePosted": "2026-05-11T20:31:04-05:00",
      "description": "<p>Description</p><p>  </p><p><strong>JOB TITLE: Bus Person</strong> </p><p><strong>ORGANIZATIONAL UNIT: Grand Casino Hotel & Resort </strong></p><p><strong>SUPERVISOR: F & B Manager </strong></p><p><strong>FLSA:</strong> <strong>Non-Exempt </strong></p><p><strong>HOURLY RATE: $12.00 Per Hour </strong></p><p><br/></p><p><strong>ALL FULL TIME POSITIONS: In addition to your pay, your salary also includes Medical, Dental and Vision Insurance. The Biweekly deduction from employee paycheck is $40.00 for Employee Only, $95.00 Employee plus Children, $120.00 Employee plus Spouse, and $140.00 Employee plus family.  </strong> </p><p>  </p><p><strong>FUNCTIONS STATEMENT: </strong></p><p>• Serve guests, bread, water and butter upon their arrival, and provide refills as needed. </p><p>Remove used tableware between courses; clear and reset tables after guests leave.   </p><p><br/></p><p><strong>MAJOR DUTIES: </strong></p><p>• Obtain service area assignment at the beginning of each shift. </p><p>• Promptly greet guests as they are seated and bring bread, butter and water to table. </p><p>• Remove used tableware between courses and provide tableware for next course. </p><p>• Clear tables after guests. Take tableware to dish-room and place silverware, dishes, glassware, etc. in appropriate areas for washing. </p><p>• Between customers, promptly clean tables, chairs and booths. Check floor and clean as required. Reset and arrange tabletop. </p><p>• Inspect assigned restroom every 30 minutes and clean as needed. </p><p>• Respond appropriately to customer requests. Communicate requests to server. </p><p>• Communicate with server and hostess to ensure efficient seating, table utilization and customer service. </p><p>• Assist with food delivery, especially with large parties during peak periods. </p><p>• Thank guests as they are leaving. </p><p>• Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor. </p><p>• Any additional duties as assigned by the Restaurant Manager, Food and Beverage Director, General Manager, Business Committee or representative of upper management. </p><p>• <strong>NOTE:</strong> <strong>The above-described duties are intended to describe the general nature of work performed by an employee in this position.</strong> <strong>These statements are not to be considered as an all-inclusive list of the duties, knowledge, skills, abilities and other characteristics.</strong> </p><p><br/></p><p><strong>FACTOR 1:</strong> <strong>KNOWLEDGE REQUIRED BY THIS POSITION</strong> </p><p>• Knowledge of proper English grammar. ? Knowledge of the duties of other wait-staff positions in order to fill in as needed ? Knowledge of methods of greeting guests and customers. </p><p>• Knowledge of infection control principles. </p><p><br/></p><p>• <strong>FACTOR 2:</strong> <strong>SUPERVISORY CONTROLS </strong></p><p>• Incumbent is under the direct supervision of the Restaurant Manager. </p><p>• The supervisor assigns work, advises on changes in procedures and is available for assistance when required. </p><p>• Routine work is performed independently following set procedures. </p><p>• The work is reviewed for accuracy through spot checks, through complaints from customers and through observation of the employee at work. </p><p><br/></p><p>• <strong>FACTOR 3:</strong> <strong>GUIDELINES </strong></p><p>• Written and oral guides provide specific instructions for doing the work. </p><p>• Most of these instructions are easily memorized and require little interpretation. </p><p>• When instructions do not apply, the problem is referred to the supervisor. </p><p>• These guidelines are generally applicable, but the employee makes adjustments in dealing with problems and unusual situations.</p><p> </p><p>• <strong>FACTOR 4:</strong> <strong>COMPLEXITY </strong></p><p>• The incumbent will face a variety of situations that require on the spot resolution when dealing with people that are hungry, irritable, or fatigued. </p><p>• The incumbent will have choices to make regarding how to handle different complaints, requests and situations. </p><p>• The complexity ranges from a low level to a medium level in that the work is mastered easily, and the incumbent takes the obvious course of action. </p><p><br/></p><p>• <strong>FACTOR 5:</strong> <strong>SCOPE AND EFFECT </strong></p><p>• The primary purpose of the work in this position is to create a satisfied customer by providing the initial condiments, i.e. bread, butter, water and comfortable seating. </p><p>• The work contributes to the efficiency of daily operations of the restaurant. </p><p><br/></p><p>• <strong>FACTOR 6:</strong> <strong>PERSONAL CONTACTS </strong></p><p>• Contacts are on a face-to-face basis with guests and customers from all walks of life and from all points of the country and world. </p><p><br/></p><p><strong>FACTOR 7:</strong> <strong>PURPOSE OF CONTACTS </strong></p><p>• The purpose of the contacts is to create a satisfied customer in order to encourage a high level of customer returns. </p><p><br/></p><p><strong>FACTOR 8:</strong> <strong>PHYSICAL DEMANDS </strong></p><p>• Standing for long periods of time, extensive walking throughout the restaurant. </p><p>• Bending, squatting, kneeling and stooping. </p><p>• Requires acute hearing and sound discrimination, and visual acuity. </p><p>• Lifting and moving of tables and chairs, and tubs filled with dishes, (20-30#). </p><p><br/></p><p><strong>FACTOR 9:</strong> <strong>WORK ENVIRONMENT </strong></p><p>• Normal restaurant and lounge environment with variety of loud noises. </p><p><br/></p><p><strong>MINIMUM QUALIFICATIONS FOR CONSIDERATION: </strong>  </p><p>• Must have a High School diploma or GED equivalent </p><p>• Must have effective and courteous communication skills. </p><p>• Availability to work any shift, start time, weekends and holidays. </p>",
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