High volume restaurant in one of New York’s most affluent neighborhoods. High check average, can average $1,200.00 gross per week.

REQUIREMENTS:

• Proficient in all aspects of fine dining service
• Knowledge of food and beverage as well as a passion to cultivate this skill.
• May be required to lift up to 30 lbs. occasionally
• Possess a proven track record for guest satisfaction
• Displays a confident and professional appearance and meets company grooming standards.
• A team player that understands vision of short and long term goals and has an ability to multitask.
• Attention to detail and ability to meet deadlines.

EDUCATION AND EXPERIENCE:

• High School diploma
• Two years prior front of the house experience in a high volume, upscale dining establishment.

STATEMENT OF PURPOSE:

The Food Runner’s priorities and responsibilities are to exceed our guest’s expectations by providing them with the highest level of consistent, professional and courteous service.

PRIMARY DUTIES:

• To uphold the Culinary Concepts by Jean-Georges Values and Mission Statement while performing positional responsibilities.
• To adhere to company policies and procedures, as stated in the company Handbook.
• To provide the highest quality service to guests at all times, by instilling the Jean-Georges philosophy “The client is king”.
• To treat every guest, employee and vendor with respect and dignity.
• To report to work on time and in proper uniform, always punching in and out as required of all employees.
• To promote teamwork within the restaurant, creating a positive work environment.
• To properly execute all necessary steps of service.
• Ensure the highest levels of cleanliness and organization throughout the restaurant at all times.
• To provide exemplary service to all guests by applying knowledge of service and the food and beverage menus.
• Attend Pre-Shift Daily
• Perform other job related activities as required or assigned by the supervisor.
• Complete a positional training program with validation measures throughout.
• Respond positively to any guest’s requests.
• To be present and participate in all monthly training seminars
• To execute daily sidework with enthusiasm and motivation.
• To follow direction from the Chef.
• To establish communication at all time with the culinary department.
• To check with customers to ensure that they are enjoying their experience and meals.