Food Runner

Carver Road Hospitality•Salt Lake City, UT

About The Position

About Flanker Kitchen & Sporting Club A revolutionized dining, drinking and entertainment establishment across from the Delta Center in Fountain Plaza at The Gateway. Owned and operated by Las Vegas-headquartered Carver Road Hospitality, the complex will feature a restaurant, three bars, 400-square-feet of LED screens, private karaoke and golf simulator rooms, a central nightclub and a cocktail lounge with bowling. Position Summary The Expo-Food Runner is responsible for setting up and carrying trays, organizing plates and expo station, delivering food from the kitchen to the guest, describing food items to the guest, assisting Chef in calling the tickets and organizing the line.

Requirements

Previous hospitality experience in a high-volume restaurant/lounge
Must be able to stand, lift and bend for extended periods of time.
Must be able to bend and lift to 50 lbs.
Role may include job duties or tasks requiring repetitive motion.
Exposure to hot kitchen elements or cleaning materials.
Must be able to work and remain focused in a fast-paced and ever-changing environment

Responsibilities

Maintain professional appearance standards as directed in the Employee Handbook.
Anticipate and accommodate the needs of the guests while providing professional and exceptional service to ensure guest satisfaction.
Maintain general cleanliness of assigned stations and the entire venue.
Polishing utensils, steak knives and plates and restock runner and kitchen stations
Assure guests have everything they need on the tables after delivery of food
Ensures the timely delivery of all food to the guests
Announce the dish and describe the ingredients and preparation in detail to guests
Inquire any allergy or dietary restrictions from each guest served
Possesses in-depth knowledge of all food and beverage menus and the company.
Performing tableside service and French serving
Protects establishment, guests and employees by adhering to Department of Health and company sanitation standards.
Communicates the needs of the guests to Front-of-House and Back-of-House support staff, managers and chefs.
Properly sets-up and break down expo line and runner station and other opening/closing procedures as directed by management.
Reports all breakage, damage of equipment or furniture immediately to management.
Attends and participates in daily pre-service meetings.
Updates knowledge by participating in staff training opportunities.
Works as part of a team and provides help and support to all employees.