Food Runner Job Description Template & Hiring Guide

Use this Food Runner job description to hire faster, improve ticket times, and strengthen FOH↔BOH communication.

Done well, runners shave minutes off the pass, boost table turns, and protect guest experience during peak service.

What does a Food Runner do? (Definition)

A Food Runner is a front-of-house support role that delivers dishes from the kitchen to guests quickly and accurately, acting as the bridge between BOH (chefs/expo) and FOH (servers/bussers). The role centers on speed, plate accuracy, allergen safety, and clean handoffs at the table.

In many concepts, the runner also assists with bussing, resets, and expo support during rushes.

Core food runner duties and responsibilities include:

Run hot and cold plates, cocktails, and desserts to the correct tables and seat numbers (pivot points)
Confirm plate accuracy at the pass (mods/allergens/garnishes) and communicate 86’d items or delays
Assist expo with tray setup, garnishing, and routing during rush
Support bussing, table resets, water/coffee refills, and guest requests
Maintain sanitation standards (tray jacks, window, pass) and follow food safety protocols
Relay kitchen status updates to servers and managers to manage guest expectations
Help with opening/closing side work, restocking, and shift handoffs

Copyable Food Runner Job Description Template

Use this copy-ready restaurant runner job description to post on job boards, your careers page, or scheduling apps. Edit pay, shifts, and benefits to match your venue and local requirements.

Job brief

We’re hiring a Food Runner to deliver dishes quickly and accurately, support the expo line, and keep service flowing during peak hours. You’ll be the link between the kitchen and dining room, ensuring plates land in front of the right guest, at the right temperature, with the right modifications.

This role suits energetic, team-first candidates who thrive in a fast-paced environment and care deeply about guest experience.

Key responsibilities

Run food and beverages to correct tables and seat numbers using table maps/pivot points
Verify plate accuracy and presentation at the pass; confirm modifiers and allergen notes
Assist expo with tray setup, garnishing, and routing; communicate ticket status to servers
Reset tables, refill water/coffee, pre-bus, and respond to guest requests
Keep runner stations, tray jacks, and pass clean and stocked; follow sanitation SOPs
Communicate 86’d items, delays, and refires promptly to FOH and managers
Support opening/closing side work, including restocking wares and linens
Follow safety protocols for carrying trays, hot items, and sharp utensils

Requirements and skills

Prior experience as a food runner, server assistant, back waiter, or busser is a plus (not required)
Strong communication and teamwork; calm under pressure and time-sensitive
Excellent attention to detail and plate accuracy; learns table maps quickly
Ability to stand/walk for long periods and carry trays up to [X] lbs
Basic food safety knowledge; Food Handler card preferred (ServSafe Food Handler or state equivalent)
Availability for nights, weekends, and holidays; reliability and punctuality
Familiarity with POS/KDS/expo screens helpful; we will train

Physical/ADA statement

This Food Runner role requires frequent standing, walking, reaching, and carrying trays/plates up to [X] lbs, with occasional lifting up to [Y] lbs.

Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential functions. Candidates are encouraged to discuss accommodation needs during the hiring process.

Compensation and tip pool language

Compensation: $[range] per hour, plus eligibility for our tip pool in accordance with applicable laws
Tip Pool: Food runners participate in a tip pool that may include servers, bartenders, and support roles. Distribution is based on a transparent formula tied to hours worked and role. We comply with federal, state, and local rules on tip pooling and tip credits.
If using a tip credit: We take a tip credit where permitted and ensure that combined tips + cash wage meet or exceed applicable minimum wage for every pay period.
Benefits (if applicable): [Shift meal], [commuter benefits], [health/dental/vision], [PTO], [401(k)]

Include location-specific pay transparency if required by your state/city.

EEO and inclusivity statement

We are an Equal Opportunity Employer and celebrate diversity. We do not discriminate based on race, color, religion, national origin, sex, pregnancy, sexual orientation, gender identity, age, disability, veteran status, or any other protected characteristic. We provide reasonable accommodations to qualified individuals with disabilities.

Food Runner Duties and Responsibilities (Explained)

Use this section to tailor the scope by venue type and set clear expectations.

In fast-casual and high-volume bars, speed and routing dominate. In fine dining, precision, seat numbers, and synchronized service matter most.

Expo flow, ticket times, and accuracy

Expo is the heartbeat of the pass, and runners keep it pumping by staging trays, confirming seat numbers, and moving plates within seconds of the all-call.

Common ticket time targets:

Entrees: 12–15 minutes
Appetizers: 5–8 minutes
Brunch and well-done items: Often longer

Teach pivot points and table maps on day one so a runner can deliver without interrupting guests or servers.

Track runner accuracy rate (plates to correct seat with proper mods) to reduce refires and comps.

Sanitation, allergens, and food safety

Runners protect guest health by preventing cross-contact and monitoring temps and holding times at the pass.

Key practices:

Require clear allergen markings on KDS tickets and verbal confirmation at expo before running
Keep tray jacks sanitized and carry allergen plates separately
Never rest plates on surfaces touched by allergens
Encourage ServSafe Food Handler or local equivalent
For venues with frequent allergen orders, add allergen awareness training

Bussing, resets, and side work

Runners often pre-bus and reset to keep the floor turning while servers close checks.

Assign zones and opening/closing checklists:

Polish and restock flatware
Fold napkins
Refill ramekins
Set tray stations before service

Clarify boundaries with bussers and servers so tasks are complementary, not duplicative, especially in peak windows.

Requirements, Skills, and Tools

Hiring managers should balance must-have traits (stamina, accuracy, communication) with trainable skills (table maps, KDS basics).

Candidates often come from server assistant job descriptions or back waiter roles, making cross-training efficient.

Soft skills and communication

Clear, concise verbal communication with expo, servers, and hosts
Situational awareness and prioritization (which tickets run first, where to jump in)
Calm under pressure; maintains hospitality even during long ticket stacks
Detail orientation for mods, seat numbers, and plate presentation
Team-first mindset; proactively asks, “What’s next?” at the pass

Tools and systems (POS, KDS, expo screens, tray jacks)

POS and KDS: Read tickets, spot mods/allergens, watch fires and holds, track course pacing
Expo screens/printers: Understand routing, consolidation, and call-backs for refires
Hardware: Trays, tray stands, plate carriers, heat lamps, pass windows, sanitizer buckets
Communication tools: Radios or headsets (where used) for table updates and 86’d items
Floor assets: Table maps, pivot points, station charts, and runner lanes to reduce collisions

Compensation: Hourly Pay, Tips, and Tip Pool Policies

Get pay right in the posting; clear pay ranges and tip pool details increase candidate response and protect compliance. If your city/state requires pay transparency, include the hourly range, tip eligibility, and benefits.

Hourly pay ranges and factors (venue, market, experience)

Most food runners are hourly with tips via a tip pool. Ranges vary by market and concept:

Casual/fast casual: Typically near local minimum wage plus pooled tips
Full-service: Often base hourly + substantial pooled tips; fine dining can earn higher tips
High-volume/banquet: Event-driven runners may have higher per-shift tip shares

Factors include market cost of living, check averages, cover counts, and experience. Post the realistic range candidates can expect based on recent payroll data.

Tips and tip credit compliance basics

Under the FLSA and many state laws, employers may use a tip credit for “tipped employees” if tips plus cash wage meet or exceed minimum wage.
Only “customarily and regularly tipped” roles can share in mandatory pools; managers and most kitchen positions cannot share tips.
Document your tip pool policy, distribution formula, pay periods, and any tip credit taken.
Train leads on what counts as a tip, service charges handling, and reporting requirements.
Consult local rules, which may be stricter.

Scheduling and Staffing Ratios

Right-sizing runner coverage stabilizes expo flow and protects ticket times.

Add runners before adding more servers when the pass bottlenecks during peaks.

Shift models (lunch, dinner, weekends, events)

Lunch: 1 runner for light-to-moderate volume; add a floater if ticket times slip
Dinner: 1–2 runners for standard service; 2–3 for peak weekends or high-volume patios
Brunch: Expect heavier tray loads and wide ticket variance; add an extra runner for 2–3 hours around peak
Events/banquets: Use a captain + runners per station; stagger call times for firing windows

Staffing ratios by covers and floor plan

Rules of thumb to start testing:

Casual/full-service: 1 runner per 75–100 covers per hour at peak
Fine dining: 1 runner (back waiter) per 6–8 tables or per server team during peak coursing
Large patios/multi-level rooms: Add 1 runner per additional zone or bar well

Adjust for steps-from-pass, stairs, and tray travel distance. Long runs require more coverage.

Performance Metrics (KPIs) and Expectations

Measure what matters and coach weekly. Visible, fair targets improve consistency and reduce comps.

Core KPIs: ticket time adherence, accuracy, table turn time, guest feedback

Ticket time adherence: % of tickets delivered within venue targets (e.g., apps ≤ 8 min, mains ≤ 15 min)
Accuracy rate: % of plates delivered to correct seat with correct mods (target 98%+)
Table turn time impact: Dining duration within target ranges by daypart/section
Runner response time: Seconds from expo call to pass pickup (e.g., ≤ 30 seconds at peak)
Guest sentiment: Positive mentions in post-shift debriefs, comment cards, or surveys

Set baselines, review in pre-shift huddles, and celebrate incremental gains.

Evaluation rubric and sample scorecard

Score each area 1–5 weekly during the first month, then monthly:

Speed and urgency at the pass
Plate accuracy and allergen diligence
Communication and teamwork with expo/servers
Floor presence and hospitality at tables
Sanitation and side work completion
Reliability (on-time, breaks, uniform/appearance)

Use comments and a coaching note per category with one action item for the next shift.

Training and Onboarding Plan (Week 1)

A structured first week reduces refires and builds confidence. Pair new runners with an experienced expo or lead.

Day-by-day milestones and shadowing

Day 1: Orientation, safety, intro to table maps/pivot points, tray handling, follow a senior runner
Day 2: KDS basics, allergen codes, expo language; run cold/safe items independently, shadow hot line
Day 3: Full runs with supervision; practice pivot points, greet tables, confirm silent service cues
Day 4: Add bussing/resets; opening station setup, sanitizer checks, side work standards
Day 5: Peak service reps; target pickup time ≤ 30s, accuracy ≥ 98%, debrief with expo/manager
Day 6–7: Independent runs, cross-train at door/server assistant as needed, review KPIs and next-week goals

Certifications and progression (Food Handler, ServSafe)

Require or reimburse a Food Handler card per state/city rules. Encourage ServSafe Food Handler and, where alcohol is served, alcohol service training (e.g., ServSafe Alcohol or state equivalent).

Map a progression path: server assistant → runner → expo/back waiter → server → shift lead/supervisor to aid retention.

Role Comparisons: Food Runner vs. Server vs. Expo vs. Busser

Clear role lines reduce confusion and help hiring decisions. In many fine-dining concepts, a back waiter combines runner + busser duties while expo is a distinct leadership station.

Who you should hire and when (decision matrix)

Hire a food runner when ticket times slip at peak, servers hover at the pass, or refires rise
Hire a busser when table turns stall due to slow resets and floors look cluttered
Add expo when accuracy errors, coursing issues, or communication breakdowns create refires
Add a server when sections are too large to maintain steps of service despite runner/busser support

Choose based on your bottleneck: pass congestion (runner), floor resets (busser), accuracy/pacing (expo), or guest coverage (server).

FAQs

Do food runners get tips?

Often yes. In many restaurants, runners share in a mandatory tip pool because they directly support tipped service; distribution must follow federal, state, and local rules.

Spell out eligibility and the formula (e.g., hours worked or point-based shares) in your posting.

What are typical shift hours for a food runner?

Common shifts are lunch (10:30 a.m.–3:00 p.m.), dinner (4:30 p.m.–10:30 p.m.), and weekends/late nights per concept.

Expect peak coverage for 2–3 hours during rush. Stagger start times for setup and breakdown. Event and banquet runners may work set blocks tied to service windows.

How does a food runner support allergen safety?

Verify allergen flags at expo before running
Carry allergen plates separately
Avoid cross-contact on trays and stands
Confirm seat numbers quietly at the table
Know who to notify if a guest reports a reaction

Train runners on your allergen SOPs and labeling. ServSafe Food Handler or local allergen training is recommended.

What makes an excellent food runner?

Speed with precision, strong communication, and a service mindset. Top runners master table maps, anticipate expo needs, and quietly elevate hospitality with details like timely refills and clean handoffs.

They reduce refires and help servers stay guest-facing.

Download: Food Runner Job Description + Interview Scorecard

Copy the template and scorecard above into your ATS or a doc to post today.

For interviewing, add 6–8 role-specific questions such as:

Walk me through how you’d deliver a 4-top with two allergen plates and two mods.
How do you remember pivot points and seat numbers on a new floor plan?
Describe a time you helped reduce ticket times or corrected an order mistake.
What would you do if expo calls an all-run while a server asks you to reset a table?
How do you handle a guest complaint when you’re not their server?

Tip pool policy food runner note: Document eligibility, distribution formula, reporting cadence, and any tip credit taken. Include pay transparency details and ADA language from the template in every posting.

This complete food runner job description helps you hire confidently and coach performance from day one.