F&B Delivery Driver

POSITION SUMMARY:To ensure the safe and sanitary delivery of all food products to all outletsin a timely manner.Those items will consist of, but not limited to, the commissary, bakery, banquet, and all other items that are necessary for the resort’s food production and sales.

ESSENTIAL FUNCTIONS:

• Drivers shallbe responsible forensuring that their vehicles are clean and sanitary before loading their deliveries as well as having them clean at the end of their shift

• In-between deliveries, drivers shallassistwith the cleanliness of storage areas and put away received items at the direction of the commissary and bakery Chefs

• All food items for transport shall match the delivery order.If it does not, the driver will contact the department chef and/or warehouse.(When items are missing, the drivers need to inform all parties involved)

• Cold foods shall be transported in such a manner as to ensure that the food items are delivered within 2 hours of loading tomaintaintemperature controls

• Hot foods shall be transported in such a manner as to ensure that the food must be delivered within 2 hours of loading

• Driversare responsible forloading and returning washed pans/containers back to the commissary. This includes buckets, Lexan’s, Cambro’s, sheet trays,etc

• ALL OTHER DUTIES AS ASSIGNED

EXPERIENCE/QUALIFICATIONS:

• Minimum Degree Required:  ​High School Diploma or Equivalent​

• Preferred Degree: N/A

• Certificate(s) or License(s):Valid Driver’s License,Servsafe

• Years of experience:N/A

KNOWLEDGE,SKILLS,AND ABILITY:

• Communicate effectively orally and in writing as appropriate for the needs of the audience 

• Reading Comprehension - Understanding written sentences and paragraphs in work related documents 

• Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences 

• Basic Computer Skills - Using basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.) 

• Analytical/Critical Thinking - The ability to gather and organize information using a logical and systematic process; recognize patterns and relationships in complex data; examine data to identify implications, problems and draw appropriate conclusions; generate alternative solutions to problems; evaluate strengths, weaknesses and consequences of alternative solutions and approaches to solving problems 

• Guest and Personal Service - Knowledge of principles and processes for providing guest and personal services. This includes guest’s needs assessment, meeting quality standards for services, and evaluation of guest satisfaction 

• Number Facility - The ability to add, subtract, multiply, or divide quickly and correctly 

TRAVEL REQUIREMENTS:

• Frequent travel throughout property as needed 

PHYSICAL REQUIREMENTS:

• Restaurant/ Resort