JOB DESCRIPTION Food Runner

Employee Status

Non-Exempt Full Time or Non-Exempt Part Time

Position Mission

Hospitality service; responds to customers need and tries to exceed expectations at all times.

Position Objectives
and Expectations

The following reflects managements definition of essential functions for this job but does not
restrict the tasks that may be assigned. Management may assign or reassign duties and
responsibilities to this job at any time due to reasonable accommodation or other reasons.

Personal Success
Characteristics

Demonstrate your ability to be a team player.

Show you can put the needs and expectations of our guests first, and prioritize.
Working knowledge of Hugos employee policy and operation manuals.
In-depth knowledge of our menu, products and contents, as well as company philosophy.
Demonstrated understanding of safety and health procedures.
Proficient in Aloha Point of Sale terminal operation.

A friendly and consistent manner with fellow employees & guests.

Effective communication skills
Daily commitment to the gift of serving others
Ability to acknowledge mistakes quickly
Effective time management

Previous
Experience
Requirements

None

Educational
Requirements

None

Reports To:

FOH Manager & General Manager

Location:

Hugos West Hollywood / Hugos Studio City

ACTIVITY

Typing
Computer Use
PC monitor viewing
Standing
Sitting
Bending
Reaching (< 1 ft. above elbow)
Reaching (> 1 ft. < 2 ft. above elbow)
Reaching (> 2 ft. < 3 ft. above elbow)
Reaching (> 3 ft. < 4 ft. above elbow)
Reaching (> 4 ft. above elbow)
Twisting (< 90 degrees)
Twisting (> 90 degrees < 180 degrees)
Twisting (> 180 degrees < 270 degrees)
Twisting (> 270 degrees < 360 degrees)
Throwing

PERCENTAGE
OF TIME
REQUIRED

COMMENTS

0%
0%
0%
100%
0%
80%
100%
90%
90%
20%
0%
70%
20%
0%
0%
0%
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JOB DESCRIPTION Food Runner

Lifting (< 5 lbs.)
Lifting (>5, <10 lbs.)
Lifting (>10, <15 lbs.)
Lifting (>15, <20 lbs.)
Lifting (>20, <25 lbs.)
Lifting (>25, <30 lbs.)
Lifting (>30, <35 lbs.)
Lifting (>35, <40 lbs.)
Lifting > 40 lbs.
Talking
Other - specify
Other - specify
Position Number:

95%
100%
90%
60%
30%
10%
10%
25%
0%
80%

This job description is intended to indicate the kinds of tasks and levels of work complexity that will be required of positions
classified in this title and is not intended to be construed as declaring the specific duties and responsibilities of any particular
position. The use of particular expressions or illustrations describing functions within a specific job title does not exclude
other duties of a similar kind and/or level of complexity. Positions are classified to a particular job title based upon the
predominant level of expected work complexity. This position description is provided to assist with classifications. It is not
anticipated that this position will have a 100% match with any particular role description. The company, in its sole discretion,
may change the job duties, responsibilities and assignments of any position, at any time.

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JOB DESCRIPTION Food Runner

Welcome to our Hugos family!
Hugos is famous for delicious, healthy menu choices. Many of our customers are regulars who
enjoy us often, sometimes several times in a single day. They know our operation really well and
expect you to know it which is one reason why this training is very important. To our
customers, you are Hugos. So we depend on you to take your job and your training seriously.
In the food runner position you need to multi-task, take direction and adapt to changing needs.
You will be working with the servers to help deliver food to customers. You will be working with
the kitchen to ensure plates in the window match ticket orders before they go to the table
(checking especially for consistency and modifications. Modifications may indicate health or
allergy conditions. Please be aware at all times: Allergic reactions can have potentially lifethreatening effects.) Your natural abilities combined with your training will affect the flow of
business, which impacts the kitchen, the sales we achieve & our customers overall dining
experience. You act as an extension of the servers & on busier days, as part of a team of
runners & other support staff.
During training we expect you will
1) Demonstrate your ability to be a team player (outlined in training section)
2) Show you can put the needs and expectations of our guests first
3) Learn your daily responsibilities and how to prioritize (outlined in training section)
4) Learn the 8 steps of service
5) Get to know the people you are working with
6) Learn the policies in the Employee Policy Manual
7) Understand why customers come to Hugos
8) Acquire a basic knowledge of menu and philosophy
9) Acknowledge guests, smile and be available
10) Learn table numbers, sections, floor plan
11) Learn safety and health procedures (outlined in training section)
12) Pass tests to demonstrate your knowledge
Training is a time to learn, make mistakes, and to learn from those mistakes. Commitment to
your training and your work creates good habits, which you will continue to build on your entire
life. Learning your job thoroughly will help make you a reliable and vital member of the Hugos
family. We offer a professional, caring and nurturing work environment with boundaries that allow
all of us to work comfortably together. Were here to help you succeed. Please ask questions!

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JOB DESCRIPTION Food Runner

Description of Training Expectations/Goals:
RUNNER BASICS:
Effective Communication SkillsAll Runner staff members must be able to communicate effectively. Your communication skills are
extremely valuable as your position serves as the go-between for the kitchen line-staff & the
server staff members in addition to interacting directly with customers. All verbal and physical
communication must be conducted consciously, with professionalism and respect.
- Your fellow staff members are your partners in providing great service.
- Know the names of your Kitchen, Service & Support staff members and make an effort to
establish a positive working relationship with them.
- When making requests of any staff member, exercise please and thank you.
- Maintain an attitude of gratitude. Refrain from taking anyone for granted.
- Any challenge you encounter with staff communication should be directed to your floor
Manager immediately so that a healthy working flow can be restored ASAP.
Greeting customersAll customers must be greeted within 30 seconds of entering the building. Greet and assist
customers when you are available or greet them and let them know that someone will be with
them shortly.
Handling guest concerns- Seating: direct question to host immediately
- Noise level: direct question to Floor Manager
- Music level: inform manager
- Temperature: inform manager
- Server/service: refer to manager ASAP
- Handle certain guest requests yourself (sauces, plates, condiments, drink refills, silverware,
etc.). If request is more complicated, tell the server or manager
Table numbers & seat positionsRunning staff must know table numbers and seat positions. Seat positions always start with #1 to
the left of the server as they are taking the order and moving clockwise around the table. See
store floor charts.
Runner station maintenance- Check the board for the Soup of the day & 86d items, confirm with kitchen manager and
communicate all items and any changes to floor manager.
- Assist with soup warmer set-up & break down
- Stock soup garnish.
- Check & stock kitchen printer tape.
- Prepare red bucket w/sanitizer- must be maintained at all times
- All towels must be stored in sanitizing buckets; no towels may be left lying about.
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JOB DESCRIPTION Food Runner

-

Maintain a clean station- wipe down kitchen window, running station surfaces, packing
table and surrounding walls with sanitized towel as needed.
Stock all to-go supplies
Stock flatware tub with soup spoons, pasta spoons & steak knives
Stock bouillon bowls & saucers for fruit
Stock brown sugar & Parmesan cheese. Store and/or send to DW at end of shift
Stock ramekins for sugar, Parmesan, side-sauces etc.
Stock olive oil and vinegar dispensers
Stock/fill pepper mills
Stock hot pads & doilies
Stock red slips. Attach all used slips to yellow tickets and hand in to Floor Manager at end
of shift
Stock & maintain Mistakes list, attach to used red slips and hand in to Floor Manager at
end of shift

Bread preparation/service- Know where bread is stored. Communicate with Floor & Kitchen managers when stock is
low.
- Know how to use oven properly, be conscious of surrounding space. Use timer. Remember
to check oven often.
- Stock breadbox with English muffins & bagels. Store in walk-in at end of AM shift.
- Know how to properly use and maintain the toaster. At the end of PM shift, turn off
machine, unplug and clean.
- Know how to properly use and maintain the bread warmer. Check on & off switch, check
water content and maintain as necessary. Send insert to DW at end of PM shift. Turn off
machine, unplug and clean out holding pan.
- Stock bread plates/baskets/tongs
- Bread service is upon request only
KNOW THE MENU:
Runners must pass the menu test and be able read tickets and identify all items correctly.
-

Breakfast/Lunch
Dinner
Kids
Dessert
Specials
Beverages
Specials AM & PM
Vegan Soup of the day (and Daily Specials when applicable)
Know what items are 86d (unavailable) and list on 86 board. Alert manager

EXPEDITING FOOD:
-

Be aware of modifications Match plated food to the tickets, sides that come with dishes
and notes on allergies. Allergic reactions can have potentially life- threatening effects.
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JOB DESCRIPTION Food Runner

-

Recognize consistency of dishes regarding appearance, portion size and temperature. Be

proud of the food you serve. (F.A.T.T. flavor, appearance, temperature and texture)
Alert your KM to dishes that do not meet our standard in appearance and temperature.
Stay aware of ticket times and alert KM and Floor Manager of tickets over 15 minutes
o Appetizers 6-8 minutes
o Entrees- 15-17 minutes
o Desserts- 8-10 minutes
Recognize the urgency and priority of re-cook tickets (pink slips)
Run food to correct tables using seat numbers, position points and place the correct dish in
front of the correct guest
o Serve from the left, clear from the right when possible
o Make sure guests have silverware before each course
o Bread plates should be placed left of customer at 10:00
o Bring appropriate condiments to the table before each course
o When running plates that are hot use hot pads not towels to carry plates
Warn customer that the plate is hot
Place soup, appetizer and salad plate directly in front of guest
Place entre directly in front of guest with main course (meat, fish, casserole,
etc.) at 6:00
Offer fresh ground pepper with soup or salad, Parmesan cheese with pastas
or when appropriate
Handle certain guest requests yourself (sauces, plates, condiments, drink refills, silverware,
etc.). If request is more complicated, tell the server or manager.
Package to-go orders completely and correctly when you have time, attaching yellow ticket
and notify host, or deliver to the host stand.
Assist servers with drink delivery if there is no food to be run.
o Drink slips will be placed with finished orders.
o Use a tray for all drink orders.
o Place all beverages to the right at the 2:00 position
o Hold all wine glasses by the stem
o Hold all glasses/cups at the base; touching the rim is not sanitary.

HEALTH & SAFETY PROCEDURES:

Know and practice correct hand-washing techniques and maintain proper hygiene
standards as described in policy manual.
Assess and effectively handle safety hazards- Remain calm & report all safety hazards/accidents to your floor manager immediately.
- Spills: do not leave area unattended, ask for help
- Broken glass/china: handle with care, dispose of properly in designated glass bin
- First aid: know location of first aid box; notify manager if first aid is required.
- Door & aisle blocks: eliminate them and maintain clear pathways
- Guest safety: learn to recognize potential hazards and eliminate the possibility before an
accident can occur (children moving about the restaurant unattended, purse in the aisle
way, etc.)
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JOB DESCRIPTION Food Runner

- Capping tables: do not cap tables with highchairs.
- Fires: know location of fire extinguishers. Assist in orderly evacuation as needed.
Proper lifting and transporting of trash and laundryEmpty trash and laundry hampers when half full so they are safely manageable and light enough
to lift. Heavy loads require two people to lift into outside bins, NEVER lift a heavy bundle by
yourself Ask for help!
Maintenance of outside garbage & laundry binsMake sure bins remain closed during business hours and locked at the end of the night or final
shift. This helps to protect against insect and vermin infestation.
Maintain sanitizing bucketsAt the start of your shift prepare the red sanitizing buckets with quaternary tablets for your station.
At the end of your shift drain the bucket, discard all dirty rags in the hamper and send buckets to
dishwasher. All rags not in immediate use must remain in sanitizing bucket. Failure to do so is a
health code violation.
TEAMWORK:
Know when to ask for help
Breaking fellow staff members (see store break chart for time details)
By law you are required to take a 30 minute unpaid meal break. These breaks are scheduled at
regular intervals for each employee on each shift.
Assess restaurant needs and assist others accordingly- Greet & seat customers
- Anticipate a guests needs
- Field a guest request or complaint
- Re-fill water, iced tea & coffee
- Pre-bus tables consciously
- Clear tables
Serving others by setting them up for success- Know your side-work responsibilities and follow through on them
- Runner is responsible for cleaning dessert refrigerator and dessert prep area at the end of
their shift. Make sure all surfaces are cleaned and refrigerator interior is cleaned and wiped
down. Make sure all containers are properly covered/closed and all serving utensils are
sent to the dishwasher. Communicate any low stock to drink-maker & Floor Manager.
- Make sure all working tickets and/or to-go orders are prepped and communicate their
status to your Floor Manager and your successor.
- Transfer your station to your successor when you are sure you can present it in pristine
condition, entirely cleaned and fully prepped & stocked.
- Check out with other support staff to ensure they have the help they need in wrapping up
their shift.
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JOB DESCRIPTION Food Runner

-

Check out with your Floor Manager when all of your shift work and side work is finished and
you are sure that no one else is in need of your help.

TESTING & EXTENDED TRAINING:

Policy Manual Test
Table # & Section Test
Menu Test
Busser training shifts
Dessert making training shifts

Drink-maker training shifts

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JOB DESCRIPTION Food Runner

EMPLOYEE: ____________________

Began Training On: _______________

Use a scale of 1 to 4 each day in each area of training to indicate where employee is in the process:
4 Completed Skills 3 Does Very Well
2 Improved, Needs Work
1 Intro Knowledge

Manager's Initials & Date

RUNNER POSITION
Description of Training Expectation/Goal
Runner Basics:
Effective communication skills
Greeting customers
Handling guest concerns
Table numbers and seat positions
Runner station maintenance
Bread presentation/service
Menu Knowledge:
Breakfast/ Lunch
Dinner
Kids
Dessert
Specials
Beverages
Specials AM &PM
86'd items
Expediting Food:
Modification awareness
Ticket Times
Health and Safety Procedures:
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JOB DESCRIPTION Food Runner

Proper hand-washing techniques and hygeine
Ability to assess and handle safety hazards
Proper lifting and transporting of trash and
laundry
Maintenance of outside garbage and laundry
bins
Maintaining sanitizing buckets
Teamwork:
Know when to ask for help
Breaking fellow staff members
Assess restaurant needs and assist others
accordingly
Serving others by setting them up for success
Testing and Extended Training
Policy Manual Test
Table # and Section Test
Menu Test
Busser training shifts
Dessert making training shifts
Drink-maker training shifts

Page 10 of 11

JOB DESCRIPTION Food Runner

I would like to recommend to the Employee that they continue their education by
addressing these concerns: (please write clearly)

I certify that the training has been completed; all questions have been answered
and the employee has been trained to perform in this position.
Signed By:

________________________________
Trainer

______________
Date

Page 11 of 11