Food Runner

POSITION SUMMARY: It is the responsibility of the Food Runner is to ensure that each guest receives their hot food hot and cold food cold in set time, and assisting Servers, and Bartenders when required to guarantee that the guest receives the service that Downtown Grand gives to each one.

Position Responsibilities/Duties

• Attend pre-shift meetings.
• Must work as a team; helping fellow employees and managers to ensure the finest possible service is given to our guests
• To be courteous and respectful of everyone
• Must have a sense of urgency
• Pay attention to detail
• Be positive and professional at all times
• Adhere to policies and procedures to maintain our uncompromising food philosophy
• Adhere to Health Regulations, ensuring that your work area is clean, organized, and sanitized throughout the shift
• Maintain uniform appearance according to established guidelines
• Work your shift with an advanced level of speed, organization, and accuracy
• Use proper food handling techniques when handling food
• Knowledge of menu items, garnishes, and plate specifications
• Assure that food and beverages are presented according to the guest's specifications and menu descriptions
• Assist with maintaining a clean, organized, and safe working environment
• Use proper stock rotation and storage areas
• Proper Safety and Sanitation Guidelines
• Notify Chef or Manager of any needed supplies
• Notify Chef or Manager of any issues/problems that arise, immediately
• Know all locations of all Downtown Grand outlets and services that are available to the guests
• Complete assigned side-work/set-up and breakdown of station
• Turnover/take over station/shift according to established procedures (Close to Open)
• Attend pre-shift meetings
• Transport dirty china, glassware, silverware to the dish room and replenish the expo line and pizza station with clean china, silverware needed on expo (soup spoons, steak knives, pasta spoons)
• Pre-bus as needed; assisting everyone to ensure the guest is receiving what they want or need immediately
• Clean/wipe the expo line and doors to dining room, sweep the expo line
• Stock paper towels and hand soap at all hand sinks
• Set up linen bags and remove the full dirty linen bags as needed, set-up expo trash can and empty as needed
• Clean trays and tray stands
• Clean the cheese graters, cut the cheese for the graters, and set-up graters
• Refill pepper mills, extra salt and pepper shakers, red pepper shakers, olive oil, ketchup, balsamic vinegar
• Stock needed items for the shift
• Stock to-go and left over stations
• Complete special projects as requested by Food and Beverage Management.
  
  

This job description in no way states or implies that these are the only duties to be performed by the employee in this position. It is not intended to give all details or a step-by-step account of the way each procedure or task is performed. The incumbent is expected to perform other duties necessary for the effective operation of the department.

Required

EDUCATION AND/OR EXPERIENCE:

• 1 year experience in a high volume restaurant required
• Minimum age requirement is 21
• Must have great people skills, a clean and well-groomed appearance, and to be respectful of everyone.
• Must be able to perform basic math and conversions (addition, subtraction, multiplication, and division).
• Excellent interpersonal and communication skills (verbal and written), fluent English and articulate.
• Ability to work efficiently, independently and cohesively, consistently producing quality results.
  
  

Preferred

• Prior experience working with guests in a face to face setting.
• Ability to stand and walk for long periods of time.
• Previous experience with Open-Table preferred.
• The skills and abilities necessary for effective performance within this position are typically acquired through one (1) to three (3) years hosting experience.
  
  

Certificates, Licenses, Registrations

• Health Card
• Alcohol Awareness Card