Steakhouse Room Runner - FT

THUNDER VALLEY CASINO•Lincoln, CA

14h•$17•Onsite

About The Position

The High Steaks Room Runner is responsible for organizing and final preparation of all plates prior to delivery to the Guests’ tables. The Room Runner will also bring all completed plates to tables. 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.
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.
Requires normal, corrective vision range, the ability to see color and the ability to distinguish letters, numbers and symbols.
Must be able to walk and stand for the duration of the shift.
Must be able to lift 50 lbs. with or without assistance and carry large food trays weighing up to 30 lbs. without assistance.
Must be able to bend and reach to a height of 6 feet with or without assistance.
Manual dexterity to operate job related equipment.

Responsibilities

Practice, support, and promote Thunder Valley Casino Resort’s “Winning Attitude” company-wide culture 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.
Maintain knowledge of all tables, table numbers, and seat numbers for proper order of delivery of food.
Communicate with Room Chef and Sous Chefs in the kitchen and the Food 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.