Job Description

• Prepares dining room for patrons by cleaning and clothing tables; setting decorations, condiments, candles, napkins, service plates, and utensils.
• Protects establishment and patrons by adhering to sanitation and safety policies.
• Maintains menu presentation by keeping menus clean; replacing damaged or soiled pages; cleaning chalkboards; lettering specials on chalkboards.
• Maintains table setting by removing courses as completed; replenishing utensils; refilling water glasses; being alert to patron spills or other special needs.
• Supports wait staff by setting-up and replenishing condiment stands, trash containers liners, and bus stations.
• Closes dining facility by cleaning chairs and tables; sweeping and/or vacuuming floors; removing trash and recyclables from the facility.
• Updates job knowledge by participating in staff training opportunities.
• Enhances organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.



Busser Skills and Qualifications:

• Listening, Presentation Skills
• Verbal Communication
• Customer Focus
• Customer Service
• Teamwork
• People Skills
• Action Oriented
• Productivity
• Energy Level
• Client Relationships

Chris Pearce has been in the restaurant business since 1974 and has been with IHOP since 1987. In his tenure with IHOP he has been associated with some of the most successful IHOP Franchisees in the system. With that knowledge in hand he purchased his first IHOP in Richardson, Texas in June of 1998. He built an empire to 13 stores in 3 states. In 2012 Mr. Pearce won Franchisee of the Year for entire IHOP system. After downsizing at the end of 2013 Bottom Line Restaurants now operates 4 IHOP restaurants in Texas & Oklahoma.

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