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Food Runner
Hank's Oyster Bar The Wharf
701 Wharf Street Southwest, Washington, DC
Food Runner at Hank's Oyster Bar The Wharf

Food Runner at Hank's Oyster Bar The Wharf

Hank's Oyster Bar The WharfMore Info

Full Time • Hourly (Based on Experience)
Expires on Jun 1, 2019


Requirements

1 year


Job Details
  • Follow all procedures and guidelines in the Employee Handbook
  • Arrive on time and ready to work at scheduled time
  • Set up and break down restaurant according to location guidelines
  • Complete all opening, ongoing, and closing sidework in accordance with location standards
    • Assist the Chef at expo station when necessary
  • Work as a team with all staff members, both FOH and BOH
    • Practice good communication skills
  • Create a welcoming environment
  • Run all food to the tables
    • Use seat numbers to correctly serve food
  • Assist the servers when needed
    • Help attend to guests’ needs
    • Clear plates when necessary
  • Create a memorable and positive experience for guests
    • Notify the MOD of any unhappy or dissatisfied guest immediately, no matter how minor
    • Strive for 100% guest satisfaction

REPORT DIRECTLY TO MANAGER ON DUTY



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ABOUT JAMIE LEEDS

Jamie Leeds is one of Washington’s most highly recognized chefs due to her wildly successful restaurant, Hank’s Oyster Bar; her very active role in the community and her 20 plus years of inspiring culinary experience in New York, prior to moving to DC. In May 2005, she opened her first restaurant as executive chef and owner, the 65-seat Hank’s Oyster Bar, which serves “Urban Beach Food”. Hank’s is named after Leeds’ father, who she credits as her inspiration for becoming a chef. Since its’ opening, Hank’s Oyster Bar has been praised by Gourmet, Bon Appetit, Food & Wine, Southern Living, The Washington Post, Washingtonian, DC magazine, The Washington Times and Fox Morning News.

Leeds came to Washington, D.C. when she joined the Washington Terrace Hotel as executive chef in May 2002, where she launched the 70-seat 15 ria. Her American cuisine with a comfort food twist was an immediate hit at the handsome, new boutique hotel where she was also responsible for developing catering menus. Wine Spectator, The Washington Post, Washingtonian and Bon Appetit were among the publications that praised Chef Leeds for her exceptional fare.

Favorable reviews and a successful launch also earned Jamie Leeds a nomination for “Rising Culinary Star” from the Restaurant Association of Metropolitan Washington’s Capital Restaurant & Hospitality Awards in June 2003. Chef Leeds was also named a “Rising Star Chef” by Starchefs.com for Washington, D.C.’s 2003 awards program, which selected only seven chefs throughout the area for the coveted recognition. In 2006, her new restaurant Hank’s Oyster Bar was nominated for a RAMMY for “Best New Restaurant” by the Restaurant Association of Washington and in 2008, Hank’s won the coveted RAMMY for “Best Neighborhood Restaurant”. In 2012, Hank’s Oyster Bar was nominated again by Restaurant Association of Washington for “Best Casual Restaurant”.

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