A beloved hotel with an enviable oceanfront location is now even better, following a $50 million renovation. Our newly redesigned Loews Miami Beach Hotel includes all-new touchpoints throughout the property. Welcome to a South Beach Icon, Reimagined.

The Food Runner is the middle person between the Culinary Team and Banquet Team. They are in charge of handling all banquet functions and making sure all food is delivered from kitchen to Banquet functions. At times, they will assist stewards in daily operational needs.

Essential Functions and Responsibilities

Prepare break down station with the necessary glass rack, plate carts and bins for silverwarePrepare all requisition for silverware a day in advanceAlways maintain proper sanitation controlReport to Supervisor/Manager any maintenance issue or any issue with damage equipmentExecute emergency procedures in accordance with hotel standardsPower-wash all carts, hotboxes and any assigned areas as requestedAssure that all equipment is collected and delivered to the dish roomsAssure that all areas pertaining to breakdown are clear of all equipment and food items (these areas are to be swept and mopped after every function and event, trash is to be removed)All silverware, glassware, china, pots and dishware are to be stored in their designated areasAll assigned areas must be cleaned before ending shiftAssure that all area of preparation is restockedComplete job tasks as assigned by managementReport to manager/supervisor for any additional tasksAttend all appropriate hotel meetings and training sessionsRemain current with hotel information and changesComply with hotel rules and policies at all timesOther duties as assignedReport to the Stewarding Supervisor/Manager in charge of shift.Receive Function/event assignmentVerify assign requisitions sheetTransport and deliver all assigned equipment and food on a timely basisReport to banquet Captain on all food deliveryAssure that when function is completed that all food items are returned to the kitchenAssure that all equipment is collected and delivered to the dish rooms

Supportive Functions and Responsibilities

Promotes and applies teamwork skills at all timesNotifies appropriate individual promptly and fully of problems and/or unusual matters of significanceIs polite, friendly, and helpful to guests, management and fellow employeesExecutes emergency procedures in accordance with hotel standardsComplies with required safety regulations and proceduresAttends appropriate hotel meetings and training sessionsMaintains cleanliness and excellent condition of equipment and work areaComplies with hotel standards, policies and rulesRecycles whenever possibleRemains current with hotel information and changesComplies with hotel uniform and grooming standards

Qualifications

This position requires a great deal of attention to detailAssignments must be done within the specified time constraintsAbility to communicate, have initiative, teamwork, and be promptPeople skills, internal/external customer service, and communication skills are mandatoryAbility to communicate with people within the department is necessaryMultitasking and clear penmanship (so work may be interpreted correctly)Detail orientedAbility to work in a fast paced, constantly changing environmentAbility to exert physical effort in the transporting of equipment such as queen Marie loaded with supplies, dishes, glassware, silverware, etc.