Food Runner Job Description – Duties, Responsibilities, And Requirements

Food Runner Job Description

A food runner in a restaurant is a team member of the serving staff whose primary responsibility is to bring dishes from the kitchen to the guests at the appropriate table. The role of a food runner is very important in ensuring that the food is delivered to the right table promptly and that it meets the restaurant’s standards for presentation and temperature.

In many restaurants, the role of a food runner is an entry-level position, and persons in this role may have the opportunity to advance to server/waiter or other positions within the restaurant. The specific duties of a food runner depend on the restaurant’s size, style, and service procedures. The above food runner job description and qualifications are the global standards known.

Food Runner Job Duties And Responsibilities:

• Greets all guests, provide eye contact, and warm greeting, and engage in pleasant hospitality during every interaction and provide a thank you for each transaction
• Coordinating with the kitchen: The food runner communicates with the kitchen staff to know which dishes are ready to be served and ensures that they are correctly plated.
• Handles financial transactions accurately Takes food and beverage orders and inputs into the POS system in accordance with established procedures
• Maintaining presentation: Food runners play a role in maintaining the presentation of the dishes. They ensure that the plates are arranged neatly and that any sauces or garnishes are applied as per the chef’s specifications.
• Delivers quality products to the guest in a friendly and professional manner and in accordance with hotel standards
• Timely delivery: One of the main responsibilities of a food runner is to deliver the dishes to the tables promptly. This requires coordination with the kitchen and the serving staff to ensure a smooth flow of service.
• Side work requirements for the position include but are not limited to:
  – Mise-en-place of all items, including paper, plastic, china, silverware, and glasses for the Grab and Go and executive lounge areas paper and plastic items (ie: cups, cutlery, etc)
  -Mise-en-place place of delivery items (bags, napkins, cart)
  -Mise-en-place of condiments
  -Mise-en-place of amenity items (traditional style)
• Daily requisitions based on inventory
• Taking inventory with inventory sheet by area
• Maintain the area. Ensure that the area is clean and organized at all times. Including but not limited to sweeping the floor and wiping counters.
• Set up order bags including all items needed (beverages, soup, condiments, pre-packed items, etc.),
  except items being cooked a la minute and coming from the kitchen.
• Check orders for accuracy before delivery
• Delivering orders to rooms or to guests that pick up
• Taking orders (when needed) utilizing all expected processes and interactions to meet guests’
  expectations including to provide description for any menu items
• Delivering amenities (when needed)
• Picking up amenity supplies after use from guestrooms (as needed)
• Covering for other stations during co-worker’s break (as needed)
• Brew coffee as needed
• Maintain the fridges stocked with beverages and all needed supplies
• Report guest concerns and contact manager for follow-up
• Maintain cleanliness and organization standards for each station and all guest service areas including
  seating areas where guests may consume F&B
• Performing routine cleaning duties with designated standard cleaning products as instructed to comply with health standards
• Other duties as requested to ensure guest satisfaction and as requested by supervisor
• Complies with all relevant State, Federal, and Corporate regulations regarding the service of alcoholic beverages to prevent underage consumption and serve responsibly to guests who may be intoxicated, ensuring adherence to all applicable laws

Specific Job Requirements, Knowledge, Skills, And Abilities

The person should have the specified knowledges, skills, and abilities, and be capable of pursuing and showcasing the ability to fulfill the essential job functions, whether or not reasonable accommodations are required:

• Required to possess a fundamental understanding of food and beverage preparation, service standards, guest relations, and basic etiquette.
• Knowledge of the proper table sett up, service ware, and menu items.
• Able to read, speak, and write the local language language in able to communicate with guests.
• Communication Skills – clear communication with kitchen staff, servers, and management is essential and ability to understand and follow instructions accurately.
• Able to grasp, lift and/or carry or otherwise transport up to 50 lbs. on a continuous basis.
• Capable of transporting or maneuvering items using a hand cart/truck with a maximum weight of 200 lbs.
• Able to operate coffee brewers, espresso brewers, tea brewers, panini presses, ovens, blenders, and toast equipment.
• Organizational Skills – keeping track of multiple orders and ensuring they are delivered to the correct tables and organizing trays and plates for efficient delivery.
• Cleanliness – maintaining a clean and organized workspace and handling food with care to ensure it reaches the table in an appealing condition.

The specific licenses or certificates required for a food runner may vary depending on local regulations and the policies of the establishment where they work. In many cases, food runners are not required to have specialized licenses, but they may need to undergo training or obtain certifications related to food safety and handling.

Guidelines And Duties A Food Runner Should Follow:

While the Food Runner’s obvious job function is to deliver food to the tables, it is still the Server’s responsibility to ensure accurate deliverance by correctly entering the order. Ideally, the Food Runner will bring the food to the table where the Server will then serve the food to the guest. However, there are times this is simply not possible; therefore, the following guidelines are set in place to maintain our level of service:

• Before running the food, the food runner should review the ticket for the correct table number, seat positions, correct dishes, any special modifiers/instructions, and that correct garnishes and accompaniments are included. Make sure to bring a copy of the ticket with you to the table.
• It is best to organize the dishes on the tray according to seat number to avoid confusion at the table.
• Ensure all dishes are visually presentable, wipe any finger prints or sauce drips off the plates with a clean towel.
• Four plates or more are to be carried on a tray, no exceptions.
• When serving the food to the guest be sure to announce the items as you set them down.
• Check if anyone needs anything else before departing from the table. If they do request something it is your responsibility to make sure it gets to the table.
• Make room at the table before setting down the food, the guest should not have to help you rearrange things while you stand waiting with food in hand.
• If you serve a steak and notice no steak knife, go get it! Pay attention to the flatware at the table, the Server should have preserved but mistakes happen.
• Clear any dirty or unneeded items from the table including flatware, glassware, chinaware, cocktail napkins, wrappers, etc.
• If you notice a guest’s beverage is low offer another, clarify what drink they are having and communicate the order to the correct server.

Frequently Asked Questions:

We hope you found helpful the above food runner job description and qualifications.