Академический Документы
Профессиональный Документы
Культура Документы
Employee Status
Position Mission
Hospitality service; responds to customers need and tries to exceed expectations at all times.
Position Objectives
The following reflects managements definition of essential functions for this job but does not
and Expectations
restrict the tasks that may be assigned. Management may assign or reassign duties and
responsibilities to this job at any time due to reasonable accommodation or other reasons.
Demonstrate your ability to be a team player.
Show you can put the needs and expectations of our guests first, and prioritize.
Working knowledge of Hugos employee policy and operation manuals.
In-depth knowledge of our menu, products and contents, as well as company philosophy.
Demonstrated understanding of safety and health procedures.
Proficient in Point of Sale terminal operation.
Personal Success
Previous
None
Experience
Requirements
Educational
College
Requirements
Reports To:
Location:
PERCENTAGE
ACTIVITY
OF TIME
COMMENTS
REQUIRED
Typing
0%
Computer Use
0%
PC monitor viewing
0%
Standing
100%
Sitting
0%
Bending
80%
100%
90%
90%
20%
0%
70%
20%
0%
0%
Throwing
0%
Page 1 of 11
95%
Lifting (>5, <10 lbs.)
100%
Lifting (>10, <15 lbs.)
90%
Lifting (>15, <20 lbs.)
60%
Lifting (>20, <25 lbs.)
30%
Lifting (>25, <30 lbs.)
10%
Lifting (>30, <35 lbs.)
10%
Lifting (>35, <40 lbs.)
25%
Lifting > 40 lbs.
0%
Talking
80%
Other - specify
Other - specify
Position Number:
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 other
duties 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 100% 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.
Page 2 of 11
Page 3 of 11
Maintain a clean station- wipe down kitchen window, running station surfaces, packing table and
surrounding walls with sanitized towel as needed.
Stock all to-go supplies
Stock flatware tub with soup spoons, pasta spoons & steak knives
Stock bouillon bowls & saucers for fruit
Stock brown sugar & Parmesan cheese. Store and/or send to DW at end of shift
Stock ramekins for sugar, Parmesan, side-sauces etc.
Stock olive oil and vinegar dispensers
Stock/fill pepper mills
Stock hot pads & doilies
Stock red slips. Attach all used slips to yellow tickets and hand in to Floor Manager at end of shift
Stock & maintain Mistakes list, attach to used red slips and hand in to Floor Manager at end of
shift
Bread preparation/serviceKnow where bread is stored. Communicate with Floor & Kitchen managers when stock is low.
Know how to use oven properly, be conscious of surrounding space. Use timer. Remember to
check oven often.
Stock breadbox with English muffins & bagels. Store in walk-in at end of AM shift.
Know how to properly use and maintain the toaster. At the end of PM shift, turn off machine,
unplug and clean.
Know how to properly use and maintain the bread warmer. Check on & off switch, check water
content and maintain as necessary. Send insert to DW at end of PM shift. Turn off machine,
unplug and clean out holding pan.
Stock bread plates/baskets/tongs
Bread service is upon request only
KNOW THE MENU:
Runners must pass the menu test and be able read tickets and identify all items correctly.
Breakfast/Lunch
Dinner
Kids
Dessert
Specials
Beverages
Specials AM & PM
Vegan Soup of the day (and Daily Specials when applicable)
Know what items are 86d (unavailable) and list on 86 board. Alert manager
Recognize consistency of dishes regarding appearance, portion size and temperature. Be proud
of the food you serve. (F.A.T.T. flavor, appearance, temperature and texture)
Alert your KM to dishes that do not meet our standard in appearance and temperature.
Stay aware of ticket times and alert KM and Floor Manager of tickets over 15 minutes
Appetizers 6-8 minutes
Entrees- 15-17 minutes
Desserts- 8-10 minutes
Recognize the urgency and priority of re-cook tickets (pink slips)
Run food to correct tables using seat numbers, position points and place the correct dish in front
of the correct guest
Serve from the left, clear from the right when possible
Make sure guests have silverware before each course
Bread plates should be placed left of customer at 10:00
Bring appropriate condiments to the table before each course
When running plates that are hot use hot pads not towels to carry plates
Warn customer that the plate is hot
Place soup, appetizer and salad plate directly in front of guest
Place entre directly in front of guest with main course (meat, fish, casserole, etc.) at 6:00
Offer fresh ground pepper with soup or salad, Parmesan cheese with pastas or when appropriate
Handle certain guest requests yourself (sauces, plates, condiments, drink refills, silverware, etc.).
If request is more complicated, tell the server or manager.
Package to-go orders completely and correctly when you have time, attaching yellow ticket and
notify host, or deliver to the host stand.
Assist servers with drink delivery if there is no food to be run.
Drink slips will be placed with finished orders.
o Use a tray for all drink orders.
o Place all beverages to the right at the 2:00 position o Hold all wine glasses by the stem
o
Hold all glasses/cups at the base; touching the rim is not sanitary.
Remain calm & report all safety hazards/accidents to your floor manager immediately.
Spills: do not leave area unattended, ask for help
Broken glass/china: handle with care, dispose of properly in designated glass bin
First aid: know location of first aid box; notify manager if first aid is required.
Door & aisle blocks: eliminate them and maintain clear pathways
Guest safety: learn to recognize potential hazards and eliminate the possibility before an accident
can occur (children moving about the restaurant unattended, purse in the aisle way, etc.)
Page 6 of 11
Check out with your Floor Manager when all of your shift work and side work is finished and you
are sure that no one else is in need of your help.
TESTING & EXTENDED TRAINING:
Policy Manual Test
Table # & Section Test
Menu Test
Busser training shifts
Dessert making training shifts
Page 8 of 11
RUNNER POSITION
Description of Training Expectation/Goal
Runner Basics:
Effective communication skills
Greeting customers
Handling guest concerns
Table numbers and seat positions
Runner station maintenance
Bread presentation/service
Menu Knowledge:
Breakfast/ Lunch
Dinner
Kids Dessert
Specials
Beverages
Specials AM &PM
86'd items
Expediting Food:
Modification awareness
Ticket Times
Health and Safety Procedures:
Page 9 of 11
Page 10 of 11
I would like to recommend to the Employee that they continue their education by
addressing these concerns:
I certify that the training has been completed; all questions have been answered
and the employee has been trained to perform in this position.
Signed By:
________________________________ ______________
Trainer
Page 11 of 11
Date