BACK SERVER_FOOD RUNNER

Job Summary :   The Back Server_Food Runner is an integral part of the hospitality team, supporting both front-of-house and back-of-house operations to ensure exceptional guest service. This position is responsible for facilitating a smooth flow of service, from expediting food from the kitchen and delivering beverages to maintaining cleanliness and resetting tables, allowing servers to focus on direct guest interaction. The role requires teamwork, professionalism, and a commitment to maintaining the overall guest dining experience.

Job Tasks (Duties):

- Arrives on time, dressed and groomed properly, and checks in with servers and management at daily lineup.

- Maintains a clean and pressed uniform throughout shift

- Maintains a warm, friendly and interactive service atmosphere. Supports all co-workers and treats them with dignity and respect. Supports the team to reach common goals.

- Follows all company and safety and security policies and procedures; reports any maintenance problems, safety hazards, accidents, or injuries to restaurant manager.

- Develops familiarity with menus and with Shaffer’s Camp’s standards of hospitality and service.

- Provides immediate and timely service to members and their guests.

- Must be able to operate point-of-sales (POS) systems accurately and efficiently, including inputting member and guest orders and processing transactions.

- Performs all daily assigned side work. Ensures wait stations, expediter station and express menu/buffet station are clean, properly set up and stocked and that all items needed for service are at hand (polished silverware, polished glassware, condiment caddies, extra garnishes, napkins, etc.). This applies to the period prior to opening as well as during and after the course of service.

- Assists servers and bartenders with side work ranging from polishing glasses and silverware to folding napkins.

- Assist servers by delivering food and beverages to guests promptly, ensuring correct placement and presentation of all menu items.

- Knows table numbers and seat numbers for each corresponding table.

- Sets tables according to reservations.

- Expedites food from the kitchen, ensuring that all dishes are being garnished and sent out correctly, that the tables have the correct silverware and dishes, and that each dish is placed at the correct seat.

- Cleans tables, removes soiled dishes, silverware and glassware off the tables and resets them for the next seating.

- Knows proper glassware cleaning protocol.

- Distributes dirty glassware to appropriate cleaning station. Collects clean glassware from kitchen.

- May be asked to staff the buffet/express menu station.

- Assists with moving indoor/outdoor furniture to accommodate restaurant needs.

- May be asked to assist with snow removal when needed.

- Attends staff meetings.

- Refill water and beverages, provide additional utensils or condiments as needed, and clear plates discreetly to maintain a clean and organized table environment.

- Support servers during pre-service setup and post-service cleanup, including polishing silverware and glassware, folding napkins, and stocking service stations.

- Communicate effectively with both kitchen and dining room teams to coordinate timing of orders and ensure guest requests are met promptly.

- Set and reset tables according to reservation requirements, including bread, water, and all necessary items for the next guests.

- Uphold and inspect standards of cleanliness in all areas of the venue, including but not limited to the dining room, wait stations, and buffet or express stations.

- Adhere to company and safety policies, reporting any hazards, incidents, or maintenance concerns to management.

- Attend staff meetings and participate in ongoing training to stay familiar with menu offerings and service protocols.

- Other duties as assigned.

Because of the fluctuating demands of the Club’s operation, it may be necessary that each employee perform a multitude of different functions; therefore, as an essential part of your job, you will be expected to help others when the occasion arises, just as other employees are expected to help you. Accordingly, you may be expected to perform other tasks, not specifically addressed above.

Reports to: Restaurant Supervisor, Restaurant Manager, Director of Food & Beverage. May also report to Manager on Duty or other managers during special events.

Supervises:   No supervisory duties are required of this position.

Qualifications

Education/Experience : Must be 18 years of age or older. Previous restaurant or hospitality experience preferred, not required.

Language/Communication: Ability to read and speak English is required in order to perform the duties of the job (e.g. the Crew Members may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the Crew Members may use are in English). Must be able to work as part of a team and maintain open communication with managers and fellow coworker. Must display professional demeanor and always communicate in professional language.

Certificates/Licenses:  California Food Handlers Card required within 30 days of hire. Alcohol Training Certification may be required based on role assignment. Other certification trainings per assigned company checklists.