Food Runner / Busser (Seasonal)

Busser

· Maintain a friendly, cheerful and courteous demeanor at all times, while providing personalized service to guests

· Communicate effectively with guests and fellow team members

· Assist with meal set-up and set or pre-set tables in dining room as assigned

· Courteously wait on guests, make recommendations, up sell

· Professionally serve food and beverages, check-in with and monitor guests’ experience throughout their visit to ensure guest satisfaction

· Complete all side work (filling condiment containers, rolling silverware, stocking stations)

· Assist with cleaning dining area. Wipe down and reset the table for the next guests

· Assist with maintaining cleanliness of restaurant/kitchen to Hotel Company standards and all health codes at all times

· Adhere to food safety requirements

· Report any missing/found articles, or damage to the Supervisor

· Provide assistance to other team members and departments to contribute to the best overall performance of the department, restaurant and hotel

· Perform other duties as assigned, requested or deemed necessary by management

Food Runner/Expo

· Maintain a friendly, cheerful and courteous demeanor at all times while providing efficient and gracious service to guests

· Ensure guests are enjoying their meals and assist in taking action to correct any challenges to the dining experience (EX: ensure guests have silverware for their proper courses, the table is clear of any extraneous courses/plateware)

· Properly expedite tickets to other staff members, ensuring tickets are correctly racked (displayed in order), marked and stabbed

· When delivering items to a guest, ensure all auxiliary items (as defined by chef - ex: katsup, spoons) are provided at the time of delivery

· When delivering items to a guest, ensure plateware is displayed as chef dictates in relation to the guest (EX: “best bite first,” and items on logo plates are to be placed with the Logo at 12’oclock based on where the guest is positioned)

· Maintain the “expo line” - cleanliness and organization per chef’s dictation - all items you need and none you do not, including but not limited to plates, ramekins, silverware, and NOT having uncovered staff beverages

· Maintain full knowledge of the food menu, especially allergy information, so that you can answer menu questions deftly and accurately

· Maintain basic knowledge of the beverage menu, so that you might recommend items of all types (cocktail, wine, beer, spirit, non alcoholic) to a guest as needed

· Communicate promptly and clearly with back of house and front of house staff (EX: changes on tickets need to be communicated to the BOH, item “outs” need to be communicated to all FOH staff, dishware needs should be communicated to dishwashers, etc)

· Maintain basic knowledge of POS system to that you can ring in guests’ orders as necessary

· Return items to the kitchen/cook that are not to standard, before delivering them to a guest. Alert sous chef or executive chef when applicable

· Accurately deliver food and drink to individual guest rooms, the pool, restaurant, and other areas of the hotel as noted verbally or on the ticket

· Prepare auxiliary items (sauces, silverware) as needed so as not to cause undue delay in delivering food items

· Alert supervisor when service items - as soon as you are aware - (EX: china, teas, coffee, hot sauce) are running low or are out

· Assist in maintaining aesthetic and cleanliness of the pool, kitchen, bar, and restaurant, including but not limited to bussing and re-setting tables, sweeping floors, wiping/sanitizing surfaces (tables, chairs, and bar), maintaining an orderly side station, keeping extraneous items off guest tables, bar, and server stations, and mentioning any damage to furniture/fixtures to supervisor

· Comply with food safety, security, and other procedures and policies as set out by local/national government officials and the hotel/restaurant

· Comply with the hotel’s tipping guidelines, or ensure supervisor is aware of and approves any adjustments to tipout

· Perform side work and end-of-shift closeout tasks, including but not limited to polishing silverware, glassware, and/or china, folding/rolling napkins, cleaning of the pool or kitchen, and assisting with other duties as assigned

· Maintain high level knowledge of the hotel and its designer, rooms, policies, hours of operation, and history

· Provide assistance to other team members and departments to contribute to the best overall performance of the department, restaurant and hotel

· Perform other duties as assigned, requested or deemed necessary by management