Olivella - Food Runner (Full Time)

Job Summary

Required Qualifications

• •Minimum 2 – 3 years of food & beverage is must in an upscale establishment
• •Possess a positive, outgoing and friendly Personality
• •Ability to follow the OVI standards of Presentation
• •Ability to follow the OVI standards of Body Language
• •Ability to follow the OVI standards of Verbiage
• •Ability to work cohesively with other employees as part of a team
• •High school graduate
• •Reading, writing, and oral proficiency in the English Language
• •Ability to work a flexible work week including nights, weekends and holidays
• •Excellent people skills
• •Ability to communicate in English with guests/visitors, management and co-workers to their understanding
• •Ability to perform basic mathematical computations
• •Verbal and writing skills
• •Ability to work productively with other operating departments
• •Ability to handle obstacles in a positive and professional manner, and to effectively communicate these problems, along with suggested solutions to the Manager
• •Maintain professional appearance, behavior, integrity, and openness to employees and guests
• •Ability to prioritize and organize work assignments
• •Ability to follow directions
• •Be active in the role of safety and security. Be cognizant of all emergency-reporting procedures
• •Ability to be a clear thinker, analyze and resolve problems exercising good judgment
• •Ability to focus attention to details
• •Ability to remain calm and courteous in demanding and difficult customer situations
• •Ability to work evenings and weekends, when business requires
• •Knowledge of the OVI's philosophy and practices
• •Ability to provide clear and pleasant telephone communication to all callers
• •Knowledge of hotel's standards, policies and procedures
• •Ability to maintain discretion and confidentiality of all guests and pertinent Inn information
• •Ability to continuously stand and walk
• •Ability to negotiate asphalt, grass, carpeted floor, tiled floor and steps from one moment to the next
• •Stair climbing
• •Reaching to the floor to pick up items (squatting, or forward bend with shoulder flexion)
• •One arm in repetitive midline crossing and flexion/extension to serve guests
• •Ability to bend for many tasks
• •Ability to kneel, half-kneel hands/knees for cleaning tasks
• •Pushing/pulling heavy items such as carts loaded with tables and chairs etc
• •Ability to lift floors, chairs, tables, ramps, tubs of wine on ice, risers, oriental screen, heavy furniture
• •Ladder climbing to clean chandeliers, ceilings. Climbing is one-handed while carrying a bucket (15lbs) with the other hand
• •Hook grip, spherical grip
• •Ability to lift or move objects up to 50 lbs
• •Standing and walking is continuous for 4-5 hours at a time
• •Negotiating varied floor and exterior surfaces is repetitive
• •Moving furniture, banquet/buffet equipment is repetitive
• •Standing, walking, bending, kneeling, and ascending and descending stairs are repetitive movements
• •Lifting and carrying a 30 lb tray is repetitive
• •Manipulating objects and operating equipment is repetitive
• •Sitting is occasional for completion of paperwork
• •Good sight and balance needed for negotiating varied floor surfaces while carrying heavy objects, pushing/pulling heavy carts, and carrying hot fluids (coffee and tea)
• •Speech and hearing to interact with guests
• •Sight for completion of paperwork
• •Fine motor skills are needed for writing guest checks and folding napkins
• •Clock in within 7 minutes on either side of your scheduled start time at central services
• •Arrive at your work area within 15 minutes of your posted schedule start time by any means necessary
• •Be aware of appearance, quality of work, and attitudes with guests
• •Wear proper uniform and maintain a high standard in regards to personal appearance as outlined in the Employee Handbook
• •Report unsafe conditions to management
• •Respect guest confidentiality
• •Anticipate and service the guest's needs before requests are necessary
• •Provide quick and attentive assistance to any mishap in the restaurant
• •Assist servers and Bussers when needed
• •Work alongside Chef in assisting with any needs that he may have to help food leave the kitchen
• •Communicate with Stewarding if plates or utensils are needed
• •Maintain a cooperative, professional working style with supervisors and fellow workers
• •Perform all job related tasks with utmost concern for equipment and safety for oneself and fellow workers
• •Ensure the cleanliness and orderliness of all storage rooms
• •Put items away in their place at the end of service and clean any areas used prior to ending your shift
• •Take dirty linen to the laundry area
• •Assist guests whenever they request assistance