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The role focuses on prompt, professional food and beverage support, assisting waiters with table setup, mise en place preparation, clearing courses, and maintaining a clean, orderly station. It includes sanitation procedures aligned with US Public Health requirements, detailed daily and weekly cleaning routines, standards for personal appearance and hygiene, and expectations for courteous passenger service and English communication in guest areas.",{"@graph":63,"@context":119},[64,80,102],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":41,"@type":70,"position":76},"https://docshare.wps.com/template/letters/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/dining-room-busboy-job-description-key-accountabilities-and-duties/260662/",4,{"url":78,"name":59,"@type":81,"image":82,"author":87,"headline":59,"publisher":90,"fileFormat":93,"inLanguage":57,"description":61,"dateModified":94,"datePublished":95,"encodingFormat":93,"isAccessibleForFree":96,"interactionStatistic":97},"DigitalDocument",{"url":83,"@type":84,"width":85,"height":86},"https://docshare.wps.com/thumbnails/dining-room-busboy-job-description-key-accountabilities-and-duties/260662.png","ImageObject",442,249,{"name":88,"@type":89},"Jiven","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/pdf","2026-10-23","2026-09-14",true,{"@type":98,"interactionType":99,"userInteractionCount":101},"InteractionCounter",{"@type":100},"ViewAction",13,{"@type":103,"mainEntity":104},"FAQPage",[105,111,115],{"name":106,"@type":107,"acceptedAnswer":108},"What does a Dining Room Busboy do during service?","Question",{"text":109,"@type":110},"The Dining Room Busboy brings dishes from the galley to the assigned dining room station, supports the dining room waiter, assists with table setup and mise en place, and clears tables after each course.","Answer",{"name":112,"@type":107,"acceptedAnswer":113},"Who does the Dining Room Busboy report to and what is the escalation path for problems?",{"text":114,"@type":110},"He reports to the Dining room Waiters he is assigned to; his Department Head is the Maitre d' and ultimately the Hotel Manager. Any passenger problems must be reported immediately to the Waiter or the Maître d'hôtel.",{"name":116,"@type":107,"acceptedAnswer":117},"What sanitation, cleaning, and hygiene standards are required?",{"text":118,"@type":110},"The role requires strict adherence to proper sanitation procedures and US Public Health requirements, completion of detailed daily and weekly cleaning routines, and maintaining professional personal appearance and hygiene, including correct uniform, grooming, and no smoking while on duty.","https://schema.org",{"og:url":78,"og:type":121,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":123,"canonical":78},"index,follow",{"doc_id":125,"site_id":56},260662,1789344658,{"code":4,"msg":5,"data":128},{"doc_id":125,"user_id":129,"nickname":88,"user_avatar":130,"doc_module":9,"category_id":40,"category_name":41,"doc_title":59,"doc_description":61,"doc_content":131,"file_id":132,"file_url":133,"file_type":134,"file_size":135,"view_count":101,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":79,"language":136,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":137,"faqs":138,"seo_title":139,"seo_description":61,"update_tm":126,"read_time":73},1099513958607,"https://ap-avatar.wpscdn.com/avatar/100002390cf8733938c?x-image-process=image/resize,m_fixed,w_180,h_180&k=1778829742770036399","DINING ROOM BUSBOY  \nJOB DESCRIPTION  \nKEY ACCOUNTABILITIES  \n• To bring the dishes from the galley to the assigned dining room station and to support the dining room waiter.  \nREPORTS TO  \n• The Dining room Busboys report to the Dining room Waiters he is assigned to. His Department Head is the Maitre d' and ultimately the Hotel Manager.  \nAREAS OF RESPONSIBILITY  \n• He assists Waiters in the food and beverage service.  \n• He assists Waiters in the setting up of tables and the preparation of mise en place.  \n• He is responsible for cleaning procedures for the entire Restaurant.  \n• He is responsible for the proper handling and cleaning of working material.  \n• He does any side jobs that are assigned to him.  \nPERFORMANCE OF DUTIES  \n• He is responsible for assisting his Waiter in providing the food and beverage service to the passengers in a prompt and professional way.  \n• He checks his work schedule to determine when he works and is punctual when reporting on duty.  \n• He acts according to instructions from his Waiter\". He mainly \"fetches and carries\".  \n• He may be asked to do a service of side dishes etc., sauces, offering rolls and butter, placing plates upon the table and so on.  \n• He helps to clear the tables after each course.  \n• His work station is his responsibility and must be clean, orderly and properly prepared to ensure an efficient service.  \n• During the pre-preparation period the cleaning in the Dining room will be his responsibility.  \n• He approaches passengers in a friendly manner always with a smile and is courteous, without being overbearing.  \n• He must have a complete knowledge of all dishes on the menu and be able to explain them to the passengers.  \n• He has glasses, ash-trays, cutlery and plates always polished.  \n• He is always ready for passengers when they enter the Dining room.  \n• He makes the passengers welcome by greeting them.  \n• He ensures that sufficient Menu Cards are available and that they are neat and clean.  \n• He serves passengers at one table at the same time.  \n• When waiting for passengers to arrive stand to attention at your station and do not converse with other personnel.  \n• Any problems he encounters with his passengers must be reported immediately to the Waiter or the Maître d'hôtel.  \n• He must participate in training sessions and briefings which will be held by the Maîtred'hôtel.  \n• In front of passengers he must speak English even when speaking to other crew members.  \n• He maintains special care when handling working material and equipment.  \n• He shows a co-operative working relationship with all other personnel and assists new crewmembers in their job.  \nSANITATION PROCEDURES  \n• Be familiar with the proper sanitation procedures and US Public Health requirements and ensure that these procedures are strictly followed.  \n• As our Company grows, so will our need for loyal, skilled management. Therefore, our service personnel have every opportunity of promotion to higher positions.  \nDaily Cleaning Routines  \n• Clean service stations and working trolleys  \n• Vacuum clean carpet and chairs (if necessary shampoo) polish metal parts  \n• Polish tables  \n• Clean and polish chafing dishes  \n• Clean walls (rotate)  \n• Clean brass (rotate)  \n• Clean windows inside and if possible outside  \n• Change water in all flower vases  \n• Dust paintings and lamps  \n• Sort out and clean china (with bleach), juice machine, toaster, coffee machine and express machine daily  \n• Sort out and clean silver cutlery  \nWeekly Routines  \n• Wash all drawers  \n• Shampoo upholstery  \n• Clean air condition outlets  \n• Clean chafing dish stands  \n• Clean all silver cutleries  \n• Clean flower vases  \n• Bleach all china (if needed)  \n• Clean all silver serving items  \n• Wash all salt and pepper shakers  \n• Clean and sanitize ice machine (empty)  \n• Shampoo carpets in Restaurant where necessary.  \nAPPEARANCE/PERSONAL HYGIENE  \n• The appearance of the entire personnel on board the ship reflects the reputatio","cbCaisCiuiiSA7XB","https://ap.wps.com/l/cbCaisCiuiiSA7XB","pdf",78327,"English","# Key Accountabilities\n## Reports To\n## Areas of Responsibility\n## Performance of Duties\n## Sanitation Procedures\n### Daily Cleaning Routines\n### Weekly Routines\n## Appearance/Personal Hygiene","[{\"question\":\"What does a Dining Room Busboy do during service?\",\"answer\":\"The Dining Room Busboy brings dishes from the galley to the assigned dining room station, supports the dining room waiter, assists with table setup and mise en place, and clears tables after each course.\"},{\"question\":\"Who does the Dining Room Busboy report to and what is the escalation path for problems?\",\"answer\":\"He reports to the Dining room Waiters he is assigned to; his Department Head is the Maitre d' and ultimately the Hotel Manager. Any passenger problems must be reported immediately to the Waiter or the Maître d'hôtel.\"},{\"question\":\"What sanitation, cleaning, and hygiene standards are required?\",\"answer\":\"The role requires strict adherence to proper sanitation procedures and US Public Health requirements, completion of detailed daily and weekly cleaning routines, and maintaining professional personal appearance and hygiene, including correct uniform, grooming, and no smoking while on duty.\"}]","Dining Room Busboy - Job Description - Key Accountabilities and Duties | PDF"]