Restaurant Piccolo

7/23/2019 Restaurant Piccolo

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JOB DESCRIPTION – Food Runner

Employee Status

Non-Exempt Full Time or Non-Exempt Part Time

Position Mission

Hospitality service; responds to customer’s need and tries to exceed expectations at all times.

Position Obe!ti"es

The followin reflects manaement’s definition of essential functions for this !o" "ut does notand E#pe!tations

restrict the tas#s that may "e assined. $anaement may assin or reassin duties and

responsi"ilities to this !o" at any time due to reasona"le accommodation or other reasons.

%emonstrate your a"ility to "e a team player.

&how you can put the needs and expectations of our uests first' and prioriti(e.

)or#in #nowlede of Huo’s employee policy and operation manuals.

*n-depth #nowlede of our menu' products and contents' as well as company philosophy.

%emonstrated understandin of safety and health procedures.

Proficient in Point of &ale terminal operation.

Personal Su!!ess

+ friendly and consistent manner with fellow employees , uests.C$ara!teristi!s

Effective communication s#ills

%aily commitment to the ift of servin others

+"ility to ac#nowlede mista#es uic#ly




Pre"ious

None

E#perien!e

Re%uirements

Edu!ational

ollee

Re%uirements




'o!ation&

Huo’s )est Hollywood 0 Huo’s &tudio ity

PERCENTAGE

ACTIVITY

OF TIME

COMMENTS

REQUIRED

Typin

12

omputer 3se

12

P monitor viewin

12




&ittin

12

5endin

612

7eachin 89 4 ft. a"ove el"ow:

4112

7eachin 8 4 ft. 9 < ft. a"ove el"ow:

=12

7eachin 8 < ft. 9 > ft. a"ove el"ow:

=12

7eachin 8 > ft. 9 ? ft. a"ove el"ow:

<12

7eachin 8 ? ft. a"ove el"ow:

12

Twistin 89 =1 derees:

@12

Twistin 8 =1 derees 9 461 derees:

<12




Twistin 8; <@1 derees 9 >A1 derees:

12

Throwin

12

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Biftin 89 C l"s.:

=C2

Biftin 8C' 941 l"s.:

4112

Biftin 841' 94C l"s.:

=12

Biftin 84C' 9<1 l"s.:

A12

Biftin 8<1' 9<C l"s.:

>12

Biftin 8<C' 9>1 l"s.:

412

Biftin 8>1' 9>C l"s.:

412

Biftin 8>C' 9?1 l"s.:

<C2

Biftin ?1 l"s.

12

Tal#in

612

Dther - specify

Dther - specify

Position Num"er

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 otherduties 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 !!" 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.




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Welcome to our Hugo’s family!

Hugo’s is famous for delicious, healthy menu choices. Many of our customers are “regulars” whoenjoy us often, sometimes several times in a single day. hey !now our o"eration really well ande#"ect you to !now it $ which is one reason why this training is very im"ortant. To our !ustomers( you are )u*o+s, %o we de"end on you to ta!e your jo& and your training seriously.

'n the -ood runner "osition you need to multi(tas!, ta!e direction and ada"t to changing needs.

)ou will &e wor!ing with the servers to hel" deliver food to customers. )ou will &e wor!ing withthe !itchen to ensure "lates in the window match tic!et orders &efore they go to the ta&le*chec!ing es"ecially for consistency and modifications. Modifications may indicate health orallergy conditions. Please &e aware at all times+ .ller*i! rea!tions !an $a"e potentially li-e/t$reatenin* e--e!ts, )our natural a&ilities com&ined with your training will affect the flow of &usiness, which im"acts the !itchen, the sales we achieve - our customers’ overall dininge#"erience. )ou act as an e#tension of the servers - on &usier days, as "art of a team of runners- other su""ort staff.

Durin* trainin* we e#"ect you will

emonstrate your a&ility to &e a team "layer *outlined in training section%how you can "ut the needs and e#"ectations of our guests first/earn your daily res"onsi&ilities and how to "rioriti0e *outlined in training section/earn the ste"s of serviceet to !now the "eo"le you are wor!ing with/earn the "olicies in the Employee Poli!y Manual 3nderstand why customers come to Hugo’s

4c5uire a &asic !nowledge of menu and "hiloso"hy 4c!nowledge guests, smile and &e availa&le/earn ta&le num&ers, sections, floor "lan/earn safety and health "rocedures *outlined in training sectionPass tests to demonstrate your !nowledge

Trainin* is a time to learn, ma!e mista!es, and to learn from those mista!es. 6ommitment to your training and your wor! creates good ha&its, which you will continue to &uild on your entirelife. /earning your jo& thoroughly will hel" ma!e you a relia&le and vital mem&er of the Hugo’sfamily. 7e offer a "rofessional, caring and nurturing wor! environment with &oundaries that allowall of us to wor! comforta&ly together. 7e’re here to hel" you succeed. Please as! 5uestions8




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Des!ription o- Trainin* E#pe!tations01oals&

R2NNER B.SICS&

E--e!ti"e Communi!ation S3ills/

4ll :unner staff mem&ers must &e a&le to communicate effectively. )our communication s!ills aree#tremely valua&le as your "osition serves as the go(&etween for the !itchen line(staff - the

server staff mem&ers in addition to interacting directly with customers. 4ll ver&al and "hysicalcommunication must &e conducted consciously, with "rofessionalism and res"ect.)our fellow staff mem&ers are your partners in "roviding great service.;now the names of your ;itchen, %ervice - %u""ort staff mem&ers and ma!e an effort toesta&lish a "ositive wor!ing relationshi" with them.7hen ma!ing re5uests of any staff mem&er, e#ercise “"lease” and “than! you”.Maintain an attitude of gratitude. :efrain from ta!ing anyone for granted.

4ny challenge you encounter with staff communication should &e directed to your floor Managerimmediately so that a healthy wor!ing flow can &e restored 4%4P.

1reetin* !ustomers/

4ll customers must &e greeted within 9< seconds of entering the &uilding. reet and assistcustomers when you are availa&le or greet them and let them !now that someone will &e withthem shortly.

)andlin* *uest !on!erns/

%eating+ direct 5uestion to host immediately=oise level+ direct 5uestion to >loor ManagerMusic level+ inform managerem"erature+ inform manager%erver?service+ refer to manager 4%4PHandle certain guest re5uests yourself *sauces, "lates, condiments, drin! refills, silverware, etc..'f re5uest is more com"licated, tell the server or manager

Table numbers 4 seat positions/

:unning staff must !now ta&le num&ers and seat "ositions. %eat "ositions always start with @1 tothe left of the server as they are ta!ing the order and moving cloc!wise around the ta&le. %eestore floor charts.

Runner station maintenan!e/

6hec! the &oard for the %ou" of the day - A’d items, confirm with !itchen manager and




communicate all items and any changes to floor manager. 4ssist with sou" warmer set(u" - &rea! down%toc! sou" garnish.6hec! - stoc! !itchen "rinter ta"e.Pre"are red &uc!et w?saniti0er( must &e maintained at all times

4ll towels must &e stored in saniti0ing &uc!etsB no towels may &e left lying a&out.

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Maintain a clean station( wi"e down !itchen window, running station surfaces, "ac!ing ta&le andsurrounding walls with saniti0ed towel as needed.

%toc! all to(go su""lies%toc! flatware tu& with sou" s"oons, "asta s"oons - stea! !nives%toc! &ouillon &owls - saucers for fruit%toc! &rown sugar - Parmesan cheese. %tore and?or send to 7 at end of shift%toc! rame!ins for sugar, Parmesan, side(sauces etc.%toc! olive oil and vinegar dis"ensers%toc!?fill "e""er mills%toc! hot "ads - doilies%toc! red sli"s. 4ttach all used sli"s to yellow tic!ets and hand in to >loor Manager at end of shift%toc! - maintain Mista!es list, attach to used red sli"s and hand in to >loor Manager at end ofshift

Bread preparation0ser"i!e/

;now where &read is stored. 6ommunicate with >loor - ;itchen managers when stoc! is low.;now how to use oven "ro"erly, &e conscious of surrounding s"ace. 3se timer. :emem&er tochec! oven often.%toc! &read&o# with Dnglish muffins - &agels. %tore in wal!(in at end of 4M shift.;now how to "ro"erly use and maintain the toaster. 4t the end of PM shift, turn off machine,un"lug and clean.;now how to "ro"erly use and maintain the &read warmer. 6hec! on - off switch, chec! watercontent and maintain as necessary. %end insert to 7 at end of PM shift. urn off machine,un"lug and clean out holding "an.%toc! &read "lates?&as!ets?tongsEread service is u"on re5uest only

5NO6 T)E MEN2&

:unners must "ass the menu test and &e a&le read tic!ets and identify all items correctly.

Brea3-ast0'un!$

Dinner5idsDessertSpe!ialsBe"era*esSpe!ials .M 4 PM7e*an Soup o- t$e day 8and Daily Spe!ials 9$en appli!able:5no9 9$at items are ;<=>d 8una"ailable: and list on <= board, .lert mana*er




E?PEDITIN1 FOOD&

Be a9are o- modi-i!ations Match "lated food to the tic!ets, sides that come with dishes andnotes on allergies. 4llergic reactions can have "otentially life( threatening effects.

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:ecogni0e consistency of dishes regarding a""earance, "ortion si0e and tem"erature. Ee "roudof the food you serve. *F,.,T,T, $ flavor, a""earance, tem"erature and te#ture

4lert your ;M to dishes that do not meet our standard in a""earance and tem"erature.%tay aware of ti!3et times and alert ;M and >loor Manager of tic!ets over 1F minutes

4""eti0ers $ A( minutes

Dntrees( 1F(1G minutes

esserts( (1< minutes

:ecogni0e the urgency and "riority of re(coo! tic!ets *"in! sli"s:un food to correct ta&les using seat num&ers, "osition "oints and "lace the correct dish in frontof the correct guest%erve from the left, clear from the right when "ossi&leMa!e sure guests have silverware &efore each courseEread "lates should &e "laced left of customer at 1<+<<

Ering a""ro"riate condiments to the ta&le &efore each course

7hen running "lates that are hot use hot "ads not towels to carry "lates

7arn customer that the "late is hotPlace sou", a""eti0er and salad "late directly in front of guestPlace entre directly in front of guest with main course *meat, fish, casserole, etc. at A+<<Iffer fresh ground "e""er with sou" or salad, Parmesan cheese with "astas or when a""ro"riateHandle certain guest re5uests yourself *sauces, "lates, condiments, drin! refills, silverware, etc..'f re5uest is more com"licated, tell the server or manager.Pac!age to(go orders com"letely and correctly when you have time, attaching yellow tic!et andnotify host, or deliver to the host stand.

4ssist servers with drin! delivery if there is no food to &e run.rin! sli"s will &e "laced with finished orders.o 3se a tray for all drin! orders.

o Place all &everages to the right at the 2+<< "osition o Hold all wine glasses &y the stem

o Hold all glasses?cu"s at the &aseB touching the rim is not sanitary.

)E.'T) 4 S.FET@ PROCED2RES&

5no9 and pra!ti!e !orre!t $and/9as$in* te!$ni%ues and maintain proper $y*ienestandards as descri&ed in "olicy manual.

.ssess and e--e!ti"ely $andle sa-ety $aAards/




:emain calm - re"ort all safety ha0ards?accidents to your floor manager immediately.%"ills+ do not leave area unattended, as! for hel"Ero!en glass?china+ handle with care, dis"ose of "ro"erly in designated glass &in>irst aid+ !now location of first aid &o#B notify manager if first aid is re5uired.oor - aisle &loc!s+ eliminate them and maintain clear "athwaysuest safety+ learn to recogni0e "otential ha0ards and eliminate the "ossi&ility &efore an accidentcan occur *children moving a&out the restaurant unattended, "urse in the aisle way, etc.

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6a""ing ta&les+ do not ca" ta&les with highchairs.>ires+ !now location of fire e#tinguishers. 4ssist in orderly evacuation as needed.

Proper li-tin* and transportin* o- tras$ and laundry-

Dm"ty trash and laundry ham"ers when half full so they are safely managea&le and light enoughto lift. Heavy loads re5uire two "eo"le to lift into outside &ins, =DJD: lift a heavy &undle &yyourself 4s! for hel"8

Maintenan!e o- outside *arba*e 4 laundry bins/

Ma!e sure &ins remain closed during &usiness hours and loc!ed at the end of the night or finalshift. his hel"s to "rotect against insect and vermin infestation.

Maintain sanitiAin* bu!3ets/

4t the start of your shift "re"are the red saniti0ing &uc!ets with 5uaternary ta&lets for your station. 4t the end of your shift drain the &uc!et, discard all dirty rags in the ham"er and send &uc!ets todishwasher. 4ll rags not in immediate use must remain in saniti0ing &uc!et. >ailure to do so is ahealth code violation.

TE.M6OR5&

5no9 9$en to as3 -or $elp

Brea3in* -ello9 sta-- members *see store &rea! chart for time details

Ey law you are re5uired to ta!e a 9< minute un"aid meal &rea!. hese &rea!s are scheduled atregular intervals for each em"loyee on each shift.

.ssess restaurant needs and assist ot$ers a!!ordin*ly/

reet - seat customers

4ntici"ate a guest’s needs>ield a guest re5uest or com"laint:e(fill water, iced tea - coffeePre(&us ta&les consciously6lear ta&les

Ser"in* ot$ers by settin* t$em up -or su!!ess/

;now your side(wor! res"onsi&ilities and follow through on them:unner is res"onsi&le for cleaning dessert refrigerator and dessert "re" area at the end of theirshift. Ma!e sure all surfaces are cleaned and refrigerator interior is cleaned and wi"ed down.

Ma!e sure all containers are "ro"erly covered?closed and all serving utensils are sent to the




dishwasher. 6ommunicate any low stoc! to drin!(ma!er - >loor Manager.Ma!e sure all wor!ing tic!ets and?or to(go orders are "re""ed and communicate their status toyour >loor Manager and your successor.ransfer your station to your successor when you are sure you can "resent it in "ristine condition,entirely cleaned and fully "re""ed - stoc!ed.6hec! out with other su""ort staff to ensure they have the hel" they need in wra""ing u" theirshift.

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6hec! out with your >loor Manager when all of your shift wor! and side wor! is finished and youare sure that no one else is in need of your hel".

TESTIN1 4 E?TENDED TR.ININ1&

Poli!y Manual Test

Table 4 Se!tion Test

Menu Test

Busser trainin* s$i-ts

Dessert ma3in* trainin* s$i-ts

rin!(ma!er training shifts




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DMP/I)DD+ KKKKKKKKKKKKKKKKKKKK Eegan raining In+ KKKKKKKKKKKKKKK

2se a s!ale o- to ea!$ day in ea!$ area o- trainin* to indi!ate 9$ere employee is in t$e pro!ess& –Completed S3ills – Does 7ery 6ell – Impro"ed( Needs 6or3 – Intro 5no9led*e

ManagerLs 'nitials - ate

R2NNER POSITION

Des!ription o- Trainin* E#pe!tation01oal

Runner Basi!s&

Dffective communication s!ills

reeting customers

Handling guest concerns

a&le num&ers and seat "ositions

:unner station maintenance

Eread "resentation?service

Menu 5no9led*e&

Erea!fast? /unch

inner

;ids essert

%"ecials

Eeverages

%"ecials 4M -PM

ALd items

E#peditin* Food&




Modification awareness

ic!et imes

)ealt$ and Sa-ety Pro!edures&

Page of 11




Pro"er hand(washing techni5ues and hygeine

4&ility to assess and handle safety ha0ards

Pro"er lifting and trans"orting of trash and laundry

Maintenance of outside gar&age and laundry &ins

Maintaining saniti0ing &uc!ets

Team9or3&

;now when to as! for hel"

Erea!ing fellow staff mem&ers

4ssess restaurant needs and assist others accordingly

%erving others &y setting them u" for success

Testin* and E#tended Trainin*

Policy Manual est

a&le @ and %ection est

Menu est

Eusser training shifts

essert ma!ing training shifts

rin!(ma!er training shifts




Page 1< of 11




*"lease write clearly

' would li!e to recommend to the Dm"loyee that they continue their education &y

addressing these concerns+




' certify that the training has &een com"letedB all 5uestions have &een answeredand the em"loyee has &een trained to "erform in this "osition.

%igned Ey+

KKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKK KKKKKKKKKKKKKK

rainer ate

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Restaurant Piccolo

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