Food Runner - Flanker SLC

Carver Road Hospitality•Salt Lake City, UT

1d•Onsite

About The Position

Flanker Kitchen + Sporting Club, located at The Gateway in Salt Lake City, is a dining, sports, nightlife, and entertainment destination and part of Carver Road Hospitality. The Expo-Food Runner sets up and carries trays, organizes plates and the expo station, delivers food from the kitchen to guests, describes food items, and assists the Chef with calling tickets and organizing the line. The role provides timely, professional service in a high-volume, fast-paced restaurant and lounge environment, while maintaining cleanliness, sanitation, and effective communication with guests and team members. The position requires standing, lifting, and bending for extended periods, including bending and lifting up to 50 pounds. Duties may involve repetitive motion and exposure to hot kitchen elements or cleaning materials. The responsibilities listed may not be exhaustive, and management may assign or reassign duties.

Requirements

Previous hospitality experience in a high-volume restaurant or lounge.
Ability to stand, lift, and bend for extended periods.
Ability to bend and lift up to 50 pounds.
Ability to perform tasks involving repetitive motion.
Ability to work and remain focused in a fast-paced, changing environment.

Responsibilities

Maintain professional appearance standards as directed in the Employee Handbook.
Anticipate and accommodate guest needs and provide professional, exceptional service to support guest satisfaction.
Maintain cleanliness of assigned stations and the venue.
Polish utensils, steak knives, and plates; restock runner and kitchen stations.
Ensure guests have everything they need at the table after food is delivered.
Deliver all food to guests in a timely manner.
Announce dishes and describe their ingredients and preparation to guests.
Ask guests about allergies or dietary restrictions.
Maintain in-depth knowledge of food and beverage menus and the company.
Perform tableside service and French serving.
Follow Department of Health and company sanitation standards to protect guests, employees, and the establishment.
Communicate guest needs to Front-of-House and Back-of-House support staff, managers, and chefs.
Set up and break down the expo line and runner station, and complete other opening and closing procedures as directed by management.
Report breakage and damage to equipment or furniture to management immediately.
Attend and participate in daily pre-service meetings.
Update knowledge by participating in staff training opportunities.
Work as part of a team and provide help and support to other employees.
Set up and carry trays, organize plates and the expo station, and assist the Chef with calling tickets and organizing the line.