Busser Ats Optimization Checklist

Busser ATS Optimization Checklist: Beat the Bots and Land Interviews

The restaurant industry employs 15.9 million people and expects to add 200,000 net new jobs in 2025, yet 77% of operators say recruitment and retention remains their top operational challenge ¹². For the 225,420 dining room and cafeteria attendants classified under BLS SOC 35-9011, that paradox creates both opportunity and competition: restaurants are desperate to hire, but the sheer volume of applicants flowing through digital hiring platforms means your resume must survive automated screening before a manager ever reads it ³. When chain restaurants, hotel dining rooms, and high-volume independents use applicant tracking systems to process that flood, your busser resume is parsed, scored, and ranked by software that cannot see your hustle—only your keywords, formatting, and structure.

This checklist covers the specific ATS parsing rules, keyword strategies, and formatting requirements that apply to bussers working in full-service restaurants, hotel dining operations, banquet facilities, cafeterias, and catering companies. Generic resume advice tells you to "use action verbs." This guide tells you exactly which verbs, which certifications, and which measurable results move a busser resume past the filter and into the interview pile.

Key Takeaways

• "Bussing" appears in 38.99% of busser job postings and is the single most-searched keyword. If your resume says "cleared tables" without the word "bussing," you are invisible to the most common recruiter filter for this role ⁴.
• Food safety certifications are binary ATS filters. ServSafe Food Handler, state food handler cards, and allergen awareness certifications are searchable terms that hiring managers use as yes/no screening criteria. The ServSafe Food Handler program, administered by the National Restaurant Association, has become the industry standard with a two-hour course and 40-question assessment requiring a 70% passing score ⁵.
• Quantified throughput separates competitive resumes from generic ones. "Bussed tables" contains one keyword. "Bussed and reset 60+ table covers per shift in a 200-seat dining room, maintaining under-3-minute turnaround time" contains volume metrics, pace indicators, and venue-scale context that ATS parsers index as differentiated content.
• POS system names are hard-skill keywords that recruiters filter by. Toast, Aloha, Square, and Micros are searchable terms. Writing "familiar with restaurant technology" instead of naming the system is like listing "computer skills" without naming the software.
• Single-column .docx files parse reliably; designed resumes with graphics do not. ATS text extraction discards icons, skill-level bars, and two-column layouts. Your food handler card number inside a decorative sidebar might as well not exist.

How ATS Works for Busser Positions

Applicant tracking systems in the restaurant industry operate differently from corporate ATS platforms, but the parsing mechanics are identical. Large restaurant groups like Darden (Olive Garden, LongHorn Steakhouse), Marriott, and Hilton use enterprise ATS platforms such as Workday, iCIMS, and Taleo. Mid-size restaurant groups and independent fine-dining operations increasingly use hospitality-specific platforms like Poached, Harri, 7shifts, and Homebase to filter applications ⁶. Even smaller operations that previously relied on walk-in applications now accept digital submissions through Indeed, ZipRecruiter, and Poached—all of which parse resume text.

Here is what happens when you submit your resume for a busser position:

1. Text extraction. The ATS converts your uploaded document into plain text. Graphics, icons, tables, text boxes, and decorative elements are discarded or scrambled. If your contact information is in a header or footer region, many ATS platforms skip it entirely.
2. Field mapping. The system maps your content to structured fields: contact information, work history (employer, title, dates), education, skills, and certifications. Non-standard section headings like "Where I've Worked" or "My Skills" cause mapping failures because the parser expects standard labels.
3. Keyword matching. The recruiter or hiring manager searches with terms relevant to the position—for example, "bussing AND food safety AND high volume." Your extracted text is compared against the search query. Matches increase your rank; misses drop you lower or filter you out.
4. Ranking and display. Matching resumes are sorted by relevance score and presented to the hiring manager. If your resume parsed poorly—certifications lost in a text box, work dates scrambled by a two-column layout—your qualifications are invisible even though the document contains them.

For busser roles specifically, the filtering is often simpler than for management positions but no less consequential. Hiring managers posting busser openings at high-turnover restaurants may receive 25 or more applicants per position ⁷. They use keyword filters to find candidates with specific experience (high-volume dining, banquet service, fine dining) and required certifications (food handler card, allergen awareness). If those exact terms do not appear in your parsed resume text, you are not in the results.

Critical ATS Keywords for Bussers

The keywords below are drawn from O*NET task descriptions for SOC 35-9011.00, analysis of current busser job postings on major job boards, and standard restaurant industry terminology ⁸⁹. Organize them by category on your resume rather than dumping them in a flat, comma-separated block.

Core Job Function Keywords

Table Service & Turnover: Bussing, table clearing, table resetting, silverware replacement, linen replacement, glassware restocking, place setting arrangement, condiment restocking, water service, coffee service, breadbasket replenishment, table sanitization, crumbing tables, pre-bussing, post-service breakdown

Food Running & Support: Food running, tray carrying, dish delivery, order delivery to tables, expo support, kitchen-to-table service, hot food handling, cold food handling, garnish delivery, side dish distribution, dessert service support

Cleaning & Sanitation: Dining room cleaning, floor sweeping, floor mopping, spill cleanup, chair wiping, booth cleaning, high chair sanitization, restroom checks, trash removal, recycling, glass polishing, silverware polishing, deep cleaning, closing duties, opening duties, health code compliance, sanitation standards, disinfectant application

Technology Keywords

Point of Sale Systems: Toast POS, Aloha POS (NCR), Square POS, Micros (Oracle), TouchBistro, Clover, Lightspeed, Revel, Upserve, POSitouch

Reservation & Communication Systems: OpenTable, Resy, Yelp for Business, handheld radio, headset communication, server communication systems

Certifications & Compliance

Food Safety Certifications: ServSafe Food Handler, state food handler card, food handler permit, food safety certification, ServSafe Allergen Awareness, allergen training, ANSI-accredited food handler program

Compliance Knowledge: Health department standards, local health code compliance, OSHA workplace safety, proper food handling procedures, cross-contamination prevention, temperature control awareness, personal hygiene standards, handwashing protocols, glove usage, hairnet requirements

Soft Skills & Teamwork

Guest interaction, customer service, team coordination, server support, bartender support, kitchen communication, multitasking, fast-paced environment, high-volume dining, time management, attention to detail, reliability, punctuality, physical stamina, heavy lifting (up to 50 lbs), standing for extended periods, flexible scheduling, weekend availability, holiday availability, opening shift, closing shift

Venue-Specific Keywords

Full-service restaurant: Fine dining service, casual dining, upscale dining, multi-course meal support, wine service assistance, tableside service

Banquet & catering: Banquet setup, banquet breakdown, event service, conference dining, ballroom setup, buffet maintenance, chafing dish replenishment, linen service

Hotel dining: Room service support, breakfast buffet, hotel restaurant operations, guest amenity setup

Cafeteria & institutional: Cafeteria line maintenance, self-service station restocking, tray return station, serving counter cleaning, beverage dispenser maintenance, ice machine replenishment

Resume Format Requirements

ATS parsers read documents sequentially—left to right, top to bottom—and assign content to fields based on section header recognition ¹⁰. Busser resumes face a particular risk because candidates often use free online resume templates with creative layouts that ATS cannot parse. The advice below prevents silent rejection caused by formatting, not qualifications.

File Format

Submit as .docx unless the posting explicitly requests PDF. Word documents parse more reliably across Workday, Greenhouse, Lever, iCIMS, and hospitality-specific platforms. If PDF is required, export from Word or Google Docs—never from Canva, Photoshop, or graphic design tools. Design-tool PDFs often embed text as image layers, which makes them completely unreadable to ATS text extractors.

Layout Rules

• Single column only. Two-column layouts cause ATS to interleave your certifications with your work history or drop entire sections. A sidebar listing your ServSafe card is invisible if the parser skips that column.
• No graphics, icons, or skill-level bars. A plate icon next to "Table Service: Expert" extracts as blank space. Replace visual indicators with text: "Table Service — 3+ years, 200-seat fine dining experience."
• No tables or text boxes. Tables used to organize skills or certifications parse unpredictably. The ATS may read table cells in the wrong order or skip the table entirely.
• No headers or footers for critical content. Your name, phone number, email address, and city/state must appear in the document body. Many ATS platforms ignore header and footer regions during extraction.
• Standard section headings. Use exactly: "Professional Summary" or "Summary," "Experience" or "Work Experience," "Education," "Skills," "Certifications." Creative headings like "Dining Room Experience" or "What I Bring to the Table" will not map to ATS fields.

Font, Spacing, and Length

Use 10-12pt in a standard font: Calibri, Arial, Garamond, or Times New Roman. Maintain 0.5-inch minimum margins. Avoid decorative or script fonts—ATS may fail to extract text rendered in unusual typefaces. For busser roles, keep the resume to one page. Hiring managers reviewing hourly positions typically spend 6-10 seconds on initial screen; a two-page busser resume signals poor editing, not deep experience.

Date Formatting

Use a consistent format throughout: "June 2023 - Present" or "06/2023 - Present." Do not mix formats. ATS field mapping relies on recognizing date patterns to calculate employment duration. Inconsistent formats (e.g., "Summer 2023" for one job and "06/2024 - 12/2024" for another) cause parsing errors that can misrepresent your tenure.

Work Experience Optimization

The difference between a busser resume that passes ATS filters and one that does not often comes down to how work experience is described. Below are 12 optimized bullet point examples that combine measurable results, role-specific keywords, and the action-verb-first structure that ATS parsers index effectively.

High-Volume Full-Service Restaurant

1. Bussed and reset 50-70 table covers per shift in a 180-seat full-service restaurant, maintaining under-3-minute table turnaround during peak dinner service to support $12,000+ nightly revenue.

2. Executed pre-bussing protocol during multi-course service, removing used plates, glassware, and silverware between courses for a 4-course prix fixe menu, reducing server wait time by an estimated 30 seconds per table.

3. Restocked server stations with clean silverware, glassware, linen napkins, and condiments at 15-minute intervals during service, ensuring zero stockout incidents across 6-hour dinner shifts.

4. Maintained sanitation standards in compliance with local health department codes, sanitizing tables, chairs, booth seats, and high chairs using approved disinfectant solutions between each guest seating.

Fine Dining

1. Crumbed tables between courses using a crumber tool, replaced soiled linen between seatings, and polished all silverware and glassware to fine dining presentation standards before each evening service.

2. Assisted sommelier and servers with wine service logistics, transporting decanters, glassware, and ice buckets from the bar to tableside, supporting a 400-label wine program.

3. Coordinated with kitchen expo and server team using headset communication to time food delivery for 8-10 table sections, ensuring hot food reached guests within 90 seconds of plating.

Banquet and Catering

1. Set up and broke down banquet dining configurations for events of 50-300 guests, including table placement, chair arrangement, linen service, place settings, centerpieces, and buffet stations.

2. Maintained buffet service stations during events, replenishing chafing dishes, beverage dispensers, and bread baskets and clearing used dishware from guest tables throughout 3-4 hour service windows.

3. Loaded and unloaded catering supplies and equipment from delivery vehicles, safely transporting fragile glassware, china, and serving pieces weighing up to 50 lbs per load.

Cafeteria and Casual Dining

1. Monitored self-service beverage and condiment stations in a 500-seat corporate cafeteria, refilling dispensers, wiping surfaces, and clearing tray return areas during continuous lunch service from 11 AM to 2 PM.

2. Operated commercial dishwashing equipment (Hobart conveyor dishwasher) to process 400+ dishes, glasses, and utensils per hour during peak service, maintaining dish supply to the kitchen and dining floor without interruption.

How to Build Your Own Bullets

Follow this structure for every bullet point:

[Action Verb] + [Specific Task with Keywords] + [Scale/Volume Metric] + [Context or Result]

Example formula applied: "Sanitized" + "dining tables and booth seating using EPA-approved disinfectant" + "for 45+ covers per hour" + "in compliance with county health department inspection standards."

Skills Section Strategy

ATS platforms allow recruiters to search across all parsed resume fields, but the Skills section receives disproportionate weight because it is where the parser expects to find concentrated keyword matches. For busser resumes, your Skills section should be organized into clear sub-categories that mirror job posting language.

Recommended Skills Section Structure

Dining Operations: Bussing, table clearing, table resetting, pre-bussing, food running, silverware polishing, glassware polishing, linen replacement, condiment restocking, water/coffee service, tray carrying (up to 30 lbs)

Sanitation & Safety: Health code compliance, sanitization protocols, disinfectant application, cross-contamination prevention, food safety awareness, handwashing procedures, ServSafe Food Handler certified, allergen awareness

Technology: Toast POS, [name your actual POS system], OpenTable, headset/radio communication

Teamwork & Communication: Server support, kitchen coordination, expo assistance, high-volume multitasking, bilingual (Spanish/English) [if applicable], guest interaction, conflict de-escalation

What Not to Do

• Do not list skills you cannot demonstrate. Listing "wine service" when your experience is clearing plates at a casual diner will backfire in the interview.
• Do not use skill-level ratings. "Table Reset: 5/5" or "Sanitation: Expert" adds no ATS value and wastes space. State the skill and let your experience section prove proficiency.
• Do not repeat your entire experience section in keyword form. The Skills section supplements your experience—it is not a duplicate.

Common Mistakes That Kill Busser Resumes

1. Using "Busboy" Instead of "Busser" in the Job Title

"Busboy" is an outdated term that most job postings and ATS keyword filters no longer use. ZipRecruiter data shows "bussing" as the top keyword in 38.99% of employer postings, and current listings overwhelmingly use "Busser" or "Dining Room Attendant" ⁴. Using "busboy" as your listed job title means you may not match the keyword search at all. Use "Busser" as your title, or match exactly what your employer called the position. If your employer used "Dining Room Attendant," use that.

2. Omitting Food Safety Certifications

Many candidates treat food handler certifications as optional mentions. They are not. Employers in states with mandatory food handler requirements (California, Texas, Illinois, Arizona, and others) use these as binary ATS filters. The ServSafe Food Handler Certificate, valid for three years, is the most widely recognized credential ⁵. If you have it, list it by its exact name in a dedicated Certifications section, not buried in a paragraph. If you do not have it, get it—the course takes approximately two hours and costs under $20 ⁵.

3. Writing Duty-Based Bullets Instead of Achievement-Based Bullets

"Responsible for clearing tables" describes a duty. "Cleared and reset 55+ covers per shift, maintaining under-3-minute turnaround in a 160-seat restaurant" describes a measurable output. ATS keyword matching aside, hiring managers scanning filtered results will always choose the candidate who quantifies their throughput over the one who lists responsibilities.

4. Using a Designed Resume Template

Free resume templates from Canva, Creative Market, and Pinterest consistently produce layouts with multiple columns, text boxes, graphics, and decorative elements that ATS cannot parse. Your carefully curated skills sidebar is literally invisible after text extraction. Use a clean, single-column Word document template—Google Docs provides several that parse reliably.

5. Listing "References Available Upon Request"

This line wastes space and contains zero searchable keywords. Every employer assumes references are available. Replace it with a measurable achievement or an additional relevant keyword.

6. Inconsistent or Missing Employment Dates

ATS field mapping uses date patterns to calculate tenure and identify gaps. A resume that lists "Olive Garden - Busser" with no dates, or uses vague language like "Summer 2024," causes parsing failures. Always include month and year for start and end dates.

7. Ignoring Venue Scale and Cover Counts

A busser at a 40-seat bistro and a busser at a 300-seat hotel restaurant have fundamentally different experience profiles. ATS cannot infer scale—you must state it. Include seat counts, cover volumes, and shift duration to differentiate your experience from every other busser resume in the pool.

Professional Summary Examples

Your Professional Summary sits at the top of your resume and is the first parsed section after contact information. For busser positions, it should pack role-specific keywords, venue context, and a differentiating detail into 2-3 sentences. Below are three variations for different experience levels.

Entry-Level Busser (0-6 Months Experience)

Motivated dining room team member with ServSafe Food Handler certification and hands-on experience bussing and resetting tables in a fast-paced casual dining environment. Trained in sanitation protocols, food running, and server support during high-volume weekend shifts of 150+ covers. Seeking a busser position in a full-service restaurant where strong work ethic and attention to cleanliness contribute to guest satisfaction and table turnover efficiency.

Experienced Busser (1-3 Years)

Experienced busser with 2+ years in high-volume full-service restaurants seating 200+ guests, consistently maintaining under-3-minute table turnaround during peak service. Proficient in pre-bussing, food running, silverware and glassware polishing, and Toast POS order tracking. Hold current ServSafe Food Handler and allergen awareness certifications. Recognized by management for reliability across 500+ shifts with zero unexcused absences.

Busser Seeking Promotion to Server

Dedicated dining room professional with 3 years of busser and food runner experience in fine dining and banquet settings, supporting service teams across venues ranging from 100-seat restaurants to 300-guest catered events. Demonstrated guest interaction skills through tableside water and bread service, wine service assistance, and direct communication with guests regarding allergen accommodations. ServSafe Food Handler and ServSafe Allergen Awareness certified. Pursuing a server or food runner position to apply developed front-of-house skills and menu knowledge.

Action Verbs That ATS Parsers Recognize

Generic verbs ("helped," "assisted with," "was responsible for") carry low keyword value. The verbs below are specific to busser and dining room attendant responsibilities and appear in O*NET task descriptions and current job postings ⁸⁹:

Table Operations

Bussed, cleared, reset, crumbed, sanitized, wiped, polished, arranged, set, replaced, restocked

Food and Beverage Support

Delivered, carried, transported, served, refilled, replenished, distributed, poured, stocked

Cleaning and Maintenance

Mopped, swept, scrubbed, disinfected, emptied, vacuumed, deep-cleaned, maintained, inspected

Team and Communication

Coordinated, communicated, supported, assisted, collaborated, trained, mentored, reported

Setup and Breakdown

Assembled, arranged, positioned, dismantled, loaded, unloaded, organized, prepared, inventoried

ATS Score Checklist

Use this checklist to audit your busser resume before submitting. Each item addresses a specific ATS parsing requirement or keyword strategy confirmed by the research and data sources referenced throughout this guide.

Format Compliance

• [ ] File saved as .docx (or PDF exported from Word/Google Docs, not a design tool)
• [ ] Single-column layout with no sidebars, text boxes, or tables
• [ ] No graphics, icons, logos, or skill-level bars anywhere in the document
• [ ] Contact information (name, phone, email, city/state) in document body, not in header/footer
• [ ] Standard font (Calibri, Arial, Garamond, Times New Roman) at 10-12pt
• [ ] Margins at 0.5 inches or wider on all sides
• [ ] One page total length

Section Headers

• [ ] "Professional Summary" or "Summary" (not "About Me" or "Profile")
• [ ] "Experience" or "Work Experience" (not "Where I've Worked" or "Employment History")
• [ ] "Education" (not "Schooling" or "Academic Background")
• [ ] "Skills" (not "Core Competencies" or "What I Offer")
• [ ] "Certifications" (not "Credentials" or "Training")

Keyword Coverage

• [ ] "Bussing" or "Busser" appears at least once in title, summary, or experience
• [ ] Food safety certification listed by exact name (e.g., "ServSafe Food Handler")
• [ ] At least one POS system named by brand (Toast, Aloha, Square, Micros, etc.)
• [ ] Venue type specified (full-service, fine dining, banquet, cafeteria, casual dining)
• [ ] Sanitation/cleaning keywords present (sanitized, disinfected, health code compliance)
• [ ] Teamwork keywords present (server support, kitchen coordination, team communication)
• [ ] Physical requirements acknowledged (heavy lifting, standing for extended periods, tray carrying)

Work Experience Quality

• [ ] Every bullet starts with a strong action verb (not "Responsible for" or "Duties included")
• [ ] At least 3 bullets include quantified metrics (cover counts, seat counts, turnaround times)
• [ ] Employment dates use consistent format (Month Year - Month Year) for every position
• [ ] Job titles match industry-standard terminology ("Busser," not "Busboy" or "Table Cleaner")
• [ ] Venue scale described (seat count, cover volume, or event size)

Certifications

• [ ] Each certification listed with exact credential name
• [ ] Issuing organization included (e.g., "National Restaurant Association" for ServSafe)
• [ ] Certification date or expiration date included
• [ ] State-specific food handler card mentioned if applicable

Final Quality Check

• [ ] No "References Available Upon Request" line
• [ ] No spelling or grammar errors (ATS does not auto-correct; misspelled keywords do not match)
• [ ] Resume reads coherently as plain text (copy-paste into Notepad/TextEdit and review)
• [ ] No unexplained employment gaps (brief explanation or cover letter addresses gaps if they exist)

Frequently Asked Questions

Do busser positions actually use ATS, or is this only for corporate jobs?

Yes, busser positions increasingly use ATS. While small independent restaurants may still accept paper applications or walk-in hiring, mid-size and large restaurant groups, hotel dining operations, and hospitality management companies use ATS platforms to manage applicant flow. The National Restaurant Association's 2025 State of the Industry report notes that workforce technology adoption continues to rise as operators seek to manage recruitment costs in an industry with annual turnover rates averaging 79.6% ²¹¹. Platforms like Indeed, ZipRecruiter, and Poached—where most busser jobs are posted—also parse resumes using their own ATS-like systems, meaning your resume is filtered even before it reaches the employer's internal system.

Which food safety certifications should I list on my busser resume?

List every food safety credential you hold, using the exact certification name. The most widely recognized is the ServSafe Food Handler Certificate, administered by the National Restaurant Association, which involves a two-hour course covering basic food safety, personal hygiene, cross-contamination and allergens, time and temperature control, and cleaning and sanitation ⁵. Many states require their own food handler permits: California requires a California Food Handler Card, Texas requires a Texas Food Handler Certificate, Illinois requires a City of Chicago Food Service Sanitation Certificate for Chicago locations, and Arizona requires an Arizona Food Handler Card. If you hold the ServSafe Allergen Awareness certification, list that separately—it is a distinct credential that demonstrates specialized knowledge and appears as a separate ATS keyword.

How many keywords should I include, and will keyword stuffing hurt my resume?

There is no specific number to hit, but your resume should naturally incorporate keywords from at least five of the six categories listed in this guide: core job functions, technology, certifications, soft skills, and venue-specific terms. "Keyword stuffing"—repeating the same term excessively or listing keywords in white text to hide them—is detectable by modern ATS platforms and will flag your resume for rejection or get you dismissed if a human reviewer notices it. The most effective strategy is to use keywords organically within your experience bullet points and organize remaining terms in a categorized Skills section. If a keyword appears in the job posting, it should appear at least once in your resume in a natural context.

Should I include non-restaurant work experience on my busser resume?

Include it if it demonstrates transferable skills relevant to bussing: physical labor, team coordination, customer interaction, cleaning, food handling, or fast-paced work environments. Warehouse experience demonstrates physical stamina and lifting capacity. Retail experience demonstrates customer service and cash handling. Janitorial work demonstrates sanitation protocols. Frame each non-restaurant role in terms of skills that transfer directly to the dining room floor. If you have limited or no restaurant experience, non-restaurant roles with relevant transferable skills are far more valuable on your resume than an empty Experience section.

What is the median pay for bussers, and does mentioning salary expectations affect ATS screening?

According to the Bureau of Labor Statistics, the median hourly wage for food and beverage serving and related workers (which includes bussers under SOC 35-9011) was $14.92 as of May 2024 ¹². Tips significantly supplement this base wage—many bussers participate in tip pools that can add $50-$150+ per shift depending on venue type and volume. Do not include salary expectations on your resume. ATS platforms do not filter by salary, and listing a number either prices you out of consideration or signals that you will undervalue yourself. Salary discussions belong in the interview or offer stage.

Last updated: February 2026. Employment data from the Bureau of Labor Statistics May 2024 Occupational Employment and Wage Statistics release. Job posting keyword analysis reflects current listings on ZipRecruiter, Indeed, and Poached as of February 2026.

Citations

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  "opening_hook": "The restaurant industry employs 15.9 million people and expects to add 200,000 net new jobs in 2025, yet 77% of operators say recruitment and retention remains their top operational challenge. For the 225,420 dining room and cafeteria attendants classified under BLS SOC 35-9011, that paradox creates both opportunity and competition.",
  "key_takeaways": [
    "\"Bussing\" appears in 38.99% of busser job postings and is the single most-searched keyword — if your resume omits it, you are invisible to the most common recruiter filter for this role.",
    "Food safety certifications like ServSafe Food Handler are binary ATS pass/fail filters that hiring managers use as yes/no screening criteria before reviewing a single resume.",
    "Quantified throughput metrics (cover counts, turnaround times, seat capacity) separate competitive busser resumes from generic duty-based descriptions that contain zero differentiating data.",
    "POS system names (Toast, Aloha, Square, Micros) are searchable hard-skill keywords — writing \"restaurant technology\" instead of naming the system misses the filter entirely.",
    "Single-column .docx files parse reliably across all major ATS platforms; designed resumes with graphics, sidebars, and decorative elements cause silent rejection through failed text extraction."
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  "citations": [
    {"number": 1, "title": "Restaurant Industry Poised for Growth in 2025", "url": "https://restaurant.org/research-and-media/media/press-releases/restaurant-industry-poised-for-growth-in-2025-industry-expected-to-employ-15-9-million-people-and-r/", "publisher": "National Restaurant Association"},
    {"number": 2, "title": "2025 State of the Restaurant Industry Report", "url": "https://restaurant.org/education-and-resources/resource-library/the-2025-state-of-the-industry-shows-cautious-optimism/", "publisher": "National Restaurant Association"},
    {"number": 3, "title": "Occupational Employment and Wage Statistics: SOC 35-9011", "url": "https://www.bls.gov/oes/current/oes359011.htm", "publisher": "U.S. Bureau of Labor Statistics"},
    {"number": 4, "title": "Busser Must-Have Skills List & Keywords for Your Resume", "url": "https://www.ziprecruiter.com/career/Busser/Resume-Keywords-and-Skills", "publisher": "ZipRecruiter"},
    {"number": 5, "title": "ServSafe Food Handler Program Overview", "url": "https://www.servsafe.com/ServSafe-Food-Handler", "publisher": "National Restaurant Association / ServSafe"},
    {"number": 6, "title": "Restaurant Employee Turnover Rate: 2025 Statistics", "url": "https://www.joinhomebase.com/blog/restaurant-employee-turnover", "publisher": "Homebase"},
    {"number": 7, "title": "Applicant Tracking System Statistics (Updated for 2026)", "url": "https://www.selectsoftwarereviews.com/blog/applicant-tracking-system-statistics", "publisher": "Select Software Reviews / CareerPlug"},
    {"number": 8, "title": "35-9011.00 - Dining Room and Cafeteria Attendants and Bartender Helpers", "url": "https://www.onetonline.org/link/summary/35-9011.00", "publisher": "O*NET OnLine / U.S. Department of Labor"},
    {"number": 9, "title": "Busser Job Description [Updated for 2026]", "url": "https://www.indeed.com/hire/job-description/busser", "publisher": "Indeed"},
    {"number": 10, "title": "2025 Applicant Tracking System (ATS) Usage Report", "url": "https://www.jobscan.co/blog/fortune-500-use-applicant-tracking-systems/", "publisher": "Jobscan"},
    {"number": 11, "title": "What is the Average Restaurant Industry Turnover Rate for Employees?", "url": "https://pos.toasttab.com/blog/on-the-line/restaurant-turnover-rate", "publisher": "Toast"},
    {"number": 12, "title": "Food and Beverage Serving and Related Workers: Occupational Outlook Handbook", "url": "https://www.bls.gov/ooh/food-preparation-and-serving/food-and-beverage-serving-and-related-workers.htm", "publisher": "U.S. Bureau of Labor Statistics"},
    {"number": 13, "title": "Restaurant Turnover Statistics 2025", "url": "https://www.restroworks.com/blog/restaurant-turnover-statistics/", "publisher": "Restroworks"}
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