The important ions in your brew water are: Ca, Mg, Na, Cl, SO4, Bicarbonate (HCO3). Alkalinity, hardness, and pH are also important.
Calcium (Ca) = 102 ppm. GOOD. Rec range is 50-150; optimum range is 50-100.
Magnesium (Mg) = 12 ppm. GOOD. Rec range is 10-30; optimum range is 10-20. Impt yeast nutrient.
Sodium (Na) = 44 ppm. LOW. Rec range is 0-150 ppm, 70-150 gives a nice malt flavor; >200 yields a salty taste.
Chloride (Cl) = 40 ppm. LOW. Rec range is 0-250. Levels > 250 may enhance beer sweetness.
Sulfate (SO4) = 76 ppm. OK. Range 50-150 yields normal bitterness; range 150-350 is very bitter.
Bicarbonate (HCO3) = 144 ppm. Depends on desired style. Rec ranges: 0-50 (pale beers), 50-150 (amber beers), 150-250 (dark, roasted beers).
Total Alkalinity (CaCO3) = 118 ppm. MODERATELY HARD. Ideally <50 unless balanced by Ca or acidity of dark malt. High alkalinity levels halt enzyme action and harm beer flavor by sharp, harsh hop flavors. 0-60 (soft), 61-120 (moderate), 121-180 (hard), >180 (very hard)
Total Hardness as CaCO3 = 305 ppm. HARD. Generally anything over 150 ppm is hard.
pH = 7.8. Alkaline.
Use water adjustment calculators. You will need to filter your tap water with an activated charcoal filter (not water softener!), and use a significant % of reverse osmosis water, and brew salt additions (particularly calcium chloride) to get better brewing water. But, trust me, learning about it and adjusting it will make the beer so much better tasting. Read the thread for resources that can help you.
Look under AHA FORUM, INGREDIENTS, POST YOUR WATER REPORT, PAGE 3
You can also use John Palmer's Mash Residual Alkalinity Adjustment Worksheet Version 2.5 (US Units) online to figure out your Residual Alkalinity and your Chloride to Sulfate Balance (yours is very bitter).