Food Runner

SUMMARY & MISSION

The position is responsible for serve guests with bread, water and butter upon their arrival, and provides refills as needed. Remove used tableware between courses; clear and reset tables after guests leave. Assist Servers in delivery of orders to guests table.

DUTIES & RESPONSIBILITIES

Responsibilities and essential job functions include but are not limited to the following:
1. Obtain service area assignment at the beginning of each shift.
2. Promptly greet guests as they are seated and bring bread, butter and water to table.
3. Always make sure the guests have understood what is being served to them by making eye contact.
4. Collect the food from the kitchen pass area, again checking the items not available, return to the guest who ordered and carry out your sequence of service.
5. Remove used tableware between courses and provide tableware for next course.
6. Clear tables after guests. Take tableware to dish room and place silverware, dishes, glassware, etc. in appropriate areas for washing.
7. Promptly clean table tops, chairs and booths between seating. Check floor and tables are clean as required. Reset and arrange tabletop.
8. Respond appropriately to guest requests. Communicate guest requests to waiter / waitress as needed.
9. Communicate with waiter / waitress and hostess to assure efficient seating, table utilization and customer service.
10. Assist waiter / waitress as needed with food delivery, especially during peak hours.
11. Be 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.
12. Prepares soups, salads and bread & Butter for the servers during peak hours.
13. To follow direction from the Chef.
14. To establish communication at all time with the culinary department.
15. To report for duty punctually wearing the correct uniform.
16. Maintain a high standard of personal appearance and hygiene at all times
17. To attend training and meetings as and when required.
18. Undertake any reasonable task and secondary duties as assigned by the General Manager.

SUMMARY & MISSION

The position is responsible for serve guests with bread, water and butter upon their arrival, and provides refills as needed. Remove used tableware between courses; clear and reset tables after guests leave. Assist Servers in delivery of orders to guests table.

DUTIES & RESPONSIBILITIES

Responsibilities and essential job functions include but are not limited to the following:
1. Obtain service area assignment at the beginning of each shift.
2. Promptly greet guests as they are seated and bring bread, butter and water to table.
3. Always make sure the guests have understood what is being served to them by making eye contact.
4. Collect the food from the kitchen pass area, again checking the items not available, return to the guest who ordered and carry out your sequence of service.
5. Remove used tableware between courses and provide tableware for next course.
6. Clear tables after guests. Take tableware to dish room and place silverware, dishes, glassware, etc. in appropriate areas for washing.
7. Promptly clean table tops, chairs and booths between seating. Check floor and tables are clean as required. Reset and arrange tabletop.
8. Respond appropriately to guest requests. Communicate guest requests to waiter / waitress as needed.
9. Communicate with waiter / waitress and hostess to assure efficient seating, table utilization and customer service.
10. Assist waiter / waitress as needed with food delivery, especially during peak hours.
11. Be 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.
12. Prepares soups, salads and bread & Butter for the servers during peak hours.
13. To follow direction from the Chef.
14. To establish communication at all time with the culinary department.
15. To report for duty punctually wearing the correct uniform.
16. Maintain a high standard of personal appearance and hygiene at all times
17. To attend training and meetings as and when required.
18. Undertake any reasonable task and secondary duties as assigned by the General Manager.