Olive & Hay Food Runner at Pacific Hospitality Group in Napa, CA

Pacific Hospitality Group provides a unique value proposition to investors and team members through our owner/operator approach. We are a family focused company committed to long term holds that enable us to grow our business and our team members. Our vision is to enrich people’s lives by offering memorable experiences, giving back to our communities and honoring God in all that we do. We are focused on long-term value creation and sustainable growth.

Our Guiding Principles:

Integrity, Compliance, Value Creation, Principled Entrepreneurship, Customer Focus, Knowledge, Change, Humility, Respect, & Fulfillment

Position Summary: Takes accurate orders from customers, enters orders in POS system, makes food recommendations, pairs beverages and clears/cleans tables once the meal has been completed while providing excellent guest service. Upsells food and beverage items to maximize profitability.

Duties & Responsibilities Primary Responsibilities/Essential Functions:

1. Helps guests select food and beverages by presenting menu, offering cocktails and aperitifs, suggesting courses, explaining the chef's specialties, identifying appropriate wines and answering food preparation questions.
2. Enters orders to POS system and records guests' choices, special dietary needs and special requests.
3. Keeps kitchen staff informed by noting timing of meal progression.
4. Processes guest payment transactions accurately and closes out table. Balances all payment methods with accuracy to sales report.
5. Maintains the cleanliness of the work areas. Keeps area stocked.
6. Prepares room for dining by clothing tables and setting decorations, condiments, candles, napkins, service plates, and utensils.
7. Follows all standard food handling, sanitation, TIPS and health department guidelines.
8. Must wear non-slip, oil-resistant shoes. Follows all safety policies and procedures. Reports potential safety issues to manager whenever observed and takes immediate action to resolve in emergency situations. OSHA laws require the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety. Team members will be trained in the proper use and care of assigned PPE if applicable. The hotel provides the required PPE. Team member has responsibility to report defective, damaged or lost PPE or equipment that does not fit properly to their Manager. Maintains strict compliance with hotel's Hazardous Material (HAZMAT) program and familiarizes self with current MSDS.
9. Reporting to work as scheduled (on time and on regular basis) is an essential function of the job.

Other Responsibilities/Supportive Functions:

1. Completes side work before, during and after shift.
2. Provide guests a high level dining experience, while maintaining a professional distance and staying alert to their needs.
3. Notifies management of unsafe conditions, needed maintenance of any equipment and any accidents.
4. Resolves guest complaints within scope of authority; otherwise refers the matter to management. Notifies supervisor and/or Security of all unusual events, circumstances, missing items, or alleged theft.
5. Ensures minors and intoxicated persons are not served alcoholic beverages. Notifies management of any problems resulting from guest complaints, intoxication or disruptive behavior Note: This job description is not intended to be all-inclusive. Team Members may perform other related duties as required to meet the ongoing needs of the organization. Management reserves the right to add, modify, change or rescind work assignments and to make reasonable accommodations as needed.

Qualifications (relevant experience, education and training):

1. One year food service experience, preferably in a hotel/resort environment.
2. Possess a basic knowledge of food and beverage preparation, hotel service standards, guest relations and etiquette.
3. Must have a general knowledge of wine, beer, liquors, waters and drinks served.
4. Requires ability to serve needs of guests through verbal face-to-face interactions. Contacts sometimes contain confidential/sensitive information so requires ability to use discretion. Must demonstrate positive attitude and professional demeanor. Requires strong communication and interpersonal skills and commitment to a high level of guest satisfaction.
5. Completes required training as scheduled.
6. Requires ability to perform basic math skills such as addition, subtraction, multiplication and division.
7. Requires ability to learn and use POS computer systems used at the hotel.
8. Strong attention to detail. Must be able to remain organized and handle multiple tasks and work under pressure of serving multiple guests at once.
9. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Must be able to speak, read, write and understand English to understand instructions, safety rules, and communicate with guests.
10. Due to the cyclical nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel. Work schedules will include working on holidays, weekends and alternate shifts.
11. Must be at least 18 years of age. Must complete TIPS® (Training for Intervention Procedures) alcohol awareness certification as scheduled upon employment. Must have a valid current Food Handlers Card or willingness and ability to obtain one within 30 days of employment.
12. Must know all applicable health standards. Knowledge of federal, state and local laws, ordinances and regulations and company policy regarding serving alcohol to minors and intoxicated patrons.
13. Must maintain a clean appearance and professional demeanor. Special Skills & Abilities/Mental and Physical Demands: While performing the duties of the job the team member regularly stands and walks for sustained periods of time. Works at a quick pace, maneuvering between activities occurring simultaneously. The team member regularly grasps objects such as plateware and glassware. The team member frequently feels the temperature of objects such as extremely hot glassware and plateware. The team member regularly reaches by extending hand(s) and arm(s) in any direction while serving and performing other essential functions of the job. The team member occasionally stoops, kneels and crouches. The team member frequently talks when communicating with guests and kitchen staff. The team member frequently needs to hear voices while taking orders and interacting with guests. The team member is frequently alerted of a coworker's presence from behind to avoid accidents. The team member tastes all dishes each day to be able to relay menu information to guests. Many aromas and smells are present in the kitchen and dining areas. Balance is frequently required to prevent falling when walking, standing, moving or carrying plates, beverages and food items. The team member occasionally pushes and pulls carts and furniture. Lifting is regularly required to prepare dining areas, serve food and beverages. Exerts up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move items such as plates, coffee trays, glassware, trashcans, and dishes. The team member is required to have close visual acuity to perform the job and assist guests with reading their menu. The team member is required to have visual acuity to determine the accuracy, neatness, and thoroughness of the work assigned. The team member is subject to environmental conditions found working both inside and outside. The team member is occasionally subject to extreme heat, with temperatures above 100 degrees while moving around in the kitchen or performing duties while outside temperatures are high. The team member is occasionally subject to loud noise (or music) when working in or around the kitchen and dining areas. The team member is subject to hazards, which includes proximity to moving mechanical parts, equipment found in kitchens and food service areas, sharp objects, and exposure to cleaning chemicals. Other hazards may include slick floors and hot plateware or glassware. The team member is occasionally subject to atmospheric condition such as fumes, odors, or dusts. The team member is required to function in crowded or narrow aisles, passageways or work areas in the kitchen and dining areas. (To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed above are representative of the knowledge, skills, and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.)

We provide equal employment opportunities to all employees and applicants for employment and prohibit discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity, or expression, or any other characteristic protected by federal, state, or local laws.

This policy applies to all terms and conditions of employment including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.