JOB DESCRIPTION FOOD RUNNER - Cindy's Rooftop

The server assistant & food runner positions are integral support staff roles that are responsible for assisting with all table maintenance as well as serving courses to our guests in a timely and gracious manner. 

Food Runner Principal Duties: 

Assists with guest satisfaction through GRACIOUS, HOSPITABLE SERVICE. Serves food to guests as soon as it is prepared. Performs duties in a pleasant, conscientious, fun, energetic, and professional manner to ensure guest satisfaction. 

1. PRIORITY #1: Guest Satisfaction. 

1. PRIORITY #2: Complete knowledge of all products and specifications. 

1. Exhibits Cindy’s and Boka service standard on a consistent basis. 

1. Knows and uses service guidelines described in this guide. 

1. Serves food in the manner which is described in this manual. 

1. Describes menu features as needed (including changes and additions). 

1. Always communicates with the expeditor to ensure that food goes to the correct table and position. 

1. Is aware of all upcoming orders. 

1. Is aware of the status of tables expecting food. 

1. Always uses position numbers. 

1. Communicates the needs of the guests to kitchen and management. Informs management of guests’ reactions and comments. Assists management as needed to ensure smooth operation and quality service. 

1. Checks that each table is marked with proper silverware. 

1. Describes food items being delivered to the table. 

1. Helps to promote a safe and clean environment for co-workers and guests. 

1. Further duties not currently detailed in this outline may be added at the manager’s discretion. 

1. Being present in your station and floor. 

1. Be personable and create those WOW moments at each interaction. 

1. Promote a climate of welcome and positivity. 

1. BE TIMELY and EFFICIENT. 

1. Observe opening, closing, and weekly sidework checklists 

Additional responsibilities Food Runner: 

• All dishes are to be examined by the chef before leaving the line. 

• Edges and rims of plates must be wiped clean and free of smudges, sauces, and fingerprints. 

• Women and Children are to be served first. 

• The expeditor must communicate with the service staff when there is a “2-Minute Warning” for the next pickup. The warning is meant to keep hot food hot and cold food presentable as soon as it’s made to ensure guests enjoy the food at the highest quality. 

• The expeditor must clearly communicate appropriate seat and table numbers for each item being served. 

• The expeditor must ensure that the table is ready and properly marked for the next course via the table checker. 

• Once an order has gone out, the chit must be removed from the line and spiked. 

• Greets guests warmly with a smile, making eye contact, and using the guest’s name whenever possible. 

• Assists in guest services as directed by all Team Members. 

• Helps promote a safe and clean environment for guests and co-workers. 

• Operates as a member of a team, helping others and requesting help as needed. 

• Keeps stations stocked throughout the shift. 

• Performs all opening and closing side-work. 

• Further duties not listed in this outline may be added at the manager’s discretion. 

Food Runner Daily Checklist: 

Report for work at your scheduled time. Clock in on designated time clock.  

You are responsible for the neatness, cleanliness and appearance of your uniform. You are an important part of the image. 

Hair, make-up, and personal hygiene preparations should be complete before punching in and commencing work. Arrive at an appropriate time so that these preparations are completed before the start of your shift. 
 
See Uniform lookbook for guidelines. 
 
Once you have punched in, the shift has begun, and you must maintain a neat and professional appearance with all aspects of your uniform in place. 
 
Each food runner should begin work fully equipped with the following: 

1. Pens 

1. Sharpie 

1. Notepad 

1. Lighter  

Physical Requirements  

• Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds  

• Safely and effectively use all necessary tools and equipment  

• Stand and walk for an entire shift, including moving safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces  

Expectations:  

• Hospitable: We are known for exceptional guest service in all of our pursuits, and it is your job to uphold these high standards, and to find ways to go above and beyond the guests’ expectations.  

• Positive, Personable, and Professional. As we all work closely together, we always want to bring positive energy to the group. It is important to clearly, politely, directly and effectively communicate with your team, managers, and guests.  

• Flexible. This is of utmost importance, as the restaurant industry can be very unpredictable. Be willing to do what is asked of you if it benefits the Group as a whole.  

• Accountable and Responsible. We each hold ourselves accountable to follow through on all commitments with a sense of urgency and consistency. It is important to be accountable for your actions.  

• Solution Orientated. We work in an extremely fast-paced environment and many aspects of our careers require quick thinking and the ability to manage many things at once. Should any problems arise in any facet of your work, you should be able to identify the problem and offer thoughtful, achievable, and appropriate solutions  

• Ambitious and Self Aware. We look for employees who know their self-worth and are excited about their career day in and day out. It is important to continually push yourself forward by constantly learning, seeking to improve, and never resting on your laurels. It is also important that you are able to receive feedback—both positive and constructive criticism—in order to succeed, grow, and develop within your roll and continue to move forward within the company.  

• An Ambassador of BRG. Perhaps most importantly, we expect all staff of Boka Restaurant Group, regardless of position, to be professional, courteous, and respectful of all other restaurants in the industry.