Overview

BUSSER-Hakkasan Las Vegas Restaurant
ESSENTIAL FUNCTIONS

GUEST RELATIONS:

Ensure guest satisfaction during their dining experience at Hakkasan, speak to management or server for prompt action to be taken if you note any dissatisfaction amongst the guests in any part of the restaurant
Anticipate guests’ needs, respond promptly, and acknowledge all guests
Greet guests in a positive, friendly manner and make them feel welcome
Aim to give the best possible service, in the least obtrusive manner
Vigilance must be shown at all times to try and minimize both customer and staff theft
Ensure that all controls with respect to alcohol consumption are adhered to at all times i.e. notifying management of intoxicated guests, etc.
Inform management if any actions on the part of either a customer or a member of staff, in any way may jeopardize the restaurant’s liquor license
Maintain the safety and security of the restaurant/bar premises as a priority
Escort the guests to their destinations (table, bathroom, exit, etc.); always allow a guest to pass first, never cross their path
If addressed by a guest and if unable to assist, consult a manager or the appropriate person immediately
Be fully prepared for the guests you are expecting, ensure all sections are ready for service per Hakkasan specifications
DAILY DUTIES:

Perform all assigned duties as detailed in your opening, afternoon and closing checklists
Set and reset tables efficiently before, during and after service periods in order to turn tables
Attend pre-shift briefings and any scheduled meetings as directed by management
Maintain complete knowledge of table/seat/station numbers, proper table set ups, room capacity, hours of operations, menus, price range and dress code of assigned outlet
Maintain cleanliness and stock of their assigned areas, side stations, table and POS Stations
Run teas, coffees, freshly squeezed juices, bar snacks and liquor coffees to table and bar (if applicable), serve to guests according to Hakkasan’ standards of service
Work as a team, assisting all guests’ and employees’ needs and inquiries
Effectively communicate with management in order to fulfill and address any issues or needs requested by guests and or other employees
Maintain complete knowledge of and comply with all departmental policies/service procedures/standards
Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately
Be familiar with the guests on the reservation list, especially guests regarded as PX (VIP) and our regular guests’ requests/preferences
Perform daily cleaning jobs assigned to you in a thorough and timely manner
Ensure that all the necessary stock is being replenished during the shift
Clean tables, chairs, restaurant floors, walls, woodwork, furniture, shelves, inside and outside of side stations and any other areas of the restaurant as specified on your checklists thoroughly and on a daily basis
Clean the tools and work surfaces you use (black cloths, sinks, shelves, and surfaces, cupboards, etc.) throughout your shift as needed
Clean and dry spillages, following our standards, immediately upon occurrence; never leave spills unattended
Move furniture as directed by management, including but not limited to tables, chairs, bar stools, banquettes, bar tables, boxes, equipment, etc.
Ensure that any breakage is reported and recorded in the end of every shift using the breakage form provided
Pre-bus and bus during service periods
Clear guest tables after each course and reset with appropriate settings
Wipe tabletops clean and ensure that floor/banquette are clean at all times
Serve water to guests and continuously top off waters
Replace condiments and some side-items as necessary
Follow the order of service (see Hakkasan Order of Service Guidelines issued during training)
Resolve guest complaints, ensuring guest satisfaction
Maintain complete knowledge of correct maintenance and use of equipment
Replenish wares in side stations throughout shift
Maintain complete knowledge of proper table/tray set ups
Complete closing duties as assigned
Other related duties as necessary
Bid farewell to guests, using guests’ name when known, and encourage them to return
POLISHING

One busser will be assigned to polishing duties on a daily basis
Buff/polish all cutlery, silverware, plates, glasses, chopsticks, etc. throughout service
Restock server stations with cutlery, silverware, plates, glasses, chopsticks, etc.
SIDEWORK DUTIES:

Fold napkins to Hakkasan specifications using napkin template
Buff/polish all silverware and glasses as directed by management
Stock up the restaurant’s side stations and expo line for the shift to specified par levels (glasses, cutlery, chinaware, condiments, napkins, tea cups, tea pots, sugar bowls, wiping cloths, trays, etc.); Make sure all equipment is clean and in good condition and continue replenishing stock throughout your shift
Prepare trash bins for service and maintain throughout shift
Change trash bags, napkin bags, etc. as appropriate throughout your shift
Refill water pitchers for service and maintain throughout shift
Change sanitation buckets every two hours or as needed (if applicable)
Ensure ice buckets are properly filled every two hours or as needed
ADDITIONAL DUTIES:

Learn the menu and order of service
Attend the training sessions and read training notes to improve your knowledge
Prepare any part of the unit for a special event, this may include carrying chairs, tables, decorations, materials, and similar duties
Never leave the floor without the authorization of your manager
Be fully conversant with every aspect of the Company’s emergency procedures
Be fully conversant with all the Company’s policies as detailed within the employee handbook
Be fully conversant with the geographical layout of the operation and to know the exact whereabouts of all operational equipment
Use all chemicals in accordance with OSHA regulations and Hakkasan requirements
To be aware of and ensure constant compliance with all necessary operational policies including:
Health and Safety
Food Hygiene
Maintenance
Emergency Procedures
Liquor License Requirements
SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

Maintain complete knowledge of all menus items including: engineering of the menu, to the ingredients, cooking methods and the adaptability of each item on the menu, liquor brands, beers and non-alcoholic selections available in the assigned property
Thorough knowledge of restaurant operations including food, beverage, service techniques and guest interaction
Excellent customer service skills
Ability to communicate in English, both orally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems
Ability to access and accurately input information using a moderately complex computer system
Ability to work under pressure and deal with stressful situations during busy periods and in a high-volume environment
Must have physical ability to access all areas of the facility, withstand prolonged standing, stretching, bending, kneeling, lifting and carrying items, work indoors, being exposed to hot/cold surfaces, steam, wet floors and sharp knives is required and withstand environmental factors include noise, dust, cigarette smoke (if applicable) etc…
Professional appearance and demeanor
Have interpersonal skills to deal effectively with all business contacts
QUALIFICATION STANDARDS

EXPERIENCE
At least two year busser experience in an upscale, fine dining establishment

LICENSES OR CERTIFICATES
Qualifying Certificate in Food Protection preferred; CPR certification preferred.

GROOMING/UNIFORMS
All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process and are detailed within the employee handbook.

OTHER

Must be able to understand and communicate in English
Additional language ability preferred
Meet minimum age requirements
Must have a basic knowledge of dining room and service procedures or functions
High School Diploma or equivalent
Work varied shifts, including weekends and holidays

About Hakkasan Group

ABOUT HAKKASAN GROUP

Hakkasan Group is a worldwide entertainment, dining, nightlife, and Hospitality Company with establishments currently located across the U.S., Europe, Middle East, and Asia. Its namesake is taken from its Michelin star-rated restaurant that set the high-level standard for the group’s umbrella of diverse brands. Its brand-first philosophy builds dining, nightlife, day life, and soon-to-be hotel concepts into world-class lifestyle hospitality brands, all with a focus on service, design, innovation and the experience.

Its restaurant venue portfolio includes the flagship Hakkasan Restaurant with 12 locations worldwide, Yauatcha, HKK, Sake No Hana, Herringbone, Searsucker, and Social House. Under the nightlife/daylife umbrella of brands are Hakkasan Nightclub, Wet Republic, Stingaree, and Omnia Nightclub ( 2015). In 2014, Hakkasan Group and MGM Resorts International announced the formation of a joint venture hotel management company named MGM Hakkasan Hospitality with a series of hotel and resort projects already under development including MGM projects in the Americas, the Middle East, and Asia along with Hakkasan projects in Abu Dhabi and Dubai. Hakkasan Group is owned by Tasameem Real Estate LLC, an Abu Dhabi-based investment company. For more information, visit www.hakkasangroup.com.

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