Prime Hospitality Group is a curated collection of brands — spanning upscale restaurants, bars, and hotels. PHG is a family-owned business founded and led by husband-and-wife entrepreneurs, Ryan and Kristy Rans. As passionate service experts, Ryan and Kristy are committed to delivering best-in-class hospitality and creating an inspiring work culture. Through their leadership and dedication, PHG is an environment that fosters professional growth and continually challenges its team to reach their full potential.

Every PHG team member is guided by the company’s five core values; demand for excellence, passion for hospitality, hunger to grow, unwavering commitment, and desire to win. In addition to their stellar service caliber, PHG stays on the cutting edge of technology and strives for greater sustainability. As Prime Hospitality Group continues to grow, the team stays fresh in its approach and remains dedicated to maintaining impeccable standards when it comes to quality.

POSITION SUMMARY:

Under the direction of the Sous Chef, the Expo-Food Runner picks up food product for orders placed by the service staff and delivers the meal to our guests, including bread, salads, appetizers, entrees, desserts, and other items requested by our guests. A Food Runner assists the kitchen and service staff as needed to maintain the highest level of food quality, presentation, and timing to optimize our guests dining experience with a Demand for Excellence and Passion for Hospitality.

ESSENTIAL JOB FUNCTIONS (Key Tasks and Responsibilities):

Demand for Excellence

• Reports to work, is in the correct uniform and on the station as indicated on the weekly work schedule. Practices positive personal hygiene and cleanliness habits during all work shifts.

• Garnishes finished entrees according to the specifications and procedures contained in the Ruth's Chris Steak House Recipe Book (examples: butter, parsley, lemon) and immediately trays and delivers food so that the food is served hot and sizzling.

Passion for Hospitality

• Delivers food to the correct table and pivot point position numbers. Assists the server as necessary to ensure that the guest is served immediately. ("Hot Food Hot, Cold Food Cold").

• Coordinates and communicates with the broil and pantry stations to correctly time and serve "hot and cold" items to the guest.

Hunger to Grow

• Accomplishes all job duties while adhering to all safety guidelines and practices throughout the shift. Reports any unsafe condition, unsafe act, accidents and/or injuries to the Chef or other Manager-On-Duty.

• Cleans large and small trays and tray stands to be ready for service. Assists the server as needed to optimize the guest's dining experience.

Unwavering Commitment

• Sets up the front line with the equipment, plateware, and smallwares needed to effectively serve all food products. Items include, but are not limited to, serving spoons, forks, goose necks, underliners for vegetables, folded napkins for handling hot plates and garnishes. Keeps station restocked throughout the shift.

• Completes all side work in the front and/or back of the house as assigned and scheduled by the members of the management team.

Desire to Win

• Reads order tickets as they arrive and place onto ticket minder. Tracks cooking times on all orders, checks finished product for proper degree of doneness, appearance and plate presentation.

• Completes all side work in the front and/or back of the house as assigned and scheduled by the members of the management team.

PHYSICAL DEMANDS (Minimum qualifications needed to perform essential job functions):

• Must be able to lift, handle, carry food, supply, smallwares, equipment, supplies and paper goods at a minimum of 50 pounds constantly and up to 100 pounds occasionally.

• Must be able to constantly stand and exert well-paced mobility for a period up to four hours in length.

• Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive and store stock, supplies and equipment as well as to work the line during service periods.

• Must be able to communicate effectively and listen attentively to supervisors, employees, vendors, and guests.

• Must be able to work in an environment subject to extreme cold (30 degrees), heat (temperatures above 100 degrees), loud noises from restaurant equipment and machinery, and fumes, odors, dust, and smoke.

REQUIRED SKILLS/ABILITIES

• Highschool diploma or G.E.D,

• Must be able to work a flexible schedule and expect to work weekends, nights, and holidays,

• Attention to Detail: Proven ability accomplish a task with concern for accuracy in all the areas involved, monitoring, and checking work or information and plans, organizing time and resources efficiently, and following up with others to ensure commitments have been fulfilled,

• Collaboration/Teamwork: Proven ability to successfully work toward a common goal with others, including actively listening to others, taking responsibility for mistakes, and respecting the diversity of your colleagues,

• Communication: Proven ability to articulate thoughts and express ideas effectively using oral, written, visual and non-verbal communication skills, as well as listening skills to gain understanding. The ability to deliver information in person, in writing, and in a digital world,

• Conflict Resolution: Proven ability to facilitate the prevention of and/or de-escalation and resolution of conflict while preserving a professional relationship with colleagues, guests, vendors, clients, etc.

• Customer Focus: Proven ability to gain insight into customer needs, identifying opportunities that benefit the customer, building and delivering solutions to meet customer expectations and establishing and maintaining loyal customer relationships,

• Inclusive Excellence: Proven ability to understand and respect different perspectives and cultures, demonstrating sensitivity to cultural norms, expectations, and ways of communicating, contributing to a work climate where differences are valued and supported, and apply others’ diverse experiences, styles, backgrounds, and perspectives to get results,

• Problem Solver: Proven ability to solve problems by analyzing situations and apply critical thinking in order to resolve problems and decide on courses of action and implement the solutions developed in order to overcome problems and constraints,

• Must successfully complete restaurant training program and maintain a willingness to learn.

WORK AUTHORIZATION REQUIREMENTS

Authorized to work in the United States of America.

AFFIRMATIVE ACTION/EEO STATEMENT

PHG is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws. Our policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, and apprenticeship. PHG makes hiring decisions based solely on qualifications, merit, and business needs at the time.

OTHER DUTIES

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. The above requirements outline management’s assignment of essential job functions. This information contained herein does not constitute a contract, express or implied.