JOB DESCRIPTION Busperson

Employee Status

Non-Exempt Full Time or Non-Exempt Part Time

Position Mission

Hospitality service; responds to customers need and tries to exceed expectations at all times.

Position Objectives
and Expectations

The following reflects managements definition of essential functions for this job but does not
restrict the tasks that may be assigned. Management may assign or reassign duties and
responsibilities to this job at any time due to reasonable accommodation or other reasons.
Demonstrate your ability to be a team player.
Show you can put the needs and expectations of our guests first, and prioritize.
Working knowledge of Hugos employee policy and operation manuals.
Working knowledge of our menu and company philosophy.
Demonstrated understanding of safety and health procedures.

Personal Success
Characteristics

A friendly and consistent manner with fellow employees & guests.

Effective communication skills
Daily commitment to the gift of serving others
Ability to acknowledge mistakes quickly
A willingness to cross-train in other FOH positions so that you can perform these functions
when short-staff or in emergencies
Effective time management

Previous
Experience
Requirements

None

Educational
Requirements

None

Reports To:

FOH Manager & General Manager

Location:

Hugos West Hollywood / Hugos Studio City

ACTIVITY

Typing
Computer Use
PC monitor viewing
Standing
Sitting
Bending
Reaching (< 1 ft. above elbow)
Reaching (> 1 ft. < 2 ft. above elbow)
Reaching (> 2 ft. < 3 ft. above elbow)
Reaching (> 3 ft. < 4 ft. above elbow)
Reaching (> 4 ft. above elbow)
Twisting (< 90 degrees)
Twisting (> 90 degrees < 180 degrees)
Twisting (> 180 degrees < 270 degrees)
Twisting (> 270 degrees < 360 degrees)

PERCENTAGE
OF TIME
REQUIRED

COMMENTS

0%
0%
0%
100%
0%
90%
100%
50%
70%
0%
0%
20%
0%
0%
0%
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JOB DESCRIPTION
Busperson
Throwing
Lifting (< 5 lbs.)
Lifting (>5, <10 lbs.)
Lifting (>10, <15 lbs.)
Lifting (>15, <20 lbs.)
Lifting (>20, <25 lbs.)
Lifting (>25, <30 lbs.)
Lifting (>30, <35 lbs.)
Lifting (>35, <40 lbs.)
Lifting > 40 lbs.
Talking
Other - specify
Other - specify
Position Number:

0%
100%
70%
40%
20%
10%
0%
20%
0%
50%
40%

Trash

This job description is intended to indicate the kinds of tasks and levels of work complexity that will be required of positions
classified in this title and is not intended to be construed as declaring the specific duties and responsibilities of any particular
position. The use of particular expressions or illustrations describing functions within a specific job title does not exclude
other duties of a similar kind and/or level of complexity. Positions are classified to a particular job title based upon the
predominant level of expected work complexity. This position description is provided to assist with classifications. It is not
anticipated that this position will have a 100% match with any particular role description. The company, in its sole discretion,
may change the job duties, responsibilities and assignments of any position, at any time.

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JOB DESCRIPTION Busperson

Welcome to our Hugos family!
Hugos is famous for delicious, healthy menu choices. Many of our guests are regulars who
enjoy us often, sometimes several times in a single day. They know our operation really well and
expect you to know it which is one reason why this training is very important. To our guests,
you are Hugos. So we depend on you to take your job and your training seriously.
In the bus person position you need to multi-task, take direction and adapt to changing needs.
You will be keeping the restaurant prepared for guests which affects the flow of business, impacts
the kitchen, the sales we achieve & our guests overall dining experience. You act as an
extension of the servers & on busier days, as part of a team of bussers & other support staff.
During training we expect you will
1) demonstrate your ability to be a team player (outlined in training section)
2) show you can put the needs and expectations of our guests first
3) learn your daily responsibilities and how to prioritize (outlined in training section)
4) learn the 8 steps of service
5) get to know the people you are working with
6) learn the policies in the Employee Policy Manual
7) understand why guests come to Hugos
8) acquire a basic knowledge of menu and philosophy
9) acknowledge guests, smile and be available
10) learn table numbers, sections, floor plan
11) learn safety and health procedures (outlined in training section)
12) pass tests to demonstrate your knowledge
Training is a time to learn, make mistakes, and to learn from those mistakes. Commitment to your
training and your work creates good habits which you will continue to build on your entire life.
Learning your job thoroughly will help make you a reliable and vital member of the Hugos family.
We offer a professional, caring and nurturing work environment with boundaries that allow all of us
to work comfortably together. Were here to help you succeed. Please ask questions!

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JOB DESCRIPTION Busperson

Description of Training Expectations/Goals:
BUSSING BASICS:
Effective Communication SkillsAll Bus staff members must be able to communicate effectively. All verbal and physical
communication must be conducted consciously, with professionalism and respect.
1- Your fellow staff members are your partners in providing great service.
2- Know the names of your Kitchen, Service & Support staff members and make an effort to
establish a positive working relationship with them.
3- When making requests of any staff member, exercise please and thank you.
4- Maintain an attitude of gratitude. Refrain from taking anyone for granted.
5- When addressing the Kitchen line-staff for any reason, always communicate your
needs through the Expediter/Runner.
6- Any challenge you encounter with staff communication should be directed to your floor
Manager immediately so that a healthy working flow can be restored ASAP.
Greeting guestsAll guests must be greeted within 30 seconds of entering the building. Greet and assist guests
when you are available or greet them and let them know that someone will be with them shortly.
Handling guest concerns1- Seating: direct question to host immediately
2- Noise level: direct question to Floor Manager
3- Music level: inform manager
4- Temperature: inform manager
5- Server/service: refer to manager ASAP
6- Handle certain guest requests yourself (sauces, plates, condiments, drink refills,
silverware, etc.). If request is more complicated, tell the server or manager
Table numbersBus staff must know table numbers & floor plan. See store floor chart.
Positioning of dining room tables & chairs/splitting tables1- Check the table positioning at the start of your shift and adjust as needed.
2- Know what tables can be split and/or put together in order to accommodate
various party sizes comfortably and safely.

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JOB DESCRIPTION Busperson

Bus station maintenance1- Maintain a clean bus station- wipe down bus station surfaces and surrounding walls with
sanitized towel often.
2- Bus towel maintenance- all towels must be stored in sanitizing buckets, no towels may
be left lying about.
3- Red bucket w/sanitizer- must be prepped & maintained at all times
4- Flatware soaking tub- must be maintained at all times
5- Plate scraping- all plates and dishware must be scraped of all food residue prior to placing
them into the bus tub. All dishware must be pre-scraped before going to the dishwasher.
6- Transporting dirty dishware to dishwasher- all dishware must be transported in bus tubs
and/or glass racks. Do not fill past the rim for the preservation of our dishware as well
as your health in lifting.
7- Trash maintenance- Empty trash cans when half full to support your health in lifting.
8- Liquid buckets/straining- all liquid from glassware must be dumped into assigned liquid
buckets, not into bus trays. Liquid buckets must be dumped through a strainer into the
mop sink. Strainer must be immediately cleaned into trash can and run through the
dishwasher to maintain health & safety conditions.
9- Mop sink maintenance- wipe down mop sink and surrounding walls with sanitized towel.
10- Wiping down flatware- wipe down cleaned flatware with clean towel and hot water prior to
placing utensils into holding trays.
11- Laundry hamper maintenance- Empty laundry hamper when full. Do not allow linens to
overflow.
Bread preparation/service1- Know where bread is stored. Communicate with Floor & Kitchen managers when stock is
low.
2- Know how to use oven properly, be conscious of surrounding space. Use timer. Remember
to check oven often.
3- Know how to properly use and maintain the toaster. At the end of PM shift, turn off
machine, unplug and clean.
4- Know how to properly use and maintain the bread warmer. Check on & off switch, check
water content and maintain as necessary. Send insert to DW at end of PM shift. Turn off
machine, unplug and clean out holding pan.
5- Stock bread plates, baskets, tongs & paper napkins
6- Bread service is upon request only
Coffee & water preparation/service1- Know where coffee beans, pots and filter supplies are stored. Know how to use, maintain,
clean and troubleshoot coffee makers. Communicate to Floor Manager when supplies are
low.
2- Know how to properly make coffee
3- Know where we store back stock of half & half and creamer pitchers. Cream must be kept
on ice for ready service. Serve cream/milk on request only.
4- Know where water cups & glass back stock are stored. Communicate with Floor
manager when stock is low.
5- Maintain trays of ready-to-serve water

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JOB DESCRIPTION Busperson

1234-

Serve water on request only, NO lemons or straws

Use designated ice-scoop to scoop ice.
Use designated ice bucket to transport ice from ice machine to holding bin.
Know how to properly lift and carry full ice bucket.

Setting & Bussing the tables15 StuCity - 4-tops are set with 3 place settings, 2-tops with two
15 WeHo- 4-tops are set with 4 place settings, 2-tops with two
2- Paper napkin is placed on the guests left hand side. From L-R: Fork, knife (serrated edge
to the left), spoon.
3- For AM service, neatly set condiments at far end of the table (usually against wall or post).
15 StuCity - From L-R: Ketchup bottle is fronted by two hot sauces, all labels facing
outward, syrup in the center, sugar caddy and S&P is on the right.
15 WeHo From L-R: Ketchup bottle is fronted by one hot sauce (alternate between
Cholula and Tabasco), all labels facing outward, syrup in the center, sugar caddy
and S&P on the right)
2- Always move condiments and, using sanitized towel, clean under them when cleaning
tables, never wipe around them. Check for dirty bottles and clean as needed. Check for
empty bottles, replace as needed.
3- For PM service, neatly set at far end of the table (usually against wall or post): from L-R;
S&P, wine bottle center, Candleholder.
4- Always use trays to bus a table and to deliver drinks.
5- To avoid spreading germs, always pick up glassware by the base and/or stem, never stick
fingers into tops of glasses and lift. Handle flatware by the handles. Stack plates safely.
6- Wipe down all chair seats and chair backs with sanitized towels as necessary.
Floor maintenanceKeep floors clean at all times. Move tables and chairs as necessary. Pay special attention to
doorways and to aisle ways leading from kitchen.
Cleaning1- Always use proper cleaning products, know what they are and where they are
stored. Inform Kitchen & Floor managers when stock is low.
2- Wipe down all highchairs with sanitized towels at the end of every shift and throughout the
shift as needed.
3- Wipe down window/booth ledges with sanitized towels whenever cleaning the table
4- Use eco friendly glass cleaner and paper towels to spot clean windows. Always spray
cleaner into towels and wipe. Do not spray directly onto glass.
5- Wipe down posts with sanitized towels as needed.
6- Wipe down walls with sanitized towels as needed.
Correcting table and chair wobblesKnow where shove-its and extra chair feet are stored. Inform floor manager when supplies are
low. When rearranging tables that no longer need shove-its, collect them and return to designated
storage space.
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JOB DESCRIPTION Busperson

Dining room & patio set-up at opening and shift change1- Make sure dining room and patio are clean
2- Make sure tables are properly set and in correct positions
3- Make sure floors are clean
4- Make sure bus stations are cleaned & stocked
5- Make sure bread is made
6- Make sure coffee is made
7- Make sure coffee supplies are stocked
8- Make sure water supplies are stocked
9- Make sure restaurant perimeter is cleaned
10- Make sure trash cans are lined and empty
11- Make sure hampers are lined and empty
12- Make sure restrooms are cleaned & stocked
13- Weho - Place Fire Extinguisher on patio at start of AM shift
Dining room & patio break down at close1- Make sure dining room and patio are clean
2- Make sure all indoor tables are properly set and in correct positions
3- Make sure floors are clean
4- Make sure bus station is cleaned & stocked
5- Make sure bread warmer is off, emptied and cleaned
6- Make sure restrooms are cleaned & stocked
7- Make sure coffee & water supplies are stocked
8- Make sure trash cans are lined and empty
9- Make sure hampers are lined and empty
10- Make sure patio tables are locked up, chairs are stacked and brought inside, patio
lights are turned off
11- Make sure patio access door is locked behind you.
12- WeHo - Make sure Fire Extinguisher on patio is brought inside.
13- StuCity - Make sure patio curtain is left open and fountain is off.
Patio weather screen maintenanceAdjust screens as necessary, report broken or damaged screens to Floor Manager.
Water Feature cleaningScrub with bleach and flush the water once a week.
HEALTH & SAFETY PROCEDURES:
Know and practice correct hand washing techniques and maintain proper
hygiene standards as described in policy manual.
Remain calm & report all safety hazards to your floor manager immediately
Assess and effectively handle safety hazards1- Spills: do not leave area unattended, ask for help and use Wet Floor sign to caution guests

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JOB DESCRIPTION Busperson

Broken glass/china: handle with care, dispose of properly in designated glass bin
First aid: know location of first aid box; notify manager if first aid is required.
Door & aisle blocks: eliminate them and maintain clear pathways
Guest safety: learn to recognize potential hazards and eliminate the possibility before
an accident can occur (children moving about the restaurant unattended, purse in the
aisle way, etc.)
5- Capping tables: do not cap tables with highchairs.
6- Fires: know location of fire extinguishers. Assist in orderly evacuation as needed.
1234-

Restroom checks and stockingPerform restroom checks every two hours throughout your shift and restock as needed.
Report maintenance issues to Floor Manager.
Proper lifting of wine & water casesAlways squat to lift heavy cases, bending your knees and lifting with your legs. Never bend over at
the waist and attempt to lift with your back. Always ask for help when you need it. Never
attempt to lift an object by yourself that is too heavy.
Proper lifting and transporting of trash and laundryEmpty trash and laundry hampers when half full so they are safely manageable and light
enough to lift. Heavy loads require two people to lift into outside bins, NEVER lift a heavy
bundle by yourself. Ask for help!
Maintenance of outside garbage & laundry binsMake sure bins remain closed during business hours and locked at the end of the night or
final shift. This helps to protect against insect and vermin infestation.
Maintenance of restaurant perimeterPerform perimeter checks every two hours throughout your shift and clean up as needed.
Maintain sanitizing bucketsAt the start of your shift prepare the red sanitizing buckets with quaternary tablets for all bus
stations. At the end of your shift drain the bucket, discard all dirty rags in hamper and send
buckets to dishwasher. All rags not in immediate use must remain in sanitizing bucket. Failure
to do so is a health code violation.
TEAMWORK:
Know when to ask for help
Breaking fellow staff members- (see store break chart for time details)
By law you are required to take a 30 minute unpaid meal break. These breaks are scheduled at
regular intervals for each employee on each shift.
Assess restaurant needs and assist others accordingly1- Greeting & seating guests
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JOB DESCRIPTION Busperson

1234-

Anticipating a guests needs

Fielding a guest request or complaint
Re-filling water, iced tea & coffee
Pre-bussing consciously

Serving others by setting them up for success1- Know your side-work responsibilities and follow through on them
2- Transfer your station to your successor when you are sure you can present it in pristine
condition, entirely cleaned and fully prepped & stocked
3- Check out with other support staff to ensure they have the help they need in wrapping up
their shift.
4- Check out with your Floor Manager when all of your shift work and side work is finished and
you are sure that no one else is in need of your help.
TESTING & EXTENDED TRAINING:
Policy Manual Test
Table # & Section Test
Menu Test
Runner training shifts
Dessert making training shifts
Drink-maker training shifts

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JOB DESCRIPTION Busperson

EMPLOYEE: ____________________ Began Training On: _______________
Use a scale of 1 to 4 each day in each area of training to indicate where employee is in the process:
4 Completed Skills 3 Does Very Well 2 Improved, Needs Work 1 Intro Knowledge

Manager's Initials & Date

BUSSER POSITION
Description of Training Expectation/Goal
Bussing Basics:
Effective communication skills
Greeting guests Handling
guest concerns Table
numbers

Positioning of dining room tables

& chairs/splitting tables
Buss station maintenance
Bread preparation/service
Coffee & water preparation & service
Setting and bussing the tables
Floor maintenance
Cleaning

Correcting table and chair wobbles

Dining room & patio set-up at opening
and shift change
Dining room & patio break down at close
Patio screen maintenance
Fountain cleaning

Health & Safety procedures:

Knowing and practicing correct handwashing techniques

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JOB DESCRIPTION Busperson

Report all safety hazards to your
floor manager
Assess and effectively handle safety hazards
Restroom checks and stocking Proper
lifting of wine and water cases

Proper lifting and transporting of trash

and laundry
Maintenance of outside garbage &
laundry bins
Maintenance of restaurant perimeter
Maintain sanitizing buckets

Teamwork:
Know when to ask for help
Breaking fellow staff members

Assess restaurant needs and assist

others accordingly
Serving others by setting them up for success

Testing & extended training:

Policy Manual Test
Table # & Section Test
Menu Test
Runner training shifts
Dessert making training shifts
Drink-maker training shifts

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JOB DESCRIPTION Busperson

I would like to recommend to the Employee that they continue their education by
addressing these concerns: (please write clearly)

I certify that the training has been completed; all questions have been answered
and the employee has been trained to perform in this position.
Signed By:
________________________________
Trainer Date

______________

Page 12 of 12