Food Runner/Busser

JOB SUMMARY:

As a member of the hospitality team, our goal is to provide fresh, healthy, nutritious and great tasting food and beverages at reasonable prices in a clean, friendly and inviting environment. This individual will be responsible to provide friendly, responsive service to create an exceptional dining experience for all our guests. Cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. Each teammate’s primary objective is to show our guest such a marvelous time, they will want to return. 

ESSENTIAL/PRIMARY DUTIES:

• Promotes, works, and acts in a manner consistent with the mission of the Inn.
• Monitors and observes guests dining experience to ensure guests are satisfied with the food and service and responds promptly and courteously to correct any problems.
• Collects payments from guests.
• Writes guests’ food orders on order slips, memorizes orders, or enters orders into computers for transmittal to kitchen staff.
• Prepares checks that itemize and total meal costs and sales taxes.
• Checks guests’ identification to ensure that they meet minimum age requirements for consumption of alcoholic beverages.
• Serves food or beverages to guests and prepare or serve specialty dishes at tables as required.
• Presents menus to guests and answers questions about menu items, beverages, and other restaurant functions and services
• Informs guests of menu changes and daily specials and makes recommendations you genuinely feel your guests will enjoy.
• Cleans tables or counters after guests have finished dining.
• Prepares hot, cold, and mixed drinks for guests, and chill bottles of wine.
• Rolls silverware, sets up food stations, or sets up dining areas to prepare for the next shift or for large parties.
• Stocks service areas with supplies such as coffee, food, tableware, and linens.
• Explains to guests how various menu items are prepared, describing ingredients and cooking methods.
• Prepares tables for meals, including setting up items such as linens, silverware, and glassware.
• Removes dishes and glasses from tables or counters and takes them to kitchen for cleaning.
• Assists host or hostess by answering phones to take reservations or to-go orders, and by greeting, seating, and thanking guests.
• Performs cleaning duties, such as sweeping and mopping floors, vacuuming carpet, tidying up server station, taking out trash, or checking and cleaning bathroom.
• Brings wine selections to tables with appropriate glasses and pours the wines for guests.
• Performs food preparation duties such as preparing salads, appetizers, and cold dishes, portioning desserts, and brewing coffee.
• Escorts guests around property as needed. 
• Describes and recommends items to guests.
• Thanks guests for their visit and invites them to return.
• Attends all scheduled employee meetings and offers suggestions for improvement.
• Coordinates with and assists fellow employees to meet guests’ needs and supports the operation of the restaurant.
• Fills-in for fellow employees where needed to ensure guest service standards and efficient operations.
• Inspects, cleans, and maintains food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
• Ensures food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, fryers, roasters, and another kitchen equipment.
• Ensures freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Knows and complies consistently with the restaurant’s standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Responsible for the quality of products served.
• Stocks and maintains enough levels of food products at line stations to support a smooth service period.
• Handles, stores, and rotates all food products and supplies according to restaurant policies and procedures.
• Seasons and cooks food according to recipes or personal judgment and experience.
• Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods.
• Weighs, measures, and mixes ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Portions, arranges, and garnishes food, according to standard portion sizes and recipe specifications and serve food to servers or guests.
• Observes and tests foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Follows proper plate presentation and garnish set up for all dishes.
• Washes, peels, cuts, and seeds fruits and vegetables to prepare them for consumption.
• Carves and trims meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
• Assists in food prep assignments during off-peak periods as needed.
• Substitutes for or assists other cooks during emergencies or rush periods.
• Closes the kitchen following the closing checklist for kitchen stations and assists others in closing the kitchen.
• Coordinates with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.

SECONDARY DUTIES:

• Consults with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
• Keeps records and accounts.
• Coordinates and supervises work of kitchen staff.
• Prepares relishes and hors d'oeuvres.
• Estimates expected food consumption, requisition or purchase supplies, or procure food from storage.
• Butchers and dresses animals, fowl, or shellfish, or cuts and bones meat prior to cooking.
• Plans and prices menu items.

EDUCATION and/or EXPERIENCE:

Skill level and education varies depending on specific job. Experience is preferred, but excited to train the right candidate.

COMPETENCY and/or SKILL: 

• Cash registers
• Commercial use cutlery
• Food Safety Certifications 
• Credit card processing machines
• Point-of-sale receipt printers
• Point-of-sale terminals and workstations
• Point-of-sale software
• Commercial use: blenders, grinders, slicers, broilers, convection ovens, deep fryers, griddles, grills, microwave ovens, ranges, rotisseries, steamers, cutlery (boning knives, chefs' knives, paring knives), ovens (conveyor ovens, rotating rack ovens, salamander ovens, pizza ovens, smokers or smoke ovens), cutting machinery, domestic knives (cimeter knives, filet knives, utility knives)
• Food safety labeling systems
• Personal computers
• Point of sale terminal
• Slicing machinery
• Menu planning software 
• Inventory management software
• Recipe cost control software
• Point-of-sale software Spreadsheet software (Microsoft Excel)

SUPERVISORY RESPONSIBILITIES: 

• Vary depending on department
• Listed in specific Job Descriptions by title