The Oak - Food Runner Part-Tiime

Job description

The Food Runner is responsible for providing exemplary service at the Oak. Duties include; setting up for service and delivering food to guests in the restaurant. The Food Runner is ideally positioned to enhance the guest experience and plays an essential role in the resort’s goal of exceeding high guest expectations. Remaining constantly aware of the restaurant environments, engaging with guests, anticipating their needs and taking initiative to improve their stay will be focus areas for the Food Runner. STANDARD SPECIFICATIONS: Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests. SKILLS AND Qualifications: Essential 1. Minimum 2 – 3 years of food & beverage is must in an upscale establishment. 2. Possess a positive, outgoing and friendly Personality. 3. Ability to follow the OVI standards of Presentation. 4. Ability to follow the OVI standards of Body Language. 5. Ability to follow the OVI standards of Verbiage. 6. Ability to work cohesively with other employees as part of a team. 7. High school graduate. 8. Reading, writing, and oral proficiency in the English Language. 9. Ability to work a flexible work week including nights, weekends and holidays. 10. Excellent people skills. 11. Ability to communicate in English with guests/visitors, management and co-workers to their understanding. 12. Ability to perform basic mathematical computations. 13. Verbal and writing skills. 14. Ability to work productively with other operating departments. 15. Ability to handle obstacles in a positive and professional manner, and to effectively communicate these problems, along with suggested solutions to the Manager. 16. Maintain professional appearance, behavior, integrity, and openness to employees and guests. 17. Ability to prioritize and organize work assignments. 18. Ability to follow directions. 19. Be active in the role of safety and security. Be cognizant of all emergency-reporting procedures. 20. Ability to be a clear thinker, analyze and resolve problems exercising good judgment. 21. Ability to focus attention to details. 22. Ability to remain calm and courteous in demanding and difficult customer situations. 23. Ability to work evenings and weekends, when business requires. 24. Knowledge of the OVI’s philosophy and practices. 25. Ability to provide clear and pleasant telephone communication to all callers. 26. Knowledge of hotel’s standards, policies and procedures. 27. Ability to work cohesively with other departments as part of a team. 28. Ability to maintain discretion and confidentiality of all guests and pertinent Inn information. ESSENTIAL JOB FUNCTIONS: 1. Demonstrate knowledge of The Ojai Valley Inn’s style, practices, culture, terminology, organizational structure, and general philosophy. That philosophy should be portrayed in the professional appearance, behavior, integrity, openness and accessibility to employees and guests. 2. Maintain a friendly yet unobtrusive manner with all guests throughout their dining experience. 3. Attend all required meetings. 4. Ensure all Human Resource policies and practices are applied consistently while adhering to all Federal, State and Local laws. 5. Promote teamwork and foster a harmonious working climate. 6. Promote good public relations and handle complaints or concerns of guests. 7. Recognize and address potential intoxicated, disruptive or undesirable guests. 8. Properly handle and report employee guest accidents. 9. Respond properly to any hotel emergency or safety situation. 10. Perform other tasks or projects as assigned by the Manager, resort management, and staff. 11. Constantly monitor appearance, attitude and degree of professionalism to ensure strict adherence to the OVI’s standards of quality service. 12. Follow proper payroll and uniform procedures. 13. Offer guests of the restaurant an enjoyable, expertly served beverage/dining experience conforming to Service and Training Manual. 14. It is expected that the Food Runner will be knowledgeable about the dining room and food and beverage items on the menu. 15. The Food Runner must always have their “tools of the trade” on their person during shift. 16. The Food Runner is to set up all condiments, bread, plates, trays prior to service. 17. The Food Runner will ensure there is an adequate supply of white and black folded linen. 18. The Food Runner will ensure all food is delivered within a timely manner. In the event food is taking longer than expected, no matter the reasoning, the Food Runner will notify the Server and the MOD. 19. The Food Runner must review all tickets prior to leaving the kitchen. 20. The Food Runner must arrive with the food and deliver all items as noted on the ticket. They will never auction food at the table. 21. The Food Runner will offer condiments to guests when needed based on ordered food item. 22. The Food runner will bring all necessary utensils to the table with appropriate dishes ordered. 23. The Food Runner must always serve food from the left and beverage from the right. 24. When clearing the Food Runner must remove any used silverware. 25. The Food Runner will offer to take food back to the kitchen to keep it hot in the event that a guest is not at the table. 26. The Food Runner must clear all items from vacated tables as quickly and as quietly as possible. 27. The Food Runner must ask if he or she can be of further assistance before departing the table. 28. Ascertain a guest’s satisfaction and handle any problem, which may arise informing a manager of the problem and how it was resolved. 29. Clock in within 7 minutes on either side of your scheduled start time at central services. 30. Arrive at your work area within 15 minutes of your posted schedule start time by any means necessary. 31. Be aware of appearance, quality of work, and attitudes with guests. 32. Wear proper uniform and maintain a high standard in regards to personal appearance as outlined in the Employee Handbook. 33. Report unsafe conditions to management. 34. Respect guest confidentiality. 35. Anticipate and service the guest’s needs before requests are necessary. 36. Provide quick and attentive assistance to any mishap in the restaurant. 37. Assist servers and Bussers when needed. 38. Work alongside Chef in assisting with any needs that he may have to help food leave the kitchen. 39. Communicate with Stewarding if plates or utensils are needed. 40. Maintain a cooperative, professional working style with supervisors and fellow workers. 41. Perform all job related tasks with utmost concern for equipment and safety for oneself and fellow workers. 42. Ensure the cleanliness and orderliness of all storage rooms. 43. Put items away in their place at the end of service and clean any areas used prior to ending your shift. 44. Take dirty linen to the laundry area. 45. Assist guests whenever they request assistance. SECONDARY FUNCTIONS: 1. Work weekends as scheduled This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.