LUXURY WITH WILD ABANDON

Situated on 3,500 acres of lush ranch land outside of Park City, Utah,
The Lodge at Blue Sky invites guests to slow down and forge meaningful connections with the land, animals and people that call Blue Sky home.

Owners Mike + Barb Phillips are genuine stewards of the earth. Together they have designed five mediums through which guests can reconnect with the natural world:

The understated elegance & organic architecture of Blue Sky’s 46 rooms + suites; nourishing mountain modern cuisine utilizing storied, sustainable ingredients;
an iconic wellness sanctuary perched at the edge of a precipice where earth meets sky; the High West whiskey distillery which lovingly crafts small batch whiskey from grain to glass; and curated activities for guests of all ages which invoke a rich Western heritage.

Blue Sky is a place of soul and spirit, located 40 minutes from Salt Lake City International Airport

POSITION TITLE: FOOD RUNNER

 

LOCATION: THE LODGE AT BLUE SKY-- WANSHIP, UT

 

DEPARTMENT: FOOD & BEVERAGE

 

REPORTS TO: Food & Beverage Supervisor, Food & Beverage Manager

 

ABOUT THE LODGE AT BLUE SKY: Nestled between the soaring peaks of Utah’s Wasatch and Uinta mountain ranges, a mold-breaking and highly-anticipated concept in hospitality is emerging...The Lodge at Blue Sky sits on thousands of acres of some of the world’s most breathtakingly beautiful natural lands, just a few short minutes from Park City, and its unique philosophy fosters, in equal measure, unmatched luxury and uninhibited adventure. Prestigious industry publications including Travel and Leisure and Forbes have singled out The Lodge at Blue Sky as one of the most sought-after destination hotels in the world this year. When it opens its doors for the first time in May of 2019, the Auberge Resort Group Family looks forward to welcoming guests to share in the Soulful Journey that guides every aspect of this one-of-a-kind resort’s operations.  

 

The Lodge at Blue Sky is pleased to invite qualified and passionate candidates to join our Family in growing strong roots in our local and global community, being responsible stewards of the land we love, experiencing meaningful adventures, and nurturing our connections with people and other living creatures, every single day. The Lodge at Blue Sky believes that our mission to provide luxury with wild abandon to our guests can only be fulfilled by nurturing, valuing, and empowering our employees to be their best selves, and giving our best in return. Our employee culture sets itself apart from other luxury hotels in our genuine appreciation of and respect for our team members, and we are dedicated to providing the best employee experience possible for our team by pairing people with positions that both challenge and enrich them, as well as offering competitive wages and comprehensive benefits.

 

A successful candidate for this position may anticipate an employment start date between May 1st and 6th, 2019.

 

POSITION SUMMARY: Set-up pass out line from kitchen prior to service.  Organize the food orders to facilitate them reaching the guest in a quick manner.  To interface between the line service floor, staff runner and culinary staff to add to the fluid operation of the dining operations. All members of the Food & Beverage Department are responsible for ensuring that visitors to the hotel are delighted by the quality, creativity and variety of our food and beverage offerings.  Within that, the runner provides crucial support to restaurant staff in influencing guest satisfaction. It is essential that all associates extend service in a professional, friendly, courteous, efficient and timely fashion.

 

ESSENTIAL JOB FUNCTIONS:

  • Maintain complete knowledge of table/seat/station numbers, room capacity, hours of operation, proper table set-up and dress code of the restaurant/bar.

  • Maintain complete knowledge of all food garnishes in the Restaurant.

  • Maintain complete knowledge of all menu items, prices, preparation method/time, ingredients and quality standards of taste, appearance, texture, serving temperature, portion size, garnish and method of presentation.

  • Maintain complete knowledge of correct maintenance and use of equipment.  Use equipment only as intended.

  • Maintain complete knowledge of P.O.S. system and manual systems.

  • Maintain complete knowledge of and comply with all department policies/service procedures.

  • Complete all opening side duties as assigned.

  • Organize assigned station and ensure readiness prior to guest arrival.

  • Review daily specials and maintain awareness of 86’d items throughout the shift.

  • Take guests’ food and beverage order, utilizing suggestive selling techniques.

  • Record order of guest following departmental service procedures.

  • Legibly document orders when P.O.S system is down and distribute food orders to kitchen.

  • Serve all food courses and non-alcoholic beverage items to the guest in accordance with departmental standards.

  • Understand and anticipate guests’ needs respond promptly and acknowledge all guests, however busy and whatever time of day.

  • Maintain positive guest relations at all times.

  • Be familiar with all resort services/features and local attractions/activities to respond to guest inquires accurately.

  • Handle guest complaints following the five step procedure and ensuring guest satisfaction.

  • Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.

  • Guide the activities of the assigned assistant server, busperson to ensure optimum service to the guest.

  • Clear each course in accordance with departmental standards.

  • Remove soiled wares from tables as assigned and transport to dishwashing area.

  • Promptly crumb tables after main course is removed.

  • Extend appreciation for guests’ patronage.

  • Collect and report tips at the end of assigned shift.

  • Complete closing slide duties as assigned. .

  • Follow maintenance program and cleaning schedule.

  • Update menus and wine list.

  • Legibly document maintenance needs on work orders and submit to manager.

  • Attend menu and wine tasting as scheduled.

  • Attend all Restaurant staff meetings as scheduled.

 

Standard Specifications: Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.

 

ESSENTIAL QUALIFICATIONS:

  • A genuine affinity for interacting meaningfully and positively with guests.

  • Experience providing service in a fine dining environment.

  • (Required) Minimum 18 years of age

  • 1 year experience in a busy dining room or restaurant

  • Ability to satisfactorily communicate in English with guest, management and  co-workers to their understanding

  • Previous training in liquor, wine and food service.

  • (Desireable) Ability to communicate in a second language, preferably Spanish

  • Computer training on P.O.S. system

  • Prior training in guest relations.

  • Ability to maintain calm during busy periods and treat our guests and our colleagues with respect, and work hard together to deliver the highest quality of service to all.

  • Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperativeness and work with a minimum of    supervision.

  • Professional, polished service, etiquette, and protocol skills and knowledge.

  • ServeSafe and TIPS certification.

 

ESSENTIAL SKILLS:

  • Ability to provide clear and legible written communication.

 
  • Ability to compute basic mathematical calculations.

 
  • Ability to input and access data in a computer.

 
  • Ability to work effectively lead a team in providing exceptional service in a luxury restaurant environment cohesively with other departments and individuals as part of a team.

 
  • Ability to prioritize and follow up on work assignments.

  • Understanding of food and beverage safety practices, as well as safe handling of cleaning chemicals.

  • Ability to suggestively sell restaurant menu items, beverages and wines.

  • Ability to maintain good coordination and timing while serving orders quickly.

 

 

Working Conditions: Most tasks are performed indoors. Temperature is usually moderate.  Noise level is usually moderate.

 

Physical Demands: Frequent need to perform the following physical activities:

  • Reaching, bending, pushing, pulling, twisting, lifting, and climbing.   Have frequent need to perform standing and walking activities related to provide food service in the restaurant.  

  • Constant need to perform the following physical activities: grasping, turning, finger dexterity.

  • Frequent need to stand for long periods of time.

  • Lifting/carrying up to 10-20 lbs. frequently and 40 lbs. occasionally.

  • Vision requirements: constant need to view small print.  Frequent need to see small details and things clearly beyond arms’ reach.

  • Hearing requirements: constant need to speak on telephone and/or two-way radio,

  • Respond to general public and converse with staff. Ability to hear fire alarms and emergency equipment.



 

NOTE: A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties.  All duties and requirements are essential job functions.

 

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position.  Employees will be required to perform any other job-related duties assigned by their supervisor.

 

This document does not create an employment contract, implied or otherwise, other than an “at will” employment relationship.

About The Lodge at Blue Sky
Blue Sky Utah. Forty six luxurious rooms and suites on 3,500 secluded acres, all with stunning Wasatch Mountain views. A stream flows year-round, and wildlife abounds. Wander the property on foot or horseback in warmer months or cross country skis and snow-shoes in winter. Every mountain activity imaginable is at your fingertips, while the Spa at Blue Sky, High West Distillery and five-star dining are just outside your front door.
 


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Auberge Resorts Collection provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, Auberge Resorts Collection complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

Department: Food & Bev Front of house
This is a non-management position
This is a full time position

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