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  • Back Server / Food Runner

    The Abbey Inn
    Job Description
    Position: Back Server / Food Runner
    Department: Food & Beverage
    Reports to: Food & Beverage Director
    Purpose: Assists Food & Beverage front of house staff with all service needs, tending to food running needs,
    turning tables, greeting and seating guests, and allowing Servers to maximize gust experience.
    A distinctive element exclusive to Hay Creek Management’s approach to guest service is its “Host Philosophy,” which
    encourages each associate to develop the skills necessary to offer competent hospitality service outside the realm of
    their primary job responsibilities.
    The ability of our Host Associates to proficiently multi-task provides guests at Hay Creek properties a secure,
    comfortable confidence that their service expectations will be exceeded.
    Essential Functions:
     Greet, direct, seat, and tend to food and beverage guests, including watering, passing out menus, replenishing
    coffee, replacing silverware, and other service needs based on HCH service standards.
     Complete all side work tasks, as determined by MOD, efficiently and thoroughly.
     Stock glassware, silverware, and napkin backups in all areas.
     Bus and clean tables, using trays to run dirty items to kitchen, reset tables as needed.
     Wash trays to ensure proper sanitation and immaculate front of the house presentation.
     Assist in the set-up and breakdown of banquet functions and holiday/special menu buffets.
     Assist in replenishing buffet items when determined by MOD.
     Perform additional cleaning tasks, as determined by MOD, such as wiping all kitchen doors down, wiping
    restaurant window sills, sweeping work areas, etc.
     Change beverage syrups as needed.
     Assist bartender in restocking of kegs when needed.
     Impart to the customer warmth and graciousness, much as you would give a guest in your own home.
     Be thoroughly familiar with menu items and related materials.
     Clean and maintain all working areas and equipment.
     Assist in resolving any complaints, and communicate disgruntled customers to the appropriate supervisor.
     Undertake all reasonable tasks requested by supervisors.
     Maintain a positive working realtionship with all other members of the kitchen and front of house staff.
     Complete all listed opening, side-work, and closing checklists, cleaning checklists, and duties related to shift.
     Check out with manager once shift is complete.
     Consciously assist in all company promotions when required.
     Practice cleanliness and safety in all dining areas, liquor and wine storage areas.
     Understand and communicate daily specials and specialty menus to guests.
     Deliver food consistent with expectations of proper timing of food courses when food running.
     Assist in training new employees and helping others, using the host philosophy.
     Assist team members as needed to promote a positive teamwork environment.
     Practice conscious knowledge of food allergies and safety, communicate effectively to guests with allergies.
     Flexibility to work days, nights, weekends, and holidays or special events.
     Address each and every guest using the S.E.A.C. method, with a smile, eye contact, acknowledge their presence in
    a timely manner with appropriate greeting, and kindly close.
     Attend all scheduled meetings and training sessions.
     Understand and practice all HCH safety and security procedures, including Emergency Evacuation Procedures,
    Accident Reporting, Right to Know Law, Written Information Security Program, Bloodborne Pathogen Procedures,
    Anti-Harassment Policy, and Violence in the Workplace Policy.

     Comply with all Hotel and HCH time and attendance policies.
     Comply with all Hotel and HCH uniform, dress code, and appearance standards.
    Hotel Specific Essential Functions:
     Ability to remain standing for 8 hours (or 100% of shift).
     Ability to walk for up to 90% of shift.
     Ability to frequently (or occasionally) move and lift up to 50 lbs.
     Ability to walk the property and grounds or on occasion.
     Ability to move up and down stairs regularly throughout entirely of shift.
     Ability to bend frequently and repetitively during a shift.
     Ability to carry service trays on shoulder up to 50 lbs.
     Ability to move quickly based on guest needs.
     Ability to frequently communicate and exchange accurate information effectively.
     Ability to read, write, understand and speak English.
    Technology and Equipment:
     Automatic dishwasher
     Point of Sale System
     Time Keeping System
     Multi-line Phone System
     Credit Card Processing
    Working Environment:
     Hotel property with approximately 42 guest rooms.
     Work will primarily take place in a restaurant and kitchen environment.
     Group and solo work.
     Practice and observe all safety procedures.
     Interior of hotel, in all areas with exposure to extreme temperatures.
     Exterior of hotel with exposure to weather conditions.
     Exposure to various hazardous chemicals.
    No Job Description for a position can possibly include all duties which may be requested by guests or required by the
    hotel. The objective of all positions is to effectively provide the services personally, or to immediately refer requests
    to the appropriate department manager. The items listed above are a summary of the major responsibilities of the
    position that must be met by an employee to successfully perform the essential functions of the position. Reasonable
    accommodations may be made to enable individuals with disabilities to perform the essential functions.
    Contact Information