Food Runner / Busser

Essential Duties & Responsibilities:

Food Running:

• Deliver food from the kitchen to the correct tables promptly, safely, and professionally.
• Verify table numbers, seat positions, dishes, modifications, and special requests before leaving the kitchen.
• Learn the menu well enough to identify each dish and accurately describe basic components when delivering food.
• Announce dishes clearly and professionally when placing them at the table.
• Follow proper service procedures when placing food in front of members and guests.
• Ensure appropriate condiments, sauces, utensils, steak knives, share plates, and other accompaniments are delivered as needed.
• Communicate immediately with servers or kitchen staff if an order appears incorrect or incomplete.
• Assist with coordinating multiple plates so tables receive meals together whenever possible.
• Maintain communication with servers regarding food that has been delivered or requires attention.
• Help maintain an organized and clean kitchen service/expo area.
• Handle plates, glassware, and service equipment carefully and safely.

Bussing & Table Maintenance:

• Clear used plates, glassware, silverware, and other items from tables throughout the meal without interrupting the guest experience.
• Maintain clean and uncluttered tables during service.
• Remove unnecessary items between courses.
• Reset tables quickly and correctly according to restaurant standards.
• Maintain proper table settings, including silverware, glassware, napkins, menus, and condiments.
• Refill water as needed and assist servers with basic table maintenance.
• Clear and clean tables promptly after members and guests leave.
• Assist with preparing tables for the next reservation or seating.
• Keep bus stations clean, organized, and properly stocked throughout the shift.
• Transport dirty dishes and glassware to designated dishwashing areas.
• Separate and dispose of trash, recycling, food waste, and glass according to restaurant procedures.
• Help prevent excessive buildup of dishes, glassware, or equipment in service areas.