Seasonal Barback/Food Runner

Description

SUMMARY: Runners are the eyes and ears of the kitchen, and are expected to communicate important information between the expeditor and service team on the floor. Runners are responsible for ensuring that every dish makes it from the kitchen to the guest quickly and carefully. Runners confidently deliver tableside descriptions of every dish on the menu and have enough knowledge of the restaurant’s ingredients and cooking techniques to answer follow-up questions from guests.

RESPONSIBILITIES:

• Running all      food, savory and pastry from the kitchen to the dining room, bar, patio or      private rooms.
• Serves as      the middleman between the kitchen and dining room team. Assists Servers      and Hosts when specifically requested.
• Delivers      food from the kitchen to the assigned tables.
• Assists with      clearing and setting tables in accordance with all sanitation and      restaurant standards.
• Transports      dirty tableware from the dining room to the dish drop area and sorts      accordingly.
• Communicates      timing information to the expeditor and service team so that the kitchen      can better anticipate fire times and the service team can better prepare      for bringing out dishes.
• Describes      dishes confidently and accurately to every guest at every table.
• Conducts      oneself in a professional manner with the awareness that all actions and      communications are within guest view.
• Maintains an      organized and fully stocked side stand within each shift.
• Ability to maintain regular attendance and be punctual in a      complete uniform for any scheduled shift.
• Maintains      communication and teamwork with all co-workers and supervisors. 
• Responds      immediately and graciously to guest service issues and report the      situation to the appropriate Server or Manager on Duty.

· Maintains an acceptable appearance for station and surrounding area.

· Responsible for special cleaning projects i.e., dusting, polishing, scrubbing walls, as determined by weekly schedule.

· Additional tasks and responsibilities may be assigned at the discretion of the manager. Furthermore, tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at the present time. 

KNOWLEDGE, SKILLS AND ABILITIES:

• Ability to      think and communicate clearly, organize and prioritize under pressure.
• Ability to      move quickly and gracefully throughout the dining room.
• Confidence      in communicating with guests.
• Knowledgeable      of basic sanitation.
• Knowledgeable      of computer operations and ordering procedures.
• Ability to      absorb large amounts of information quickly: service procedures, menus,      and dining room floor plan, register operation.
• Ability to      maintain excellent attendance and punctuality.

PHYSICAL DEMANDS:

• Ability to      walk and stand throughout an eight-hour shift.
• Ability to      lift, balance and carry large, oval dining room service trays.

EXPERIENCE:

• Previous      restaurant serving and/or customer service experience.