Busser : A busser, also known as a busboy or busgirl, plays a crucial role in the food service industry, ensuring that the dining area and other service areas are clean, organized, and ready for customers. Their primary responsibility is to assist the waitstaff and maintain a pleasant dining experience for guests. The specific duties and responsibilities of a busser may vary depending on the establishment, but generally, they include the following: Table Preparation: Bussers are responsible for setting up tables before and after each customer. This involves arranging cutlery, napkins, condiments, and other tableware. Clearing Tables: Once customers finish their meals, bussers promptly clear the table of used dishes, glassware, and other items, ensuring it’s ready for the next guests. Cleaning and Sanitizing: Bussers clean and sanitize tables, chairs, and other dining area fixtures regularly. They may also be responsible for sweeping and mopping the dining floor to maintain cleanliness. Refilling Supplies: They restock essential supplies, such as napkins, utensils, and condiments, to ensure that waitstaff have everything they need to provide efficient service. Assisting Waitstaff: Bussers work closely with the waitstaff, providing support as needed. This includes helping serve food and beverages, responding to guest requests, and addressing
any concerns promptly. Dishwashing: In some establishments, bussers may be required to assist in washing dishes, glassware, and utensils, particularly during busy periods. Food and Beverage Removal: Bussers remove empty trays, glasses, and other used items from service areas and transport them to the kitchen or designated cleaning stations. Clearing and Resetting: After customers leave, bussers reset the tables by rearranging tableware and ensuring the dining area is tidy and appealing for the next guests. Additional Tasks: Depending on the establishment, bussers may be assigned various additional tasks, such as assisting with food preparation, helping with special events, or performing light maintenance duties.
Host : Greeting and Seating Guests: Welcome guests as they arrive, inquire about reservations, and guide them to their assigned tables. Ensure that guests are seated promptly and in accordance with any specific preferences. Reservations Management: Take and manage reservations, including noting special requests or requirements. Ensure that reservations are organized and that tables are prepared in advance.
Customer Service: Provide excellent customer service by addressing guest inquiries, offering assistance, and resolving any issues or complaints in a courteous and professional manner. Maintaining Waitlists: Manage waitlists during busy periods, provide estimated wait times, and keep guests informed of their status.
Menu Knowledge: Familiarize yourself with the menu to answer questions about food and drink options, make recommendations, and inform guests about any specials or promotions. Coordinating with Serving Staff: Communicate with waitstaff and kitchen staff to ensure that the service flows smoothly. Relay special requests or dietary restrictions to the kitchen. Cleanliness and Organization: Keep the host/hostess stand and waiting areas clean and organized. Ensure that menus, promotional materials, and other relevant items are readily available.
Adherence to Policies: Follow all company policies and procedures, including safety and hygiene regulations, to maintain a safe and pleasant environment.
Dishwasher / Prep : A dishwasher is an essential member of a food service team responsible for maintaining a clean and organized kitchen by washing and sanitizing dishes, utensils, and other kitchen equipment. The primary role of a dishwasher is to ensure the efficient flow of operations within the kitchen and to support the overall cleanliness and hygiene of the establishment.
Key Responsibilities:
Dishwashing : Wash, rinse, and sanitize dishes, glassware, flatware, and cooking utensils using commercial dishwashers or by hand, depending on the establishment’s setup and requirements.
Kitchen Maintenance: Keep the dishwashing area clean and tidy, including the dishwasher itself, countertops, and surrounding areas. Empty and clean garbage and recycling bins regularly.
Equipment Care: Maintain and clean kitchen equipment such as dishwasher filters, racks, and trays to ensure proper functioning and prevent damage.
Team Support: Work closely with kitchen staff, servers, and other team members to ensure a smooth and efficient flow of dishwashing and kitchen operations.
Stocking Supplies: Replenish dishwashing detergents, sanitizers, and cleaning supplies as needed. Inform management when supplies are running low.
Food Safety Compliance: Adhere to proper food safety and sanitation standards, including handling and disposing of food waste appropriately.
Breakdown and Storage: Break down boxes and containers for recycling and assist with organizing and storing kitchen supplies and equipment.
Multi-Tasking: Perform other tasks as assigned by kitchen managers or supervisors, such as food preparation, kitchen cleaning, or assisting with food service during peak hours.
Position
Busser (1 M/F)
Host (3 M/F)
Dishwashing/Food Prep Cook (1 M/F)
Location
MYRTLE BEACH, SC
Rate
Busser $10.00 per hour + tips
Host $14.00 per hour + tips
Dishwashing/Food Prep Cook $15.00 per hour
Hours
32-40 hours per week
Start Date
7 Mar 2026 – 15 Apr 2026
End Date
15 Jun 2026 – 7 Jul 2026
English level
Upper intermediate – Advanced
Housing
$125.00 per week (Employer)
** Deposit amount $125 (prior to arrival)
Transportation to work
Housing is directly behind your worksite. You can walk to work.
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