Food Runner

Arcis Golf•Johns Creek, GA

27d•Onsite

About The Position

Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. This role involves maintaining a clean and safe work environment, reading tickets, coordinating with the expo chef, and ensuring food is prepared and presented to club standards. The position requires excellent communication skills, a team-focused mentality, and adherence to club service standards and professional appearance.

Requirements

Ability to understand and communicate food and beverage selections.
Have a team focus mentality.
Adhere to club’s standards of service.
Maintain a professional appearance and clean work environment.
Display a positive and friendly attitude.
Responsible for using Hot Schedules to communicate with management.
Maintain personal health and sanitation standards (wash hands when using restroom, etc.).
Stands during entire shift.
Reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes.
Lifts, carries, and/or rolls tubs and cases, weighing up to 50 lbs.
Essential hand/eye coordination.
Frequent exposure to smoke, steam, high temperatures, humidity, extreme cold.
Substantial repetitive motion of the wrists, hands and fingers.
Hazards may include, but are not limited to, cuts from knives, slipping, tripping falls and burns.
Frequent contact/immersion of hands in water, sanitation solutions.
Ability to speak and hear.
Close and distance vision.
Identify and distinguish colors.
Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.
Able to reach hands and arms in any direction and kneel and stoop repeatedly.
Knowledge of food preparation, sanitation, and presentation.
Communicates with Chef de Cusine & relevant line staff.
Reads orders on tickets.
Judges quality and quantity of raw and cooked items.
Knowledge of workplace safety procedures.
High school diploma or equivalent preferred.
Previous expo/food runner experience in high volume restaurant/club; formal service preferred.
Must speak, read, and write in English.

Responsibilities

Always keeps food runner line and work area neat, clean, stocked and safe.
Reads tickets, pulls product from window in order specified by ticket, calls side items and any special instructions, coordinates and communicates with Chef de Cuisine/expo chef.
Confirms proper placement of product, side items and any special instructions; changes plates and/or wipes excess fluids from plate and garnishes.
Acknowledge members/guests and meet or exceed their expectations.
Have an acute awareness of all table flow and timing throughout one's shift.
Foresee and troubleshoot problems before they occur.
Communicates effectively in a proactive manner when running low on products.
Assemble assigned items; salad dressings, bread, bread service prep, butter, fruit cups, and garnishes (lemons, limes, etc.).
Maintain line in a clean, sanitary and safe manner.
Ensures all tickets are processed in timely order.
Has complete knowledge of all menu items including preparation of those items; ensures the final appearance of all items are up to our standards.
Ensures/Assists in carrying food trays to tables.
Keeps Expo area clean, sanitized, and dust free.
Ensures proper set up and maintenance of the Expo/Runner service station, shelving, equipment, etc.
Restocks, cleans, and maintains expo line, refrigerator, etc.
Efficiently serves food in a friendly and courteous manner and follows the service sequence and standards of the club, according to the training manual.
Removes soiled dishes from table; stacking them in the dish area properly.
Takes packaged take-out orders to receptionist desk for member pick-up.
May assist banquet personnel in setting up, serving and cleaning up after banquet functions.
Attends pre-service training (line-up meeting).
Adherence to Club’s uniform and grooming policy.
Knowledge of, respect for and adherence to all staff privileges and responsibilities.
Performs other appropriate duties as assigned by manager on duty or Chef de Cuisine/expo.