Stewarding Food Runner-3

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.

Essential Functions and 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

Supportive Functions and Responsibilities

• 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

Qualifications

• 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.