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Runner

3 months ago

Miami, United States Riviera Dining Group Inc Full time
Job DescriptionJob Description

Runner

Hire Reason

New Role

Supervisor Title:

Director Of Operations

Division:

FOH

Department:

Food & Beverage

Location:

Restaurant

FLSA

Non- Exempt

Date Created/Revised:

08/14/2024

Full-Time | Part-Time

Regular – Full-time

RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene.

At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey.

DREAM IT
MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges, and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River (opened June 2024), and MM, a Membership Community. Upcoming projects include NOORA and Claudie (scheduled for fall 2024), AVA’s second location in Coconut Grove (2025), and HONŌ Japanese Steakhouse (2026).

BUILD IT
RDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States.

GROW IT
RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities.

SUMMARY:
Runners are primarily responsible for the essential and other important responsibilities and duties may include, but are not limited to the following:

RESPONSIBILITIES:

  • Complete knowledge of all products and specifications.
  • Knows and uses service guidelines described in this guide.
  • Greet guests warmly with a smile, making eye contact, and using the guests name whenever possible.
  • Serves food in the way is described in this manual.
  • Describes dinner features as needed (including changes and additions).
  • Always communicates with the expeditor to see what orders go to what tables
  • Is aware of all upcoming orders.
  • Is aware of status of tables expecting food.
  • Always uses position numbers.
  • Performs assigned opening and closing side-work.
  • Checks each table for completeness of setting
  • Checks dining area, tables, and chairs for cleanliness. Maintains cleanliness and organization of runners/expo stations and service areas.
  • Keep stations stocked throughout the shift
  • Works as a team member, helping and requesting help from others.
  • Assists in guest services as directed by captains and management.
  • Communicates all 86’d items to managers in a prompt manner.
  • Maintain complete knowledge of and comply with all departmental policies/service procedures/standards
  • At the start of each shift check the daily prep list to ensure it is complete and sufficient prep product is available.
  • 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 at whatever time of day.
  • Attending employee meetings and communicating suggestions for improvement as needed.
  • Handle, store and rotate all products properly.
  • Understand and comply with Company Policies.
  • Promptly report equipment and food quality problems to Management team
  • Always maintain positive co-worker and guest relations.
  • Maintain and strictly abide by State sanitation/Health regulations and company standards.
  • Follow prep work as specified by the Manager or Supervisor

REQUIREMENTS/QUALIFICATIONS:

  • A minimum of 2-3years of experience in high volume, elevated dining restaurant, recognized cocktail bar/lounge
  • Must be detail oriented and possess effective communication and written skills.
  • State complaint food handling certificate
  • Ability to read and speak English proficiently.
  • Ability to multi-task.
  • Must be a team player.
  • Self-motivated and performance driven.
  • Professionalism and courtesy.
  • Remain in stationary position for up to 8hours throughout work shift.
  • Be able to reach, bend, stoop and frequently lift up to 50 pounds.
  • Punctuality and regular and reliable attendance.
  • Effective communication, written and interpersonal skills.
  • Time management skills.
  • Compute basic arithmetic.
  • Ability to comprehend and follow recipes.
  • Maintain confidentiality of company information and recipe data

I have reviewed this document and discussed the content with my manager. My signature below means that I have been advised of my job description.

Employee Signature Date

Human Resources Director Signature Date

The preceding statements are intended to describe the general nature & level of work being performed by an employee assigned to this job. They are not intended to be an exhaustive list of all duties, functions, responsibilities, and skills required of employees so classified. RDG reserves the right to modify or deviate from the duties, functions, responsibilities, and skills required of employees in this job and nothing herein shall restrict RDG management’s right to assign or reassign tasks, duties, or responsibilities to this job at any time. Please Note: When completed, the Job Description may extend to more than two pages.