Apply in office 3936 N. Miami Ave. Tuesday Nov 14 9am-noon, Thursday Nov 16 9am-noon, and Friday Nov 17 9am-noon or send resume.
General Description of Work
With delegated authority, reporting to the General Manager and the Restaurant Manager, the Busser is responsible for...
Obtain service area assignment at the beginning of each shift.
Promptly greet guests as they are seated and bring bread, butter and water to table.
Remove used tableware between courses and provide tableware for next course.
Clear tables after guests.
Take soiled tableware to dishroom and unload, sort and stack silverware, dishes, glassware, etc. in designated areas in the soiled dish drop off area.
Between seating promptly clean tabletops, chairs and booths. Check floor and clean as required. Reset and arrange tabletop.
Inspect assigned restrooms every 30 minutes and clean as needed.
Bag and haul trash to dumpster at designated times.
Respond appropriately to guest requests. Communicate guest requests to server as needed.
Communicate with server and hostess to assure efficient seating, table utilization and customer service.
Assist server as needed with food delivery, especially with large parties and during peak periods.
Thank guests as they are leaving
Reports to work on time and as scheduled.
Understands shift ends once approved by MOD.
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.
Interpersonal Skills - Maintains confidentiality; Listens to others without interrupting; Keeps emotions under control; Remains open to others' ideas and tries new things.
Oral Communication - Speaks clearly and persuasively in positive or negative situations; Listens and gets clarification; Responds well to questions.
Written Communication - Writes clearly and informatively; Edits work for spelling and grammar; Varies writing style to meet needs; Presents numerical data effectively; Able to read and interpret written information.
Organizational Support - Follows policies and procedures; Completes administrative tasks correctly and on time; Supports organization's goals and values; Benefits organization through outside activities; Supports affirmative action and respects diversity.
Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives; Organizes or schedules other people and their tasks; Develops realistic action plans.
Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments.
Dependability - Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments; Commits to long hours of work when necessary to reach goals.; Completes tasks on time or notifies appropriate person with an alternate plan.
Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education and/or Experience:
No previous restaurant experience required.
Ability to read, speak and interpret documents in English.
Must be able to communicate clearly with managers, kitchen and dining room personnel.
Be able to reach, bend, stoop
Be able to work in a standing position for long periods of time (up to 10 hours).
Be able to safely lift and easily maneuver trays of food frequently weighing up to 20 to 25 pounds.
Must have exceptional grooming habits.
Maintain a clean uniform throughout shift.
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situation.
Chef and Restaurateur Michael Schwartz announces his first waterfront restaurant, Amara at Paraiso, the James Beard Award-winner's love letter to Miami. The bayside enclave will be fully open to the public and has inspired Chef and his team to cultivate a menu influenced by the bold flavors of Latin America, coastal ingredients, and the diversity that underpins Miami's cultural identity.
Highlighting the open kitchen's wood grill and Josper charcoal grill oven, Schwartz is building a vibrant menu around bold, clean-eating food, and cooking techniques centered around the flame. Dishes emphasize balance of acid and contrasts in temperatures and textures. Ingredients are showcased as they are meant to be enjoyed, enhanced by fragrant herbs, bright sauces, chilies and spices. Freshly-grilled, sprouted flatbreads and hand-formed savory pastries will meet sizzling, smoky platters of specialty cuts of meats and fresh, local seafood at the table. Cocktails crafted with the tropics in mind will spill good spirits out to the bay, mingling with sea grape trees and palms dotting the shore.
Flanked by Paraiso Park, Amara at Paraiso resides just two blocks east of Biscayne Boulevard off 31st Street, offering the public unimpeded access to its entrance with street and valet parking. The 4,500 square foot, indoor-outdoor space designed by Meyer Davis Studio celebrates the natural beauty of its surroundings incorporating the tropical, waterfront environment as an design element. The restaurant includes main dining room and bar seating for 150, with floor to ceiling windows offering dramatic Biscayne Bay views, as well as deck seating for 70 on the water. The approach is warm and inviting, drawing the outside in with white washed paneling, natural woods, and graphic concrete tiles. Detailing is open, honest and relaxed with exposed trusses, and an open double-height steel stair.
Company Description About Michael Schwartz & The Genuine Hospitality Group