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Busser/server Assistant- Mitchell’s Ocean Club

Cameron Mitchell Restaurants

This is a Full-time position in Westerville, OH posted May 2, 2021.

Summary: It is the responsibility of a server assistant, to make raving fans of the five major groups of people we do business with by communicating with managers, servers, and hosts and assisting them in their duties.

This requires competence in service procedures, a willingness to help associates, and a commitment to guest satisfaction.

Essential Responsibilities: include the following and other responsibilities that may be assigned: 1.

Adhere to standards of personal cleanliness, professional appearance and proper uniform.

Displays attentive posture and confident friendly disposition at all times.


Exemplifies hospitality standards.

Practices name magic.

Answers guests, questions about the restaurant.

Handles requests and complaints with guest satisfaction as the priority.


Cooperates with management and co-workers to assists others with duties, if needed.

Communicates suggestions for improvement in a positive fashion.


Exhibits punctuality and dependability.


Resets and cleans tables quickly and correctly.


Knows emergency procedures to the restaurant.


Completes all side work.

Competencies: To perform the job successfully, and individual should demonstrate the following competencies: 1.

Hospitality: Ability to respond quickly to guests needs, meets commitments, responds to requests for service and assistance, provide genuine hospitality.


Teamwork: Gives and welcomes feedback, contributes to building a positive team spirit, puts success of team above own interests, supports everyones efforts to succeed, exhibits objectivity and openness to others views 3.

Technical Skills: Participates in training and development opportunities, strives to continuously build knowledge and skills of the restaurant and company, shares expertise with others 4.

Problem Solving: Identifies and resolves guest situations in a timely manner 5.

Guest Services: Manages difficult or emotional guest situations (with guest satisfaction as a priority), responds promptly to guests needs, solicits guest feedback to improve services, responds to requests for service and assistance, meets commitments, provides genuine hospitality 6.

Interpersonal Skills: Keeps emotions under control, remains open to others ideas and resolves conflict 7.

Oral Communication: Speaks clearly, persuasively and politely in positive or negative situations, listens and gets clarification, responds well to questions, participates in meetings 8.

Written Communication: Able to read and interpret written information, writes clearly and informatively 9.

Restaurant Support: Supports goals and values, strives to continuously build knowledge and skills, maintains cleanliness of restaurant 10.

Quality Management: Looks for ways to improve and promote quality, demonstrates accuracy and thoroughness, monitors own work to ensure quality, applies feedback to improve performance, works quickly, ensures the restaurant exhibits great food safety and sanitation issues 11.

Cost Consciousness: Contributes to profits and revenues of the restaurant, conserves organizational resources 12.

Diversity and Ethics: Shows respect and sensitivity for cultural differences, promotes a harassment free environment, keeps commitments, works ethically and with integrity, treats people with respect, inspires the trust of others, upholds organizational values 13.

Organizational Support: Follows policies and procedures, supports company’s goals and values 14.

Judgment: Displays willingness to make decisions, includes appropriate people in decision making process, demonstrates ability to prioritize 15.

Professionalism: Reacts well under pressure, treats other with respect and consideration regardless of their status or position, approaches others in a tactful manner, accepts responsibility for own actions, follows through on commitments, is pleasant in demeanor, maintains confidentiality 16.

Quantity/Productivity: Meets restaurant and productivity standards, completes work in a timely manner, strive to increase productivity, use time efficiently 17.

Safety and Security: Observes and teaches safety and security procedures, reports potentially unsafe conditions, uses equipment and materials properly, 18.

Attendance and Punctuality: Is consistently at work on time and in full uniform 20.

Adaptability: Adapts to change in the work environment, able to deal with frequent change, delays or unexpected events 21.

Planning/Organizing: Uses time efficiently, possess good organizational skills, able to maintain an orderly work station, restock and organize stations Qualifications: The requirements listed below are representative of the knowledge, skill, and/or ability required to perform this job satisfactorily.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Skill or Ability Description Education and/or Experience High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience Language Skills Ability to read and comprehend simple instructions, short correspondence, menu descriptions and memos.

Ability to write simple correspondence.

Ability to present information in one-on-one and small group situations to guests and other associates of the restaurant.

Reasoning Ability Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.

Mathematical Skills Ability to add, subtract, multiply, divide and make change.

Physical Requirements and Work Environment: Requirement Description Frequency Lifting, Pushing, Pulling, Carrying Up to 50 lbs. Up to 50 lbs.

Frequently Occasionally Bending, Kneeling Occasionally Mobility Required to use hands to finger, handle, or feel; reach with hands or arms Frequently Continuous Standing Regularly Climbing Occasionally Driving Occasionally Work Environment Inside Outside Regularly Occasionally Abnormal Temperatures Normal Regularly Hearing Noise level is moderate Critical Vision Close vision, distance vision, color vision, peripheral vision, depth perception and ability to focus Critical Speech Ability to effectively present information in on-on-one and small group situations to guests and other associates in the restaurant.

Critical Literacy Ability to read and comprehend simple instructions, short correspondence and memos.

Ability to write simple correspondence.

Moderate Hours Required: Will vary based on concept and operating hours of the specific location