Specific Tasks:
Deliver food from the kitchen to guests quickly, accurately, and professionally.
Assist Captains and Server Assistants with table setup by delivering appropriate tableware, silverware, and napkins when needed.
Ensure all food is served according to restaurant quality and safety standards, including proper temperature and presentation.
Check in with guests when appropriate, refill water, and communicate additional requests to the Captain.
Ensure each table is properly set and prepared before delivering food.
Verify table and seat numbers before leaving the expo station by confirming them with the Expeditor or Chef.
Present each dish to the guest by describing the item and answering questions regarding ingredients or menu preparation.
Communicate guest requests or feedback promptly to the appropriate service team members.
Inspect the cleanliness of the expo station at the beginning of each shift and notify management of any issues.
Set up, restock, and prepare the expo station for service, shift changes, and closing.
Maintain the cleanliness and organization of the expo station throughout the shift.
Develop and maintain thorough knowledge of all menu items, ingredients, and preparation methods.
Ensure all necessary tableware, condiments, and serving utensils are stocked and readily available.
Polish serving utensils, glassware, and other service items as needed.
Ensure clean towels and sanitation supplies are readily available throughout service.
Keep the expo area clean, organized, and free of unnecessary items at all times.
Clean and sanitize all assigned work areas at the conclusion of each shift.
Complete all daily opening and closing side work assigned by management.
Follow all allergy protocols and treat guest allergies with the highest level of care and attention.
Comply with all safety, sanitation, and handwashing procedures.
Attend all scheduled meetings and training sessions while offering suggestions for continuous improvement.
Assist other departments whenever needed to maintain exceptional guest service standards.
Maintain consistent and reliable attendance. Caviar Club operates on a six-day-per-week schedule, making dependable attendance essential.

Physical Requirements:
Lift and move up to 10 pounds regularly, up to 25 pounds frequently, and up to 50 pounds occasionally.
Safely and effectively operate all necessary tools and equipment.
Stand and walk for an entire shift.
Move safely throughout all areas of the restaurant, including stairs and uneven or slippery surfaces.

Expectations:
Hospitable: We are known for delivering exceptional guest experiences. Every Food Runner is expected to uphold these standards and consistently look for opportunities to exceed guest expectations.
Positive, Personable, and Professional: We work closely as a team, and a positive attitude is essential. Team members must communicate clearly, respectfully, and professionally with guests, managers, and fellow employees.
Flexible: The restaurant industry is fast-paced and constantly evolving. Team members must be willing to assist wherever needed to support the success of the restaurant.
Accountable and Responsible: Every employee is expected to follow through on commitments with urgency, consistency, and personal accountability.
Solution-Oriented: We operate in a high-energy environme