Lead Expo (Food Runner)- FT

Hyatt Hotels Corporation; Carmel-by-the-Sea (CA); On-site; USD 25,000 - 36,000; Full time

Job summary

Hyatt Hotels Corporation at Carmel Valley Ranch in California is seeking a Food & Beverage Lead Runner & Kitchen Expo to coordinate the flow of food from kitchen to guests, ensuring accuracy, quality, timing, and presentation. This role links culinary and front-of-house teams, oversees food runners, organizes ticket flow, verifies orders, and supports operations across dining outlets, events, and banquets.

Strong leadership and excellent communication are essential in a fast-paced, high-volume

Qualifications

• Minimum 1 year of restaurant, food runner, expo, or hospitality experience preferred.
• Previous leadership or supervisory experience preferred.
• Strong understanding of food service operations and restaurant workflow.
• Ability to thrive in a fast-paced, high-volume environment.
• Excellent communication and organizational skills.
• Strong attention to detail and commitment to quality.
• Ability to work flexible schedules, including weekends, evenings, and holidays.

Responsibilities

• Manage the expediting station during service periods.
• Organize and prioritize kitchen tickets to ensure timely food delivery.
• Inspect all plates for presentation, portioning, temperature, and accuracy before leaving the kitchen.
• Communicate modifications, allergy requests, and special instructions between kitchen and service teams.
• Coordinate timing of courses and large-party dining experiences.
• Ensure all food leaves the kitchen according to Carmel Valley Ranch standards.
• Lead and direct food runners during service.
• Deliver food to guests professionally and confidently.
• Describe menu items, ingredients, and preparation methods when presenting dishes.
• Verify correct seat positions and table numbers before food delivery.
• Assist servers in maintaining guest satisfaction throughout service.
• Monitor dining room needs and support service teams as necessary.
• Train and mentor new food runners and support staff.
• Assist managers with daily pre-shift meetings and service communication.
• Promote teamwork and positive collaboration between front-of-house and culinary teams.
• Help maintain service standards and accountability throughout each shift.

Skills

Food service knowledge

Communication skills

Leadership experience

Multitasking

Attention to detail

Education

High school diploma or equivalent

Job description

Close Inclusive Collection Job Postings Notification

\"When you work in Hawaii, in addition to learning about the functional aspects of running a hotel — like the proper way to make a bed or how to best handle luggage — it’s critically important to understand Hawaiian culture and the spirit of ‘ohana, or ‘family.’ When opening the first Andaz property in Hawaii, our team participated in Hawaiian culture training to help us understand what ‘ohana truly means. \"

The Food & Beverage Lead Runner & Kitchen Expo is responsible for coordinating the flow of food from the kitchen to guests while ensuring accuracy, quality, timing, and presentation standards are met. This position serves as the communication link between the culinary and front-of-house teams, ensuring a seamless dining experience and maintaining Carmel Valley Ranch's commitment to exceptional hospitality. The Lead Runner & Expo oversees food runners during service, organizes ticket flow, verifies order accuracy, and supports efficient restaurant operations in all dining outlets, special events, and banquet functions.

Essential Duties and Responsibilities -Expo Responsibilities

Manage the expediting station during service periods.

Organize and prioritize kitchen tickets to ensure timely food delivery.

Inspect all plates for presentation, portioning, temperature, and accuracy before leaving the kitchen.

Communicate modifications, allergy requests, and special instructions between kitchen and service teams.

Coordinate timing of courses and large-party dining experiences.

Ensure all food leaves the kitchen according to Carmel Valley Ranch standards.

Lead and direct food runners during service.

Deliver food to guests professionally and confidently.

Describe menu items, ingredients, and preparation methods when presenting dishes.

Verify correct seat positions and table numbers before food delivery.

Assist servers in maintaining guest satisfaction throughout service.

Monitor dining room needs and support service teams as necessary.

Train and mentor new food runners and support staff.

Assist managers with daily pre-shift meetings and service communication.

Promote teamwork and positive collaboration between front-of-house and culinary teams.

Help maintain service standards and accountability throughout each shift.

Guest Experience:

Ensure every guest receives food in a timely and professional manner.

Address guest concerns promptly and communicate issues to management.

Maintain a polished and professional appearance and demeanor.

Support the resort's Forbes-level hospitality standards through attentive service and guest engagement.

Operational Support:

Assist with restaurant opening and closing procedures.

Maintain cleanliness and organization of expo stations, kitchens, and service areas.

Replenish service supplies and support side-work completion.

Assist with banquets, weddings, wine dinners, and resort special events as needed.

• Minimum 1 year of restaurant, food runner, expo, or hospitality experience preferred.


• Previous leadership or supervisory experience preferred.


• Strong understanding of food service operations and restaurant workflow.


• Ability to thrive in a fast-paced, high-volume environment.


• Excellent communication and organizational skills.


• Strong attention to detail and commitment to quality.

Ability to work flexible schedules, including weekends, evenings, and holidays.

Knowledge & Skills

• Food and beverage service knowledge.


• Understanding of food presentation standards.


• Knowledge of allergy and dietary accommodation procedures.


• Strong problem-solving abilities.


• Professional communication skills.
  
• Ability to multi-task and prioritize effectively.

Strong leadership and coaching abilities.

Physical Requirements

• Ability to stand and walk for extended periods.


• Ability to lift and carry up to 40 pounds.


• Frequent bending, stooping, reaching, and carrying trays.


• Ability to work in both indoor and outdoor dining environments.

Ability to safely navigate stairs, uneven terrain, and resort pathways.

Core Competencies

• Guest Focus


• Leadership


• Communication


• Teamwork
  
• Organization


• Attention to Detail


• Professionalism


• Accountability


• Sense of Urgency

Success Factors

A successful Lead Runner & Kitchen Expo at Carmel Valley Ranch consistently ensures:

• Accurate and timely food delivery.


• Exceptional plate presentation.


• Clear communication between kitchen and service teams.


• Outstanding guest experiences.


• Efficient and organized service operations.


• Positive leadership and team engagement.

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