Position Overview
The Busser is an essential member of the front-of-house team whose work directly determines the speed, cleanliness, and overall flow of the dining room. While this role may not always be the most visible to guests, it is one of the most operationally critical positions in any restaurant. A skilled Busser keeps the dining room turning efficiently, supports the waitstaff, and ensures that every guest sits down at a table that is spotless, properly set, and ready to deliver an excellent experience.
This is a physically active, fast-paced role that requires stamina, attention to detail, a strong sense of urgency, and genuine pride in maintaining a clean and welcoming environment. The Busser is the engine behind seamless service.
Job Title
Busser / Table Cleaner — Front of House
Reports To
Restaurant Manager / Floor Supervisor / Maître d'
Employment Type
Full-time / Part-time / Shift-based (select as applicable)
Key Responsibilities
Table Clearing and Resetting
Clear tables promptly and thoroughly as soon as guests depart, ensuring the dining room turns over efficiently without delay
Remove all used crockery, cutlery, glassware, linen, and food debris from the table in a safe, organised, and quiet manner.
Wipe down and sanitise table surfaces, chairs, seat cushions, and any menus or condiment holders after every guest departure.
Reset the table fully and correctly according to the restaurant's cover layout and brand standard — including placement of cutlery, glassware, napkins, condiments, and any table décor.
Inspect every reset table before it is released for seating to ensure it meets the required standard — no streaks, no crumbs, no watermarks, no missing items.
Replace table linen, placemats, or paper table covers as required between covers.
Reposition chairs neatly and uniformly after every table reset
During Service — Active Table Support
Monitor all tables on the floor continuously throughout service, identifying the moment a table needs attention.
Remove used plates, bowls, and serving dishes between courses promptly and discreetly — without interrupting the flow of the guest's meal.
Clear side plates, bread baskets, butter dishes, and condiments as courses progress
Replenish water glasses, bread baskets, and shared condiments when running low, unless this is specifically the server's responsibility in your restaurant
Empty and replace full ashtrays where applicable (outdoor or smoking sections)
Remove empty bottles and glassware from the table throughout service
Assist in keeping service stations, sidestations, and waiters' stations stocked, clean, and organised throughout the shift
Crockery, Glassware, and Cutlery Handling
Transport cleared items safely to the kitchen or dishwashing area using trays, bus tubs, or trolleys — stacking correctly to avoid breakages.
Sort cleared items correctly at the dishwashing station — separating glassware, crockery, cutlery, and linen according to the restaurant's procedure.
Handle all glassware and crockery with care — breakages slow down service and represent a direct cost to the business.s
Return clean, polished crockery, cutlery, and glassware from the kitchen to the dining room and service stations as needed
Assist with polishing glassware and cutlery during quieter periods if required.
Dining Room Cleanliness and Maintenance
Sweep or spot-clean the dining room floor throughout service as needed — particularly around high-traffic areas and tables where food spillages occur
Respond immediately to any spills, dropped items, or accidents on the floor to prevent safety hazards for guests and staff
Keep all service areas, sidestations, and storage cupboards clean, tidy, and properly stocked throughout the shift
Dispose of waste correctly and promptly, ensuring bins do not overflow during service
Monitor and maintain the cleanliness of guest-facing areas, including the entrance, waiting area, and restrooms (where assigned)
Report any damaged furniture, fixtures, equipment, or tableware to the supervisor immediately
Opening and Closing Duties
Opening Duties:
Set up the dining room according to the floor plan and management instructions before service begins
Ensure all tables are correctly set, clean, and ready for the first guests of the day
Stock all service stations and sidestations with the required supplies — cutlery rolls, napkins, condiments, glassware, crockery, water jugs, and so on
Check that all cleaning supplies, bus tubs, trays, and trolleys are in position and ready for service
Report any missing items, damages, or shortages to the supervisor before service begins
Closing Duties:
Clear and clean all tables at the end of service
Carry out a full clean-down of service stations and sidestations
Return all equipment, crockery, glassware, and cutlery to their designated storage areas
Assist with stacking and storing chairs and tables where required
Sweep and mop the dining room floor at the end of service
Dispose of all waste and replace bin liners
Ensure all assigned areas are left clean, organised, and ready for the next shift
Team Support
Work closely with the waitstaff, supporting them throughout service so they can focus on delivering excellent guest interactions.
Communicate clearly with servers when tables are reset and ready for new guests.
Assist the Hostess or Floor Supervisor by confirming table readiness so that incoming guests can be seated without unnecessary delay.
Support fellow Bussers during peak service periods — this is a team role, not an individual one.
Assist with carrying food or beverages from the kitchen to tables when required and when directed to do so by management.
Be proactive — do not wait to be told something needs doing. If you see it, do it.
Required Skills and Qualities
Personal Attributes
Strong work ethic and a genuine sense of pride in maintaining a clean and well-presented environment.
High energy and physical stamina — this is a physically demanding role involving constant movement throughout the shift.
A proactive and self-motivated attitude — able to identify what needs doing and act without being directed every time
Team-oriented — willing to support colleagues and step in wherever needed.
Quiet, discreet, and unobtrusive when working around dining guests
Reliable, punctual, and consistent.
A positive attitude and a willingness to learn.
Operational Skills
Ability to carry loaded trays and bus tubs safely and efficiently
Strong awareness of hygiene and food safety standards
Ability to work at a pace during busy service periods without compromising on cleanliness or attention to detail
Good spatial awareness — navigating a busy dining room with trays and equipment safely
Basic understanding of table setting standards and cover layouts
Ability to prioritise tasks effectively when multiple tables require attention simultaneously
Communication Skills
Ability to communicate clearly and briefly with servers, supervisors, and kitchen staff during service
Basic English communication skills (additional languages are an advantage in international environments)
Respectful and professional demeanour when in proximity to guests, even when not directly interacting with them
Experience and Qualifications
Previous experience in a restaurant, hotel, or food service environment is beneficial but not essential.
Full on-the-job training will be provided
A willingness to learn and take direction is more important than prior experience.
A basic understanding of food hygiene is advantageous (a Food Safety certificate is a plus, but not required)
Physical Requirements
Ability to stand, walk, and move continuously for the duration of a full shift
Ability to carry loaded trays, bus tubs, and stacking plates safely
Comfortable working in a warm, busy, and occasionally noisy kitchen and dining room environment
Ability to bend, lift, and reach as required by the nature of the role
Must be able to lift and carry items of moderate weight (typically up to 15–20 kg)
Working Hours
Shift-based work, including evenings, weekends, and public holidays
Flexibility is required — peak service periods demand full attendance and maximum effort
Shift schedules will be communicated in advance by management
What We Offer
Competitive hourly rate (insert applicable rate)
Meals during shift
Uniform provided
Full on-the-job training
A supportive, team-focused work environment
Opportunity to grow into waitstaff, floor supervisor, or other front-of-house roles
(Add any additional benefits specific to your restaurant)
Performance Standards
The Busser will be measured against the following standards:
Tables are cleared and reset within the restaurant's target turnaround time after every guest departure
Every reset table meets the restaurant's cover layout standard before it is released for seating
No table is left uncleared for longer than five minutes after guests have departed during active service
The dining room floor, service stations, and guest areas are maintained to a clean and presentable standard throughout the entire shift.
Breakages and spillages are handled immediately and reported accurately
Opening and closing duties are completed fully and on time, every shift
Behavioural Expectations
Move with purpose and urgency throughout every service — a slow Busser affects the entire restaurant's ability to seat guests and generate revenue.
Always be discreet and respectful in the presence of dining guests — avoid loud conversation, unnecessary noise, or disruptive behaviour on the floor.
Treat all crockery, glassware, and equipment with care — breakages are preventable and costly.
Respect and support your teammates at all times
Maintain personal hygiene and grooming standards in line with restaurant policy.
Never use a mobile phone on the floor during service
Report any concerns regarding food safety, hygiene, or unsafe working conditions to your supervisor immediately
Conduct yourself professionally and with pride in your contribution to the team
A Note on This Role
The Busser is often described as a behind-the-scenes role — but in reality, the entire rhythm of a restaurant depends on this position being executed with excellence. A fast, thorough, and proactive Busser allows servers to focus on guests, allows the Hostess to seat new arrivals without delay, and ensures the dining room always looks its best. Without a great Busser, even the finest food and most skilled servers cannot deliver a truly seamless experience.
We are looking for someone who takes genuine pride in their work, understands the importance of their contribution to the team, and shows up every shift ready to give their full effort.