Food Runner

Biscuits & Butter is a breakfast, brunch, and lunch eatery built around exceptional food, thoughtfully crafted beverages, genuine hospitality, and memorable guest experiences.

Our Food Runners are an essential connection between the kitchen and our guests. They help ensure every dish leaves the kitchen promptly, reaches the correct table, and is delivered according to Biscuits & Butter standards for accuracy, temperature, presentation, and hospitality.

The Food Runner is responsible for delivering food from the kitchen to guests quickly, accurately, and professionally while supporting Servers and maintaining strong communication between the Front-of-House and Back-of-House teams.

Food Runners must develop strong knowledge of our menu, table numbers, food presentation standards, common allergens, modifications, and proper food-handling procedures.

This position requires urgency, attention to detail, organization, communication, and teamwork, particularly during high-volume weekend brunch service.

The ideal candidate is energetic, dependable, observant, and able to move quickly without sacrificing accuracy or hospitality.

• Deliver food from the kitchen to the correct table and guest promptly.
• Verify table numbers, seat positions, and order accuracy before leaving the kitchen.
• Confirm each dish meets Biscuits & Butter presentation standards.
• Ensure required sides, sauces, condiments, garnishes, and utensils accompany each order.
• Announce dishes clearly and professionally when delivering food.
• Maintain strong knowledge of menu items, ingredients, and common allergens.
• Communicate missing, incorrect, or delayed items immediately.
• Monitor the kitchen expo window for completed orders.
• Assist Servers with food delivery during high-volume periods.
• Maintain clean and organized food-running and expo areas.
• Assist with table maintenance when appropriate.
• Communicate guest requests to the appropriate Server.
• Follow all food safety, sanitation, and allergen procedures.
• Complete assigned opening, running, and closing side work.
• Support both Front-of-House and Back-of-House teams throughout the shift.

Food Runners are one of the final quality checkpoints before a dish reaches the guest.

Before leaving the kitchen, Food Runners should verify:

• Correct table number
• Correct food items
• Requested modifications
• Appropriate sides
• Required sauces and condiments
• Correct garnishes
• Clean plate presentation
• Proper food temperature
• Complete order whenever possible

If a dish appears incorrect, incomplete, poorly presented, or inconsistent with Biscuits & Butter standards, the Food Runner should communicate with the kitchen or manager before delivering it to the guest.

Never knowingly deliver an incorrect or poorly presented plate simply to clear the kitchen window.

Food Runners are expected to develop strong working knowledge of the Biscuits & Butter menu.

This includes:

• Breakfast, brunch, and lunch menu items
• Side dishes
• Sauces and condiments
• Garnishes
• Basic ingredients
• Common modifications
• Common allergens
• Proper plate presentation
• Daily specials
• Table and section numbers

Food Runners should be able to confidently identify every dish they carry.

If a guest asks a question you cannot confidently answer, inform them that you will get their Server or a manager rather than guessing.

Food allergies and dietary restrictions must always be treated seriously.

Food Runners must:

• Pay close attention to allergy notifications.
• Never guess whether an ingredient is safe for a guest.
• Never make unauthorized substitutions.
• Follow proper handwashing and sanitation procedures.
• Handle plates by appropriate surfaces.
• Avoid unnecessary contact with food.
• Follow procedures designed to prevent cross-contact.
• Immediately communicate suspected order or allergy concerns.
• Involve a manager when an allergy-related question cannot be confidently answered.

Weekend and holiday brunch periods may produce significant food volume within a short period of time.

During high-volume service, Food Runners are expected to:

• Continuously monitor the expo window.
• Move completed food immediately.
• Prioritize dishes appropriately.
• Know where every table is located.
• Consolidate trips when safe and efficient.
• Communicate with other Food Runners.
• Assist Servers whose food is ready.
• Notify management of significant delays.
• Maintain an organized expo area.
• Remain calm and focused under pressure.
• Continue prioritizing accuracy even when the restaurant is busy.

Hot food should arrive hot. Cold food should arrive cold. Every dish should reach the correct guest.

Although Food Runners may have shorter guest interactions than Servers, they are still an important part of the Biscuits & Butter experience.

Food Runners are expected to:

• Approach tables with a friendly and professional attitude.
• Make eye contact and acknowledge guests.
• Announce dishes clearly.
• Place food carefully in front of the appropriate guest.
• Avoid unnecessarily reaching across guests.
• Respond politely when guests request assistance.
• Communicate additional requests to the Server.
• Never ignore a guest who needs assistance.
• Maintain professional body language.
• Avoid interrupting conversations unnecessarily.
• Help create a warm and welcoming dining experience.

Food Runners serve as an important communication link between the kitchen and service team.

Food Runners should immediately communicate:

• Missing food items
• Incorrect dishes
• Missing sides
• Incorrect modifications
• Allergy concerns
• Delayed tickets
• Presentation concerns
• Guest requests
• Food returned by guests

The goal is to solve problems before they negatively impact the guest experience.

Food Runners must quickly learn the Biscuits & Butter floor plan.

This includes:

• Table numbers
• Server sections
• Dining room areas
• Patio areas, if applicable
• Kitchen and expo locations
• Service stations
• Appropriate pathways through the restaurant

Food Runners should know exactly where food is going before leaving the kitchen.

Biscuits & Butter Food Runners work closely with:

• Servers
• Bussers
• Hosts
• Bartenders / Baristas
• Barbacks
• Prep Cooks
• Line Cooks
• Kitchen Management
• Restaurant Management
• Other Food Runners

Food Runners are expected to:

• Communicate professionally with all departments.
• Assist fellow Food Runners when needed.
• Run food for all sections—not only one Server.
• Communicate table needs to Bussers and Servers.
• Follow kitchen and management direction.
• Assist with maintaining clean service areas.
• Support teammates during high-volume periods.
• Complete assigned side work.
• Find productive tasks when food is not waiting to be delivered.

At Biscuits & Butter, no plate belongs to only one Server. If food is ready, we work together to get it to the guest.

Food Runners help maintain clean and organized service areas throughout the shift.

Responsibilities may include:

• Maintain a clean expo area.
• Keep food trays clean and organized.
• Restock appropriate service supplies.
• Maintain organized sauces and condiments.
• Keep service pathways clear.
• Immediately address or communicate spills.
• Maintain clean and sanitary food-contact areas.
• Help keep service stations organized.
• Complete assigned opening and closing cleaning responsibilities.

Food Runners are expected to maintain a clean and polished appearance consistent with Biscuits & Butter standards.

Employees must:

• Arrive in the complete approved uniform.
• Maintain excellent personal hygiene and grooming.
• Follow all Biscuits & Butter appearance standards.
• Maintain friendly and professional body language.
• Avoid personal phone use while actively working unless authorized.
• Keep personal belongings away from service areas.
• Avoid eating in guest-facing areas.
• Maintain appropriate conversations around guests.
• Represent Biscuits & Butter professionally throughout the shift.

Opening duties may include:

• Attend pre-shift meetings.
• Review daily specials and unavailable items.
• Review menu updates.
• Review reservations, large parties, and anticipated volume.
• Prepare the expo and food-running areas.
• Stock trays, napkins, utensils, sauces, condiments, and other supplies.
• Learn assigned table and section numbers.
• Ensure food-running pathways are clean and clear.
• Verify necessary service supplies are available before opening.

Closing duties may include:

• Clean and organize the expo area.
• Clean and properly store food trays.
• Restock service supplies.
• Clean and organize sauces and condiments according to food safety procedures.
• Remove trash and unnecessary items.
• Return equipment to designated locations.
• Assist with final service-area cleanup.
• Complete assigned side work.
• Communicate unresolved operational concerns.
• Receive management approval before leaving.