F&B Runner

Paycom - ATS; Las Vegas (NV); On-site; USD 21,000 - 25,000; Full time

Job summary

Lee Canyon Resort in Las Vegas seeks an Expo/Food Runner to ensure accurate preparation and timely delivery of food orders from kitchen to guests. You will work with kitchen and serving staff to maintain high standards of quality and presentation in a fast-paced environment.

Ideal candidates have strong communication and multitasking abilities, with flexibility for mornings, afternoons, weekends and holidays. Seasonal role with potential for continued opportunities based on business needs.

Qualifications

• Previous experience in a similar role preferred but not required.
• Excellent communication and interpersonal skills.
• Ability to work in a fast-paced environment and multitask effectively.
• Availability to work mornings, afternoons, weekends, and holidays; PM shifts may be assigned during large events or peak periods.

Responsibilities

• Coordinate with kitchen and serving staff to ensure timely preparation and plating of food orders.
• Inspect each dish for accuracy, presentation, and recipe adherence before serving.
• Communicate with servers to ensure timely and accurate delivery to tables.
• Assist in organizing and expediting orders during peak times to minimize guest wait times.
• Collaborate with servers and kitchen staff to address discrepancies or special requests.
• Get orders from expo window to patio ensuring correct items reach guests.
• Maintain cleanliness and organization in expo area and pickup stations.
• Restock supplies as needed and follow all food safety guidelines.

Skills

Communication

Fast-paced work

Attention to detail

Organizational skills

Foodservice knowledge

Tools

POS System

Trays

Carrying Trays

Silverware & Glassware

Napkins

Condiment Holders

Cleaning Supplies

Aprons

Job description

Job Details: Job Location: Lee Canyon Resort - Las Vegas, NV 89124, Position Type: Seasonal, As an Expo/Food Runner, you will play a crucial role in ensuring that food orders are accurately prepared and delivered to guests in a timely manner. You will work closely with our kitchen staff to coordinate the flow of food from the kitchen to the guest, ensuring that each dish meets our high standards of quality and presentation.

Essential Duties/Responsibilities

• Coordinate with kitchen staff and serving staff to ensure timely preparation and plating of food orders.
• Inspect each dish for accuracy, presentation, and adherence to recipe specifications before sending it out to guests.
• Communicate with servers to ensure that each table receives their food orders promptly and accurately.
• Assist in organizing and expediting food orders during peak service times to minimize wait times for guests.
• Collaborate with servers and kitchen staff to address any discrepancies or special requests related to food orders.
• Get orders from the expo window to the patio area for guests, making sure the right food gets delivered to each guest.
• Monitor and maintain cleanliness and organization in the expo area and food pickup stations.
• Assist with restocking supplies, such as plates, utensils, and condiments, as needed.
• Follow all food safety and sanitation guidelines to ensure a clean and safe working environment.
• Help maintain the cleanliness of the patio area and all areas where trays, cups, baskets accumulate.
• All other duties as assigned.

Knowledge, Skills, and Abilities

• Previous experience in a similar role is preferred, but not required.
• Excellent communication and interpersonal skills.
• Ability to work in a fast-paced environment and multitask effectively.
• Strong attention to detail and organizational skills.
• Knowledge of basic food and beverage service procedures.
• Availability to work mornings, afternoons, weekends, and holidays as needed. PM shifts may be assigned during large events or peak periods.

Material and Equipment Directly Used

• POS (Point of Sale) System: POS systems need to be maintained to ensure the correct products are offered in our online ordering system. They help streamline the ordering and payment process, ensuring accuracy and efficiency.
• Trays: Trays are used to carry multiple plates, glasses, and other items to and from the kitchen and dining area. They help transport items safely and efficiently.
• Carrying Trays or Caddies: Carrying trays or caddies are used to transport multiple drinks or condiments at once, making it easier for you to serve beverages and additional items to customers.
• Silverware and Glassware: we use silverware (forks, knives, spoons) and glassware (cups, glasses) to set tables and serve food and beverages to customers.
• Napkins: stock single use napkins to provide to customers for use during their meal.
• Condiment Holders: Condiment holders are used to hold and organize condiments such as salt, pepper, ketchup, mustard, and sauces for customers to use.
• Cleaning Supplies: you will use cleaning supplies such as cloths, spray bottles, and sanitizing solution to clean tables, chairs, and other surfaces in the dining/patio area.
• Aprons: Servers wear aprons to protect their clothing and carry small items.

Qualifications: Working Environment/Physical Activities

Restaurant Setting: Indoor area for expo and delivery of food is indoors and sometimes outdoors on the patio.The environment is fast paced and casual, with variations in atmosphere and clientele.

• Fast-Paced Atmosphere: The restaurant industry often operates in a fast-paced environment, especially during peak hours. You must be able to work efficiently and handle multiple tasks simultaneously.
• Team Collaboration: You will often work as part of a team, collaborating with kitchen staff, bartenders, servers and other staff to ensure smooth operations and excellent customer service.
• Customer Interaction: You interact directly with customers, delivering orders, answering questions, and addressing concerns or special requests. Excellent communication and customer service skills are essential.
• Variable Hours: You may work shifts that vary in length and timing, including weekends, and holidays. Flexibility in scheduling is often required to accommodate peak business hours.

Physical Demands

• Standing and Walking: Expo/Food Runners spend much of their shift on their feet, walking and moving between tables, the kitchen, and other areas of the restaurant. This can lead to fatigue, especially during long shifts.
• Lifting and Carrying: Expo/Food Runners lift and carry trays of food, trays of drinks, and other items such as plates, glasses, and utensils. Some items may be heavy or awkward to carry, requiring strength and balance.
• Bending and Reaching: Expo/Food runners frequently bend and reach to deliver food and beverages, and clear dishes. This requires flexibility and agility to navigate tight spaces and reach items on high or low surfaces.
• Repetitive Motions: Expo/Food Running involves repetitive motions such as preparing orders, pouring drinks, and carrying trays. Over time, these motions can lead to strain or discomfort in the wrists, arms, and shoulders.
• Temperature Variations: Expo/Servers may be exposed to temperature variations, including hot kitchen environments and cold refrigeration areas. They may also work outdoors on patios or terrace areas, exposed to weather conditions.
• Stressful Situations: Expo/Food Running can be stressful at times, especially during busy periods or when dealing with demanding customers or unexpected issues. You must remain calm under pressure and adapt to changing circumstances

Qualifications

• Must be able to lift up to 25 pounds
• Must be at least 16years old
• Must have 2 years experience working in a similar environment
• Must be able to work in a fast-paced environment while standing for long hours on your feet
• *NV Food Handlers Card isrequired*

Overall, this job requires physical stamina, mental agility, and strong interpersonal skills to succeed in a dynamic and demanding work environment.