Primary Functions of the Job:
Provide fast and efficient service for all dining room guests. Ensure that the food is being served quickly and in a timely manner.
Secondary Functions of the Job:
Assignments from the Restaurant Manager
Job Responsibilities:
1). Maintain and use all Safety procedures and practices. Immediately report any unsafe conditions, current or potential, to the Restaurant Manager.
2). Must be on time and ready to work for all shifts.
3). Adhere to designated schedule.
4). Must be clean and well groomed and abides by the proper dress code at all times.
5). Consistently use safe and sanitary food practices.
6). Keep work areas Clean, Neat and Organized (CNO) at all times during shift. Practice “clean as you go” policy
7). Must always use proper equipment for the job.
8). Understands and performs opening side work, throughout service duties and closing responsibilities and all related tasks.
9). Food runner must know all tables and seat numbers to properly present and introduce all food items to guests at the table, serving ladies first. (No auctioning off items)
10). Provide attentive, first class service for all Guests. Food is served from the left of the guest and removed from the right. All protein is to be put in the 6 o’clock position,
11). EVERY GUEST, EVERY TIME: Food and Service Consistency (Ensure consistency of food product. All items should taste and look the same every time.)
12). All plates should be served clean, neat and presentable.
13). Must present and describe all food items to the guest when placing it in front of them. This includes describing the different oysters or other special ingredients.
14). The edges of all plates must be wiped before they leave the kitchen to ensure that they are clean and neat.
15). Maintain upbeat disposition throughout your shift.
16). Immediately communicate to responsible server any guest needs or requests.
17). Immediately communicate with Restaurant manager about any Guest dissatisfaction as soon as it occurs.
18). Offer help whenever possible.
19). Always follows the training guidelines as outlines in the food runner training manual.