Expo/ Busser/ Host

  • Location: Williams Restaurants

  • City: Williams, AZ

  • Compensation: Hourly + Tips 

Expo: Job Responsibilities

  • Includes but is not limited to collecting ready tickets from cooks, sorting each ticket by time and size, communicating with servers, and controlling what is going out and when.

  • Garnishing each plate with whatever is needed for that specific dish. Ensuring everything looks beautiful and consistent.

  • Walking around the entire restaurant and knowing the floor plan and table numbers.

  • Knowing the menu and what items are to go on each plate of food it crucial

  • Communicating via headset with servers and making sure they have everything they need to succeed.

  • Leaving the expo window with the proper information will be crucial to the success of delivering food to the table properly. Double check the tickets and food to ensure the correct food is being ran to the correct table.

  • Always make the most of your trips and take as much you can. Sometimes you will deliver items to multiple tables

  • It is important to stay organized and focused

  • Any needs directed to the kitchen should be filtered through only one person at a time. This person, the expeditor, will be in communication with the kitchen manager throughout the shift. Together they will work to make sure that the food is coming out in the correct order and in a timely manner

Our Expectations

  • We as a company pride ourselves on treating everyone with respect. This includes being fun, friendly, fair as well as professional. The most important part of this position is to communicate with everyone in a clear and effective way. We are a team here and we expect everyone to come to work every day with a smile on their face, and a hunger to not only get through the night, but to have an awesome time doing so.

  • Use your manners when delivering food. Try and serve women and children first, it’s a nice touch.

  • Take the time to clear away any dirty dishes that are on the table and notice if drinks need to be refilled

  • If you need something from the kitchen you must ring in a ticket. We ask that you ring in all items in order for us to account for all items being used. This tracking will help us for ordering purposes and to be able to identify trends. If a change needs to be made to an existing ticket speak to the expeditor, they then will communicate the need to the chef. Filtering all needs through eliminates the margin for error and confusion

  • It is important that you know how to properly read the tickets. You must know where to look for modifications and be able to identify all key components on the ticket. Understanding what a ticket says is crucial to the success of getting the food out properly

Busser: Job Responsibilities

  • Communication - It is important that the busser keeps a close communication  with the host informing them when a tables has been cleaned

  • properly clean with a white towel, including table top,center caddies, condiments on table, booths, chairs, and ensuring that the floor around table has been swept and is available for the next group of people. Wipe down highchairs and booster seats and put them away

Our Expectations

  • We as a company pride ourselves on treating everyone with respect. We are a team here and we expect everyone to come to work every day with a smile on their face, and a hunger to not only get through the night, but to have an awesome time doing so. It’s important that we are flexible with the business needs and get things done in a timely and efficient manner.  Communicating in a clear and effective way with your managers, supervisors and co-workers is key for the overall flow of the business.

  • As a busser please be sure to walk around clearing any unused platers, trash or cups,try to keep all tables as clean as possible

  • If someone spills a drink try to relocate them to a clean table if not possible, clean as best as possible around the person

  • While walking around keep a close eye on how you can accommodate the guests with basic needs. For example to-go boxes, refills on drinks, or unsatisfied customers with their  food

Host: Job Responsibilities

  • Schedules dining reservations and arranges parties or special services for diners.

  • Greets guests, escorts them to tables, and provides menus.

  • Assigns work tasks and coordinates activities of dining room personnel to ensure prompt and courteous service to patron

  • Inspects dining room serving stations for neatness and cleanliness, and requisitions table set up and other dining room supplies for tables and serving stations

  • Your top priority is to make everyone feel welcome

  • As you know, we have a concept that relies on teamwork to get things done. The floor plan is divided into sections you should be aware of but there is no specific order or set section that will be seated first each time. We are interested in making our guests comfortable and seating them according to their needs

  • Before taking guests to a table make sure it is clean and properly wiped and set. You will rely on clear communication with your Expos and Bussers to ensure that you are set up for success before you head to the table. This communication can be verbal or nonverbal

  • You must communicate with your coworkers in order to be successful in your role as a host. You will need to collaborate with a number of people in order to ensure the guest has a seamless experience at the front door. Keeping other hosts and cashiers informed upcoming parties, their needs, the wait times and special requests is a main component of your job

Our Expectations

  • We as a company pride ourselves on treating everyone with respect. We are a team here and we expect everyone to come to work every day with a smile on their face. It’s important that we are flexible with the business needs and get things done in a timely and efficient manner.  Communicating in a clear and effective way with your managers, supervisors and co-workers is key for the overall flow of the business.

  • We don’t want our hosts to just stand at the host stand. You’ll be on the move. You’ll be expected to help out in all areas of the restaurant. As a host you are the first and last impression the guest will receive

  • If you can help the guest, try to do so

  • By the end of the shift you should feel comfortable executing proper guest interactions including greeting and seating

  • The manner in which the guests are treated and handled when they arrive can determine whether or not they will be willing to stay when the restaurant is on a wait. After taking the guests name, give them an accurate idea of how long the wait will be. Reassure them that you will let them know as soon as the table is ready. Offer comfortable spots for them to wait and let them know they are welcome to get started with drinks and an appetizer at the bar, upstairs at the bistro or at the Grand Canyon Winery

  • If a guest cannot wait for a table thank them for coming in and make suggestions of times when they may be able to avoid a wait

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