Expo Food Runner

Richard Sandoval Hospitality Group; Denver (CO); On-site; USD 21,000 - 28,000; Full time

Job summary

The Expo Lead / Food Runner at Richard Sandoval Hospitality Group coordinates between kitchen and front-of-house to ensure accuracy, presentation, and timely delivery of every dish, while upholding service standards. Ideal candidates are organized, calm under pressure, and capable of leading a team during busy service periods.

This role supports servers, chefs, and managers to maintain a seamless guest experience.

Qualifications

• Previous restaurant, food running, or expediting experience preferred.
• Strong communication and multitasking abilities in a fast-paced setting.
• Ability to learn menu items, ingredients, allergens, and modifications.
• Leadership experience is a plus and helps maintain service quality.

Responsibilities

• Oversee the expo station and coordinate the flow of food from the kitchen to the dining room.
• Verify every dish for accuracy, presentation, temperature, garnishes, and modifications before it leaves the kitchen.
• Ensure food is delivered to the correct table and guest in a timely manner.
• Train new food runners on menu knowledge, table numbers, service standards, and proper food handling.
• Maintain a calm, professional attitude during high-volume periods and support FOH/BOH teams.

Skills

Restaurant experience

Leadership ability

Communication skills

Multitasking

Attention to detail

Food quality knowledge

Menu & allergen knowledge

Teamwork

Job description

Description

Position Overview

The Expo Lead / Food Runner is responsible for coordinating food service between the kitchen and front-of-house team to ensure every dish is accurate, properly presented, and delivered to the correct table in a timely manner. This role serves as the communication link between the kitchen, servers, and management, helping maintain smooth service, consistent food quality, and an exceptional guest experience.

The ideal candidate is organized, detail-oriented, communicates effectively under pressure, and leads by example in a fast-paced restaurant environment.

Key Responsibilities

Food Expediting & Quality Control

• Oversee the expo station and coordinate the flow of food from the kitchen to the dining room.
• Verify every dish for accuracy, presentation, temperature, garnishes, and modifications before it leaves the kitchen.
• Ensure food is delivered to the correct table and guest in a timely manner.
• Communicate special requests, allergies, dietary restrictions, and ticket modifications clearly to the kitchen team.
• Monitor ticket times and prioritize orders to maintain efficient service.
• Ensure all plates meet the restaurant’s standards for quality and presentation.

Leadership & Team Coordination

• Lead and direct food runners during service, assigning responsibilities and ensuring adequate coverage.
• Communicate clearly with chefs, cooks, servers, bartenders, and managers to keep service running smoothly.
• Help train new food runners on menu knowledge, table numbers, service standards, and proper food handling.
• Maintain a calm, professional, and solution-oriented attitude during high-volume periods.
• Identify service bottlenecks and communicate concerns to management promptly.
• Support the front-of-house team by assisting with running food, clearing space at the pass, and completing other service-related tasks as needed.

Guest Experience & Service Standards

• Ensure food reaches guests promptly and in excellent condition.
• Maintain strong menu knowledge, including ingredients, allergens, modifications, and presentation standards.
• Respond professionally to questions or concerns and communicate issues to the appropriate team member.
• Anticipate the needs of servers and kitchen staff to support efficient, seamless service.
• Uphold the restaurant’s hospitality standards and contribute to a positive dining experience.

Cleanliness & Organization

• Keep the expo station clean, organized, stocked, and ready for service.
• Maintain proper food safety, sanitation, and handling procedures.
• Ensure necessary tools, plates, garnishes, and service supplies are readily available.
• Follow opening, closing, and side-work procedures as assigned.
• Maintain a safe, organized work environment in accordance with restaurant policies.

Qualifications & Skills

• Previous restaurant, food running, or expediting experience preferred.
• Prior leadership experience is a plus.
• Strong communication, organization, and multitasking skills.
• Ability to work efficiently in a fast-paced, high-pressure environment.
• Excellent attention to detail and commitment to food quality.
• Ability to learn menu items, ingredients, allergens, and modifications.
• Strong teamwork, accountability, and problem-solving skills.
• Ability to stand and walk for extended periods and safely carry trays or multiple plates.
• Availability to work evenings, weekends, and holidays as required.