Food Runner

Position Summary

The Food Runner/In Room Dining Server is responsible for garnishing, expediting, and bringing food to the guests in a timely manner and maintaining excellent customer service during the guest experience.

Duties and Responsibilities

·         Communicates effectively and genuinely with guests, employees, and other departments.

·         Engage with customers in a friendly manner and anticipate their needs.

·         Able to completely describe all dishes being served including any dietary or allergy restrictions.

·         Communicates with servers and managers regarding the guest request.

·         Help food preparation staff when necessary.

·         Ensures that all plates are plated, garnished properly, and have proper serving utensils.

·         Delivers food to guests appropriately based on seating positions and setting standards.

·         Helps to maintain the cleanliness and efficiency of the kitchen by following runners side duty sheets (including but not limited to): cleaning and setting up of all expediting areas (shelves, prep, surfaces, walls, floors, etc.)

·         Clean and maintain service trays, IRD containers, and stands.

·         Complies with all occupational, health and safety standards.

·         Stocks plates, glasses, utensils, and special event items as directed.

·         Deliver all F & B ordered items and VIP amenities to guest rooms per request.

·         Handle cash, room charges, guest member charges and credit card charges according to procedures.

·         Communicate with the kitchen regarding menu questions, the length of wait, re-cooking orders, and product availability.

·         Develop and maintain positive working relationships with others and support your team to reach common goals.

·         Ensure adherence to quality expectations and standards.

·         Maintain complete knowledge of all liquor brands, beer and non-alcoholic selections, correct glassware and garnishes in outlet assigned.

·         Employees must always be attentive, friendly, helpful, and courteous to all guests, managers and fellow employees.

·         Perform other tasks as requested by Supervisors or Managers.

 Skills/Requirements

·         A positive attitude and ability work well under pressure with bussers, cooks, and other staff.

·         Able to perform high-quality work while unsupervised.

·         Able to handle money accurately and operate a point-of-sale system.

·         Ability to work in a fast-paced work environment and deliver orders in a timely manner.

·         Thorough knowledge of wine, beer, and spirits.

·         Strong communication skills.

·         Must be able to work flexible schedule including weekends, nights, and Holidays.

·         Follow all company policies and procedures including proper timekeeping and emergency and safety procedures.

Physical Demands

The physical demands described here 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.

·         Must be able to work in outdoor elements such as precipitation and wind with minimal ventilation and small/enclosed space.

·         Ability to handle equipment, mirrors, or other display items as well as grasp, lift, push/pull and carry same physically and safely from shelves and otherwise transport up to 50 pounds.

·         Must be able to exert well-paced ability in limited space and to reach other locations of the hotel/restaurant on a timely basis.

·         Must be able to lift up to 30 lbs. on a regular and continuing basis.

·         Must be able to bend, stoop, squat and stretch to fulfill required tasks.

·         Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.

·         Talking and hearing occur continuously in the process of communicating with guests, supervisors, and co-workers.

·         Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.

·         Requires manual and finger dexterity to use and operate all necessary equipment.

·         Knowledge of Forbes travel service standards.

·         High school or equivalent education required

 Licenses or Certificates      

·         Ability to obtain and/or maintain any government required licenses, certificates or permits must be “SERV Safe Certified” by the State of Florida.

Position Summary

The Food Runner/In Room Dining Server is responsible for garnishing, expediting, and bringing food to the guests in a timely manner and maintaining excellent customer service during the guest experience.

Duties and Responsibilities

·         Communicates effectively and genuinely with guests, employees, and other departments.

·         Engage with customers in a friendly manner and anticipate their needs.

·         Able to completely describe all dishes being served including any dietary or allergy restrictions.

·         Communicates with servers and managers regarding the guest request.

·         Help food preparation staff when necessary.

·         Ensures that all plates are plated, garnished properly, and have proper serving utensils.

·         Delivers food to guests appropriately based on seating positions and setting standards.

·         Helps to maintain the cleanliness and efficiency of the kitchen by following runners side duty sheets (including but not limited to): cleaning and setting up of all expediting areas (shelves, prep, surfaces, walls, floors, etc.)

·         Clean and maintain service trays, IRD containers, and stands.

·         Complies with all occupational, health and safety standards.

·         Stocks plates, glasses, utensils, and special event items as directed.

·         Deliver all F & B ordered items and VIP amenities to guest rooms per request.

·         Handle cash, room charges, guest member charges and credit card charges according to procedures.

·         Communicate with the kitchen regarding menu questions, the length of wait, re-cooking orders, and product availability.

·         Develop and maintain positive working relationships with others and support your team to reach common goals.

·         Ensure adherence to quality expectations and standards.

·         Maintain complete knowledge of all liquor brands, beer and non-alcoholic selections, correct glassware and garnishes in outlet assigned.

·         Employees must always be attentive, friendly, helpful, and courteous to all guests, managers and fellow employees.

·         Perform other tasks as requested by Supervisors or Managers.

 Skills/Requirements

·         A positive attitude and ability work well under pressure with bussers, cooks, and other staff.

·         Able to perform high-quality work while unsupervised.

·         Able to handle money accurately and operate a point-of-sale system.

·         Ability to work in a fast-paced work environment and deliver orders in a timely manner.

·         Thorough knowledge of wine, beer, and spirits.

·         Strong communication skills.

·         Must be able to work flexible schedule including weekends, nights, and Holidays.

·         Follow all company policies and procedures including proper timekeeping and emergency and safety procedures.

Physical Demands

The physical demands described here 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.

·         Must be able to work in outdoor elements such as precipitation and wind with minimal ventilation and small/enclosed space.

·         Ability to handle equipment, mirrors, or other display items as well as grasp, lift, push/pull and carry same physically and safely from shelves and otherwise transport up to 50 pounds.

·         Must be able to exert well-paced ability in limited space and to reach other locations of the hotel/restaurant on a timely basis.

·         Must be able to lift up to 30 lbs. on a regular and continuing basis.

·         Must be able to bend, stoop, squat and stretch to fulfill required tasks.

·         Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.

·         Talking and hearing occur continuously in the process of communicating with guests, supervisors, and co-workers.

·         Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.

·         Requires manual and finger dexterity to use and operate all necessary equipment.

·         Knowledge of Forbes travel service standards.

·         High school or equivalent education required

 Licenses or Certificates      

·         Ability to obtain and/or maintain any government required licenses, certificates or permits must be “SERV Safe Certified” by the State of Florida.