Runner - Carversteak NY

Carver Road Hospitality•New York, NY

2d•$17 - $17•Onsite

About The Position

The Food Runner sets up and carries trays, delivers food from the kitchen to guests, describes food items, and assists the Chef with organizing the line. The role supports attentive, timely service and helps ensure guests have what they need after food is delivered. The Runner also performs tableside service and French serving, maintains stations and venue cleanliness, and follows Department of Health and company sanitation standards. The position is part of Carver Road Hospitality's New York City team at Carversteak, located in Midtown Manhattan's Broadway Theater District within the CIVILIAN Hotel. The ideal candidate has hospitality experience in a high-volume restaurant or lounge, can stay focused in a fast-paced and changing environment, and can work a flexible schedule that includes varying shifts, weekends, and holidays. 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 perform duties that may involve repetitive motion.
Ability to work around hot kitchen elements and cleaning materials.
Ability to remain focused in a fast-paced and changing environment.
Ability to work a flexible schedule that includes varying shifts, days, evenings, weekends, and holidays.

Responsibilities

Set up and carry trays and deliver food from the kitchen to guests.
Describe dishes, including their ingredients and preparation, to guests.
Ask guests about allergies or dietary restrictions.
Polish utensils, steak knives, and plates, and restock runner and kitchen stations.
Ensure guests have everything they need at the table after food is delivered.
Ensure food is delivered to guests in a timely manner.
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 other employees.
Maintain professional appearance standards as directed in the Employee Handbook.
Anticipate and accommodate guest needs while providing professional service and supporting guest satisfaction.
Maintain the cleanliness of assigned stations and the venue.