Olive & Hay Food Runner

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

Works closely with kitchen to expedite and serve all food to guests. Makes sure dishes move from kitchen to dining room in coordinated, smooth and timely manner and are appropriately portioned and garnished.

Duties & Responsibilities

Primary Responsibilities/Essential Functions

1. Delivers food trays to dining room. Ensures all orders leaving the kitchen meet presentation standards and meet guest requests.
2. Continuously maintains a neat, clean, organized, safe, and comfortable

environment for our guests.

1. Informs wait staff of kitchen wait times and any product shortage.
2. Follows all standard food handling, sanitation, and health department guidelines.
3. 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.

1. Reporting to work as scheduled (on time and on regular basis) is an essential

function of the job.

Other Responsibilities/Supportive Functions

1. Accurately communicates the daily menu offering if requested.
2. May clear tables, bus dirty dishes to dishwashing areas and set tables as

directed

1. Notifies management of unsafe conditions, needed maintenance of any

equipment and any accidents.

1. 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.

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. Prior food service experience desired.
2. Possess a basic knowledge of food and beverage preparation.
3. Requires ability to serve needs of guests through verbal 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.
4. Requires ability to perform basic math skills such as addition, subtraction,

multiplication and division.

1. Completes required training as scheduled.
2. Ability to read and comprehend simple instructions, short correspondence and memos.
3. 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.

1. Must be at least 18 years of age. Must have a valid current Food Handlers Card or willingness and ability to obtain one within 30 days of employment.
2. Must know all applicable health standards.
3. 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 food trays 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 and dishes. Frequently transports food or trays while walking. 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.)


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 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.