Food Runner
A Food Runner is an essential restaurant team member who helps connect the kitchen and dining room operations. They ensure meals reach customers quickly and accurately, supporting both servers and kitchen staff. Think of them as the vital link that keeps food service flowing smoothly during busy times. They're sometimes called Food Expeditors or Runner-Expeditors, and their role is particularly important in fast-paced environments like popup restaurants, busy cafes, and fine dining establishments.
Examples in Resumes
Coordinated with kitchen staff as Food Runner to deliver 100+ plates per shift accurately and efficiently
Managed quality control as Runner for high-volume popup restaurant serving 200+ guests nightly
Led team of 3 Food Runners during peak service hours, maintaining under 10-minute delivery times
Typical job title: "Food Runners"
Also try searching for:
Where to Find Food Runners
Job Boards
Professional Networks
Example Interview Questions
Lead Food Runner Questions
Q: How would you handle training new food runners during a busy service?
Expected Answer: Should discuss creating clear training schedules, demonstrating proper techniques, teaching food safety standards, and methods for maintaining service speed while training.
Q: What systems have you implemented to improve food running efficiency?
Expected Answer: Should mention organizing run patterns, coordinating with kitchen staff, developing clear communication methods, and creating backup plans for busy periods.
Experienced Food Runner Questions
Q: How do you handle multiple tables needing their food delivered simultaneously?
Expected Answer: Should explain prioritization skills, teamwork with other runners, and efficient routing through the dining room.
Q: What do you do if you notice a dish doesn't match the ticket when picking it up?
Expected Answer: Should discuss quality control procedures, communication with kitchen staff, and problem-solving to prevent delays.
Entry Level Food Runner Questions
Q: How do you remember which dishes go to which tables?
Expected Answer: Should mention using ticket systems, memory techniques, and proper table numbering systems.
Q: What would you do if you dropped a dish on the way to a table?
Expected Answer: Should discuss safety procedures, immediate cleanup protocol, and proper communication with kitchen and management.
Experience Level Indicators
Junior (0-6 months)
- Basic food carrying techniques
- Reading kitchen tickets
- Table numbering systems
- Basic dining room navigation
Mid (6 months-2 years)
- Efficient multitasking
- Kitchen coordination
- Quality control checks
- Peak service management
Senior (2+ years)
- Team leadership
- Staff training
- Service flow optimization
- Crisis management during rush hours
Red Flags to Watch For
- Unable to carry multiple plates safely
- Poor physical stamina or mobility
- Difficulty remembering orders or table numbers
- Poor communication skills with team members
- History of being consistently late to shifts
