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Ogunquit Beach Lobster House

Runner/Busser Job Description

Summary:

Food Runner/Busser responsibilities include setting tables, serving food orders, and removing used

dishes and utensils. Ultimately, you will ensure our guests have a high-quality dining experience by

serving their food in a timely and accurate manner.

Responsibilities:

? Deliver food orders from the kitchen to customers tables rapidly and accurately.

? Act as the contact point between Front of the House and Back of the House staff.

? Communicate food orders to chefs, paying attention to priorities and special requests (e.g. food

allergies).

? Assist the wait staff with table setting by fetching and placing appropriate tableware, eating

utensils, and napkins.

? Ensure food is served per safety standards (e.g., proper temperature).

? Check in with customers and take additional orders or refill water as needed.

? Remove dirty dishes and utensils.

? Answer guests questions about ingredients and menu items.

? When a ticket is ready, the expo places the food on a tray and applies the appropriate

condiments and garnishes. The expo will then announce it with table ___

? Before taking it to a table, you need to read the ticket and make sure that:

? All the food listed on the ticket is in the window.

? You read the ticket fully to check for any modifications (sub fries, side mayo, add chicken,

sub regular coleslaw, etc.), and that you are taking the correct food (correct cheese on

sandwiches, correct temps for meat dishes, etc.).

? The expo will announce if there are multiple trays going to the table

? Make sure all the appropriate condiments and silverware are with the plated food.

? Inform restaurant staff about customers feedback or requests (e.g., when they ask for the

check).

? When running food If the table is downstairs, you can take the food directly from the window to

the table. No large trays will be brought to the downstairs dining room. If the table is upstairs,

the plates are on a large tray and taken to the wait station and it will be delivered from there.

? Try to take more than one order when going upstairs. If two tickets are up, dont just take one if

both will fit on a tray. The expo will let you know if multiple orders are on the tray. The ticket will

accompany the food.

? Make sure you know what table and who the server is when taking food in case they are not

available when you get upstairs. We do not want food sitting.

? If the server is not able to assist you with delivering the food to a table, greet the table and then

ask who ordered the food you have in your hand.

? Do not use our shortened form for the food when talking to guests. Example: Simpson\'s

hamburger vs. wimpy. When speaking with guests, use what is listed on the menu.

? When serving soups, make sure that you place the food in front of the customer with the spoon

handle facing them as well as the handle on the soup mugs.

? Serve food with the main course facing the customer (not the sides).

? I.E if you serve a Steak, have the meat closest to the customer not the potatoes and vegetables.

? After serving the food, ask if there is anything else you can get for the table. If you are unable to

get what they ask for, let the server know what they requested.

? If you bring dessert to a table make sure to read the ticket and bring enough dessert forks for

everyone at the table.

? If you bring coffee or tea, place the coffee cup on a lined soup plate with a small spoon and serve

it to the guest with the handle facing the guest.

? After leaving a table, if the server is around let them know you have delivered their food.

Bussing Responsibilities:

? Take a ll dirty dishes to either a bus bin or the dishpit, do not leave dirty dishes on any visible

surfaces such as counters in the wait station, bar tops, etc.

? Dirty glassware should be taken to the bar or the glass rack in the dish station. Do not touch

glasses by the rim (where mouths have been), silverware should not be touched by the eating

end either.

? Wipe down the tables with a rag and sanitizer and reset the table.

? If a check book is left on the table when you buss, leave it at the waitstation by the register and

tell the server you have put it there.

? When you are not running food, you should be in front of the line waiting for tickets. You can roll

silverware, stock condiments, but your st