Food Runner

STANDARD OPERATING PROCEDURE

Food Runner

Front-of-House Operations Manual

1. Purpose & Scope

This Standard Operating Procedure (SOP) defines the responsibilities, workflow, and quality standards for the Food

Runner position. It ensures that every dish leaves the kitchen and reaches the guest at the correct temperature, in the

correct order, with the correct presentation, and within the correct timeframe.

This SOP applies to all employees working in the Food Runner role, and serves as a reference during onboarding,

training, and ongoing performance evaluation.

2. Role Summary

The Food Runner is the critical link between the kitchen (Back of House) and the dining room (Front of House). The

role exists to ensure hot food arrives hot, cold food arrives cold, and every plate matches the ticket and the table it is

delivered to.

Key Objectives

Deliver every dish to the correct table and seat within 60 seconds of it being called "up" by the kitchen.

Maintain food safety and presentation standards on every delivery.

Communicate clearly and constantly with kitchen, servers, and expo.

Support servers and bussers to keep tables turning smoothly.

3. Pre-Shift Preparation

Arrive at least 15 minutes before your scheduled shift start time in full uniform.

1. Clock in and check the shift schedule to confirm your assigned station(s)/section(s) for the day.

2. Review the floor plan and table numbering system, including any temporary layout changes (private events,

patio sections, etc.).

3. Confirm trays and tray jacks are clean, dry, and structurally sound.

4. Wash hands and put on any required gloves per local health code before touching food or plates.

5. Do a walk-through of the dining room to note VIPs, large parties, reservations, or events on the floor.

4. Core Running Procedure

4.1 Receiving the Plate at the Pass

6. Wait at the pass until Expo or the Kitchen Manager calls a table's food "up."

7. If anything looks wrong, flag it to Expo or the Chef immediately — do not run a plate you're unsure about.

8. Pick up hot plates using a clean side towel; never use a food-contact towel or your apron.

4.2 Carrying Food to the Table

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9. Carry a maximum of what you can transport securely and safely — use a tray for three or more plates, or per

house policy.

10. Hold plates so fingers and thumbs never touch the food-contact surface of the plate.

11. Move at a brisk, controlled pace. Do not run through the dining room.

12. Use "Behind," "Corner," and "Hot plate" call-outs when passing through tight kitchen or service areas.

4.3 Delivering to the Table

13. Deliver from the guest's right side when possible, without reaching across guests.

14. Announce the dish name as you place it (e.g., "Here's your grilled salmon with lemon risotto").

15. Place shared/appitizeers items in the center of the table unless directed otherwise.

16. Ask if the table needs anything else (extra napkins, condiments, refills) before leaving — and relay any requests

to the server immediately.

5. Food Safety & Allergen Protocol

5.1 Temperature & Handling

Hot food must be run and delivered within 60 seconds of leaving the pass — never stage hot plates.

Cold or chilled items (salads, raw bar, desserts) should never sit under heat lamps or near the hot line.

Never stack plates directly on top of food or garnish.

Wash hands per house schedule and always after touching non-food surfaces (trays, doors, phones, trash).

6. Communication Standards

Food Runners are a communication hub between kitchen and floor. Use clear, brief, and respectful language at all

times.

Situation Standard Response / Action

Wrong item on ticket Notify Expo/Chef before running; do not deliver an incorrect dish to "see if it's

fine."

Table not found / guest not at seat Hold the plate under the heat lamp or with Expo; find the assigned server

immediately, do not wander the floor with the plate.

Guest complaint about a dish Apologize briefly, do not make promises, notify the server and manager

immediately.

Spill or dropped plate Notify a manager immediately, cordon off the area if needed, and follow the

house spill-cleanup procedure.

Kitchen running behind Communicate calmly to servers/guests only what a manager approves — never

speculate on wait times.

7. Working with the Team

7.1 Supporting the Kitchen

Return promptly to the pass after each delivery — do not linger at tables.

Report any recurring ticket errors or plating issues to the Kitchen Manager.

Keep the pass area clear of dirty trays, towels, and clutter.

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8. Standards of Appearance & Conduct

Full, clean uniform per house dress code; hair restrained per health code.

No visible phone/headphone use on the floor.

Maintain a positive, attentive demeanor with guests at all times, even during rushes.

Follow all house safety rules for carrying hot items,