STEAKHOUSE SPRINTER at Graton Resort & Casino

Rohnert Park, California, United States -

Full Time

Start Date

Immediate

Expiry Date

08 Oct, 26

Salary

0.0

Posted On

10 Jul, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Delivery, Guest Service, Menu Knowledge, Expo Station Setup, Communication, Sanitation Standards, Time Management, Collaboration

Industry

Gambling Facilities and Casinos

Description

Position Summary: The Steakhouse Sprinter is responsible for delivering food from the kitchen to guests in a timely, efficient, and professional manner, ensuring that all orders are complete, correctly prepared, and properly delivered to the appropriate seat number. This role involves collaborating with the kitchen and front-of-house teams to ensure smooth service, assisting with setting up the expo station, and maintaining cleanliness and organization in service stations. The Sprinter plays a vital role in providing exceptional guest experiences by ensuring food is delivered promptly and described clearly. Essential Functions: 1. Responsible for redefining hospitality at Graton Resort & Casino while living, supporting, and promoting our values. 2. Perform responsibilities in accordance with all Company standards, policies, and procedures. 3. Deliver food from the kitchen to the correct table in a timely and professional manner. 4. Follow the steps of service as outlined by the department on a consistent basis. 5. Ensure all food orders are complete, correctly garnished, and properly presented before delivery. 6. Have in-depth knowledge of the menu and be able to describe dishes to guests using prescribed verbiage. 7. Assist in setting up and maintaining expo stations, including condiments, utensils, and napkins. 8. Communicate effectively with kitchen and front-of-house staff to ensure smooth service. 9. Ensure that all food is delivered at the correct temperature and quality. 10. Maintain cleanliness and organization in the dining room, kitchen, and service areas. 11. Monitor guest satisfaction and report any concerns to management or servers. 12. Adhere to all health, safety, and sanitation standards. 13. Assist with other tasks as directed by the supervisor or manager. 14. This job description is not an exclusive or exhaustive list of all job functions that a team member in this position may be asked to perform from time to time. Duties and responsibilities can be changed, expanded, reduced, or delegated by Management to meet the business needs of the property. Qualifications Required Qualifications: 1. Ability to communicate effectively with Guests, Team Members and Management in both written and verbal form. 2. Minimum one (1) year of experience in gourmet, fine dining, and/or high-volume restaurants. 3. Must possess or obtain a Responsible Beverage Service State Certification. 4. Must possess or obtain a California Food Handler Certification. 5. Ability to handle a flexible work schedule, working weekends, holidays, and all shifts. Physical Requirements: This job has the following physical requirements: 1. Dexterity: full use of arms and hands to hold, grab, pick up objects up to 7 hours/ day 88% of shift 2. Standing: unassisted up to 7 hours/day for 88% of the shift 3. Walking: up to 7 hours/day for 88% of the shift 4. Bending: 2 hours/day for 25% of the shift 5. Twisting: 2 hours/day for 25% of the shift 6. Climbing: including ladders, less than 1 hour/day for 13% of the shift 7. Kneeling: 1 hour/day for 13% of the shift 8. Squatting: 1 hour/day for 13% of the shift 9. Carrying: full trays of food & beverages overhead- up to 25 lbs. for 2 hours/day for 25% of the shift 10. Lift/Carry/Pull: up to 50 lbs. up to 1 hour/day for 13% of the shift 11. Push: up to 100 lbs. using a pushcart up to 1 hour/day for 13% of the shift 12. Reaching: above the shoulders with the use of arms for 1 hour/day for 13% of the shift

Responsibilities

The Steakhouse Sprinter is responsible for delivering food from the kitchen to guests accurately and professionally. They collaborate with front-of-house and kitchen teams to maintain service flow and ensure food quality and temperature.