Key Responsibilities and Required Skills for Food Runner

🎯 Role Definition

The Food Runner (also known as Expediter or Server Assistant) is a fast-paced front-of-house role responsible for the accurate, timely and hospitable delivery of food from the kitchen to guests. This position supports servers and kitchen staff by expediting orders, verifying order quality and presentation, managing ticket flow, and ensuring adherence to food safety and allergen protocols. The ideal Food Runner thrives in high-volume environments (fine dining, casual, banquet or catering), demonstrates impeccable timing and guest focus, and helps maintain an efficient, professional dining room.

📈 Career Progression

Typical Career Path

Entry Point From:

Host / Hostess transitioning into FOH service
Busser / Bus Person with strong time management and reliability
Kitchen support roles (Dishwasher / Prep) moving into front-of-house
Server Assistant or Barback ready to take on expedited service

Advancement To:

Server / Waitstaff with full service responsibilities
Expeditor / Lead Food Runner managing kitchen-to-floor flow
Assistant Manager / Floor Manager responsible for FOH operations
Catering Coordinator or Banquet Supervisor for event operations

Lateral Moves:

Barback or Bartender in high-volume beverage service
Banquet or Catering Staff supporting large events and off-site service

Core Responsibilities

Primary Functions

Greet and engage guests when food is ready, deliver plated items promptly and courteously, confirm guest name, table number and special requests to ensure accurate service and a positive dining experience.
Expedite and prioritize kitchen tickets during peak service periods by reading POS orders, coordinating with cooks and servers, and routing dishes to the correct stations to minimize ticket time and reduce order errors.
Verify each plate before delivery by checking presentation, portioning, temperature and any modifications (allergies, dietary restrictions, substitutions), and communicate discrepancies to culinary leads immediately.
Balance and carry multiple plates and trays safely through crowded aisles while maintaining composure and minimizing spills; use approved carrying techniques for hot items, liquids and fragile glassware.
Communicate continuously with servers, line cooks and the manager to coordinate timing for courses, share guest feedback, and proactively prevent service delays or cold plates.
Monitor food holding times and pass-through standards, removing or returning items that do not meet quality standards to uphold restaurant presentation and food safety policies.
Assist servers by refilling water and non-alcoholic beverages during course transitions, clearing accompaniments (bread, condiments), and ensuring tables remain tidy between courses.
Maintain constant awareness of ticket flow to prevent ticket stacking and ensure timely delivery of appetizers, entrees and desserts to match service tempo and guest expectations.
Support allergy and dietary protocols by verifying ingredient notes on tickets, confirming substitutions with servers or kitchen staff, and ensuring that allergen-sensitive dishes are delivered correctly and separately when required.
Stage and plate-to-order staging: assemble secondary items (sauces, garnishes, sides) for final delivery to ensure completeness and consistency of guest orders.
Escort food runners or new hires during training shifts to demonstrate proper routes, carrying methods, and communication protocols; act as a peer trainer when designated.
Rapidly adapt to changes in menu, ticketing systems or section assignments, learning daily specials and modification shorthand to maintain speed and accuracy in service.
Keep pass and expediting area organized and sanitized, rotating hot-holding equipment, wiping counters and ensuring that check-printing and POS tickets are readable and updated.
Contribute to closing and opening FOH side work such as restocking service stations, rolling silverware, refilling condiments, and preparing server stations for shift changeover.
Act as a food safety ambassador by following hand-washing protocols, using gloves when required, and ensuring hot and cold holding temperatures meet health code standards during transport.
Communicate guest concerns about food quality directly and calmly to servers and management, facilitating prompt corrective actions and documenting incidents when necessary.
Assist in bussing and resetting tables during rush periods to help maintain turnover targets and expedite new seating accurately and quickly.
Participate in line calls and pre-shift briefings to understand table assignments, VIP guests, allergy alerts and event-specific procedures before service begins.
Track and report inventory items used in the pass area (to-go containers, garnishes, disposable utensils) to the manager or service lead so stock levels are maintained for continuous operation.
Collaborate with catering and banquet teams to stage and expedite plated or buffet service for private events, following event timelines and banquet event orders (BEOs) precisely.
Demonstrate cash handling and closing procedures when assisting servers or hosts, including running credit or comped items through POS as directed by management.
Uphold brand standards for guest interactions, appearance, punctuality and uniform compliance; proactively model service behaviors that improve guest satisfaction and tip averages.

Secondary Functions

Assist with side-work and cleaning of the pass, service stations and FOH storage areas to maintain safe, sanitary and organized operations.
Support pre-shift setup by staging condiments, napkins, cutlery, and service wear for servers and stations to improve speed of service.
Help transport large or heavy trays to banquet halls, private dining rooms or off-site catering vehicles while adhering to safety protocols.
Provide rudimentary plate assembly or garnish for simple menu items during extreme peak periods to reduce kitchen bottlenecks.
Report equipment malfunctions or supply shortages (hot-holding units, heat lamps, POS printers) to management to prevent service interruptions.
Cross-train for server or host roles as business needs require, expanding versatility and covering gaps during staffing shortages.
Maintain and update expediting notes and ticket tags for daily specials, timing cues and table sequencing to optimize service flow.
Participate in post-shift debriefs and service improvement discussions, offering frontline insights to improve kitchen-to-floor coordination and guest outcomes.

Required Skills & Competencies

Hard Skills (Technical)

Food safety and sanitation knowledge, including ServSafe or equivalent local certification preferred.
POS and ticketing system proficiency (examples: Toast, Aloha, Micros, Square) for reading and closing tickets accurately.
Strong order verification and expediting techniques: ticket reading, plate checking, and timing coordination.
Allergen awareness and cross-contact prevention procedures to support safe delivery of modified or allergy-sensitive dishes.
Tray and plate carrying techniques; ability to safely transport multiple items and navigate crowded restaurant environments.
Basic beverage handling and non-alcoholic drink refilling, including bussing cups, water pitchers and simple garnishes.
Knowledge of FOH side work operations: roll silverware, restock condiments, set server stations, and clean service areas.
Familiarity with banquet event orders (BEOs), catering timelines, and plated or buffet service logistics for events.
Ability to use handheld communication devices (headsets, POS tablets) and interpret digital ticket modifiers and notes.
Basic cash and closing procedures support (processing comps or checks when required under supervision).

Soft Skills

Exceptional verbal communication for clear exchanges with servers, cooks, managers and guests.
Speed and situational awareness under pressure; calm prioritization during high-volume service.
Strong teamwork and collaborative attitude supporting both FOH and BOH staff.
Attention to detail to ensure order accuracy and avoid costly mistakes or allergen incidents.
Positive guest-facing demeanor with hospitality-first mindset; able to represent brand standards.
Reliability, punctuality and professional presentation in adherence to uniform and grooming policies.
Adaptability to changing menus, seating flows and operational needs during service.
Problem-solving orientation to escalate and resolve service issues quickly and respectfully.
Emotional resilience and patience in busy, loud and sometimes high-stress restaurant environments.
Initiative to identify inefficiencies and propose improvements to expediting flow and guest service.

Education & Experience

Educational Background

Minimum Education:
High school diploma or GED (or equivalent); ability to read tickets and follow written instructions.

Preferred Education:
Certificate in Hospitality, Food Safety (ServSafe), or coursework in culinary arts or hospitality management.

Relevant Fields of Study:

Hospitality Management
Culinary Arts or Food Service Management
Event Management or Catering Operations

Experience Requirements

Typical Experience Range:
0–2 years in food service or restaurant roles; entry-level candidates with strong hustle and customer service aptitude are considered.

Preferred:
1+ year of experience as a Food Runner, Expediter, Busser, Server Assistant, or other front-of-house roles in fast-paced casual, fine dining, banquet or catering environments. Experience with POS systems, ticket expediting and allergy protocols is preferred.