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Busser - PM Shift at Grande Colonial / NINE-TEN Restaurant
San Diego, California, United States -
Full Time

Start Date

Immediate

Expiry Date

24 Dec, 25

Salary

0.0

Posted On

25 Sep, 25

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Table Setting, Clearing Tables, Food Waste Disposal, Beverage Service, Guest Anticipation, Professionalism

Industry

Hospitality

Description
Description This is a part time position working 3 - 4 shifts between 4 PM - 11 PM Who We Are: NINE-TEN Restaurant is one of San Diego’s first ‘farm-to-table’ restaurants and one of the regions finest dining establishments. Holding the reins is Executive Chef, Jason Knibb, who boasts an abundance of industry honors including “San Diego’s Chef of the Year”, and a Rising Star Chef Winner (one of only two chefs in San Diego to be recognized for this coveted honor). Add to that on-site Pastry Chef, Jose Alonzo III, and a very long list of awards and accolades including Michelin “Plate Distinction” recognition. Our company is built on four fundamental values that serve as our foundation. FAMILY is the strength and soul of our company. We serve with PASSION. We act with INTEGRITY in all we do. We provide and seek GROWTH as a company and as individuals. Our employees and the core values are the essence of our company- our culture, our brand- and what have made us so special for more than a century. We love what we do and it shows! More info about the company can be found at www.gclj.com and www.NINE-TEN.com. The Role The PM busser is an interictal part of the dining room. They are responsible for setting and clearing the table. Disposing of food waste, putting taking reusable materials to the dishpit. They provide drinking water and refurbish guests beverages upon request. Provide bread to tables. Anticipate guests and the servers needs in a professional manner.
Responsibilities
The PM busser is responsible for setting and clearing tables, disposing of food waste, and providing beverages to guests. They must anticipate the needs of guests and servers in a professional manner.