Food Runner

Double Tree Bloomington Minneapolis South (Franchise)•Bloomington, MN

15h•Onsite

About The Position

The Food Runner is responsible for managing all aspects of plating and serving food in a timely and consistent manner. This role involves setting up and maintaining a clean and sanitary food area in the back of house to service all banquet functions. The Food Runner delivers and serves food orders from the kitchen to customers’ tables rapidly and accurately, ensuring guests have a high-quality dining experience. This position acts as a point of contact between the Restaurant and Kitchen staff, assists restaurant staff with tableware and utensils, and removes customer dishes. Adherence to food safety and sanitation procedures is crucial. The Food Runner communicates food orders to chefs, paying attention to priorities and special requests, and ensures food is served following safety standards. They answer questions about ingredients and menu items, and relay pertinent information to the evening Chef, Cook, Servers, and Food & Beverage Supervisor. This role also involves informing restaurant and kitchen staff about customer feedback or requests and participating in improving operations. Daily completion of necessary reports and forms is required, and employees must arrive on time, in full uniform, and prepared with tools and equipment.

Requirements

Must have reliable transportation to and from work
Must report to work on time
Must be present and able to work all shifts on-site
Must be able to work the necessary hours and schedule to meet the operational needs of the business
Must be at least 18 years old
Must be currently eligible to work in the United States of America and able to present required work authorization documents as required to complete the Form I-9 on the first day of employment.
Ability to consistently interact in a professional and polite manner.
Must be able to read and write to facilitate the communication process.
Strong verbal and written communication skills.
Ability to work cooperatively and collaboratively with all members of Hotel staff across all departments, including department managers, supervisors, coworkers, suppliers, vendors, and hotel guests.
Knowledge of front of house and back of house restaurant operations
Ability to use sound judgement and decision-making skills
Applies critical thinking skills
Knowledge and ability to read, interpret, properly identify, and effectively communicate information, including food, beverage, cleaning supply, equipment, and product labels.
Ability to learn and use new technology
Knowledge of incident and accident prevention involving kitchen equipment and supplies
Ability to proactively identify and alert appropriate management of kitchen equipment concerns before incidents occur, ranging from minor problems to catastrophic failures
Ability to identify and immediately report any and all safety concerns, accidents, or possibly kitchen equipment failures.
Knowledgeable in all aspects of food preparation and food handling.
Extensive knowledge of the back of house kitchen operations and facilities.
Must be detail oriented with outstanding organizational skills.

Responsibilities

Manage all aspects of the plating and serving the food in a timely and consistent manner.
Set up and maintain a clean and sanitary food area in the back of house to service all banquet functions.
Deliver and serve food orders from the kitchen to customers’ tables rapidly and accurately.
Ensure our guests have a high-quality dining experience by serving their food promptly and accurately.
Facilitate collaboration as a point of contact between the Restaurant and Kitchen staff.
Assist the restaurant staff by placing appropriate tableware, eating utensils, and napkins.
Remove customers dishes and utensils to support an excellent dining experience.
Adhere to food safety and sanitation procedures to ensure total customer satisfaction on a daily basis.
Communicate food orders to chefs, paying attention to priorities and special requests (e.g. food allergies).
Ensure food is served following safety standards (e.g. proper temperature).
Answer questions about ingredients and menu items
Check in, consult with, and relay all pertinent information to the evening Chef, Cook, Servers, and Food & Beverage Supervisor on a daily basis.
Inform restaurant and kitchen staff about customer questions, feedback, or requests (e.g. if customer asks for the check)
Participate, support and make recommendations to improve front of house and back of house operations.
Ensure all necessary reports and forms are completed daily.
Arrive at workplace on time in full uniform prepared with tools and all equipment needed for service.