RUNNER SIDE WORK
Job duties: Runs food and organizes all orders for servers, float, and MOD to run to tables. Garnishes all necessary dishes and includes all necessary condiments. Pay attention to detail with modified orders and clearly communicates each call. Communicate special orders and requests to the Chef.
Double check all to-go orders and prepare them for the greeter. Run them to the greet stand table once they’re completed.
Opening side work:
Ongoing side work:
For To-go Orders:
Turn over for last call protocols and closing side work
Last Call Protocols:
Closing side work:
Double check all to-go orders and prepare them for the greeter. Run them to the greet stand table once they’re completed.
Opening side work:
- Get a walkie talkie and head set. Be sure that you are on channel 1. Make sure this is done prior to pre-service
- Current Runner station Prep. Be sure to date & rotate first in, first out:
- 7 Cilantros
- 3 Mints
- 9 to 13 max Ketchups
- 7 to 13 max Aioli
- Set-up to-go ketchup & mustard ramekins (10 of each to start minimum) date the container daily
- Store backups in the bar walk-in.
- Get Tongs for bread, mint & cilantro
- Stock the line with dishware from the dish pit.
- Get all ramekins ready and be sure that you separate them before filling
- Get square trays and fill 6 glasses full of ice
- After pre-service begin to fill water glasses with water to distribute to all guest upon initial seating. Runner, Float, and MOD will assist in getting all guests glasses of water upon initial seatings.
- Make sure float has stocked all wipe rags for for dishes and black linen.
- Make sure paper bags are stocked and that you have an EXPO marker for to-go orders & a stapler
Ongoing side work:
- Stock line with dishware and ramekins from the dish pit when time allows or designate this duty if necessary.
- Communicate with bus/run float if you need any assistance asap
- Deliver food to table and check with guests if anything else is needed, clear any plates needed when dropping food.
- Make sure all plates are wiped and checked for quality presentation before running
- CPS all food orders to guests
- Keep runner station clean and sanitary
- If you have down time, assist in running drinks or help clear tables
- If you have down time, help refill ice in the service station refill clean water crafts (the new water bottles) and place back in walk-in to chill
For To-go Orders:
- Print the chit for the order from Aloha, use it to mark off items as you are putting them in bag
- Double check all modifications & garnishes for to-go orders.
- Staple Chit to bag and write guest name on any other bag belonging to the order.
- Call for hands with line if needed while you put to go order together.
- Bring completed order to greeter table (61) and radio host the to-go order name.
Turn over for last call protocols and closing side work
Last Call Protocols:
- All employee food must be ordered between 8:50-9:00pm
- Last call will take place at 9:30pm (Check with front greeter too) Remind servers to check in with bar if they are all in
- Kitchen is NOT CLOSED until all food has gone out and food quality check has taken place with all orders. Double check that all servers have been able to quality check before calling kitchen closed.
Closing side work:
- Clean all shelves and wipe walls clean in runner station (Take out items to sanitize properly)
- Make sure all station items are neatly stacked and organized or folded if neccessary
- Sweep floor in runner station under matts
- Stock line and runner shelves full of all dishware as much as possible
- Stock kitchen oven with Round plates, get a kitchen staff member to help open the oven
- Take all runner supplies to the dish pit to be ran, after it has been cleaned please return it to the runner station.
- Black Mats
- Wipe rag plastic containers
- Tongs for bread, cilantro & mint
- Black ice bin for ketchup & aioli
- If no cocktailer is scheduled, Help take any glassware racks to bar and unload for bartender if needed
- Take out trash and recycle in the server station and replace with a new trash bag.
- Check with Bus/Run float to see if there is anything you can assist them with.
- Check with the rest of the team members to see if there is anything else that you can do to help out.
- Check out with a manager.