A food runner carries finished dishes from the kitchen pass to the correct table and keeps the dining room running smoothly. The role sits between the kitchen and servers and is often an entry-level front of house position. Here is what the job looks like across a shift, in the order it happens.
Opening duties
- Learn the menu, specials, and any 86'd items from the chef or manager
- Check table numbers and seat layout for the night
- Stock the runner station with trays, towels, and condiments
- Wash hands and make sure your uniform and shoes are ready for the shift
- Review any large parties or special seating with the manager
During service
- Pick up finished dishes at the pass and verify them against the ticket
- Deliver food to tables quickly and describe it clearly
- Call out hot plates and use trays or carry techniques that are safe
- Return to the pass promptly for the next order
- Bus empty plates and bring them to the dish area
- Refill water and bread and respond to guest requests
- Alert servers or expo if a dish looks wrong or an allergy note was missed
Closing duties
- Help clear and reset tables for the next service or day
- Wipe down runner stations and trays
- Restock side items like napkins, silverware, and condiments
- Put away tools and trays and take out any trash from the floor
- Share any observations with the manager about timing or guest issues
Weekly duties
- Attend staff meetings and learn new menu items
- Help with deeper cleaning of the dining room or service stations
- Review table numbers and any changes in the floor plan
- Practice descriptions of new dishes and allergens with servers
Writing a posting? The food runner job description turns these duties into a ready-to-paste template. For shift planning, try the free restaurant schedule template.