Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. Highgate’s portfolio of global properties represents an aggregate asset value exceeding $20B and generates over $5B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition.  Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry-leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry’s most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle.

Edging the bright lights of Broadway and the calm of Bryant Park, The Knickerbocker is a legendary New York landmark reborn as the first luxury hotel in Times Square. Filled with fabled legends, The Knickerbocker once played host to legendary political bigwigs, actresses, oil tycoons and sports figures—and it’s rumored the martini was invented here in the hotel. While historic details like the hotel’s gorgeous Beaux-Arts facade remain unchanged, a soothing new luxury aesthetic is offered within. The stunning transformation of this treasured Manhattan monument invites discerning travelers to discover 300 luxe guestrooms and suites boasting incredible views and bespoke furnishings. An air of posh authenticity embraces New York City’s premier luxury lifestyle hotel.

The Busser is Responsible for overall preparation of condiments, food delivery and presentation of the food items.

Principal Activities & Responsibilities

• Learn and focus on the Sequence of Service and restaurant standards.
• Full knowledge of all food and beverage offerings.
• Review any changes to menu and/or specials.
• Greet and seats guests when needed.
• Bus tables as necessary.
• Independent cashier.
• Prepare and/or delivers guest’s beverage order.
• Promptly deliver guest’s food and beverage order ensuring quality and accuracy.
• Attend to guest during their entire experience.
• Maintain cleanliness and organization of restaurant and lounge area.
• Complete all required side work.
• May be required to be responsible to work with cash and turn in balanced.
• Follow all safety policies and procedures.
• Maintain appearance standards as outlined in the employee handbook.
• Provide information and explain all marketing promotions.
• Provide courteous service and be cordial to all team members and guests.
• Effectively communicate orally and in writing.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Comply with hotel standards and regulations to encourage safe and efficient hotel operations.
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
• Must be able to understand and apply complex information, data, etc. from various sources to meet appropriate objectives.
• Must be able to show initiative, including anticipating guest and operational needs.
• Maintain a friendly and warm demeanor at all times.
• Must be able to multi task and prioritize departmental functions to meet deadlines.
• Responsible for maintaining a consistent, regular attendance record.
• Must be able to cross-train in other areas of the hotel.
• Must be able to maintain confidentiality of information.
• Engage and participate in training.

Fundamental Duties and Functions

• Set up, place, turn on and fill equipment as necessary.
• Ensure that all food is transported, handled and stored in a wholesome, sanitary manner.
• Maintain kitchen in a clean and sanitary manner.
• All food products (hot and cold) are kept full, clean and garnished.
• Maintains kitchen line in a clean and orderly fashion.
• Make sure station is stocked for oncoming shift.
• Re-stock bathroom supplies; soal, hand towels, toilet paper.
• Empty restroom garbage and replace can liners.
• Sweep and mop before and after service.
• Maintain appropriate standard of cleanliness as defined by management.
• Wipe and clean sink, faucet and countertop before, during, and after service.
• Promote and maintain a team environment at all times.
• Maintain appearance standards as outlined in the employee handbook.
• Provide courteous service to our guests and be cordial to all Team Members.
• Communicate effectively both orally and in writing.
• Maintain a consistent, regular attendance record.
• Other duties as assigned by management.

Physical & Mental Demands

• Must work well under pressure.
• Must be able to stand for longer than 8 hours.
• Must be able to carry 10 pounds throughout shift.
• Must be able to move 50 pounds on an intermittent basis.
• Must be able to bend, stoop, lift, reach, push, pull, twist, walk, crouch, and squat.

Working Conditions & Environment

• Must be able to work all shifts, weekends, holidays & special events as needed.

Minimum Job Requirements

• Must be at least 18 years of age.
• High School Diploma or GED.
• Ability to read and understand English.
• Must be able to understand and follow verbal and written instructions.
• Minimum six months experience working in a restaurant environment.
• Knowledgeable in handling kitchen equipment.
• Operate and clean related kitchen equipment.
• Must possess reasonable ability to communicate in English.
• Must have employment eligibility in the U.S.

Salary Range ($13.25/hr plus gratuity)