WHAT IS RUNNER

Hotel runner also known as food runner is assistant to the restaurant manager .  This purpose hotel runner  is to create the company experience for guests by providing food and beverage service to customers.

      AREAS OF RESPONSIBILITY

·         Deliver the company experience for guests.

·         Work with the hotel team to create the company experience for guests.

·         Create an environment for the guests designed to stimulate all senses through personal services, amenities and experiences.

·         Follow up with guests with additional services that enhance the guests’ experience.

·         Handle guest requests personally and/or refer as appropriate.

·         Demonstrate the hotel values when providing service and teamwork.

·         Create luxury for all the senses by serving guests at the restaurants in accordance with hotel standards.

·         Make and pour coffee for the customers.

·         Clear tables throughout the dining experience using proper methods for removing dishes, glassware and silverware.

·         Clean tables, chairs and floor area.

·         Reset table quickly.

 

WHAT IS HOSTESS

Hostesses basically supervise and manage the activities in the dining area of a restaurant or hotel. They are an important part of the work force in a hotel though the position is often deprived of attention.  In a small hotel it also known as lodging desk managers, and work in small groups. However, they has the same responsible as hostesses in a large hotel.

    AREAS  OF  RESPONSIBILITIES

·         Make sure all menus of the hotel are wiped and stain free

·         Answering the telephone and get the all reservations.

·         Confirm with the manager about the parties or event that will be held in the hotel.

·         Greet all guests with politely and escort them to the allocated tables with the menus.

·         Give full attention to the guests while taking their order.

·         Make sure that the hotel lobby, dining room, bathrooms, and menus are kept clean throughout hotel operations.

 

WHAT IS STEWARD

Steward is a person who assigns kitchen helper and other non cooking employees to such activities as dish washing and silver cleaning.

      AREAS OF RESPONSIBILITIES

·         Inspect kitchen, work rooms and equipments for cleanliness and order.

·         Takes inventories china ware, silverware, and glassware.

·         Report shortages and requisition replacement of equipment from purchasing agents.

·         May be working supervisor in establishment employing and executive chef.

·         May be designated according to area of work as pantry steward.