Food Runner Jobs

About The Position

Requirements

• High school diploma or equivalent.
• Six months of restaurant, banquet, catering, or fast-paced hospitality experience.
• Ability to learn detailed menus, handle hot plates safely, and retain seat-number and table-map information.
• Strong communication and teamwork under time-sensitive conditions.
• Knowledge of plate identification, expo systems, coursing, seat numbers, safe tray carrying, and timing across multiple simultaneous tickets.
• Working vocabulary for Spanish preparations such as pintxos, conservas, croquetas, plancha, parrilla, sofrito, and paella.
• Understanding of food-allergen and modification protocol; runners must recognize alerts but never improvise an answer about safety.
• Ability to distinguish fragile hot and cold presentations and adjust transport methods for indoor, rooftop, and guest-room delivery.
• Availability for lunch, dinner, weekends, holidays, and peak hotel occupancy.
• Willingness to work shifts that may include split support for restaurant, pool bar, and in-room dining.

Nice To Haves

• Fine-dining, open-kitchen, chef-driven, or luxury-hotel experience.
• Familiarity with Spanish ingredients and service styles.
• Food-handler and allergen-awareness credentials.

Responsibilities

• Attend lineups and tastings to learn every current dish, garnish, vessel, allergen designation, cooking temperature, and intended verbal description.
• Read tickets and expo calls accurately, confirming table number, seat number, course sequence, modifications, and allergy markers before leaving the pass.
• Inspect each plate for presentation, cleanliness, temperature, correct garnish, and completeness; return any item that does not meet standard.
• Deliver food using the restaurant's seat-number system and service sequence, placing plates from the appropriate side whenever possible and avoiding reaching across guests.
• Announce dishes succinctly and accurately, identifying key components, cautions, and shared formats without interrupting the table's conversation.
• Coordinate with servers, captains, bussers, and expediters to ensure full tables are delivered together and tasting-menu courses arrive at the intended pace.
• Carry paella, plancha, parrilla, and hot shareable items using approved tools and heat-safe practices; explain required rest or tableside timing to the server when relevant.
• Maintain the expo area with clean trays, polished cloches or covers, share plates, allergy tools, side towels, backup cutlery, and orderly ticket rails.
• Support café and pool-bar food runs during peak periods, preserving temperature and presentation while adapting to outdoor stairs, elevators, wind, and serviceware requirements.
• Assist with in-room dining runs after training on tray/cart presentation, room-entry protocol, and guest-privacy procedures.
• Communicate delays, refires, missing items, special requests, and guest comments immediately to the appropriate chef and manager.
• Complete closing station sanitation, runner-side polishing, and accurate handoff notes for the next service.
• Approach every table with poised, unhurried movement, even when working against a short pickup window.
• Keep uniform, hands, trays, and side towels pristine.
• Notice missing share plates, utensils, wine, or water and quietly alert the service team before the guest experiences a gap.

Benefits

• $12.00 to $15.00 per hour, plus tip-pool participation where applicable.
• Team Members are eligible to receive benefits based on average hours worked.
• Advancement opportunities.