Bus/ Runner- On Deck - Encore Boston Harbor

ABOUT ENCORE BOSTON HARBOR
Encore Boston Harbor is a luxury global destination gaming resort that will feature 671 hotel rooms with sweeping views of the Boston skyline and Boston Harbor, ultra-premium spa, luxury retail, high-end dining, and state-of-the-art ballroom and meeting spaces. It is the largest private single-phase development in the history of the Commonwealth.  Situated on the waterfront along the Mystic River and connected to Boston Harbor, Encore Boston Harbor will include a six-acre park along the water that will feature a harborwalk, an events lawn, public viewing areas, ornate floral displays and retail and dining experiences that overlook the Encore Harbor Walk. 

The Encore Boston Harbor Bus Runner will be responsible for supporting guest service in a Food and Beverage environment, transporting food from the kitchen to the guest(s), and supporting the gourmet food server by explaining dishes and responding to guest needs. When appropriate, the Bus runner works in accordance with Servers and Food Runners in a supplemental role. Primary functions include setting, maintaining and clearing guest tables. The Bus Person also takes an active role in the guest experience through tasks such as bread service, water and non-alcoholic drink service, coffee and tea service, replacement of silverware between courses amongst other things. This includes, but is not limited to: fulfilling job responsibilities to support the department and maximizing opportunities for success; maintaining all Encore Standards; and ensuring excellent guest and team member experience. 

JOB RESPONSIBILITIES:  

• Ensures all Encore Boston Harbor core values and property and department standards are implemented and applied. 

• Participates in short-and long-term departmental goals, objectives, policies, and operating procedures; monitors and evaluates operational effectiveness; effects changes required for improvement.  Identifies key drivers of success.
• Actively contributes to departmental performance, and the accuracy, confidentiality, and thoroughness of departmental policies and procedures; records and reports.
• Follows that all applicable internal policies, federal and state laws, rules, regulations and property-wide controls are enforced within the department.
• Delivers and maintains a maximum level of property-wide service and satisfaction. 
• Contributes to company-wide communication and best practices.
• Keeps informed of all new developments within the department.

• Manages multiple priorities simultaneously and meets deadlines, often in stressful and high-pressure situations.
• Familiarizes with service standards for the restaurant, especially table setups, beverage service and pre-busing of tables.
• Cleans and resets tables in accordance with established procedures and sanitation guidelines.
• Polishes glassware, silverware and china.
• Stocks all mise en place before, during and after service to ensure that the service team has all the tools necessary to fulfill their roles.
• Performs immediate cleaning function of restaurant, floors, carpet and service stations during business hours and when in the interest of preserving the guest experience.
• Monitors and ensures cleanliness of all place settings, tabletops, seats and floor.
• Leaves money or guest checks on tables.
• Performs customer service duties as assigned such as bread service, water and non-alcoholic drink service, coffee and tea service, replacement of silverware between courses amongst other things. Communicates with host/hostess for seating needs and any guest service issues.
• Performs various stock supply duties to maintain par levels of all equipment and dining supplies.
• Works closely with the chef to prepare all garnish, underliners and special plating setups.
• Must have intimate familiarity with all menu items to ensure items that leave the kitchen are prepared accordingly and presented as planned.
• Transports all food items from the kitchen to the guest both through hand-carried technique or with trays when appropriate.
• Organizes and polishes plates and serving utensils in the expeditor station. Explains in detail all food items to the guest.
• Assists the Gourmet Food Server with a number of supportive tasks.
• Communicates with host/hostess for seating needs and any guest service issues.
• Maintains health code standards.
• Works with safety as a priority, and follows department and company safety standards.
• Maintains relevant knowledge of industry through continuing education and training.
• Performs any other job-related duties as assigned.

JOB REQUIREMENTS: 

To perform this job successfully, an individual must be able to perform each job responsibility satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Age, Gaming and Certifications:

18 years of age or above.

Will be required to obtain and maintain registration or a license issued by the Massachusetts Gaming Commission.

Education and/or Experience: 

High school degree or equivalent preferred.

Minimum 3 years of food runner experience and sanitation knowledge preferred.

Outstanding organizational and interpersonal skills as well as excellent attention to detail.

Language Skills:

Ability to read, analyze, and interpret documents, such as policy and procedure manuals, maintenance instructions, and other related documents.  Ability to respond to common inquiries from other employees or guests. Conversational English required, second language a plus.  Ability to write instructions.  Ability to present information.

Mathematical Skills & Reasoning Ability:

Ability to compute basic mathematical calculations. Ability to decipher various reports and maintain reports upon request.

Physical Demands:

The physical demands described here are representative of those that must be met by the Team Member to successfully perform the essential functions of this job.

While performing the duties of this job, the employee is regularly required to talk and hear. The employee is also regularly required to stand, walk, sit, and use hands to finger, handle, or feel objects, tools or controls. The employee is regularly required to reach with hands and arms, and to sit, climb or balance, and stoop, stretch, bend, kneel, crouch, or crawl.

Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Essential responsibilities include moderate physical ability such as lift or maneuver at least fifty (50) pounds, and varied instances of standing/walking. 

Work Environment:

The work environment characteristics described here are representative of those that exists while Team Members are performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• The noise level in the work environment is typically moderate.  When on the kitchen floor or some back of house areas, the noise level increases to loud. Must be able to interact with internal and external guests in a professional manner.
• Due to the unpredictable nature of the hospitality/entertainment industry, Team Members must be able to work varying-schedules to reflect the business needs of the property.

Wynn Resorts is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Wynn Resorts does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws confidential according to EEO guidelines.