Lead Expo (Food Runner)- FT

About the Role

The Food & Beverage Lead Runner & Kitchen Expo coordinates the flow of food from the kitchen to guests, ensuring accuracy, quality, timing, and presentation standards. This role serves as the communication link between culinary and front-of-house teams, maintaining Carmel Valley Ranch's commitment to exceptional hospitality. The Lead Runner & Expo oversees food runners during service, organizes ticket flow, verifies order accuracy, and supports efficient restaurant operations across all dining outlets, special events, and banquet functions.

Responsibilities

• Expo Responsibilities
  • Manage the expediting station during service periods.
  • Organize and prioritize kitchen tickets to ensure timely food delivery.
  • Inspect all plates for presentation, portioning, temperature, and accuracy before leaving the kitchen.
  • Communicate modifications, allergy requests, and special instructions between kitchen and service teams.
  • Coordinate timing of courses and large-party dining experiences.
  • Ensure all food leaves the kitchen according to Carmel Valley Ranch standards.
• Lead Food Runner Responsibilities
  • Lead and direct food runners during service.
  • Deliver food to guests professionally and confidently.
  • Describe menu items, ingredients, and preparation methods when presenting dishes.
  • Verify correct seat positions and table numbers before food delivery.
  • Assist servers in maintaining guest satisfaction throughout service.
  • Monitor dining room needs and support service teams as necessary.
• Team Leadership
  • Train and mentor new food runners and support staff.
  • Assist managers with daily pre-shift meetings and service communication.
  • Promote teamwork and positive collaboration between front-of-house and culinary teams.
  • Help maintain service standards and accountability throughout each shift.
• Guest Experience
  • Ensure every guest receives food in a timely and professional manner.
  • Address guest concerns promptly and communicate issues to management.
  • Maintain a polished and professional appearance and demeanor.
  • Support the resort's Forbes-level hospitality standards through attentive service and guest engagement.
• Operational Support
  • Assist with restaurant opening and closing procedures.
  • Maintain cleanliness and organization of expo stations, kitchens, and service areas.
  • Replenish service supplies and support side-work completion.
  • Assist with banquets, weddings, wine dinners, and resort special events as needed.

Requirements

• Minimum 1 year of restaurant, food runner, expo, or hospitality experience preferred.
• Previous leadership or supervisory experience preferred.
• Strong understanding of food service operations and restaurant workflow.
• Ability to thrive in a fast-paced, high-volume environment.
• Excellent communication and organizational skills.
• Strong attention to detail and commitment to quality.
• Ability to work flexible schedules, including weekends, evenings, and holidays.

Skills

• Food and beverage service knowledge.
• Understanding of food presentation standards.
• Knowledge of allergy and dietary accommodation procedures.
• Strong problem-solving abilities.
• Professional communication skills.
• Ability to multi-task and prioritize effectively.
• Strong leadership and coaching abilities.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift and carry up to 40 pounds.
• Frequent bending, stooping, reaching, and carrying trays.
• Ability to work in both indoor and outdoor dining environments.
• Ability to safely navigate stairs, uneven terrain, and resort pathways.

Core Competencies

• Guest Focus
• Leadership
• Communication
• Teamwork
• Organization
• Attention to Detail
• Professionalism
• Accountability
• Sense of Urgency
• Adaptability

Success Factors

A successful Lead Runner & Kitchen Expo at Carmel Valley Ranch consistently ensures:

• Accurate and timely food delivery.
• Exceptional plate presentation.
• Clear communication between kitchen and service teams.
• Outstanding guest experiences.
• Efficient and organized service operations.
• Positive leadership and team engagement.