Busser Job
Financial District, San Francisco
This gig has expired
$62.10 estimated pay
$20.70/hr x 3.0 hours
11:00 AM - 2:00 PM
Tuesday, September 17
Location
Instructions and details
Bistro black attire: Pressed black dress shirt, black slacks, black dress shoes, black belt, black tie
Wear black non-slip shoes
● Review order confirmation sheets upon arrival on-site ● Manage the set-up of all assigned catering events, placing food in the correct orientation ● Take notes while on-site of any equipment needs ● Greet vendors at the delivery entrance of every client site ● Confirm that all items expected from vendors are received on-site and document quantities ● Report inaccuracies of any vendor delivery immediately to 415-944-4121 ● Replenish food as needed ● Maintain cleanliness of food service area and equipment storage ● Engage with clients and answer any questions ● Provide feedback through the dashboard of the text you received
Location details
No parking available
About Instawork Gigs

Instawork is the best place for hospitality workers to find temporary jobs on-demand.
From Michelin-star restaurants to small coffee shops, Instawork makes it easy for bartenders, cooks, servers, dishwashers and other experienced hospitality workers to find work at local businesses and earn up to $30/hr on a flexible schedule.
No interviews or paper resumes. Just book the gig in the app and show up to do the work.
Se habla español.

Description

A Busser/Food Runner role refers to a front of house worker whose primary responsibility is to support the servers of the job site.

Busser/Food runner responsibilities:

General assistance for staff.
Getting a job done before someone else does.
Dish hands. (Bringing clean dishes to their appropriate homes)
Running Hot Food! (This improves basic menu knowledge)
Assisting the guests. (this includes small talk, getting tea/water refills, and refilling pickles and chips. This excludes: taking any food/drink orders, or describing menu items that you are uncertain of.) Always refer them back to their server in these times.
Pre-bussing tables. (When a guest is finished with a dish/glass it is no longer needed at the table. Let’s remove those unneeded dishes so the guest has more comfort room).
Bussing. (When a group of guests are finished we are to use small/large trays to removes all dirty dishes.)
Resetting a table. (All clean tables are to be reset with clean plates, coasters, glasses, and cutlery)

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