Tambourine Food Runner

At the Tambourine Room by Tristan Brandt, we believe that every dish tells a story. Our culinary legacy, punctuated with a Michelin Star, is a testament to our unwavering dedication to the art of gastronomy and storytelling. We are in search of a talented and passionate individual who shares our commitment. This isn't just a job; it's an invitation to contribute to a narrative of flavor, technique, and artistry with excellent service. If you're ready to immerse yourself in a world where every ingredient has purpose and every meal is a masterpiece, we welcome you to apply. Elevate your culinary journey with us, and let's craft unforgettable dining experiences together.

This job description serves as a guide for establishing the criteria to fill a specific job, and to assist in staff member evaluation related to that job. The description is subject to change at management's discretion, and may include additional or different duties as assigned or directed.

1. Hourly, Non-Exempt, Non-Commissioned, and Non-Supervisory position.
2. Primarily responsible for coordinating the delivery of food to tables, requesting assistance when needed.  Responsible for preparing the garnishes for the expeditor.
3. Supervised by the Assistant Food & Beverage Managers.

1. Makes sure the station is set up with necessary garnishes and mis-en-place.
2. Ensures all food leaving the kitchen is of the level of quality prescribed.
3. Ensures hot food is hot and cold food is cold, all being garnished correctly.
4. Follows directions of expeditor of food delivery priorities.
5. Makes sure every food item is accounted for prior to running.
6. Asks for assistance when necessary so all food goes out at the same time.
7. Safely stores all food order tickets in an organized manner so no tickets are misplaced and they can be referred back to at a later time.
8. Keeps own work area of the kitchen clean and organized.
9. Carries food out to tables either via arms and hands for inside dining and on tray for outside dining.
10. Knows where food is going and does not auction off food at the table.
11. Studies and understands menu items so as to explain each dish and its components when placing it in front of guest if the server is not available to do so.
12. After delivering the food, asks the guests if they would like anything else at this time; communicates guest requests to server as needed or handles request with a sense of urgency.
13. Carries extra silverware and napkins at all times in case anything is missing.
14. Communicates with servers to ensure efficient timing and delivery of menu courses.
15. Assists servers as needed
16. Completes all side work at start and end of shift. Restocks all china, glass and silverware during shift as directed
17. Available to fill in as needed to ensure the smooth and efficient operation of the operation as directed by management.
18. Adheres to Carillon standards for guest service
19. Refers guest problems or complaints to supervisor according to Carillon guest problem resolution policy.
20. Reports and documents any observed or known safety hazards, conditions or unsafe practices and procedures to management immediately.
21. Performs other job-related duties as directed.

1. Six months of non-fast foodservice experience a plus.
2. Must be able to read, write and speak English.
3. Bi-lingual (English/Spanish) is a plus.
4. Must be guest-service oriented, able to work well with a variety of people, dependable and responsible.
5. Must possess pride in Carillon standards of food service
6. Must be able to effectively communicate with a variety of people.
7. Must be a quick learner, follow instructions well, and be able to work under pressure.
8. Must be able to lift 40 lbs and conduct repetitive movements.
9. Must be able to operate equipment associated with essential job tasks, such as but not limited to: blenders, coffee equipment, elevators, etc.
   
   Carillon Miami Wellness Resort is an equal opportunity employer.