Busser Job Description Guide 2025: Template & Tips

What is a Busser? (40–50 word definition)

Know exactly what a busser does so you can set standards, schedule wisely, and train effectively.

A busser (also called bus person, server assistant, or dining room attendant) supports servers by clearing and resetting tables, restocking stations, running water and bread, and maintaining FOH cleanliness. They keep service flowing, reduce wait times, and help deliver a clean, welcoming guest experience while following food-safety standards.

Copy‑Paste Busser Job Description Template

Post your opening in minutes with this ready-to-edit template.

It gives you a clear summary, responsibilities, skills, physical and schedule expectations, pay/tips language, and compliant EEO/ADA statements you can use as-is or tailor to your venue.

Job Summary

We’re hiring a Busser (Server Assistant) to keep service moving. You will clear, sanitize, and reset tables quickly; restock stations; and support servers to deliver outstanding hospitality.

You’ll help reduce wait times, keep the dining room spotless, and ensure guests feel cared for from seating to check drop.

Key Responsibilities

Table turnover
Clear, sanitize, and reset tables within target time (typically 2–3 minutes)
Reset place settings, condiments, and chairs/booths to standard
Guest support
Greet guests at the table when appropriate; refill water; pre-bus plates and glassware
Respond to guest requests and relay needs to servers or managers
Restocking & sidework
Maintain par levels for silverware, glassware, napkins, condiments, and bus tubs
Refill water/coffee stations and polish glassware/silver as needed
Sanitation & safety
Follow ServSafe/health code procedures for chemical use, PPE, and sanitizer buckets
Sweep/mop small spills immediately; keep walkways clear and dry
Team coordination
Communicate table status with hosts/servers and assist food runners as needed
Support opening/closing sidework and section deep cleans
Additional
Assist with large parties, banquets, to-go packaging, and linen changes
Follow all tip-out, cash-handling, and equipment procedures

Skills & Qualifications

Customer-first mindset; friendly, professional communication
Reliable pace and urgency in high-volume service
Attention to detail; clean, organized work style
Teamwork and situational awareness (peak-hour communication)
Ability to follow sanitation, chemical, and PPE procedures
Willingness to learn; prior restaurant or hospitality experience a plus
Food handler or ServSafe certification (or willingness to obtain after hire)
Basic English reading for checklists; multilingual skills welcome

Physical Requirements & Work Environment

Frequently stand/walk for extended periods; lift/move up to 35–50 lbs with or without accommodation
Bend, reach, carry bus tubs and racks; navigate tight, crowded spaces safely
Work around food allergens, cleaning chemicals, and varying temperatures
Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions

Schedule, Pay & Tips

Part-time or full-time; nights, weekends, and holidays as needed
Hourly pay plus eligibility for tip-out in compliance with federal/state rules
Typical range is local-market driven; include your specific range when posting
Employee meal/shift perks and growth opportunities (e.g., food runner, server)

EEO/ADA Statement

We are an equal opportunity employer and consider all qualified applicants without regard to race, color, religion, national origin, gender, gender identity, sexual orientation, age, disability, veteran status, or any other protected characteristic. We will provide reasonable accommodations to applicants and employees with disabilities as required by law.

How to Apply (CTA)

Apply with your resume or brief work history. Walk-ins welcome between 2–4 p.m., Monday–Thursday, or email careers@[yourrestaurant].com with “Busser” in the subject line.

Busser Duties and Responsibilities (Explained)

Set clear, measurable duties so candidates know how to win on your floor from day one. The key takeaway: standards for speed, cleanliness, and communication remove bottlenecks and improve table-turn times.

Table Turnover: Clear, Sanitize, Reset

The core of busser duties is fast, safe table turnover that keeps seats available. Aim for a 2–3 minute reset from guest departure to “table ready.”

Use a three-step sequence:

Clear
Sanitize with approved solution (honor label dwell time)
Reset to standard

Track average reset time by section to spot training gaps. Reinforce standards during pre-shift to keep consistency across teams.

Restocking & Sidework (Par Levels, Stations)

Par levels prevent mid-service shortages and delays. Define counts for polished silverware, glass racks, napkins, condiments, bus tubs, and labeled sanitizer buckets.

Example station pars:

40 forks / 40 knives
Two full bus tubs
Sanitizer at 200–400 ppm

Have bussers initial sidework checklists each shift to confirm completion. Review variances with leads and adjust pars by season or menu changes.

Guest Support & Service Flow

Great bussers anticipate needs while respecting server responsibilities. Refill water, remove finished plates, offer extra napkins, and quietly reset adjacent tables to reduce visual clutter.

If guests ask menu questions, acknowledge and quickly loop in the server for specifics. Use eye contact and a polite “right away” to confirm requests. This balance keeps hospitality high without disrupting the server’s cadence.

Coordination with Servers, Hosts, and Runners

Communication keeps seatings tight and trays moving on time. Use simple, consistent signals.

Call “open” on the section channel as soon as a table is reset.
Alert the host for seating.
Assist runners with heavy or hot trays.
During peak, use a quick “runner?” callout before leaving the window.
Agree on hand signals or headset codes in pre-shift to minimize noise and confusion.

Tight coordination shortens waits and smooths back-to-back turns.

Skills & Qualifications: Hiring for Pace, Precision, and Teamwork

Hire for traits you can’t teach—pace, safety mindset, and teamwork. Train the rest with checklists and coaching.

Validate fit using short working trials or scenario questions during peak hours:

Timed table reset
Sanitizer test (ppm reading)
Guest assist role-play

This approach surfaces real service habits, not just resume claims.

Must-Have Skills (Entry-Level Friendly)

Consistent hustle and urgency in a crowded dining room
Cleanliness and attention to detail under pressure
Clear, polite communication with guests and teammates
Ability to follow directions, checklists, and sanitation rules
Reliability and on-time attendance
Comfort lifting/carrying bus tubs and racks safely

Nice-to-Have Experience & Certifications

Prior bussing, food running, or dish experience in high volume
ServSafe Food Handler or equivalent state credential
Familiarity with table management systems and headsets
Fine-dining polish: table crumbing, glassware/silver standards
Bilingual abilities in English/Spanish or prevalent local languages

Busser vs Food Runner vs Server Assistant: Who Does What?

Clarify titles to avoid overlap and friction and to set pay and tip expectations correctly.

Bussers: clear and reset tables, restock, and maintain FOH cleanliness.
Food runners: deliver food, announce dishes, and confirm seat numbers.
Server assistants: combine both, often attached to a server team handling water, bread, pre-bussing, and resets.

In many venues, “busser” and “server assistant” are interchangeable—define your scope in the JD. When roles are distinct, outline handoffs during pre-shift to prevent dropped tasks and duplicate effort.

Pay, Tips, and Tip-Out: What to Offer in 2025

Set transparent pay and tip language to attract better applicants and reduce back-and-forth. Clearly state base wage, whether a tip credit applies, and how tip pools or tip-outs work for bussers/server assistants.

The U.S. Bureau of Labor Statistics groups bussers under “Dining Room and Cafeteria Attendants and Bartender Helpers” (SOC 35-9011). Check current local wages, as many states and cities exceed the federal tipped minimum and median hourly rates vary by market and season.

Typical base pay: often local minimum wage or tipped minimum where lawful, plus tip-out
Tip-out norms: commonly 10–20% of server net tips or points in a shared pool
Benefits to mention: meals, flexible scheduling, cross-training, promotion path

Cite and verify:

BLS Occupational Employment and Wage Statistics (SOC 35-9011) for current medians
Your state labor department for tipped wage rules and tip pooling limits
National Restaurant Association/ServSafe for food-safety best practices
SHRM for EEO/ADA job posting guidance

Sample Tip-Out Policy (Template Language)

Use this editable example and have counsel review for your jurisdiction.

[Restaurant Name] maintains a tip pool for front-of-house tipped employees in compliance with federal and state law. Eligible participants may include servers, bartenders, bussers/server assistants, and food runners. Managers and supervisors do not participate.
Bussers/server assistants receive [X%] of server net tips per shift OR [X] points in the tip pool, allocated by hours worked and/or section coverage.
The combined cash wage plus tips will meet or exceed applicable minimum wage. Tip pool terms, eligible roles, and distribution methods may change with notice to employees.
Written notice of tip pooling and any tip credit taken will be provided upon hire.

Disclaimer: This sample is for general guidance and is not legal advice. Consult employment counsel to comply with federal, state, and local laws.

Regional Pay Benchmarks (How to Localize)

Anchor your range to credible, current sources:

Pull latest medians from BLS (SOC 35-9011) and filter by state/metro.
Cross-check with local postings on Indeed/Glassdoor for real-time ranges.
Note tipped minimum wage and tip credit limits from your state labor site.
Publish a range (e.g., “$15–$18/hr base plus tip-out”) and update at least twice per year.

Staffing Ratios, Scheduling, and Coverage

Right-size staffing to your seats, service style, and peak patterns so tables never sit dirty and guests aren’t waiting on resets. The goal is to keep average reset time under 3 minutes and maintain clean visuals with no idle dirty tables.

Casual/full service: 1 busser per 40–60 seats at peak
Fine dining: 1 busser per 20–30 seats or 1 per 3–4 tables in high-touch service
High-volume patios/banquets: add 1 floating busser per 75–100 outdoor seats or per 40 banquet guests

Sample Schedules for Lunch, Dinner, and Peak

Lunch (120 seats): 1 opener (11–3), 1 mid (12–4)
Dinner (120 seats): 1 opener (4–9), 1 closer (5–10), add floater on Fri/Sat (6–10)
Peak/Events: Deploy a “rover” busser to hot zones (patio, large parties) with headset support

Adjust counts using covers per hour: for every 30–40 covers/hour added, consider +1 busser.

Compliance Checklist for Your Job Post

Publish a job description that’s both clear and compliant to avoid costly rework or penalties. Confirm local rules before posting, and keep documentation handy for audits.

EEO statement and reasonable accommodation language (ADA)
Tipped wage/tip credit disclosure where applicable; no managers in tip pools (FLSA)
State/local variations: higher minimums, service charge rules, predictive scheduling
Minors: comply with age and hour limits; duties around alcohol may be restricted
PPE and chemical handling: require food handler/ServSafe where applicable; list training provided
Physical demands: use “with or without reasonable accommodation” phrasing
At-will employment and equal opportunity disclaimers as appropriate

Consult your state labor department, SHRM resources, and counsel for final review.

Onboarding and KPIs: 30/60/90-Day Plan

Ramp performance with clear milestones and coaching so new hires contribute quickly and safely. Measure what matters: reset speed, cleanliness, and teamwork, then adjust training based on results.

30 days

Complete orientation, food handler certification, chemical/PPE training
Hit reset-time target of 3–4 minutes with supervision
Master opening/closing sidework checklists

60 days

Consistently meet 3-minute resets; zero sanitation misses on spot checks
Maintain station pars without reminders; assist runners during peak
Positive peer feedback and on-time attendance (≥98%)

90 days

Lead sidework for a section; train a new hire on checklists
Contribute to 0–1 guest cleanliness complaints per week per shift
Eligible for cross-training (food runner) or lead busser shift

KPIs to track:

Average reset time; % tables reset under 3 minutes
Sidework completion rate and audit scores
Spill response time and sanitizer ppm logs in range
Attendance and shift coverage reliability
Manager/guest cleanliness feedback

Opening/Closing & Sidework Checklists

Opening
Set sanitizer buckets (labeled, tested), polish silver/glass to pars
Stock napkins, condiments, bus tubs, linen; sweep visible areas
Mid-shift
Maintain pars, swap full bus tubs promptly, spot mop as needed
Pre-bus and reset adjacent tables proactively
Closing
Deep clean sections, flip linens, sweep/mop, reset pars for AM
Empty trash/linen hampers; clean and store chemicals per SDS

Customize Your JD by Venue Type

Tune scope and standards to your concept to improve candidate fit and performance, then reflect those differences in your posting and training plan.

Fine Dining

Elevated polish: silent service, table crumbing, wine-glass handling
Lower table count per busser but tighter standards; white-linen resets
Glossary knowledge (courses, flatware types); jacketed uniform expectations

Fast Casual/High-Volume

Speed-first: simplified resets, bussing carts, high table-turn targets
More cross-training (runner/host support); headset communication
Emphasize safety in crowded, line-heavy environments

Hotel/Banquet/Buffet

Large-party and event turnover; banquet rounds and buffet line maintenance
Rapid water/coffee service and tray breakdowns
Coordination with banquet captain and stewarding; rolling resets between sets

FAQs: Quick Answers to Common Busser Questions

What does a busser do? Clears/sanitizes/resets tables, restocks stations, supports servers, and keeps the dining room clean and safe.
Do bussers get tips? Often yes, via tip-out or a legal tip pool that excludes managers; terms vary by venue and law.
Busser vs food runner vs server assistant? Bussers handle clearing/resets; runners deliver food; server assistants often do both.
Busser qualifications with no experience? Hire for pace, cleanliness, and teamwork; train using checklists and a 30/60/90 plan.
How many bussers per 100 seats? Commonly 2–3 for casual dining at peak; 3–5 for fine dining/high-touch service.
Busser salary by state? Check BLS (SOC 35-9011) and your state labor site; set a local range plus tip-out details.
Busser physical demands (ADA)? Describe essential functions and include “with or without reasonable accommodation.”
Can minors work as bussers where alcohol is served? Often yes with restrictions; duties around alcohol and hours vary by state.
Opening/closing sidework? See checklists above; use par levels and sanitizer testing logs each shift.
Interview scenarios? Run a clocked mock reset, sanitizer test (ppm reading), and a role-play on guest requests and teamwork.
Which term replaces “busboy”? Use “busser,” “bus person,” or “server assistant” as inclusive alternatives.
How do bussers impact RevPASH? Faster resets increase seat availability, improving revenue per available seat hour.

Related Roles & Templates

Build your FOH bench with clear roles and cross-training paths:

Server Assistant job description (if separate from busser in your venue)
Food Runner job description
Host/Hostess job description
Barback job description

Citations and resources to consult when localizing:

U.S. Bureau of Labor Statistics, OEWS, SOC 35-9011 (Dining Room Attendants & Bartender Helpers)
Your state labor department (tipped wage, tip pooling, minor labor rules)
National Restaurant Association/ServSafe (sanitation standards)
SHRM (EEO/ADA job posting language and accommodation practices)