Runner

SUMMARY

Runners are primarily responsible for the essential and other important responsibilities and duties may include, but are not limited to the following:

ESSENTIAL DUTIES AND RESPONSIBILITIES

Complete knowledge of all products and specifications.

•Knows and uses service guidelines described in this guide.

•Greets guests warmly with a smile, making eye contact, and using the guests name whenever possible.

•Serves food in the manner in which is described in this manual.

•Describes dinner features as needed (including changes and additions).

•Always communicates with the expeditor to see what orders go to what tables

•Is aware of all upcoming orders.

•Is aware of status of tables expecting food.

•Always uses position numbers.

•Performs assigned opening and closing side-work.

•Checks each table for completeness of setting

•Checks dining area, tables, and chairs for cleanliness. Maintains cleanliness and organization of runners/expo stations and service areas.

•Keep stations stocked throughout shift 

•Works as a team member, helping and requesting help from others.

•Assists in guest services as directed by captains and management.

•Communicates all 86’d items to managers in a prompt manner.

•Maintain complete knowledge of and comply with all departmental policies/service procedures/standards

•At the start of each shift check daily prep list to ensure it is complete and sufficient prep product is available.

•Maintain complete knowledge of correct maintenance and use of equipment; use equipment only as intended 

Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day 

•Attend employee meetings and communicate suggestions for improvement as needed.

•Handle, store and rotate all products properly.

•Understand and comply with Company Policies.

•Promptly report equipment and food quality problems to Management team

•Maintain positive co-worker and guest relations at all times.

•Maintain and strictly abide by State sanitation/Health regulations and company standards.

•Follow prep work as specified by the Manager or Supervisor

SKILLS AND QUALIFICATION

A minimum of 2-3years of experience in high volume, elevated dining restaurant, recognized cocktail bar/lounge

•Must be detail oriented and possess effective communication and written skills.

•State complaint food handling certificate

•Ability to multi-task.

•Must be a team player.

•Self-motivated and performance driven.

•Professionalism and courtesy.

•Remain in stationary position for upto8hours throughout work shift.

•Be able to reach, bend, stoop and frequently lift up to 50 pounds.

•Punctuality and regular and reliable attendance.

•Effective communication, written and interpersonal skills.

•Time management skills.

•Compute basic arithmetic.

•Ability to comprehend and follow recipes.

•Maintain confidentiality of company information and recipe data

No Third Party Agencies or Submissions will be accepted. Our company is committed to creating a diverse environment. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age or veteran status. DFWP Opportunities posted here do not create any implied or express employment contract between you and our company/ our clients and can be changed at our discretion and / or the discretion of our clients. Any and all information may change without notice. We reserve the right to solely determine applicant suitability. By your submission you agree to all terms herein.