As an integral part of a team, the Food Runner is responsible for continuously looking for ways to improve each guest\xe2\x80\x99s experience from providing exceptional guest service to assisting Servers in providing quality food and beverage service to guests courteously and efficiently during breakfast lunch and dinner. He/She is mostly responsible to organize and help expedite the food service and to deliver dishes in a fast and efficient manner to the restaurant. Responsibilities include keeping the back of the house organized and clean during and after service hours. Additional duties may be assigned by the manager on duty.

ESSENTIAL FUNCTIONS

1. Greet and acknowledge all arriving/departing guests.
2. Maintain complete knowledge of and comply with all department policies and service and procedures and standards.
3. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as needed.
4. Anticipate guest needs, respond promptly and acknowledge all guest, however busy and whatever time of day.
5. Maintain positive guest relations at all times.
6. Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.
7. Resolve guest complaints, ensuring guest satisfaction.
8. Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
9. Maintain complete knowledge of table/seat/station numbers, room capacity, hours of operation and proper table set-ups.
10. Maintain knowledge of and strictly abide by state liquor regulations.
11. Maintain complete knowledge of House Without A Key menus, plating guides, preparation times, garnishes, miss en place and presentation standards.

12. Complete opening side duties:
Check station assignments and complete work to be done.
Transport supplies from the storeroom to the restaurant as assigned.
Stock condiments and supplies as laid in departmental standards.
Retrieve clean linen from Laundry and stock in restaurant.
Stock and polish all side station wares to the levels required for business.
Set tables
Attend Pre-Meal meetings.
13. Serve water to all guests upon request.
14. Serve bread and butter, and dip.
15. Serve coffee, tea and other designated non-alcoholic beverages.
16. Remove solid wares and other items from tables assigned promptly without inconveniencing guest.
17. Transport tray from restaurant to breakdown area; and separate wares and food.
18. Monitor and maintain cleanliness of assigned areas.
19. Clean and reset tables immediately after guest departs.
20. Prepare, lift and breakdown of bus trays.
21. Restock wares in side stations throughout shift.

22. Complete closing duties as assigned:
Breakdown and clean stations.
Drop off remains linen to laundry department.
Restock items for next service.
Breakdown side stations.
Secure all supplies at end of shift.
23. Leave duty after reporting to Manager on duty.
24. Perform all other duties as may be required or assigned.

Some of the above mentioned duties will be assigned only after proper training is completed. The main responsibility of the Food runner will be to keep the kitchen area clean, and follow direction of the Chef regarding expediting food including delivering of food to the restaurant. Contact with the guests and floor duties will only follow after proper training.

SUPERVISORY REQUIREMENTS

Reports To: Manager, Assistant Manager and/or Supervisor

Supervises: None
EDUCATION/EXPERIENCE

• Some food and beverage experience preferred
• High school diploma or equivalent vocational training certificate.
• Any combination of education and experience which would provide the necessary knowledge, skills, and abilities to meet the minimum qualifications to perform the essential functions of this position.

LICENSES/CERTIFICATIONS

• Liquor Commission Card and certification from alcohol awareness program required to serve alcoholic beverages (state law requirement).
• Tuberculosis (TB) Clearance.

KNOWLEDGE, SKILLS, & ABILITIES

• Ability to anticipate guest needs; respond promptly and acknowledge all guests.
• Ensure familiarity with all hotel services/features and local attractions and activities to respond to guest inquiries accurately.
• Must be highly organized, detail-oriented and have the ability to multi-task.
• Ability to maintain positive guest relations at all times.
• Familiarity with P.O.S. system operation and manual procedures.

PHYSICAL DEMANDS

The physical demands and work environment characteristics described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ability to move tables and chairs in dining room.
• Ability to exert effort in transporting supplies and equipment (15-45 pounds) from the storeroom.
• Ability to stand/walk for up to 8-9 hours throughout work shift.
• Maintain stationary position for \xc2\xbd hour throughout work shift.
• Ability to lift up to 50 pounds.
• Ability to work 8-9 hours shift.
• Reach 6 feet.
• Remain in stationary position for \xc2\xbd hour to throughout work shift.

WORK ENVIRONMENT

• Indoor/outdoor under variable temperature conditions.
• Outdoors under direct sunlight.
• Exposure to hot, humid weather conditions.
• Variable temperature conditions and noise levels.