Overview

The Food Runner, also known as an expeditor or server assistant, is responsible for communication between the Front of House and Back of House in the Restaurant & Suites. This position is to deliver food to guests in a friendly, professional & knowledgeable manner and support the Restaurant & Suites with other duties as directed. This employee must maintain excellent attendance and be available to work a flexible schedule, including nights & weekends.

This role pays an hourly rate of $15

Benefits for Part-Time roles: 401(k) Savings Plan, 401(k) matching.

This position will remain open until November 27, 2026.

Responsibilities

• Run food from expo to the correct seat, table, or box within ticket-time standards.
• Verify each plate against the ticket before leaving expo—accuracy, mods, allergens, temperature, and presentation.
• Know the venue's seat, row, section, and box numbering.
• Use proper tray, tray jack, or hand-carry technique. Do not overload.
• Announce each item to the guest by name and place plates correctly.
• Confirm guests have utensils, napkins, condiments, and shared plates.
• State allergen and dietary items at the point of delivery.
• Clear dirty plateware, glassware, and trash on every return trip.
• Support artist hospitality, catering, and backstage meal delivery as assigned.
• Follow all Metro Public Health Department and OVG food safety standards.

Qualifications

• Food handler certification per Metro Public Health Department standards, completed before independent floor service.
• Ability to comprehend printed and digital kitchen tickets accurately under time pressure.
• Ability to memorize and recall the full venue seat, section, row, and box map.
• Ability to communicate clearly with guests and staff in a high-volume, loud environment.
• Ability to carry and balance trays and heavy products.
• Ability to stand and walk 5–9 hours per shift and climb stairs while carrying products.
• Must have availability on nights, weekends, and holidays.
• Ability to take direction and correction from expo, kitchen leadership, and management during service.