Food runners are an essential part of the hospitality industry. They work as assistance to the wait staff and are required to deliver food to the tables. Since they are the last ones to look at the dish before presenting to a guest, it is of the utmost importance that they know what the dish is supposed to look like. They may be required to answer questions about the food and the facility's service while serving the food. Food runners do not only serve food. They are required to perform some secondary tasks such as cleaning tables, bussing tables, refilling drinks, at times taking orders, and even assisting the kitchen staff in maintaining their work areas. Food runners need to be extremely efficient, able to multi-task, and detail oriented along with a courteous manner as they are always in direct contact with the guests.
General Responsibilities
- All food runners must be able to communicate effectively. You are the go-between for the kitchen line staff and the server staff members. You must also be able to interact with the guests.
- Be a team player. You will be asked to perform random duties by the management staff and other team members
- Run food to the correct tables using seat numbers and pivot points; place the correct dish in front of the correct guest without having to auction off food!!! THIS IS A BIG NO-NO!!!
- Serve from the left and clear from the right when possible
- Handle certain guest requests yourself (sauces, plates, condiments, drink refills, silverware, etc.) If a request is more complicated, tell the server or manager.
- Package to-go orders completely and correctly when you have time. Notify a hostess that it is ready or deliver it to the hostess stand.
- Assist the servers when there is no food to be run (refill drinks, bus tables, take out trash or linen bags, etc.)
- Maintain a clean station- wipe down kitchen window, running station surfaces, and all trays
- Stock all to-go supplies, steak knives, and soup spoons. Make sure the expo line mats are clean and down prior to the shift.
- Know the menu- the guests will ask you questions!
- Must be able to match plated food to the tickets, sides that come with the dishes, and any special modifications to the dish.
- Recognize the consistency of dishes regarding appearance, portion size, and temperature. Always alert the expo to dishes that do not meet our standard in appearance and temperature.
- Know all garnishes for the dishes; the expo will not have time to get dressings, sauces, knives, pasta bread, rolls, and cornbread for dishes when busy!
- Make sure all side work, opening duties, and closing duties are performed before, during, and after every shift.
- Must take and pass the menu test by the end of training. Employees have two opportunities to take and pass the test. (Food Runners will not receive tip out until the test is passed) Failure to do so may result in termination
Job Qualifications
Education:
High school diploma or equivalent preferred (or in progress)
Must be at least 16 years of age
Experience:
- No previous restaurant experience or training required. On the job training will be provided. Experience is a plus.
- Must be a team player and demonstrate organizational and communication skills.
- Positive, upbeat and energetic
- Must have excellent interpersonal skills and confidence
- Ability to work in a fast paced environment.
- Must speak English fluently and be able to write in Basic English.
- Be flexible and willing to assist as needed to ensure all restaurant standards are met
FLSA Information
Management Activities
Discretion / Independent Judgment
This position does represent the company in handling complaints, arbitrating disputes, or resolving grievances. As a Georgia Blue Food Runner you will be expected to work with guests and visitors to ensure satisfaction. A Georgia Blue Food Runner will have to take initiative and get creative in resolving guest challenges and involve a manager only when previous methods have been unsuccessful.
ADA Information
Physical Requirements
- Must be able to carry a large tray with food from the kitchen to any table in the restaurant(up to 50 lbs)
- Must be able to speak and hear
- Be able to stand and walk for long periods of time (up to 8 hours)
- Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills
- Able to reach hands and arms in any direction and kneel and stoop repeatedly
- Hazards may include, but are not limited to, slipping and tripping
Working Conditions
- May be indoor or outdoor setting depending on outlet
- Varied weather conditions are expected
- Will work near moving or mechanical parts
- May work near toxic/caustic chemicals and with fumes or airborne particles.
- Varying schedule to include evenings, holidays, and extended hours as business dictates
Appearance/Uniform Standard
- Black long sleeve button-down shirt with a solid bright-colored tie (sleeves may be rolled) tucked in with a black belt, black non-denim pants (without holes or frayed edges) black crew socks, and closed-toed black slip-resistant shoes.
- Any undershirt must be short-sleeved and white
- No facial piercings
- Men must keep facial hair well groomed
- All hair long enough to touch the shoulder must be pulled back and restrained