Food Runner

The Hampton Social Nashville is the 7th Hampton Social location and the restaurant group's first 3 story venue which does not disappoint. Totaling 17,890 square feet, including a first-floor Rosé lounge, second-floor dining, and private dining space and a third-floor rooftop space, this is a stand out location in Nashville. Food Runners deliver food orders from the kitchen to customers' tables rapidly and accurately, acting as the point of contact between Front of the House and Back of the House staff. Communicating food orders to chefs, paying attention to priorities, inspecting dishes for visual appeal and to ensuring that food is properly prepared and served at the proper temperature in a timely fashion is of utmost importance.Restaurants and kitchens of all types hire food runners, who report to the head chef or kitchen manager, as well as to the dining room manager. Job Duties

• Maintain verbal communication with chefs to check on the status of dishes, and call for waitstaff when food is ready to serve.
• Keep staff well-informed and alert the waitstaff when the kitchen is out of a specific ingredient and relay special food requests from the waitstaff to the kitchen.
• Monitor portion control of finished dishes, ensuring they adhere to restaurant standards.
• Meet presentation standards by inspecting every plate to make sure the proper garnishes have been applied and that dishes are free of smudges and spills before being delivered to the customer.
• Keep kitchen areas clean and order in all cooking, prep, and food storage areas, keeping these areas neat, well organized, and stocked with ingredients.
• Adhere to sanitation standards to make sure all kitchen and waitstaff follow sanitation standards keeping themselves, their tools, and their work areas clean and presentable.
• Assist all staff Food to help as needed—cooking and prepping food, serving plates of food, and assisting with management tasks restaurant-wide.
• Address customer complaints by serving as a face for the kitchen staff and finding solutions that will satisfy customers.

• Communication – to relay information between dining and kitchen areas, and to assist customers
• Leadership ability – food expeditors keep kitchen staff working within deadlines, give orders to waitstaff, and manage issues as they arise in the kitchen and dining areas
• Time management – to ensure that all dishes in an order are ready to serve at the same time and at the right temperature
• Customer service – food expeditors may be needed to serve food to customers and speak with customers who are unhappy
• Detail-oriented – food expeditors must spot even the smallest imperfections and every plate of food served to customers must meet all restaurant standards
• Multi-tasking – food expeditors maintain composure while managing multiple staff members, food orders, and kitchen duties
• Working knowledge of cutting tools (knives, slicers)
• Working knowledge of cooking implements (pots, pans, utensils)
• Working knowledge of restaurant software (POS programs)
• Working knowledge of industrial cooking machinery (ovens, stovetops, dishwashers)