The Food Runner serves guests by acting as the primary link between the kitchen and the dining room.
- Department: Front of House / Dining Room (Salle)
- Functional Relationships: Entire dining room staff
- Reporting To: Director / Manager, Head Waiter (Maître d’hôtel) / Section Waiter (Chef de rang)
Key Responsibilities :
Setup & Mise en Place
- Set (dresser) and clear tables
- Set up service stations (consoles de service)
Service Operations
- Perform food service duties
- Ensure seamless delivery of dishes between the kitchen and guest tables
- Replenish bread, drinks, condiments, etc.
- Clear tables
- Listen to guest requests and attend to their needs (e.g., salt, pepper, oil, reheating a dish)
- Maintain and clean the dining area
- Comply with industry-specific hygiene and quality standards
- Store and organize service utensils at the end of service
- Reset and organize the dining room after service
- Clean and sanitize tables between guest seatings
Required Competencies :
Technical Skills & Knowledge
- Knowledge of restaurant operations
- Memorization of the floor plan / table layouts
- Customer-centric approach to all tasks
- Strong organizational skills to minimize guest wait times
Soft Skills & Personal Attributes
- Embody the company’s image through high personal standards (neat appearance, impeccable hygiene)
- Customer- and service-oriented mindset
- Welcoming, polite, and personable demeanor
- Excellent physical condition
- Dynamic, rigorous, and highly organized
- Physical dexterity and caution during service
- Ability to work well under pressure / stress resistance
Working Conditions
- Weekend and public holiday shifts
- Prolonged standing
- Night shifts
Qualifications & Requirements
- Vocational Degree in Hospitality/Catering (CAP or equivalent) or relevant experience