POSITION SUMMARY: Set-up passes outline from the kitchen prior to service.  Organize the food orders to facilitate them reaching the guest in a quick manner.  To interface between the line service floor, staff runner, and culinary staff to add to the fluid operation of the dining operations. Fast and efficient clearing (bussing) and cleaning of all tables in the restaurant, on the terrace, at the pool, living room, and bar. All members of the Food & Beverage Department are responsible for ensuring that visitors to the hotel are delighted by the quality, creativity, and variety of our food and beverage offerings.  Within that, the runner & busser provides crucial support to restaurant staff in influencing guest satisfaction. It is essential that all associates extend service in a professional, friendly, courteous, efficient, and timely fashion. Maintain cleanliness of tables, service areas, and equipment.  Stock all wares and equipment needed for service.



  • Maintain complete knowledge of table/seat/station numbers, room capacity, hours of operation, proper table set-up, and dress code of the restaurant/bar. 

  • Maintain complete knowledge of all food garnishes in the Restaurant. 

  • Maintain complete knowledge of all menu items, prices, preparation method/time, ingredients, and quality standards of taste, appearance, texture, serving temperature, portion size, garnish, and method of presentation. 

  • Maintain complete knowledge of correct maintenance and use of equipment.  Use equipment only as intended. 

  • Maintain complete knowledge of the P.O.S. system and manual systems. 

  • Maintain complete knowledge of and comply with all department policies/service procedures. 

  • Complete all opening and closing side duties as assigned. 

  • Organize assigned stations and ensure readiness prior to guest arrival. 

  • Review daily specials and maintain awareness of 86’d items throughout the shift. 

  • Take guests’ food and beverage orders, utilizing suggestive selling techniques. 

  • Record the order of guests following departmental service procedures. 

  • Legibly document orders when the P.O.S system is down and distribute food orders to the kitchen.

  • Serve all food courses and non-alcoholic beverage items to the guest in accordance with departmental standards.

  • Understand and anticipate guests’ needs, respond promptly, and acknowledge all guests, however busy and whatever time of day. 

  • Maintain positive guest relations at all times. 

  • Be familiar with all resort services/features and local attractions/activities to respond to guest inquiries accurately. 

  • Handle guest complaints following the five-step procedure and ensuring guest satisfaction. 

  • Monitor and maintain cleanliness, sanitation, and organization of assigned station and service areas. 

  • Guide the activities of the assigned assistant server,   to ensure optimum service to the guest. 

  • Serve non-alcoholic beverages to guests in accordance with departmental specifications.

  • Serve bread and butter to guests in accordance with departmental specifications.

  • Clear each course in accordance with departmental standards. 

  • Remove soiled wares from tables as assigned and transport to the dishwashing area. 

  • Promptly crumb and disinfect tables after the main course is removed. 

  • Extend appreciation for guests’ patronage.

  • Collect and report tips at the end of the assigned shift. 

  • Complete closing slide duties as assigned. 

  • Follow the maintenance program and cleaning schedule. 

  • Update menus and wine lists. 

  • Legibly document maintenance needs on work orders and submits them to the Manager. 

  • Attend menu and wine tasting as scheduled. 

  • Attend all Restaurant staff meetings as scheduled.

Standard Specifications: Requirements are representative of minimum levels of knowledge, skills, and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees, or guests.


  • A genuine affinity for interacting meaningfully and positively with guests.

  • Experience providing service in a fine dining environment.

  • (Required) Minimum 21 years of age

  • 1-year experience in a busy dining room or restaurant

  • Ability to satisfactorily communicate in English with guest, management, and co-workers to their understanding

  • Previous training in liquor, wine, and food service. 

  • (Desirable) Ability to communicate in a second language, preferably Spanish

  • Computer training on P.O.S. system

  • Prior training in guest relations. 

  • Ability to maintain calm during busy periods and treat our guests and our colleagues with respect, and work hard together to deliver the highest quality of service to all. 

  • Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperativeness and work with a minimum of supervision. 

  • Professional, polished service, etiquette, and protocol skills and knowledge.

  • ServeSafe and TIPS certification.



  • Ability to provide clear and legible written communication.

  • Ability to compute basic mathematical calculations.

  • Ability to input and access data on a computer.

  • Ability to work effectively leads a team in providing exceptional service in a luxury restaurant environment cohesively with other departments and individuals as part of a team.

  • Ability to prioritize and follow up on work assignments.

  • Understanding of food and beverage safety practices, as well as safe handling of cleaning chemicals.

  • Ability to suggestively sell restaurant menu items, beverages, and wines. 

  • Ability to maintain good coordination and timing while serving orders quickly.


Working Conditions: Most tasks are performed indoors. Temperature is usually moderate.  The noise level is usually moderate.


Physical Demands: Frequent need to perform the following physical activities: 

  • Reaching, bending, pushing, pulling, twisting, lifting, and climbing.   Have frequent need to perform standing and walking activities related to providing food service in the restaurant.  

  • The constant need to perform the following physical activities: grasping, turning, finger dexterity. 

  • Frequent need to stand for long periods of time.

  • Lifting/carrying up to 10-20 lbs. frequently and 40 lbs. occasionally.

  • Vision requirements: the constant need to view small print.  Frequent need to see small details and things clearly beyond arms’ reach.

  • Hearing requirements: the constant need to speak on the telephone and/or two-way radio, 

  • Respond to the general public and converse with staff. Ability to hear fire alarms and emergency equipment.


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Auberge Resorts Collection provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, Auberge Resorts Collection complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

Department: Food & Bev Front of house
This is a non-management position
This is a hourly positions position

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