Busser Atlanta Fish Market 265 Pharr Road Northeast, Atlanta, GA 30305
-
Hires 16+
-
View distance
-
Weekend days, Weeknights, Weekend nights
-
Full-time, Part-time
-
Any experience welcomed
-
Hires 16+
Job Description
As busser, you set the stage for service: setting & clearing tables, assisting servers and attending to customers' needs. You should be a team player and enjoy working at a fast pace. If you're not already, you'll become a multitasking pro. With experience and a great attitude, this role could lead to more opportunities, like becoming a server.
Responsibilities
- Set tables and stock necessary supplies
- Clear and reset tables
- Replenish utensils as necessary
- Refill water and iced tea glasses
- Support wait staff by assisting them with customer needs
- Keep a clean and sanitary bussing station
About this location
About Atlanta Fish Market
Robert Holley
Executive Chef
Robert Holley brings a classic formal background combined with a simplistic Country French approach to one of the nation’s most popular seafood restaurants, Atlanta Fish Market.
Born and raised in Long Island, New York, Chef Robert originally intended to be a Marine Biologist. While cooking at a local restaurant to help pay for his education, he found that he was better suited for the restaurant business than marine science. So he decided to dive into the profession with academic training at The Culinary Institute of America in Hyde Park, New York.
After graduating in 1987 Chef Robert went to work for the brother-and-sister team of Maguy and Gilbert Le Coze at New York’s famous La Bernadin. Under the tutelage of New York Times’ Four Star Gilbert Le Coze, Chef Robert learned the special skills of fish preparation, which he believes is a critical part of his culinary skills.
Executive Chef
Robert Holley brings a classic formal background combined with a simplistic Country French approach to one of the nation’s most popular seafood restaurants, Atlanta Fish Market.
Born and raised in Long Island, New York, Chef Robert originally intended to be a Marine Biologist. While cooking at a local restaurant to help pay for his education, he found that he was better suited for the restaurant business than marine science. So he decided to dive into the profession with academic training at The Culinary Institute of America in Hyde Park, New York.
After graduating in 1987 Chef Robert went to work for the brother-and-sister team of Maguy and Gilbert Le Coze at New York’s famous La Bernadin. Under the tutelage of New York Times’ Four Star Gilbert Le Coze, Chef Robert learned the special skills of fish preparation, which he believes is a critical part of his culinary skills.
