About the Role
The Food Expeditor/Runner is the critical link between the kitchen line and the guest table. In a resort F&B environment like TOPS’L, this role carries additional expectations around guest interaction quality, volume management during peak season, and coordination with multiple outlets or event setups.
Core Functions
- Expedite orders from the kitchen window — verify accuracy, temperature, presentation, and plating before every delivery.
- Run food to guest tables promptly and courteously; describe dishes as needed.
- Communicate order modifications, allergen alerts, and timing updates between FOH servers and BOH kitchen staff.
- Pre-bus and reset tables during high-volume service; maintain cleanliness of expo station and service corridors.
- Stock service stations with condiments, silverware, napkins, and supplies.
- Support banquet/event setups and breakdowns as directed by F&B management.
- Comply with all health, safety, and sanitation standards (Florida DBPR and internal SOPs).
Ideal Candidate
- Prior restaurant, resort, or catering experience preferred but not required.
- Ability to work on feet for extended periods in a fast-paced, hot kitchen-adjacent environment.
- Strong communication skills and a guest-first attitude.
- Must be available for flexible scheduling including weekends, holidays, and peak-season hours
- Must be 18 years or older; food handler certification a plus.
Pay: $17.00 per hour
Work Location: In person
