Steakhouse Room Runner - FT

THUNDER VALLEY CASINO•Lincoln, CA

2d•Onsite

About The Position

The High Steaks Room Runner supports an exceptional Guest experience by ensuring food is delivered from the kitchen to the dining room accurately, promptly, safely, and according to established fine-dining service standards. Working closely with the Servers, culinary team, and restaurant leadership, the Room Runner is responsible for identifying dishes, confirming table and seat positions, delivering each course with proper presentation, and communicating professionally with Guests and team members. Additional responsibilities include assigned side-work, restocking, bussing, and cleaning. Responsibilities must be performed in accordance with all Company standards, policies, and procedures.

Requirements

High school diploma or equivalent education preferred.
Any combination of education, training, or experience that provides the required knowledge, skills and abilities.
Experience in a fine-dining restaurant is preferred.
Ability to learn and accurately identify menu items, ingredients, preparation methods, steak cuts, steak temperatures, sauces, sides, and accompaniments.
Ability to learn table numbers, seat positions, course sequencing, and established food-delivery procedures.
Strong attention to detail and commitment to accuracy.
Must be able to maintain an organized workspace and understand and implement directions given by multiple Team Members simultaneously.
Must be able to work a flexible schedule, including evenings, weekends, and holidays.
Ability to communicate effectively with Guests, Team Members and Management in both written and verbal form.
Must be at least 18 years of age.
Must be able to obtain UAIC Tribal Gaming License.

Nice To Haves

Experience in a fine-dining restaurant is preferred.

Responsibilities

Practice, support, and promote Thunder Valley Casino Resort’s “ELITE” company-wide service mission and demonstrate AAA Four Diamond service standards at all times.
Expedite, organize, and garnish orders before delivering to Guests in proper seating order. Deliver food using serving trays and tray jack stands.
Verify table numbers, seat positions, menu items, modifications, and special requests before leaving the kitchen.
Maintain knowledge of all tables, table numbers, and seat numbers for proper order of delivery of food. Organize orders by table and seat position to support accurate and professional delivery.
Properly identify and present each dish when serving Guests.
Ensure hot foods are delivered hot and cold foods are delivered cold while maintaining appropriate urgency.
Maintain knowledge of the restaurant’s menu, including ingredients, preparation methods, steak cuts and temperatures, sauces, sides, garnishes, and accompaniments.
Follow established procedures for serving and clearing from the appropriate side when applicable.
Handle plates, trays, serviceware, and other items safely and professionally.
Coordinate course timing to ensure all Guests at a table are served appropriately and dishes are delivered at the intended temperature.
Communicate with Room Chef and Sous Chefs in the kitchen and the Servers on the dining room floor. Notify the High Steaks front-of-house and back-of house management teams on any production or operational concerns.
Maintain food line area with plates, ramekins, serving spoons, soup spoons, demitasse spoons, oyster forks, all sauces, and any applicable garnishes.
Restock all items before, during, and after the shift including but not limited to, plates used by the culinary team, service trays, to-go supplies, silverware, flatware, and napkins.
Stock all large serving trays and ensure they are clean. Ensure that all tray stands are in their proper location at the bookends of expo line and the end of shift.
Maintain bus tubs on the kitchen line including ensuring tubs and labeled appropriately and emptied at the end of the shift.
Empty trash and dish bins.
Ensure that moist plate wipes available and ensure that expo area is clean and sanitized.
Maintain proper sanitizer bucket in station at all times and replace every four (4) hours.
Fold napkins as needed by the kitchen for delivered food items.
Transport dish trays to the dish pit area. Scrape plates and load glasses and flatware in racks for washing.
Ensure that the printer paper, ink, pens, re-fire pad, and note paper are stocked.
Perform cleaning duties to maintain the cleanliness and appearance of the restaurant dining area.
Maintain professional grooming, appearance, demeanor, and conduct consistent with fine-dining standards.