Orchids - Food Runner (Part-Time)

As an integral part of a team, the Food Runner is responsible for continuously looking for ways to improve each guest’s experience from providing exceptional guest service to assisting Servers and Assistant Servers in providing quality food and beverage service to guests courteously and efficiently during breakfast lunch and dinner.  The Expo is directly responsible for delivery of food to our guests, within the limits of established hotel policies and procedures.  The primary responsibility of expo is to ensure that orders get to their table as quickly and accurately as possible. The food expeditor ensures each plate is prepared neatly, properly and in accordance with customer specifications. Prepares condiments and side dishes for each order, verifies product temperatures and alerts runners/servers when orders are ready to go.  The Expo acts as liaison between server and kitchen. Additional duties may be assigned by the manager on duty.                   ESSENTIAL FUNCTIONS Reports to work on time, in proper uniform (according to standards) and complies with company policy regarding absenteeism and tardiness. Maintain complete knowledge of and comply with all department policies and service and procedures and standards. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as needed. Anticipate guest needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Always maintain positive guest relations. Attends all associate meetings and pre-shifts - reads the bulletin board daily for important notices and information, checks schedule daily. Knows and can explain in detail every aspect of the restaurant concept – background and history, design, menu, key players in the Hotel, etc... Assures us that the station is maintained in a clean, neat, orderly fashion. Expeditors must know the restaurant's menu inside and out, as well as how each meal should be presented to customers. Manage Bread station, prepare baskets, cut bread to order, heat as directed. Maintain clean work area. Conduct opening and closing inventory of Bread Order, record waste as indicated on Waste Log sheet. Communicate and share Waste and Inventory sheets with the Manager. Make recommended order for next period. Calls out special instructions to chefs or cooks as advised by servers / managers. Prepares side items and add on condiments and garnishes as specified by chef. Controls the final presentation of each order -checks the quality of items on the plate and replaces those that do not look fresh, appetizing or properly prepared. Ensures that each item is placed on the plate the right way and that the plate is visually appealing. Wipes plate edges clean and places hot plates under heat lamps for servers or runners to take. Ensures that each table's orders are completed at approximately the same time, despite varying cook times. Keeps the line clean and stocked with various garnishes and condiments and service items. Ensures a fast and smooth flow of work between the servers and the kitchen. Is available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor. Knows and completes all shifts, side duties, station assignments and duties given by manager or person in charge regularly, promptly and correctly. Maintain knowledge of and strictly abide by state liquor regulations. Maintain complete knowledge of Orchids menus, plating guides, preparation times, garnishes, miss en place and presentation standards. Leave duty after reporting to Manager on duty.   Some of the above-mentioned duties will be assigned only after proper training is completed.  The main responsibility of the Expediter and Food runner will be to keep the kitchen area clean and follow the directions of the Chef regarding expediting food including delivering of food to the restaurant.  Contact with the guests and floor duties will only follow proper training.   SUPERVISORY REQUIREMENTS Reports To:         Manager, Assistant Manager and/or Supervisor   Supervises:        None   EDUCATION/EXPERIENCE Some food and beverage experiences 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).   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 always maintain positive guest relations. 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 the 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 ½ hour throughout work shift. Ability to lift to 50 pounds. Ability to work 8-9 hours shift. Reach 6 feet. Remain in stationary position for ½ 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.

Salary : $20 - $24