Stewarding Food Runner

Loews Hotels•Miami Beach, FL

36d

About The Position

A beloved hotel with an enviable oceanfront location is now even better, following a $50 million renovation. Our newly redesigned Loews Miami Beach Hotel includes all-new touchpoints throughout the property. Welcome to a South Beach Icon, Reimagined. The Food Runner is the middle person between the Culinary Team and Banquet Team. They are in charge of handling all banquet functions and making sure all food is delivered from kitchen to Banquet functions. At times, they will assist stewards in daily operational needs.

Requirements

This position requires a great deal of attention to detail
Assignments must be done within the specified time constraints
Ability to communicate, have initiative, teamwork, and be prompt
People skills, internal/external customer service, and communication skills are mandatory
Ability to communicate with people within the department is necessary
Multitasking and clear penmanship (so work may be interpreted correctly)
Detail oriented
Ability to work in a fast paced, constantly changing environment
Ability to exert physical effort in the transporting of equipment such as queen Marie loaded with supplies, dishes, glassware, silverware, etc.

Responsibilities

Prepare break down station with the necessary glass rack, plate carts and bins for silverware
Prepare all requisition for silverware a day in advance
Always maintain proper sanitation control
Report to Supervisor/Manager any maintenance issue or any issue with damage equipment
Execute emergency procedures in accordance with hotel standards
Power-wash all carts, hotboxes and any assigned areas as requested
Assure that all equipment is collected and delivered to the dish rooms
Assure that all areas pertaining to breakdown are clear of all equipment and food items (these areas are to be swept and mopped after every function and event, trash is to be removed)
All silverware, glassware, china, pots and dishware are to be stored in their designated areas
All assigned areas must be cleaned before ending shift
Assure that all area of preparation is restocked
Complete job tasks as assigned by management
Report to manager/supervisor for any additional tasks
Attend all appropriate hotel meetings and training sessions
Remain current with hotel information and changes
Comply with hotel rules and policies at all times
Other duties as assigned
Report to the Stewarding Supervisor/Manager in charge of shift.
Receive Function/event assignment
Verify assign requisitions sheet
Transport and deliver all assigned equipment and food on a timely basis
Report to banquet Captain on all food delivery
Assure that when function is completed that all food items are returned to the kitchen
Assure that all equipment is collected and delivered to the dish rooms
Promotes and applies teamwork skills at all times
Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance
Is polite, friendly, and helpful to guests, management and fellow employees
Executes emergency procedures in accordance with hotel standards
Complies with required safety regulations and procedures
Attends appropriate hotel meetings and training sessions
Maintains cleanliness and excellent condition of equipment and work area
Complies with hotel standards, policies and rules
Recycles whenever possible
Remains current with hotel information and changes
Complies with hotel uniform and grooming standards