House Without A Key - Food Runner (Part-Time)

House Without A Key - Food Runner (Part-Time) Hotels and Resorts of Halekulani - 4.2 Honolulu, HI Job Details Part-time $21.83 - $25.69 an hour 10 hours ago Qualifications Food service closing procedures Table setting Hotel regulations compliance Food service customer order management Hotel policy compliance Maintaining an organized workspace Wine knowledge Food service opening procedures Bar safety compliance (food service) Food service workstation cleanliness Menu item upselling Cleaning kitchen areas Assistant manager experience Hotel and accommodations guest inquiries High school diploma or GED Food and beverage recommendations Store opening/closing procedures Food delivery Table clearing and resetting Plating Food supply stocking Cleaning messes in dining areas Tea service 1 year Hotel and accommodations guest complaints handling Suggestive selling Mise en place Entry level Communication with kitchen staff Full Job Description LEGACY is a core value that Halekulani lives by to celebrate our cultural history. For over 100 years, the hotel has welcomed visitors to Waikiki Beach, sharing our gracious hospitality, impeccable service, and unparalleled cuisine. Halekulani and Halepuna Waikiki employees live the legacy through the "art of service." As an integral part of a team, the Food Runner is responsible for continuously looking for ways to improve each guest's experience from providing exceptional guest service to expediting food orders, prepare food trays and deliver food orders to tables according to hotel specifications. Communicate with kitchen of food order and special request for prompt efficient delivery.

ESSENTIAL FUNCTIONS 1.

Maintain complete knowledge of and comply with all department policies and service and procedures and standards. 2. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as needed. 3. Anticipate guest needs, respond promptly and acknowledge all guest, however busy and whatever time of day. 4. Maintain positive guest relations at all times. 5. Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately. 6. Resolve guest complaints, ensuring guest satisfaction. 7. Monitor and maintain cleanliness, sanitation, and organization of assigned work areas. 8.

Maintain complete knowledge of:

All menu items, prices, preparations method/time, major ingredients and quality standards, taste, appearance, texture, serving temperature, garnish, and method of presentation Daily specials and 86's list. Table/seat/station numbers, room capacity, hours of operation and proper table set-ups and dress code of the restaurant All liquor brands, beers, and non-alcoholic selections, correct glassware, and garnishes in the restaurant. The particular characteristics and description of every wine/champagne by the glass and major wine on the wine list. 9. Maintain knowledge of and strictly abide by state liquor regulations. 10.

Complete opening side duties:

Check station assignments and complete work to be done. Check quality and amount of all restaurant stock and supplies. Set up all condiments ensuring freshness and quality. Ensure a sufficient supply of silverware, chinaware for service. Stock condiments and supplies as laid in departmental standards... Set side stations with supplies and equipment Attend Pre-Meal meetings 11. Arrange and expedite food orders accordingly and prepare food tray for delivery. 12. Deliver food orders to tables and serve guest within the standards of the hotel. 13. Verify all food orders and special request with servers to ensure preparations of food orders are correct and to the specifications of the guest request. 14. Make all variety of coffee. 15. Serve all food courses promptly, efficiently and courteously. 16. Guide the kitchen of preparation of food orders to ensure optimum service to guest. 17. Clear each course. 18. Remove soiled wares from the table as assigned and transport to the dishwashing area. 19. Thank guest and invite them to return. 20. Serve coffee, tea and other designated non-alcoholic beverages. 21. Remove solid wares and other items from tables assigned promptly without inconveniencing guest. 22. Ensure all appropriately silverware and side plates are set when serving food orders to a table. 23. Check all orders is plated up according to the plating guide, wipe all drips and spills as needed. 24. Prepare wooden tray with food orders ensuring all needed condiments, garnishes and proper utensils are included. 25.

Complete closing duties as assigned:

Kitchen Hot & Cold line. Properly breakdown and store all reusable goods. Clean all equipment. Wipe down soup station and counters. Marry and restock condiments Lock all kitchen refrigerators. Send all food covers to dishwasher. Bring all utensils (soup, pasta, saimin and teaspoons, steak knives) and chinaware (B&B plates, saucers, soup bowls & soup saucers) to the back office for storage. Restock items for next service. Breakdown side stations. Inform manager of any shortage of supplies and equipment. Communicate all issues, incidents, and food order delays with the kitchen. Secure all supplies at end of shift. 26. Leave duty after reporting to Manager on duty. 27. Perform all other duties as may be required or assigned.

SUPERVISORY REQUIREMENTS

Reports To:

House Without A Key Manager & Assistant Manager Supervises:

None

EDUCATION/EXPERIENCE

Minimum one (1) year experience as a Restaurant Server/ Expediter/Food Runner Minimum 18 years of age to serve alcoholic beverages. High school diploma or equivalent vocational training certificate. Any combination of education and experience which would provide the necessary knowledge, skills, and abilities to meet the minimum qualifications to perform the essential functions of this position.

LICENSES/CERTIFICATIONS

Liquor Commission Card and certification from alcohol awareness program required to serve alcoholic beverages. Must be of legal age in the County of Honolulu to serve alcoholic beverages. Certification of previous training in liquor, wine and food service preferred.

KNOWLEDGE, SKILLS, & ABILITIES

Ability to anticipate guest needs; respond promptly and acknowledge all guests. Ensure familiarity with all hotel services/features to respond to guest inquiries accurately. Ability to maintain positive guest relations at all times. Well organized and maintain concentration and think clearly when expediting food order for up to 20 tables within any given period. Suggestively sell restaurant menu items, beverages, and wine. Maintain good coordination while serving orders quickly.

PHYSICAL DEMANDS

The physical demands and work environment characteristics described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Ability to transport food & beverage orders (approx. 15-45 lbs.) to and from the kitchen. Ability to carry/lift up to 50 lbs. Ability to stand/walk for up to 8 hours throughout work shift. Ability to reach up to 6 feet. Maintain stationary position for ½ to 1 hour throughout work shift. Able to work days, nights, weekends and holidays. Ability to work long 8-9 hours shift.

WORK ENVIRONMENT

Outdoor, non-air conditioned restaurant environment. Exposure to hot, humid weather conditions. Variable noise levels. Hotels and Resorts of Halekulani is an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.