Oak - Busser Part-Time

905 Country Club Rd, Ojai, CA 93023, USA

Posted Friday, February 6, 2026 at 11:00 AM

The Busser is responsible for providing exemplary service at The Oak.

Duties include:

initial greeting of table, water presentation, bread service, clearing and resetting dining tables, refreshing drinks, and responsible for setup and breakdown of the restaurant. The Busser is ideally positioned to enhance the guest experience and plays an essential role in the resort’s goal of exceeding high guest expectations. Remaining constantly aware of the restaurant environments, engaging with guests, anticipating their needs and taking initiative to improve their stay will be focus areas for the Busser.

• Demonstrate knowledge of The Ojai Valley Inn’s style, practices, culture, terminology, organizational structure, and general philosophy. Portray this philosophy in professional appearance, behavior, integrity, openness and accessibility to employees and guests.
• Maintain a friendly yet unobtrusive manner with all guests throughout their dining experience.
• Demonstrate strong knowledge of Forbes style standards of service, and execute these standards.
• Attend all required meetings.
• Ensure all Human Resource policies and practices are applied consistently while adhering to all Federal, State and Local laws.
• Promote teamwork and foster a harmonious working climate.
• Promote good public relations and handle complaints or concerns of guests.
• Recognize and address potential intoxicated, disruptive or undesirable guests.
• Properly handle and report employee guest accidents.
• Respond properly to any hotel emergency or safety situation.
• Perform other tasks or projects as assigned by the Manager, resort management, and staff.
• Constantly monitor appearance, attitude and degree of professionalism to ensure strict adherence to the OVI’s standards of quality service.
• Follow proper payroll and uniform procedures.
• Offer guests of the restaurant an enjoyable, expertly served beverage/dining experience conforming to Service and Training Manual.
• The guest will expect the Busser to be knowledgeable about the dining room.
• The Busser must always have their “tools of the trade” on their person during shift.
• The Busser must arrive at the table within one minute of the host's departure from the table.
• The Busser must ask for preferred water and briefly greet and confirm the guest’s water choice.
• The Busser will pour the water into each guest’s glass from the right hand side.
• The Busser will await server instruction for when guests are ready for bread service, and arrive with bread and the standard accompaniments. They will place the bread and accompaniments in the center of the table and explain the contents in an elegant manner.
• The Busser must always clear from the right.
• When clearing the Busser must remove any used silverware.
• The Busser will crumb the vacant place settings between each course.
• The Busser must clear all items from vacated tables as quickly and as quietly as possible.
• The Busser must inform the Host/ess when a table has been completely reset.
• Ascertain a guest’s satisfaction and handle any problem, which may arise informing a manager of the problem and how it was resolved.
• Check the schedule on a regular basis for arrival times and changes in them.
• Be aware of appearance, quality of work, and attitudes with guests.
• Wear proper uniform and maintain a high standard in regards to personal appearance as outlined in the Employee Grooming and Guidelines.
• Clock in within 7 minutes on either side of your scheduled start time at central services.
• Arrive at your work area within 15 minutes of your posted schedule start time by any means necessary.
• Report unsafe conditions to management.
• Respect guest confidentiality.
• Set up dining rooms with equipment for functions according to contracts received from the Food & Beverage Coordinator.
• Anticipate and service the guest’s needs before requests are necessary.
• Provide quick and attentive assistance to any mishap in the restaurant.
• Set up heaters and umbrellas in needed areas before the beginning of service.
• Check propane tanks in heaters to ensure sufficient propane is available for the…