Key Runner Jobs (NOW HIRING)

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.  
                                                         

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.

1. Maintain knowledge of and strictly abide by state liquor regulations.
2. 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

1. Arrange and expedite food orders accordingly and prepare food tray for delivery.
2. Deliver food orders to tables and serve guest within the standards of the hotel.
3. 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.
4. Make all variety of coffee.
5. Serve all food courses promptly, efficiently and courteously.
6. Guide the kitchen of preparation of food orders to ensure optimum service to guest.
7. Clear each course.
8. Remove soiled wares from the table as assigned and transport to the dishwashing area.
9. Thank guest and invite them to return.
10. Serve coffee, tea and other designated non-alcoholic beverages.
11. Remove solid wares and other items from tables assigned promptly without inconveniencing guest.
12. Ensure all appropriately silverware and side plates are set when serving food orders to a table.
13. Check all orders is plated up according to the plating guide, wipe all drips and spills as needed.
14. Prepare wooden tray with food orders ensuring all needed condiments, garnishes and proper utensils are included.
15. 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.

1. Leave duty after reporting to Manager on duty.
2. Perform all other duties as may be required or assigned.

Reports To:         House Without A Key Manager & Assistant Manager
 

Supervises:        None

• 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.

• 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.

• 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.

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.

• Outdoor, non-air conditioned restaurant environment.
• Exposure to hot, humid weather conditions.
• Variable noise levels.