Food Runner

About the Role

The Food Runner at Palmetto Cafe oversees table maintenance, maintains the flow of service, and assists servers in the dining room. Responsibilities include delivering food to tables, describing dishes to guests, performing tableside service, monitoring guest satisfaction, and assisting the kitchen in expediting the service process.

Responsibilities

• Act with integrity, honesty, and knowledge that promote the culture and values of BHC.
• Ensure all guests feel welcome and receive responsive, professional, and gracious service.
• Maintain clean and organized workstations aligned with the restaurant’s philosophy and standards.
• Recognize or seek areas for staff and restaurant improvement and offer positive solutions for change.
• Operate efficiently within the restaurant daily with respect, professionalism, teamwork, and initiative.
• Understand all programs, procedures, standards, specifications, guidelines, and training programs.
• Represent the restaurant professionally through effective communication and cooperation.
• Understand and perform job duties as outlined in the restaurant’s Service, Food, Beverage, and Wine manuals.
• Perform all side work applicable to the assigned station.
• Participate in pre-shift meetings and learn new menu items.
• Welcome guests and ensure they receive responsive, professional, and gracious service.
• Describe dinner features, including changes and additions, as needed.
• Answer questions about the menu, food items, wine list, or other guest inquiries.
• Liaise with servers to ensure communication about guest needs and preferences.
• Understand orders taken by servers, including menu changes, dietary restrictions, and food allergies.
• Assist the Chef in expediting food to the dining room.
• Monitor upcoming orders and the status of tables expecting food.
• Use position numbers and proper spiels consistently.
• Keep the expediter station and kitchen stocked with plates, plate wipes, doilies, etc.
• Ensure all food and products are prepared and served according to the restaurant’s standards.
• Maintain a clean and safe environment in the dining room and all service stations.
• Comply with all federal, state, county, and municipal regulations for health, safety, and labor.

Requirements

• Ability to speak, read, write, and understand the primary language(s) used in the workplace.
• Good communication skills, both verbal and written.
• Basic computational ability and computer skills.
• Knowledge of appropriate table settings and service ware.
• Ability to describe menu items, prices, and preparation methods, and use suggestive selling techniques.
• Complete knowledge of service guidelines in the Food Runner/Back Server Manual.
• Complete knowledge of products and specifications in the dinner menu matrix and cuisine manual.

Physical Requirements

• Most tasks are performed indoors in moderate, controlled temperatures, but must be able to work in extreme temperatures (e.g., freezers at -10°F or kitchens at +110°F) for extended periods.
• Ability to stand and maintain well-paced mobility for at least 8 hours.
• Ability to maneuver between simultaneous tasks and reach other restaurant departments promptly.
• Regularly lift trays of food or items weighing up to 30 lbs.
• Ability to perform tasks in limited space, including grasping, writing, standing, sitting, walking, bending, climbing, stooping, crouching, and kneeling.
• Continuous communication with guests, supervisors, and subordinates (talking and hearing).
• Continuous visual functions, including near vision and depth perception.
• Manual dexterity to operate necessary equipment.
• Safely lift and maneuver plates, cases of water, chairs, and dining room tables.

Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.