Food runner - alaia - united states, oum el bouaghi
come be a part of something bigger!
more than 10,000 dedicated employees around the world bring their unique talents, expertise and experiences to work every day with benchmark. our strength lies in our diversity, positive service attitude and determination to succeed. come be a part of our “be the difference” culture, where every employee, at every level, in every job strives to capture moments when they can provide memorable, personalized service to our guests, coworkers, and communities.
we are a strong believer in offering our employees work-life effectiveness through, practices, policies, and programs to help our employees achieve success at both work and home. here are just some of the great benefits we offer:
full time employees have access to medical and dental insurance to fit your needsbenchmark university (you can grow both personally and professionally through on-line webinars and self-study courses) 401k match (let us help you build your financial future)companywide hotel room discounts (who doesn’t love to get away)paid time offemployee assistance program (we are here to support you)employee family events (bring the kids!)partnerships and discounts with major retailers such as at&t, verizon and dish to name a fewmany more, please inquire for more details provides quality food and beverage service to guests courteously and efficiently. maintain cleanliness of tables, buffet areas. stock all wares, equipment and food that supplies the buffets needed for service.what you will have an opportunity to do:
reports to: manager, chief steward, chef
supervises:
work environment:
alaia, kitchen/stewarding service areas.
job involves working:
under variable temperature conditions (or extreme heat or cold).under variable noise levels.outdoors/indoors.around fumes and/or odor hazards.around dust and/or mite hazards.around chemicals.key relationships:
internal: employees /managers in restaurant, beverage/f&b outlets, kitchen/culinary-stewarding, housekeeping, property operations
external: hotel guests and visitors.
qualifications
essential:
food handling certification. fluency in english both verbal and written. provide legible communication and directions. compute basic arithmetic. ability to:
perform job functions with attention to detail, speed, and accuracy.prioritize, organize, and follow up.be a clear thinker, remaining calm and resolving problems using good judgement.follow directions thoroughly.understand guest’s service needs.work cohesively with co-workers as part of a team.work with minimal supervision.maintain confidentiality of guest information and pertinent hotel data.possess a warm, friendly, helpful personality.able to communicate using a professional vocabulary.able to stay organized, prioritizing tasks.desirable:
high school graduate or equivalent vocational training certificate. previous experience in a similar position. certification of previous training in alcohol awareness program. certifications of previous training in sanitation. training in cpr. previous guest relations training. fluency in a second language.
physical abilities
essential:
1. exert physical effort in transporting 50 pounds.
2. endure various physical movements throughout the work areas.
3. reach 1 foot above arm length.
4. remain in upright position for 8 hours throughout work shift.
5. satisfactorily communicate with guests, management, and co-workers to their understanding.
desirable:
essential job functions
maintain complete knowledge of and comply with all departmental policies/service procedures/standards. maintain complete knowledge of correct maintenance and use of equipment. use equipment only as intended. anticipate guests’ needs, respond promptly, and acknowledge all guests, however busy and whatever time of day. always maintain positive guest relations. be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately. inform leaders about guest complaints, to ensure guest satisfaction. monitor and maintain cleanliness, sanitation, and organization of assigned work areas. maintain complete knowledge of table/seat/station numbers, room capacity, hours of operation and proper table set ups. maintain knowledge of and strictly abide by state liquor regulations. run food for both alaia and off the lip according to chef/manager directions complete opening side duties: check station assignments and complete work to be done. transport supplies from storeroom to the club as assigned. keep designated area neat and organized. set up trash receptacles and breakdown area following departmental specifications. stock condiments and supplies as laid down in departmental standards. set up bread station as laid down in departmental standards. prepare beverage stations as assigned as laid down in departmental standards. retrieve clean linen from laundry and stock in restaurants. fold napkins as required. stock and polish all side station ware to the stated levels required for business. set tables. opening duties may change, always check, and ensure they are completed. attend pre-meal meeting on time. serve coffee, tea, and other designated non-alcoholic beverages, when assigned. remove soiled wares and other items from tables as assigned. transport tray from restaurant to breakdown area; and separate wares and food, breaking down tray. monitor and maintain cleanliness of assigned tables. place additional utensils and wares on tables as directed. maintain wine buckets. refill non-alcoholic beverages according to procedures. clean and reset tables immediately after guest departs. lift trays using legs -not back. breakdown trays. replenish wares in the side stations throughout shift ensuring that all wares are clean and spot free. clean coffee machine and beverage equipment as assigned. complete closing duties as assigned: properly store all reusable goods. breakdown all food stations. breakdown all beverage stations. restock items for next service. transport all dirty linen to laundry. secure all supplies at shift end. opening closing duties may change, always check, and ensure they are completed. leave duty after reporting to supervisor. perform any other duties as assigned by the manager. serve our guests. serve the other turtle bay resort team members who serve our guests. perform all functions as directed – you are a member of the entire turtle bay resort team, not just a member of your department. take personal responsibility to ensure the success of the team – the team succeeds because of your actions. always put the team objectives ahead of your personal agenda. perform the security and safety function of all turtle bay resort employees to ensure the security and safety of all guests and of all fellow employee - be vigilant for all safety/security issues, correct and/or report all issues immediately. perform the housekeeping function of all turtle bay resort employees – keep your work area clean and neat, and correct and/or report any housekeeping issues outside of your work area in the public and heart-of-the-house areas as you encounter. perform your sales function – all turtle bay resort employees are salespeople for the company and for the property - be knowledgeable of turtle bay resort and of all aspects of your property, and always present both in the best light to guests and to the community at large. perform your community ambassador function – get involved in your community and represent turtle bay resort and your property well. always speak first and speak last to guests in a friendly, courteous manner – every guest encounter should include this. always greet co-workers in the same friendly, courteous manner – never pass a fellow employee without acknowledgement. deal with all guests and fellow turtle bay resort team members with respect and honesty. always present yourself properly in the workplace – full uniform including name badge, dress/uniforms always clean and pressed, personal grooming always up to standard.
secondary job functions
assist in service of food as assigned, following correct sequence of service. follow the maintenance program and cleaning schedule as assigned. document maintenance needs and submit to manager/supervisor. attend departmental meetings, wine and food tasting as scheduled
standard specifications
requirements are representative of minimum levels of knowledge, skills and/or abilities. to perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees, or guests.
a review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. all duties and requirements are essential job functions.
this job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. employees will be required to perform any other job-related duties assigned by their supervisor/manager.
what are we looking for?
benchmark hospitality is an equal opportunity employer. we celebrate diversity and are committed to creating an inclusive environment for all employees.
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