Harry Soffer Food Runner

Scope of PositionThe primary focus of the Food Runner is to provide prompt, courteous, and efficient food and beverage service in a luxury brand-inspired hotel environment where attention to detail is key. He/she will also provide the highest levels of quality and cleanliness in all areas of the Food and Beverage Operations.

Position Requirements

• Professional demeanor appropriate for a luxury environment.
• Previous food and beverage experience in a luxury hotel environment is a plus. 
• Basic computer knowledge (Micros or other POS systems).
• Outstanding and professional guest service skills.
• Food Handling & TIPS (Training for Intervention Procedures) certificate is required within 30 days of employment.
• Knowledge of food and wine is an asset.
• Excellent eye for detail and the ability to multi-task.
• Must be of minimum legal age to serve alcohol according to state law.
   

Responsibilities

• Greet guests by name whenever possible, and acknowledge each guest promptly after seating with hotel greeting standards.
• Knowledge of restaurant layout and location of all equipment and supplies.
• Set tables with silverware and glassware, and restock server stations.
• Knowledge of ingredients, preparation, and proper presentation of all menu items and specials.
• Know and implement standards/procedures of service for guests.
• Communicate with guests, Associates, or departments to ensure guests; needs are met.
• Ensure place settings are appropriate and each guest has the necessary items for the standard place setting.
• Assist as needed to maintain standards of appearance, sanitation, and service in all areas of the restaurant.
• Perform any other reasonable duties as required by management.

Education

• High school diploma or GED. 

Skills and Abilities

• Ability to communicate in the English language. A second language is a plus. 
• Ability to work flexible schedules including holidays and weekends and able to perform multiple tasks.  
• Knowledge of basic food handling policies and procedures as well as the techniques and equipment for preparing and presenting food products for consumption, including storage/handling techniques, proper chemical handling, and sanitation standards.

Physical Requirements

• Must be able to work in a fast-paced environment.
• Must be physically fit to lift, pull, and push items up to 50 pounds.
• Also requires reaching overhead/standing/walking/reaching and bending throughout the shift.