Runner

DESCRIPTION:

All FOH positions are expected to report to work as indicated on the work schedule, be in correct uniform, practice positive personal hygiene and cleanliness habits during all work shifts. Each position will obtain their station assignment at the beginning of the shift and perform all opening and closing duties as needed and directed by the Manager on Duty. Practicing teamwork by assisting fellow team members will be expected to enhance our guests’ dining experience and team members must communicate any and all guest issues to the Manager on Duty should our guests express any dissatisfaction with their dining experience. It is essential for FOH team members to perform all duties and maintain knowledge of all standards and procedures as stated in each individual position’s RCSH Employee Training Packet.

DUTIES:

• Sets up the front line with the equipment, plate ware and small wares needed to effectively serve all food products. Items include, but are not limited to; serving spoons, forks, goose necks, under liners for vegetables, folded napkins for handling hot plates and garnishes. Keeps station restocked throughout the shift.
• Cleans large and small trays and tray stands to be ready for service.
• Reads order tickets as they arrive and place onto ticket minder. Tracks cooking times on all orders, checks finished product for proper degree of doneness, appearance and plate presentation.
• Coordinates and communicates with the broil and pantry stations to correctly time and serve "hot and cold" items to the guest.
• Garnishes finished entrees according to the specifications and procedures contained in the Ruth's Chris Steak House Recipe Book (examples: butter, parsley, lemon) and immediately trays and delivers food so that the food is served hot and sizzling.
• Delivers food to the correct table and pivot point position numbers. Assists the server as necessary to ensure that the guest is served immediately ("Hot Food Hot, Cold Food Cold"). Assists the server as needed to optimize the guest's dining experience.
• Completes all side work in the front and/or back of the house as assigned and scheduled by the members of the management team.

REQUIREMENTS:

Must be able to lift, handle and carry trays, small wares and equipment weighing anywhere from 25 to 100 pounds, depending on position.

Must have a good sense of balance, be able to bend, kneel, stoop, reach and squat on a frequent basis to obtain and store food, beverage items, small wares and service equipment.

Must be able to constantly stand and exert well-paced mobility for a period up to four hours in length.

Must be able to communicate effectively and listen attentively to supervisors, employees and guests.

Must be able to continuously use fingers to bilaterally operate point-of-sale equipment, prepare and serve food/beverage items.

Must be able to work in an environment subject to extreme cold (30 degrees), heat (temperatures above 100 degrees), and loud noises from restaurant equipment and machinery, and fumes, odors, dust and smoke.