COMPANY SUMMARY: The Akira Back restaurant in The Grandscape Development of The Colony, TX is modern Japanese cuisine with 5-star service. This innovative concept was created by Michelin Star award winning Chef Akira Back. The Akira Back portfolio of restaurants consists of 21 locations in 10 different countries with many more locations set to open in the next 12 months. The company is growing rapidly with opportunities for passionate team members to expand their experience and grow with the brand.

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The Akira Back busser position is responsible for assisting the kitchen, servers, and bartenders with food service, proper set-up, and maintenance of functioning spaces, as well as serving guests and keeping the side stations clean and well stocked. Maintains all assigned wardrobes/uniforms in accordance with established standards and uniform guidelines; works in an efficient and professional manner while maintaining a positive attitude and delivering superior guest service always.

This job description is a summary of duties; however, it is by no means an all-inclusive list. It is merely a broad guide to expected duties of the position.

PRIMARY JOB DUTIES:

• Perform all assigned duties as detailed in your opening, mid-shift and closing checklists
• Set and reset tables efficiently before, during, and after service to turn tables
• Receives food and ensures proper presentation from the kitchen. If specific dish is to be consumed in a specific manner, communicate it thoroughly to the guest
• Delivers food to restaurant areas. Promptly delivers all orders to appropriate sections, tables, and seat numbers. Ensure that all ordered food is announced and described thoroughly to guests at their tables
• Ensure that food ordered by guests is served properly and presented to Akira Back standards
• Inform manager/server if guests have any issues when food is delivered
• Understand the food temperature danger zone
• Provide service to servers and bartenders in a timely manner
• Attend pre-shift briefings and any scheduled meetings as directed by management
• Maintain complete knowledge of table/seat/section numbers, proper table set ups, room capacity, hours of operations, menus, price range, and dress code of assigned outlet
• Maintain cleanliness and stock of their assigned areas, side stations, tables, and POS stations
• Run teas, coffees, and non-alcoholic beverages to table and bar (if applicable), serve guests according to venue standards of service
• Work as a team, assisting all guests’ and employees’ needs and inquiries
• Effectively communicate with management to fulfill and address any issues or needs requested by guests and or other employees
• Be familiar with the guests on the reservation list, especially guests regarded as regulars/VIP and their requests/preferences
• Perform daily cleaning jobs assigned to you in a thorough and timely manner
• Ensure that all necessary stock is being replenished during the shift
• Clean tables, chairs, restaurant floors, walls, woodwork, furniture, shelves, inside and outside of side stations and any other areas of the restaurant as specified on your checklists thoroughly and daily
• Clear guest tables after each course and reset with appropriate settings
• Wipe tabletops clean and ensure that floor/banquette are clean always
• Serve water to guests and continuously top off waters
• Replace condiments and some side-items as necessary
• Follow the order of service issued during training
• Resolve guest complaints, ensuring guest satisfaction. If escalated or of a serious manner, inform the manager on duty
• Clean tools and work surfaces you use (black cloths, sinks, shelves, and surfaces, cupboards, etc.) throughout your shift as needed
• Clean and dry spillages, following our standards, immediately upon occurrence; never leave spills unattended
• Move furniture as directed by management, including but not limited to tables, chairs, bar stools, banquettes, bar tables, boxes, equipment, etc.
• Ensure that any breakage is reported and recorded in the end of every shift using the breakage form provided
• Maintain complete knowledge of correct maintenance and use of equipment
• Replenish all necessary products in appropriate side stations throughout shift
• Maintain complete knowledge of proper table/tray set ups
• Complete closing duties as assigned
• Fold napkins to Akira Back specifications using napkin template
• Buff/polish all silverware and glasses as directed by management
• Stock up the restaurant’s side stations and expo line for both the current and the next shift to specified par levels (glasses, cutlery, chinaware, condiments, napkins, teacups, tea pots, sugar caddies, wiping cloths, trays, etc.); Make sure all equipment is clean and in good condition and continue replenishing stock throughout your shift
• Prepare trash bins for service and maintain throughout shift
• Change trash bags, linen bags, etc. as appropriate throughout your shift
• Refill water pitchers for service and maintain throughout shift
• Change sanitation buckets every two hours or as needed (if applicable)
• Ensure ice buckets are properly filled every two hours or as needed
• Understand and execute every aspect of the Company’s emergency procedures, policies and procedures within employee handbook, and with the geographical layout of the operation and to know the exact whereabouts of all operational equipment
• Use all chemicals in accordance with OSHA regulations and venue requirements
• Perform related duties as assigned
• Assists and/ or completes additional tasks as assigned

EDUCATION/REQUIREMENTS:

• High School Diploma preferred
• Must have a minimum of one to two (1-2) years of direct work experience in fine dining restaurant concepts
• Proof of eligibility to work in the United States
• Valid Driver’s License
• 21+ years of age
• Texas Food Handlers Card
• Maintain a professional, neat, and well-groomed appearance adhering to Company standards

WORKING KNOWLEDGE REQUIREMENTS:

• POS systems
• Restaurant operations
• Beer, wine, spirits brands
• Opening and closing duties
• Proper lifting techniques
• Guest relations
• Sanitation and safety
• Safe alcohol service
• Beverage presentation
• High volume operations

SKILLS:

• Ability to perform basic mathematical equations
• Must have strong problem-solving skills
• Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the public
• Ability to maintain a high level of confidentiality
• Ability to write reports, business correspondence and procedure manuals
• Ability to demonstrate a positive attitude always
• Ability to keep an open and objective view
• Ability to listen empathetically and be respectful always
• Ability to maintain composure and stay focused
• Ability to maintain personal integrity
• Ability to work as a team, stay organized, handle various projects at one time, follow up and make accurate decisions
• Ability to handle a fast-paced, busy, and somewhat stressful environment, and work under pressure and meet deadlines

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.

• Must present and maintain a professional image to further the overall theme of the restaurant
• Must have good positive energy to make it through the day
• Must be able to read the computer monitors
• Must be able to print legibly for guests to read
• Must be observant and quick to respond to various situations
• Must be able to move quickly through work and set the pace in the office and/or venue
• Must be able to sit and/or stand for extended periods of time
• Must be dexterous and able to participate in all service aspects.
• Must be able to twist, tow (push or pull), reach, bend, climb and carry as necessary
• Must be able to push and lift up to 50 lbs.
• Ability to use hands to handle, or feel objects, tools, or controls
• Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl
• Ability to talk, hear, taste, smell and see to include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus

WORK ENVIRONMENT & SCHEDULE:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.

• Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors
• Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume
• Restaurant, barbecue environment
• Involves constant public contact
• Fast paced, high energy
• Hours may be part-time (less than 30 hours per week)
• Schedule could exceed 30 hours per week
• Work varied shifts to include days, nights, weekends, and holidays

US Candidates Only

Akira Back is an Equal Opportunity Employer (EOE). Qualified applicants are considered for employment without regard to race, color, religion, sex, gender identity, pregnancy, national origin, ancestry, citizenship, age, marital status, disability, sexual orientation, genetic information, veteran status, or any other characteristic protected by state or federal law.

Job Type: Part-time

Pay: $4.00 per week

Benefits:

• Employee discount
• Flexible schedule

Physical setting:

• Fine dining restaurant

Shift:

• Night shift

Weekly day range:

• Every weekend
• Monday to Friday
• Weekend availability

Ability to commute/relocate:

• The Colony, TX 75056: Reliably commute or planning to relocate before starting work (Preferred)

Education:

• High school or equivalent (Required)

Experience:

• Fine Dining Restaurant: 1 year (Required)

License/Certification:

• TABC Certified (Required)
• Food Handler Certification (Required)

Shift availability:

• Night Shift (Required)

Work Location: In person

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