Steakhouse Room Runner - PT

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 Servers, the culinary team, and restaurant leadership, the Room Runner identifies dishes, confirms table and seat positions, delivers each course with proper presentation, and communicates professionally with Guests and team members. The role also includes assigned side work, restocking, bussing, and cleaning. Responsibilities must be performed in accordance with 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.
Ability to learn and accurately identify menu items, ingredients, preparation methods, steak cuts and 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.
Ability to maintain an organized workspace and understand and implement directions from multiple Team Members simultaneously.
Ability to work a flexible schedule, including evenings, weekends, and holidays.
Ability to communicate effectively with Guests, Team Members, and Management in written and verbal form.
Must be at least 18 years of age.
Must be able to obtain a UAIC Tribal Gaming License.
Normal or corrective vision, ability to see color, and ability to distinguish letters, numbers, and symbols.
Ability to walk and stand for the duration of the shift.
Ability to lift 50 pounds with or without assistance and carry large food trays weighing up to 30 pounds without assistance.
Ability to bend and reach to a height of six feet with or without assistance.
Manual dexterity to operate job-related equipment.

Nice To Haves

Experience in a fine-dining restaurant.

Responsibilities

Practice, support, and promote Thunder Valley Casino Resort’s “ELITE” company-wide service mission and demonstrate AAA Four Diamond service standards.
Expedite, organize, and garnish orders; deliver food to Guests in proper seating order 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 tables, table numbers, and seat numbers, and organize orders by table and seat position.
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, 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 so Guests at each table are served appropriately and dishes arrive at the intended temperature.
Communicate with the Room Chef, Sous Chefs, Servers, and front-of-house and back-of-house management about production or operational concerns.
Maintain the food line area with plates, ramekins, serving spoons, soup spoons, demitasse spoons, oyster forks, sauces, and applicable garnishes.
Restock items before, during, and after shifts, including plates, service trays, to-go supplies, silverware, flatware, and napkins.
Stock and clean large serving trays and ensure tray stands are properly located at the expo line bookends and at the end of the shift.
Maintain bus tubs on the kitchen line, ensure they are labeled appropriately, and empty them at the end of the shift.
Empty trash and dish bins.
Ensure moist plate wipes are available and keep the expo area clean and sanitized.
Maintain a sanitizer bucket at the station and replace it every four hours.
Fold napkins as needed for food items delivered by the kitchen.
Transport dish trays to the dish pit, scrape plates, and load glasses and flatware into racks for washing.
Keep printer paper, ink, pens, re-fire pads, and note paper 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.