Host/Food Runner-Carbon County Steakhouse

Red lodge Hospitality•Red Lodge, MT

1d•Onsite

About The Position

CARBON COUNTY STEAKHOUSE HOST/FOOD RUNNER Reports to: General Manager Job Summary: We are seeking an energetic, hospitality-driven team member to join our front-of-house team as a Host/Food Runner. This dual-role position is essential to creating a seamless and welcoming guest experience from the moment guests walk through the door to the final plate delivered to the table. Essential Job Duties: include the following; other duties may be assigned: Operational Support: Guest Interaction: Greets all guests as soon as they enter the lobby/restaurant and follows up as they leave to ensure a positive experience. Atmosphere Management: Maintains FOH atmosphere, including lighting, music volume, and overall cleanliness for a strong first impression. Food Delivery: Ensures every plate meets presentation standards and arrives from the kitchen to the correct guest in a timely manner. Order Accuracy: Verifies that ticket details match each food order before delivery. Table Maintenance: Clears empty plates, glasses, and utensils (pre-bussing) between courses to optimize the guest experience. Service Support: Responds immediately to guest requests and supports wait staff by replenishing condiment stands, liners, and bus stations. Area Maintenance: Menu & Signage: Keeps menus clean, replaces damaged pages, and handles chalkboard lettering for specials. Linens: Launder napkins and towels as necessary during the shift. Operational Readiness: Professional Development: Updates job knowledge by participating in staff training opportunities. Communication: Employees must be accessible via cell phone and/or email for scheduling and human resources applications. Skills and Qualifications: Hospitality Mindset Character: Kind, honest, and dependable; committed to working hard and being reliable. Critical Thinking: Strong time management and the ability to follow written and verbal instructions. Detail-Oriented: Organized and attentive to presentation and quality standards. Experience/Education High school diploma or GED preferred. Previous restaurant experience is valued. Physical Demands and Work Environment Physical Demands: Regularly required to walk, use hands, reach, balance, stoop, talk, and hear. Must be able to lift and move up to 15 pounds and frequently use stairs. Work Environment: Exposed to prolonged periods of standing, walking, and stair climbing in a hospitality environment. Schedule: Requires the flexibility to work dinner service (Wed-Sun), weekends, holidays, and late hours.

Requirements

Kind, honest, and dependable; committed to working hard and being reliable.
Strong time management and the ability to follow written and verbal instructions.
Organized and attentive to presentation and quality standards.
Regularly required to walk, use hands, reach, balance, stoop, talk, and hear.
Must be able to lift and move up to 15 pounds and frequently use stairs.
Requires the flexibility to work dinner service (Wed-Sun), weekends, holidays, and late hours.

Nice To Haves

High school diploma or GED preferred.
Previous restaurant experience is valued.

Responsibilities

Greets all guests as soon as they enter the lobby/restaurant and follows up as they leave to ensure a positive experience.
Maintains FOH atmosphere, including lighting, music volume, and overall cleanliness for a strong first impression.
Ensures every plate meets presentation standards and arrives from the kitchen to the correct guest in a timely manner.
Verifies that ticket details match each food order before delivery.
Clears empty plates, glasses, and utensils (pre-bussing) between courses to optimize the guest experience.
Responds immediately to guest requests and supports wait staff by replenishing condiment stands, liners, and bus stations.
Keeps menus clean, replaces damaged pages, and handles chalkboard lettering for specials.
Launder napkins and towels as necessary during the shift.
Updates job knowledge by participating in staff training opportunities.
Employees must be accessible via cell phone and/or email for scheduling and human resources applications.