Food Runner
A Food Runner is a restaurant staff member who helps bridge the gap between the kitchen and dining room. They work alongside servers and kitchen staff to ensure food reaches customers quickly and correctly. Think of them as the coordinators who make sure hot food stays hot and cold food stays cold by delivering it promptly from the kitchen to the table. They're different from servers (who take orders and handle customer interaction) and different from kitchen staff (who prepare the food). Food Runners are sometimes called Food Expeditors or Runner/Bussers, and they're crucial for keeping the dining service flowing smoothly, especially during busy times.
Examples in Resumes
Efficiently delivered meals as Food Runner in high-volume restaurant serving 500+ guests daily
Coordinated with kitchen staff as Runner to ensure accurate and timely food delivery
Maintained excellent food presentation standards as Food Runner while managing 30+ tables simultaneously
Typical job title: "Food Runners"
Also try searching for:
Where to Find Food Runners
Job Boards
Professional Networks
Example Interview Questions
Experienced Level Questions
Q: How would you handle multiple servers needing their food ran at the same time during a rush?
Expected Answer: Look for answers that show ability to prioritize based on food type (hot vs cold), time tickets were placed, and table locations. Should mention communication with both kitchen and serving staff.
Q: Tell me about a time you had to reorganize the running system during a particularly busy service.
Expected Answer: Should demonstrate leadership skills, ability to adapt to pressure, and experience in creating efficient systems that help the whole team.
Mid Level Questions
Q: How do you ensure food items are delivered to the correct table every time?
Expected Answer: Should mention checking ticket numbers, table numbers, and food items against orders, plus communication with servers about any table changes.
Q: What do you do if you notice something wrong with a dish while running it?
Expected Answer: Should discuss quality control, communication with kitchen staff, and understanding when to return food vs when minor issues can be fixed quickly.
Entry Level Questions
Q: How would you maintain food temperature while running multiple dishes?
Expected Answer: Should show basic understanding of food service timing, route planning through the restaurant, and which items to prioritize.
Q: What would you do if you forget which table ordered which dishes?
Expected Answer: Should demonstrate problem-solving skills, willingness to ask for help, and understanding of basic food running procedures.
Experience Level Indicators
Junior (0-6 months)
- Basic knowledge of table numbers and restaurant layout
- Ability to carry multiple plates safely
- Understanding of basic food safety
- Physical stamina for continuous movement
Mid (6 months-2 years)
- Efficient coordination with kitchen and serving staff
- Knowledge of all menu items and modifications
- Ability to handle high-volume rushes
- Understanding of timing and prioritization
Senior (2+ years)
- Training and mentoring new runners
- Creating and improving running systems
- Managing complex dietary restrictions and modifications
- Handling special events and large party coordination
Red Flags to Watch For
- Inability to lift required weights or stand for long periods
- Poor memory or organizational skills
- Unwillingness to work weekends or holidays
- Lack of teamwork experience
- History of tardiness
