Food Runner | Part-Time | The Truth Music Venue

Food Runner

The Food Runner, also known as an expeditor or server assistant, is responsible for communication between the front of house and back of house in the Restaurant & Suites. This position is to deliver food to guests in a friendly, professional & knowledgeable manner and support the Restaurant & Suites with other duties as directed. This employee must maintain excellent attendance and be available to work a flexible schedule, including nights & weekends.

This role pays an hourly rate of $18.00.

Benefits for Part-Time Roles: 401(k) Savings Plan and 401(k) Matching.

This position will remain open until December 31, 2026.

Responsibilities

• Run food from the expo to the correct seat, table, or box within ticket-time standards.
• Verify each plate against the ticket before leaving the expoaccuracy, mods, allergens, temperature, and presentation.
• Know the venue's seat, row, section, and box numbering.
• Use a proper tray, tray jack, or hand-carry technique. Do not overload.
• Announce each item to the guest by name and place plates correctly.
• Confirm guests have utensils, napkins, condiments, and shared plates.
• State allergens and dietary items at the point of delivery.
• Clear dirty plateware, glassware, and trash on every return trip.
• Support artist hospitality, catering, and backstage meal delivery as assigned.
• Follow all Metro Public Health Department and OVG food safety standards.

Qualifications

• Food handler certification per Metro Public Health Department standards, completed before independent floor service.
• Ability to comprehend printed and digital kitchen tickets accurately under time pressure.
• Ability to memorize and recall the full venue seat, section, row, and box map.
• Ability to communicate clearly with guests and staff in a high-volume, loud environment.
• Ability to carry and balance trays and heavy products.
• Ability to stand and walk 59 hours per shift and climb stairs while carrying products.
• Must have availability on nights, weekends, and holidays.
• Ability to take direction and correction from expo, kitchen leadership, and management during service.