Food Runner at Kruse and Muer Restaurants – Royal Oak, Michigan

As a Food Runner you have 4 primary responsibilities

• The identification, organization and delivery of food and beverage products which meet or exceed Company Standards of Excellence
• Stock and maintain restaurant kitchen and service areas with garnishes, ice, soups, plateware, glassware, silverware, napkins, tablecloths / paper, ice water, iced tea, coffee, tea and the like.
• Maintain kitchen appearance in all areas such expediting and service line, dish station, garbage disposal, etc…
• Assist other positions in providing No Lag Service.

An overview of your position is:

1. To professionally represent the restaurant, it’s ownership, management, and fellow employees through exemplary appearance, attitude, service, and performance.
2. Review reservations and table assignments with Host or Floor Supervisor
3. Check and clean all Kitchen and service area maintenance items such as: expo line, service staff coolers, garbage cans, dish area, trays, etc…
4. Stock all kitchen expediting and service areas with clean, polished silver and plateware, ice, napkins, garnishments, soups, to go containers, bibs, lemons, sanitation bucket, etc..
5. Identify and organize hot and cold food entrees according to guest check. Do not remove from line / heat lamp until ready to transport. If applicable, Kitchen Expeditor will approve for transport.
6. Garnish food products per guide
7. Set up service utensils
8. Wipe plates, ensure eye appeal
9. Verify order completion. Serve products that only meet or exceed Company Standards of Excellence – EMPOWERMENT PHILOSOPHY
10. Transport to designated table number
11. Serve guests to company standard. Do not leave table until food service is ensured.
12. Perform in shift bussing, restocking, floor, service, lavatory, dish and food pick up area maintenance
13. Assist other personnel in the performance of their duties when your free time permits (beverage and bread service, guest seating, wrapping food, refilling beverages, clearing plates, answering the phone, etc…)
14. Safely transport soiled dishware and linen to dish area. Sort and stack accordingly
15. Perform closing sidework, sanitation and maintenance responsibilities in a thorough manner as described by your Supervisor.
16. Complete any additional duties assigned by your Supervisor
17. Punch out, claim tips and have timecard managerial approval.

Your Job Function is in essence the checklist to your training. By the conclusion of your training, you should fully comprehend and be able to flawlessly execute the above responsibilities and duties. If you cannot, it is your responsibility to seek the assistance from your supervisors.