FOOD RUNNER

This job description provides a basic guideline of the duties, responsibilities and requirements of this position.

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SUMMARY**

The Food Runner ensures all serving ware used by the servers is clean and well maintained, organizes the plates in the window and matches each one with each ticket to run the food out to the tables. Ensures that each menu item is prepared in the exact detail outlined on each ticket, or corrects with the Chef before delivery if not. Fills and re-fills water glasses and removes any place settings not being used, clears dishes upon completion of each course and resets tables when guests leave including tablecloth, silverware, glassware, and napkins. Assists the server when needed, and keeps work stations well stocked of items and ingredients.

QUALIFICATIONS

• Food/Beverage Service Worker Permit, where applicable.
• Read and speak English fluently.
• Meet minimum age requirement of jurisdiction.
• Ability to communicate effectively with the public and other employees.
• Hotel kitchen experience preferred.
• No employee will pose a direct threat to the health/safety of self or others.

PERFORMANCE STANDARDS

• CUSTOMER SERVICE: Meet service quality standards that affect guest satisfaction; respond to guest questions or problems in a timely, professional manner.
• WORK HABITS: Meet the hotel standards for work procedures, dress, grooming, attendance, and punctuality; report to work and return from breaks on time; give advance notice when absence is anticipated; require typical amount of supervision; accept work assignments without complaints.
• PERSONAL DEVELOPMENT: Accept opportunities to learn new skills, improve performance or cross-train for other hotel positions; solve routine problems that occur on the job; ask questions when not sure how to complete something; learn new skills as quickly as most others in the same job.
• SAFETY AND SECURITY: Be alert to hazards and responsible in carrying out hotel’s safety, security, and emergency procedures; suggest ways to improve safety conditions that reduce or prevent accidents and injuries; participate on safety committee or other special projects for safety; actively seek and report potential security risks or hazardous conditions.
• FOOD RUNNER: Pick up food orders promptly and deliver to guests; assist with maintaining highest level of food quality, presentation and timing for optimal guest experience; set up line with equipment and plate ware as needed; garnish finished entrees according to standards; track cooking times; check finished product for quality standards.
• CLEANING/MAINTENANCE: Meet the hotel’s standards for cleanliness of food service areas clean all assigned areas of the restaurant/lounge/kitchen on schedule; pass inspections.
• SANITATION: Follow recommended procedures for handling and storing food supplies in order to control food-borne illnesses and food spoilage; maintain sanitary personal hygiene, maintain local health department standards and receive passing score on inspections.

ESSENTIAL FUNCTIONS

• Pick up food orders promptly and deliver to guests.

• Maintain work areas clean and organized.

• Maintain cleanliness of work area, including trays and tray stands.

• Report all unsafe conditions immediately.

• Check finished product for quality standards.

• Assist Servers in servicing the guest.

• Complete all opening and closing side work as assigned by supervisor.

• Stock station as needed throughout shift.

• Attend required meetings.

• Communicate with manager before leaving shift.

• Complete other duties as assigned by supervisor, to include cross training.

MUST have open availability. Nights & Weekends are must.

Supervisor Title: Food & Beverage Manager

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