Runner

Job Title: Food Runner  
Direct Supervisor:  Floor Manager, General Manager  
Status:  Non-Exempt  
Position Type:  Full-time  

Position Overview  
The Food Runner is responsible for ensuring timely, accurate, and well-presented delivery of food from the kitchen to guests during service. This role supports the front-of-house team by maintaining an efficient flow between the kitchen and dining room while upholding service standards, food quality, and guest satisfaction  

Duties and Responsibilities  

• Delivers food orders to guests promptly while confirming accuracy, presentation, and special requests
• Communicates with kitchen staff to manage pacing of courses and relay guest feedback
• Supports servers by clearing completed courses, replenishing utensils, refilling water, andanticipating guest needs  
• Maintainsthe expo station and surrounding areas with proper mise en place throughout service  
• Assistswith dining room setup including cleaning and dressing tables and setting condiments, candles, napkins, plates, and utensils  
• Maintainsa calm and organized demeanor during peak service periods  
• Communicates closely with the floor team to ensure smooth coordination of timing and service flow
• Handles guest inquiries and concerns professionally and escalates issues to management as needed
• Maintainsworking knowledge of the food and beverage menu, ingredients, and preparation methods  
• Demonstratesawareness of common allergens and communicates allergy-related concerns to servers and kitchen staff  
• Maintainsmoderate familiarity with the wine list and basic pairing guidance  
• Adheres to all sanitation, health, and safety standards related to food handling and service
• Maintainsclean, safe, and organized workstations and service areas  
• Reports any Department of Health or workplace safety concerns to managementimmediately  
• Attends required staff meetings and training sessions
• Adheres to posted schedules, attendance, and punctuality expectations
• Performsadditional duties as assigned by management  

Qualifications  

• Minimum of 1 year of restaurant experience in a similar caliber concept
• Fluency in written and spoken English
• High school diploma or GEDrequired  
• Familiarity with restaurant point-of-sale systems
• Ability to work variable schedules including nights, weekends, and holidays
• Strong interpersonal and verbal communication skills
• Excellent organizational and time management abilities
• Ability to perform effectively in a fast-paced environment
• Polished personal presentation that meets company standards
• Passion for hospitality, food, and beverage service

Essential Functions and Physical Demands  
• This position requires the ability to perform essential job functions with or without reasonable accommodation  

• Standing and active movement for up to 12 hours per shift
• Lifting and carrying items weighing up to 50 pounds
• Frequent standing, walking, reaching, bending, stooping, pushing, pulling, and kneeling
• Frequentstair use while carrying items  
• Occasional crouching and climbing
• Exposure to restaurant-related hazards including hot surfaces, sharp objects, and frequent handwashing
• Exposure to fluctuating temperatures throughout the work environment
• Exposure to common allergens and food-related ingredients

Equal Employment Opportunity Statement  
The Twenty Two New York is committed to providing equal employment opportunities to all employees and applicants. Employment decisions are based on qualifications, merit, and business needs without regard to any protected characteristic.  

Job Description Acknowledgment  
I have reviewed this job description and understand my duties and responsibilities. I acknowledge that job duties may change based on operational needs. I understand that my performance evaluations will be based on my ability to perform the responsibilities outlined herein.