ESSENTIAL JOB FUNCTIONS: Reports to work as indicated on the work schedule and in the correct uniform. Practices positive personal hygiene and cleanliness habits during all work shifts. Obtains station assignments from hostess/host or Manager-on-Duty at the start of the work shift, correctly completes all assigned opening and side work duties in a timely manner. Sets-up and restocks service stations before, during and after service; restocks glassware, ice and other items needed for the bar. Removes dishes, silverware, glassware and all other items when guests are finished with entre course. Returns dirty dishware, glassware, utensils and linen to the dishwashing area; sorts items according to the "decoy" system, placing them in prescribed area for proper disposition. Clears all table items after Guest is finished and has left table. Resets vacated tables according to the procedures stated in the RCSH training materials. Communicates to the service staff any requests or needs of the guest. Assists service and steward staff in spot cleaning in dining room, as needed. Follows all national, state, and local safety, health, and sanitation guidelines as specified by the restaurant. Performs all closing duties/side work before end of shift. Supports other Front-of-House positions as needed, providing a seamless Guest experience to all Guests. Performs all duties and maintains knowledge of all standards and procedures, as stated in the RCSH Employee Training Packet - Busser. Additional duties as PETENCIES/PERSONAL CHARACTERISTICS:Guest First Mindset Demonstrates a Guest first mindset, placing a high priority on the Guest experience Interacts regularly with Guests, demonstrating a genuine interest in Guests, and ensuring a superior dining experience for all GuestsJOB REQUIREMENTS: Excellent customer service skills and a strong work ethic Understanding of proper food handling and sanitation proceduresPHYSICAL DEMANDS: While performing the duties of this job, the employee must be able to stand, walk, talk, and hear for extended periods of time, at least 8 hours, and traverse all parts of the restaurant quickly Ability to read, speak, and understand communication in English Must be able to lift, handle and carry (eg trays, small wares and equipment) at a minimum of 35 pounds on a frequent basis Must have a good sense of balance, be able to bend, kneel, stoop, reach and squat on a frequent basis Must be able to communicate effectively and listen attentivelyWORK ENVIRONMENT: Position involves work on afternoons, nights, weekends, and holidays, as required Must be able to work in an environment subject to loud noises from restaurant equipment and machinery, fumes, odors, dust and smoke Temperature extremes range from working near 1800-degree Fahrenheit to working in a walk-in freezer of -10 degree FahrenheitNOTE: The information here does not constitute a contract, express or implied. The content of this material is not all-inclusive but is for informational purposes only. Ruth's Chris Steak House is an Equal Opportunity Employer.