Runner - Carversteak NY

Carver Road Hospitality•New York, NY

12d•$17 - $17•Onsite

About The Position

Carver Road Hospitality is seeking a Food Runner for Carversteak New York, located in Midtown Manhattan within the CIVILIAN Hotel. The Food Runner sets up and carries trays, delivers food from the kitchen to guests, describes dishes, and assists the Chef in organizing the line. The role requires providing timely, professional service while anticipating guest needs, communicating with front- and back-of-house teams, and maintaining clean, properly stocked stations. This is a part-time position paying $17.00 per hour.

Requirements

Previous hospitality experience in a high-volume restaurant or lounge.
Ability to stand, lift, and bend for extended periods.
Ability to bend and lift up to 50 pounds.
Ability to work and remain focused in a fast-paced, ever-changing environment.
Ability to work a flexible schedule that includes varying shifts, days, brunch, evenings, weekends, and holidays.

Responsibilities

Polish utensils, steak knives, and plates, and restock runner and kitchen stations.
Ensure guests have everything they need at their tables after food is delivered.
Deliver all food to guests in a timely manner.
Announce each dish and describe its ingredients and preparation in detail.
Ask guests about allergies and dietary restrictions.
Maintain in-depth knowledge of food and beverage menus and the Company.
Perform tableside service and French serving.
Follow Department of Health and Company sanitation standards to protect guests, employees, and the establishment.
Communicate guest needs to front-of-house and back-of-house support staff, managers, and chefs.
Set up and break down the runner station and complete opening and closing procedures as directed by management.
Attend and participate in daily pre-service meetings.
Update knowledge by participating in staff training opportunities.
Work as part of a team and provide help and support to all employees.
Maintain professional appearance standards as directed in the Employee Handbook.
Anticipate and accommodate guest needs while providing professional, exceptional service.
Maintain general cleanliness of assigned stations and the venue.