1. Continually bus tables throughout shift.
2. Reset tables within three minutes of guest's departure.
3. Maintain line of sight/atmosphere control by circulating through work area throughout shift, keeping all floors free of food, trash, or other obstacles.
4. Ensure that trash containers are clean, free of odor, and lined.
5. Clean all spills immediately, use floor signs to caution guests and staff.
6. Keep the booster seats and high chairs clean. Alert Manager on Duty about any highchair safety issues.
7. Perform Opening/Running/Closing/Weekly duties.
8. Par all ice bins to the fullest levels at all times.
9. Attend pre-shift meetings conducted by the Manager on Duty prior to the start of each shift.
10. Work rotated food running shifts as scheduled.
11. Perform other duties as assigned.