‘Hungry for life?’ Be a part of our team at THE CORNER OFFICE + MARTINI BAR, one of Denver’s hippest downtown eatery’s with its talented team and well crafted globally inspired cuisine.

Sage Restaurant Group is a team of passionate industry-leading restaurateurs who excel in the realm of F&B operations by creating and operating successful concepts that are distinctly branded, innovative and highly designed.

We create unexpected, playful and locally-focused food and beverage experiences that connect with the people who live and work in the communities we serve.

These integrated solutions, combining both restaurants and hotel F&B services, are delivered through true partnerships at the property level.

We are currently seeking a Busser/Runner to join our amazing team at The Corner Office.

POSITION FOCUS
Clears all used tableware, napkins and refuse from tables to tubs in bus station and wipes table, chairs and clears debris and crumbs from floor areas surrounding table.

SERVICE CULTURE FOCUS
To support Sage’s Vision of being recognized by our customers as the best in our business through ensuring a culture that “makes the ordinary extraordinary!” You should champion this culture in every touch point of our business from our associates, guests, owners and communities. The service and courtesy you extend and promote on a daily basis will ensure a healthy and productive culture of serving others with excellence.

ESSENTIAL DUTIES/RESPONSIBILITIES
? Clears all used tableware, napkins and refuse from tables to tubs in bus station and wipes table, chairs and clears debris and crumbs from floor areas surrounding table.
? Resets tables in accordance with established standards in order to seat new customers as quickly as possible. Removes full tubs from bus stations to dishwashing area for cleaning, and maintains a clean, well-stocked and orderly bus station at all times in order to improve efficiency and productivity.
? Retrieves cleaned dishes, glassware and utensils from the dishroom and distributes to each service station in order to keep a ready supply available for restaurant use.
? Sweeps restaurant floors throughout shift to maintain a clean, presentable and attractive restaurant.
? Vacuums carpeting and mops hard floors at the end of each shift.
? Retrieves clean linen from laundry department at beginning of shift and during shift when necessary, folding as specified by established standards and stocking correct par levels in the service stations.
? Delivers bundles of soiled linen to laundry room at end of each shift.
? Retrieves requisitioned items from stockroom, ensuring requisition is complete and correct, and stocking supplies in proper places, rotating stock at all times.
? Assists waitstaff by refilling customers beverages and accommodating requests for additional condiments, food items or clean/fresh tableware.
? Keeps ice stations filled at all times by carrying buckets of ice from the main ice machine and pouring into individual ice stations.
? Maintains a friendly, cheerful and courteous demeanor at all times.
? Performs other duties as assigned, requested or deemed necessary by management.

OTHER DUTIES/RESPONSIBILITIES
? Assists in room service orders by expediting food orders, setting up room service trays/carts, and delivering to room, getting correct payment or signature.
? Checks all restrooms in restaurant area periodically, alerting the Housekeeping Department if they are not clean or in need of supplies.
? Provides assistance to other employees and departments to contribute to the best overall performance of the department and the hotel.

SUPERVISORY DUTIES
None

This position description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the associated with the position. May perform other duties as assigned.

We are proud to be an EEO/AA employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing and criminal background checks.

Competencies

Energy and Drive
Energetic and takes initiative, persistent in pursuing and completing tasks, strives to exceed expectations

Strategic Skills
Proficient in required job skills and knowledge. Intelligent in grasping and integrating new information. Active learner with strong curiosity. Natural instincts and insight for finding the best solution to unclear issues and problems. Considers multiples resources and methods for analyzing problems. Makes great decisions

Personal and Interpersonal Skills
Welcoming and warm personality, engages easily, actively connects with others, genuinely caring and compassionate, visibly demonstrates desire to understand others, creates confidence and trust with others, socially aware of self and others, is known for communicating the right message at the right time, utilizes a variety of approaches and communication techniques tailored to each situation, facilitates consensus in groups, comfortable in conversing with individuals from a variety of backgrounds and at all organizational levels. Is direct yet tactful and considerate of audience, Positively accepts and provides feedback.

Operating Skills
Is effective in prioritizing work, consistently budgets time and processes to create maximum efficiency with minimum disruption or redundancy, is time sensitive, understands how work and processes fit in with other departmental or organizations priorities or objectives, is able to adjust work to accommodate expected and unexpected changes. Is able to gauge progress with respect to overall impact and results

Courage
Can think and act independently with confidence. Has personal fortitude and integrity when faced with challenges.

Knowledge/Skills
Must have basic knowledge of restaurant operations.

Abilities
Lifting, pushing, pulling and carrying up to 50 lbs to include serving trays, carts, tables, chairs, and small equipment up to 75% of the time. Balancing, stooping kneeling, crouching, crawling, reaching handling, fingering throughout the shift. Mobility -full range of mobility and the ability to travel up to 300 feet on a regular basis throughout the shift. Continuous standing -during preparation, during service hours or during expediting. Must have vision ability to see minute objects at arms length, to read meters and controls.

Education/Formal Training
None

Experience
None

Material/Equipment Used
Standard restaurant equipment including but not limited to coffee machines, ice machines, toasters and beverage dispensers. Broom, mop, vacuum and carpet shampooer. Continual exposure to hazardous chemicals used for cleaning.

Environment
Physically strenuous -continual standing, walking, bending and lifting in indoor environment. Intermittent exposure to extreme heat (dishroom & kitchen) and cold (coolers & freezers).