Food Runners will be responsible for following all F&B standard operating procedures, following all F&B sequence of service standards to include supporting the Servers by aiding in delivering food and beverages to Members and guests in a friendly, professional, and knowledgeable manner when Servers need assistance, communicating clearly with front of house and kitchen staff, setting tables, cleaning and clearing tables, assisting with glassware upkeep, maintaining a clean and organized dining area and work station, and performing opening duties (ensuring the dining venue is properly set for service, which includes stocking server stations with glassware, silverware, napkins, condiments, and trays, setting up water stations and preparing trays for service, assisting in light cleaning or sweeping of floors in the service areas, setting up buffets for brunches) and closing duties (removing and storing all trays and utensils, cleaning and sanitizing server stations, transporting used dishware to the dish room and restocking clean items, and taking out trash and recycling when needed) as assigned. Food Runners are routinely required to lift and carry heavy trays loaded with plated meals, beverages, and service ware from the kitchen to various dining areas. These trays can weigh up to 40 pounds depending on the number of items. These duties are performed manually, using proper lifting technique and carrying trays balanced on one arm or with two hands.
Schedule: 40 hours per week, with additional hours available during peak times, including OT. Work schedule can vary and can include morning, evening, weekend, and holiday hours. Work may be performed on any day of the week from Monday through Sunday. Work hours will vary by location, which can be early morning, morning, afternoon, evening or late evening. Example shifts: 11:00am – 7:00pm, 2:00pm – 10:00pm, or 4:00pm – 12:00am. Shift hours may vary.
See job description for additional information.
Employment period: Nov 15, 2026 – Apr 20, 2027
