JOB DESCRIPTION Food Runner

Transcription

1 Employee Status Position Mission Non-Exempt Full Time or Non-Exempt Part Time Hospitality service; responds to customer s need and tries to exceed expectations at all times. Position Objectives and Expectations The following reflects management s definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons. Demonstrate your ability to be a team player. Show you can put the needs and expectations of our guests first, and prioritize. Working knowledge of Hugo s employee policy and operation manuals. In-depth knowledge of our menu, products and contents, as well as company philosophy. Demonstrated understanding of safety and health procedures. Proficient in Aloha Point of Sale terminal operation. Personal Success Characteristics Previous Experience Requirements Educational Requirements None None A friendly and consistent manner with fellow employees & guests. Effective communication skills Daily commitment to the gift of serving others Ability to acknowledge mistakes quickly Effective time management Reports To: Location: Store Manager & FOH Manager Hugo s West Hollywood / Hugo s Studio City/ Hugo s Agoura Hills ACTIVITY PERCENTAGE OF TIME REQUIRED Typing 0% Computer Use 0% PC monitor viewing 0% Standing 100% Sitting 0% Bending 80% Reaching (< 1 ft. above elbow) 100% Reaching (> 1 ft. < 2 ft. above elbow) 90% Reaching (> 2 ft. < 3 ft. above elbow) 90% Reaching (> 3 ft. < 4 ft. above elbow) 25% Reaching (> 4 ft. above elbow) 10% Twisting (< 90 degrees) 70% Twisting (> 90 degrees < 180 degrees) 20% Twisting (> 180 degrees < 270 degrees) 0% Twisting (> 270 degrees < 360 degrees) 0% Throwing 0% COMMENTS Page 1 of 11

2 Lifting (< 5 lbs.) 95% Lifting (>5, <10 lbs.) 100% Lifting (>10, <15 lbs.) 90% Lifting (>15, <20 lbs.) 60% Lifting (>20, <25 lbs.) 30% Lifting (>25, <30 lbs.) 10% Lifting (>30, <35 lbs.) 10% Lifting (>35, <40 lbs.) 20% Lifting > 40 lbs. 20% Talking 90% Other - specify Other - specify Position Number: JOB DESCRIPTION Food Runner This job description is intended to indicate the kinds of tasks and levels of work complexity that will be required of positions classified in this title and is not intended to be construed as declaring the specific duties and responsibilities of any particular position. The use of particular expressions or illustrations describing functions within a specific job title does not exclude other duties of a similar kind and/or level of complexity. Positions are classified to a particular job title based upon the predominant level of expected work complexity. This position description is provided to assist with classifications. It is not anticipated that this position will have a 100% match with any particular role description. The company, in its sole discretion, may change the job duties, responsibilities and assignments of any position, at any time. Page 2 of 11

3 Welcome to our Hugo s family! Hugo s is famous for delicious, healthy menu choices. Many of our customers are regulars who enjoy us often, sometimes several times in a single day. They know our operation really well and expect you to know it which is one reason why this training is very important. To our customers, you are Hugo s. So we depend on you to take your job and your training seriously. In the food runner position you need to multi-task, take direction and adapt to changing needs. You will be working with the servers to help deliver food to customers. You will be working with the kitchen to ensure plates in the window match ticket orders before they go to the table (checking especially for consistency and modifications. Modifications may indicate health or allergy conditions. Please be aware at all times: Allergic reactions can have potentially lifethreatening effects.) Your natural abilities combined with your training will affect the flow of business, which impacts the kitchen, the sales we achieve & our customers overall dining experience. You act as an extension of the servers & on busier days, as part of a team of runners & other support staff. During training we expect you will 1) Demonstrate your ability to be a team player (outlined in training section) 2) Show you can put the needs and expectations of our guests first 3) Learn your daily responsibilities and how to prioritize (outlined in training section) 4) Learn the 8 steps of service 5) Get to know the people you are working with 6) Learn the policies in the Employee Policy Manual 7) Understand why customers come to Hugo s 8) Acquire a basic knowledge of menu and philosophy 9) Acknowledge guests, smile and be available 10) Learn table numbers, sections, floor plan 11) Learn safety and health procedures (outlined in training section) 12) Pass tests to demonstrate your knowledge Training is a time to learn, make mistakes, and to learn from those mistakes. Commitment to your training and your work creates good habits, which you will continue to build on your entire life. Learning your job thoroughly will help make you a reliable and vital member of the Hugo s family. We offer a professional, caring and nurturing work environment with boundaries that allow all of us to work comfortably together. We re here to help you succeed. Please ask questions! Page 3 of 11

4 Description of Training Expectations/Goals: RUNNER BASICS: Effective Communication Skills- All Runner staff members must be able to communicate effectively. Your communication skills are extremely valuable as your position serves as the go-between for the kitchen line-staff & the server staff members in addition to interacting directly with customers. All verbal and physical communication must be conducted consciously, with professionalism and respect. - Your fellow staff members are your partners in providing great service. - Know the names of your Kitchen, Service & Support staff members and make an effort to establish a positive working relationship with them. - When making requests of any staff member, exercise please and thank you. - Maintain an attitude of gratitude. Refrain from taking anyone for granted. - Any challenge you encounter with staff communication should be directed to your floor Manager immediately so that a healthy working flow can be restored ASAP. Greeting customers- All customers must be greeted within 30 seconds of entering the building. Greet and assist customers when you are available or greet them and let them know that someone will be with them shortly. Handling guest concerns- - Seating: direct question to host immediately - Noise level: direct question to Floor Manager - Music level: inform manager - Temperature: inform manager - Server/service: refer to manager ASAP - Handle certain guest requests yourself (sauces, plates, condiments, drink refills, silverware, etc.). If request is more complicated, tell the server or manager Table numbers & seat positions- Running staff must know table numbers and seat positions. Seat positions always start with #1 to the left of the server as they are taking the order and moving clockwise around the table. See store floor charts. Runner station maintenance- - Check the board for the Soup of the day & 86 d items, confirm with kitchen manager and communicate all items and any changes to floor manager. - Assist with soup warmer set-up & break down - Stock soup garnish. - Check & stock kitchen printer tape. - Prepare red bucket w/sanitizer- must be maintained at all times - All towels must be stored in sanitizing buckets; no towels may be left lying about. Page 4 of 11

5 - Maintain a clean station- wipe down kitchen window, running station surfaces, packing table and surrounding walls with sanitized towel as needed. - Stock all to-go supplies - Stock flatware tub with soup spoons, pasta spoons & steak knives - Stock bouillon bowls & saucers for fruit - Stock brown sugar & Parmesan cheese. Store and/or send to DW at end of shift - Stock ramekins for sugar, Parmesan, side-sauces etc. - Stock olive oil and vinegar dispensers - Stock/fill pepper mills - Stock hot pads & doilies - Stock red slips. Attach all used slips to yellow tickets and hand in to Floor Manager at end of shift - Stock & maintain Mistakes list, attach to used red slips and hand in to Floor Manager at end of shift Bread preparation/service- - Know where bread is stored. Communicate with Floor & Kitchen managers when stock is low. - Know how to use oven properly, be conscious of surrounding space. Use timer. Remember to check oven often. - Stock breadbox with English muffins & bagels. Store in walk-in at end of AM shift. - Know how to properly use and maintain the toaster. At the end of PM shift, turn off machine, unplug and clean. - Know how to properly use and maintain the bread warmer. Check on & off switch, check water content and maintain as necessary. Send insert to DW at end of PM shift. Turn off machine, unplug and clean out holding pan. - Stock bread plates/baskets/tongs - Bread service is upon request only KNOW THE MENU: Runners must pass the menu test and be able read tickets and identify all items correctly. - Breakfast/Lunch - Dinner - Kids - Dessert - Specials - Beverages - Specials AM & PM - Vegan Soup of the day (and Daily Specials when applicable) - Know what items are 86 d (unavailable) and list on 86 board. Alert manager EXPEDITING FOOD: - Be aware of modifications Match plated food to the tickets, sides that come with dishes and notes on allergies. Allergic reactions can have potentially life- threatening effects. Page 5 of 11

6 - Recognize consistency of dishes regarding appearance, portion size and temperature. Be proud of the food you serve. (F.A.T.T. flavor, appearance, temperature and texture) - Alert your KM to dishes that do not meet our standard in appearance and temperature. - Stay aware of ticket times and alert KM and Floor Manager of tickets over 15 minutes o Appetizers 6-8 minutes o Entrees minutes o Desserts minutes - Recognize the urgency and priority of re-cook tickets (pink slips) - Run food to correct tables using seat numbers, position points and place the correct dish in front of the correct guest o Serve from the left, clear from the right when possible o Make sure guests have silverware before each course o Bread plates should be placed left of customer at 10:00 o Bring appropriate condiments to the table before each course o When running plates that are hot use hot pads not towels to carry plates Warn customer that the plate is hot Place soup, appetizer and salad plate directly in front of guest Place entrée directly in front of guest with main course (meat, fish, casserole, etc.) at 6:00 Offer fresh ground pepper with soup or salad, Parmesan cheese with pastas or when appropriate - Handle certain guest requests yourself (sauces, plates, condiments, drink refills, silverware, etc.). If request is more complicated, tell the server or manager. - Package to-go orders completely and correctly when you have time, attaching yellow ticket and notify host, or deliver to the host stand. - Assist servers with drink delivery if there is no food to be run. o Drink slips will be placed with finished orders. o Use a tray for all drink orders. o Place all beverages to the right at the 2:00 position o Hold all wine glasses by the stem o Hold all glasses/cups at the base; touching the rim is not sanitary. HEALTH & SAFETY PROCEDURES: Know and practice correct hand-washing techniques and maintain proper hygiene standards as described in policy manual. Assess and effectively handle safety hazards- - Remain calm & report all safety hazards/accidents to your floor manager immediately. - Spills: do not leave area unattended, ask for help - Broken glass/china: handle with care, dispose of properly in designated glass bin - First aid: know location of first aid box; notify manager if first aid is required. - Door & aisle blocks: eliminate them and maintain clear pathways - Guest safety: learn to recognize potential hazards and eliminate the possibility before an accident can occur (children moving about the restaurant unattended, purse in the aisle way, etc.) Page 6 of 11

7 - Capping tables: do not cap tables with highchairs. - Fires: know location of fire extinguishers. Assist in orderly evacuation as needed. - Proper lifting and transporting of trash and laundry- Empty trash and laundry hampers when half full so they are safely manageable and light enough to lift. Heavy loads require two people to lift into outside bins, NEVER lift a heavy bundle by yourself Ask for help! Maintenance of outside garbage & laundry bins- Make sure bins remain closed during business hours and locked at the end of the night or final shift. This helps to protect against insect and vermin infestation. Maintain sanitizing buckets- At the start of your shift prepare the red sanitizing buckets with quaternary tablets for your station. At the end of your shift drain the bucket, discard all dirty rags in the hamper and send buckets to dishwasher. All rags not in immediate use must remain in sanitizing bucket. Failure to do so is a health code violation. TEAMWORK: Know when to ask for help Breaking fellow staff members (see store break chart for time details) By law you are required to take a 30 minute unpaid meal break. These breaks are scheduled at regular intervals for each employee on each shift. Assess restaurant needs and assist others accordingly- - Greet & seat customers - Anticipate a guest s needs - Field a guest request or complaint - Re-fill water, iced tea & coffee - Pre-bus tables consciously - Clear tables Serving others by setting them up for success- - Know your side-work responsibilities and follow through on them - Runner is responsible for cleaning dessert refrigerator and dessert prep area at the end of their shift. Make sure all surfaces are cleaned and refrigerator interior is cleaned and wiped down. Make sure all containers are properly covered/closed and all serving utensils are sent to the dishwasher. Communicate any low stock to drink-maker & Floor Manager. - Make sure all working tickets and/or to-go orders are prepped and communicate their status to your Floor Manager and your successor. - Transfer your station to your successor when you are sure you can present it in pristine condition, entirely cleaned and fully prepped & stocked. - Check out with other support staff to ensure they have the help they need in wrapping up their shift. Page 7 of 11

8 - Check out with your Floor Manager when all of your shift work and side work is finished and you are sure that no one else is in need of your help. TESTING & EXTENDED TRAINING: Policy Manual Test Table # & Section Test Menu Test Busser training shifts Dessert making training shifts Drink-maker training shifts Page 8 of 11

9 EMPLOYEE: Began Training On: Use a scale of 1 to 4 each day in each area of training to indicate where employee is in the process: 4 Completed Skills 3 Does Very Well 2 Improved, Needs Work 1 Intro Knowledge RUNNER POSITION Description of Training Expectation/Goal Manager's Initials & Date Runner Basics: Effective communication skills Greeting customers Handling guest concerns Table numbers and seat positions Runner station maintenance Bread presentation/service Menu Knowledge: Breakfast/ Lunch Dinner Kids Dessert Specials Beverages Specials AM &PM 86'd items Expediting Food: Modification awareness Ticket Times Health and Safety Procedures: Page 9 of 11

10 Proper hand-washing techniques and hygeine Ability to assess and handle safety hazards Proper lifting and transporting of trash and laundry Maintenance of outside garbage and laundry bins Maintaining sanitizing buckets Teamwork: Know when to ask for help Breaking fellow staff members Assess restaurant needs and assist others accordingly Serving others by setting them up for success Testing and Extended Training Policy Manual Test Table # and Section Test Menu Test Busser training shifts Dessert making training shifts Drink-maker training shifts Page 10 of 11

11 I would like to recommend to the Employee that they continue their education by addressing these concerns: (please write clearly) I certify that the training has been completed; all questions have been answered and the employee has been trained to perform in this position. Signed By: Trainer Date Page 11 of 11