Food Runner / Busser (Seasonal)

Description
Busser

•Maintain a friendly, cheerful and courteous demeanor at all times, while providing personalized service to guests

•Communicate effectively with guests and fellow team members

•Assist with meal set-up and set or pre-set tables in dining room as assigned

•Courteously wait on guests, make recommendations, up sell

•Professionally serve food and beverages, check-in with and monitor guests' experience throughout their visit to ensure guest satisfaction

•Complete all side work (filling condiment containers, rolling silverware, stocking stations)

•Assist with cleaning dining area. Wipe down and reset the table for the next guests

•Assist with maintaining cleanliness of restaurant/kitchen to Hotel Company standards and all health codes at all times

•Adhere to food safety requirements

•Report any missing/found articles, or damage to the Supervisor

•Provide assistance to other team members and departments to contribute to the best overall performance of the department, restaurant and hotel

•Perform other duties as assigned, requested or deemed necessary by management

Food Runner/Expo

•Maintain a friendly, cheerful and courteous demeanor at all times while providing efficient and gracious service to guests

•Ensure guests are enjoying their meals and assist in taking action to correct any challenges to the dining experience (EX: ensure guests have silverware for their proper courses, the table is clear of any extraneous courses/plateware)

•Properly expedite tickets to other staff members, ensuring tickets are correctly racked (displayed in order), marked and stabbed

•When delivering items to a guest, ensure all auxiliary items (as defined by chef - ex: katsup, spoons) are provided at the time of delivery

•When delivering items to a guest, ensure plateware is displayed as chef dictates in relation to the guest (EX: "best bite first," and items on logo plates are to be placed with the Logo at 12'oclock based on where the guest is positioned)

•Maintain the "expo line" - cleanliness and organization per chef's dictation - all items you need and none you do not, including but not limited to plates, ramekins, silverware, and NOT having uncovered staff beverages

•Maintain full knowledge of the food menu, especially allergy information, so that you can answer menu questions deftly and accurately

•Maintain basic knowledge of the beverage menu, so that you might recommend items of all types (cocktail, wine, beer, spirit, non alcoholic) to a guest as needed

•Communicate promptly and clearly with back of house and front of house staff (EX: changes on tickets need to be communicated to the BOH, item "outs" need to be communicated to all FOH staff, dishware needs should be communicated to dishwashers, etc)

•Maintain basic knowledge of POS system to that you can ring in guests' orders as necessary

•Return items to the kitchen/cook that are not to standard, before delivering them to a guest. Alert sous chef or executive chef when applicable

•Accurately deliver food and drink to individual guest rooms, the pool, restaurant, and other areas of the hotel as noted verbally or on the ticket

•Prepare auxiliary items (sauces, silverware) as needed so as not to cause undue delay in delivering food items

•Alert supervisor when service items - as soon as you are aware - (EX: china, teas, coffee, hot sauce) are running low or are out

•Assist in maintaining aesthetic and cleanliness of the pool, kitchen, bar, and restaurant, including but not limited to bussing and re-setting tables, sweeping floors, wiping/sanitizing surfaces (tables, chairs, and bar), maintaining an orderly side station, keeping extraneous items off guest tables, bar, and server stations, and mentioning any damage to furniture/fixtures to supervisor

•Comply with food safety, security, and other procedures and policies as set out by local/national government officials and the hotel/restaurant

•Comply with the hotel's tipping guidelines, or ensure supervisor is aware of and approves any adjustments to tipout

•Perform side work and end-of-shift closeout tasks, including but not limited to polishing silverware, glassware, and/or china, folding/rolling napkins, cleaning of the pool or kitchen, and assisting with other duties as assigned

•Maintain high level knowledge of the hotel and its designer, rooms, policies, hours of operation, and history

•Provide assistance to other team members and departments to contribute to the best overall performance of the department, restaurant and hotel

•Perform other duties as assigned, requested or deemed necessary by management

Company Information
Sands Hotel and Spa in the heart of Indian Wells has been completely reimagined and is now the most exciting boutique hotel on this side of the Valley. We need ambitious cooks and dishwashers, who want to work hard and learn from one of the top chef's in SoCal. We are a fine dining restaurant and take our guests and food seriously, but we are fun, creative and progressive. We are looking for people with a great attitude who want to grow with our company and restaurant.

Sands features 46 guest rooms, pool deck, a private wedding garden, a signature on-property restaurant, and a full-service spa. The hotel's all-new destination restaurant is headed by inspired by exceptional seasonal ingredients, harmoniously prepared by way of sound modern French technique with playful notes of Moroccan and Mediterranean influence throughout. Thoughtfully created coffee, craft cocktails, and wine selections are designed to enhance the food and guest experience.

Full and Part-Time Shifts Available. Reports to Executive Chef