Laguna's Food Runner

Hours/Days: 10 am - 10 pm Monday - Sunday, two days off.

SUMMARY OF THE MAIN FUNCTION/PURPOSE OF THE POSITION:

A food runner's main purpose is to quickly serve ready food orders, get guests what they need, and remove dishes and utensils. They are also responsible for providing positive customer service.

KEY PRINCIPAL DUTIES/RESPONSIBILITIES:

• Act as a point of contact for the back/front of the house providing them with any supplies needed to properly do their job.
• Communicate orders to cooks as well as prepare those orders for delivery.
• Ensure food is delivered in accordance with safety protocols.
• Be knowledgeable of hygiene and food safety rules.
• Ability to remain calm in fast-paced working environments.

Complete the open/close checklist with the manager's sign-off each shift.

Attend daily lineups each shift.

ACCOUNTABILITY:

Records: Staff will be responsible for all BOH tickets and their coinciding orders. Improper tickets will lead to being written up and eventually lead to termination.

Safety: Staff is responsible for monitoring guest/owner's proper food handling techniques and procedures. Staff is responsible for maintaining a clean and safe work environment and reporting any safety issues to management.

Customer Service: Responsible for making sure that all questions and requests made by guests/owners are addressed promptly and efficiently. Must achieve a high level of service with a focus on exceeding guest expectations.

Dept. Specific: Food runners are to have passion, respect, excellence, motivation, integrity, enthusiasm, and reliability

EDUCATIONAL REQUIREMENTS:

• High school diploma or equivalent preferred not required.
• English verbal communication skills; second language a plus.
• Excellent communication skills an eye for detail and the ability to multi-task.
• Possess or can obtain Alcoholic Beverage Certification and Food Handler permits preferred.
• Ability to efficiently operate a Point of Sale terminal preferred not required.
• Ability to solve practical problems.
• Ability to read, analyze, and interpret general business information.
• Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
• Ability to interpret a variety of instructions when furnished in written, oral, or scheduled form.

SPECIALIZED EQUIPMENT:

• Silverware
• Plate ware
• Condiments
• Glasses
• Ice machines & equipment
• Point of Sale equipment
• Coffee brewing equipment
• Soda dispensing machine

PHYSICAL DEMANDS:

• Requires standing/walking/bending throughout shift and ability to lift/push/pull up to 50 lbs.
• Ability to reach hands and arms in any direction and kneel and stoop repeatedly.
• Ability to walk on varying terrain including hard floors, tile, and sand for multiple hours as well as perform in a hot and humid environment.
• Responsible for maintaining hydrated at all times.
• Ability to speak and hear.
• Close and distance vision.
• Identify and distinguish colors.
• Will walk for long periods, possibly extended distances.
• Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.

WORK ENVIRONMENT:

This position requires a varying work environment ranging from office settings with normally moderate noise levels to work outdoors with environments that can be very hot and humid. Sunglasses and sunscreen are highly recommended and comfortable footwear is encouraged.

• 
  Varied weather conditions are expected.
• Will work near moving or mechanical parts.
• Varying schedule to include evenings, holidays, and extended hours as business dictates.
• Each employee is responsible for staying hydrated at all times.
• Outside.
• Kitchen.
• Hot, Crowded Environment.

ADDITIONAL REMARKS:

This position does represent the company in handling complaints, arbitrating disputes, or resolving grievances, as a Food Runner you will be expected to work with guests and visitors to ensure satisfaction and notify/involve management as necessary. A Food Runner will have to take initiative and get creative in resolving guest challenges and involve a supervisor when previous methods have been unsuccessful. Regardless of the instance, management should be made aware of the situation to follow up accordingly.