Food Runner - Harvest Hall

Coury Hospitality•Grapevine, TX

9d•Onsite

About The Position

The Harvest Hall Busser plays a vital role in maintaining cleanliness, organization, and the overall guest experience. The position keeps common spaces, dining areas, restrooms, and service stations clean, stocked, and visually appealing while upholding sanitation and guest-service standards. The role reports to the Harvest Hall Operations Manager and is classified as non-exempt. Responsibilities include cleaning and maintaining common areas, floors, surfaces, trash stations, elevators, and restrooms; keeping service stations stocked; clearing, cleaning, and resetting tables; transporting and sorting dirty tableware; and responding professionally to guest service issues. The employee communicates with team members and supervisors, maintains an acceptable appearance for assigned areas, and performs additional tasks as assigned. Scheduling flexibility is required, including evenings, weekends, and holidays.

Requirements

Ability to think and communicate clearly in high-pressure situations.
Ability to move quickly and gracefully throughout the dining room.
Growing knowledge of the food hall’s kitchens and menus.
Ability to maintain regular attendance and punctuality and arrive in a complete uniform for scheduled shifts.
Knowledge of basic sanitation.
Knowledge of computer operations and ordering procedures.
Ability to communicate effectively with guests, coworkers, and supervisors.
Ability to absorb information quickly, including service procedures, menus, the dining room floor plan, and register operation.
Ability to walk and stand throughout an eight-hour shift.
Ability to lift, balance, and carry large oval dining-room service trays.
Ability to lift, push, pull, and move up to 40 pounds.
Wear closed-toe, non-canvas, non-skid-soled shoes.

Responsibilities

Maintain cleanliness of Harvest Hall common spaces and create a welcoming environment for guests.
Spot-clean drink stations, chairs, table bases, doors, walls, baseboards, and other surfaces as needed.
Maintain the stock and cleanliness of stations during meal periods, including silverware, linens, and condiments.
Clean entrance door glass and tracks, elevator tracks, elevator doors, and call buttons.
Spot-clean spills and dust and damp-mop cement floors to keep them free of debris.
Empty trash receptacles, replace liners, transport trash to the dumpster, and wipe down trash stations.
Clear, clean, and reset tables with proper service wares for the next guest.
Transport dirty tableware from the dining area to the dish drop area and sort it accordingly.
Wipe down booths and chairs, moving furniture and cleaning floors as necessary.
Keep dining rooms, waiting areas, and service areas clean, organized, and visually appealing.
Clean and sanitize employee and public restrooms, including partitions, sinks, countertops, toilets, urinals, mirrors, floors, and dispensers; refill paper and soap dispensers and replace trash liners.
Wipe down air-conditioning vents, frames, doors, moldings, baseboards, walls, and partitions.
Perform special cleaning projects, such as dusting, polishing, and scrubbing walls, based on weekly needs.
Respond promptly and professionally to guest service issues and report them to the appropriate Supervisor or Manager on Duty.
Communicate effectively with team members and supervisors and contribute to a collaborative work environment.
Conduct oneself professionally, recognizing that actions and communications may be observed by guests.
Assist with additional tasks or responsibilities assigned by the Manager.
Maintain an acceptable appearance for the assigned station and surrounding areas.