Busser

ESSENTIAL DUTIES:

• Clear/Clean/ Set tables
• Move tables and chairs
• Pour refill liquids when needed
• Maintain cleanliness of foyer, hostess area, waiting area, and applicable restrooms.

Physical functions:

Bend, clean, clear, control, gather, guide, handle, hear, hold, insert, lift, maintain, mark, place, pour, print, pull, push, speak, walk, write

Mental functions:

Observe, organize, plan, read, record, select, verify, speak

METHODS, TECHNIQUES, PROCEDURES:

• Move about the restaurant observing phases of dining, clearing/ cleaning tables, pouring liquids, taking out food.
• Carry soiled dishes/dish tubs to dish area.
• Use a carpet sweeper for floors.
• Gather menus, clean menus, insert new menus into covers.
• Carry and set up high chairs/ booster chairs.
• Interact closely with all members of the staff and public.
• Pickup debris from floors.
• Polish glass, wood- glass doors reaching up to 7 feet, ladder provided.
• Replace paper products in applicable restrooms.

OUTPUT:

Clear/clean tables within 40 seconds of guests departure.

Walk through Dining Room every 1-3 minutes.

All of the busser duties require immediate attention. Assisting the servers to assure proper service levels, and coordinating the seating of guests are all expected output. Failure to perform these functions may result in suspension or termination.

EQUIPMENT, AIDS, TOOL MATERIALS:

Varying work surfaces, faucets, chemicals (bleach, glass cleaner), trays, brooms, sweepers, towels.

WORKING CONDITIONS:

• Possible wet floors.
• Temperatures, heated in winter, cooled in summer.
• Transitional areas from carpet to tile, raised areas ie: steps and in some areas – ramps.
• Medium noise level.
• Walk-in cooler temperatures 32 degrees, freezer 0 degrees
• Standing for 5-8 hours per shift.
• Possibility of cuts, bruises, scrapes, burns, slips/fall
• Good ventilation.

SUPERVISION CONTROL:

Workers are responsible for all assigned work in the area. Report to the General Manager, Assistant Manager, Kitchen Manager, Corporate Management, Owner.

Since 1976, Cattle Baron has proudly served the finest steaks, seafood, and salad this side of the Pecos. What began as a single steakhouse in Portales, New Mexico—founded by U.S. Air Force veteran Jeff Wilson—has grown into a beloved regional restaurant group with locations across New Mexico and Texas.
Jeff's passion for quality food and heartfelt service inspired a legacy that lives on through his family and team. Today, the Cattle Baron brand continues to uphold his high standards through a warm, welcoming atmosphere, outstanding dining experiences, and deep community roots.
We’re not just a steakhouse—we’re part of the local fabric. Our guests return time and again for the signature salad bar, hand-cut steaks, and familiar faces. We’re proud to also operate two other unique concepts:
• Farley’s Food Fun & Pub – a lively local hangout full of energy and flavor.
• Pasta Café Italian Bistro – a cozy, family-friendly destination for Italian comfort food.
At Cattle Baron, we believe in tradition, teamwork, and delivering exceptional moments, plate by plate. If you're looking to grow with a company that values quality, camaraderie, and service—you’ve come to the right place.