Buttermilk & Bourbon, Chef Jason Santos’ New Orleans-inspired restaurant in Watertown, is looking for friendly, organized, fast-paced Food Runner/Busser to join their team.
FLSA Status: Non-Exempt
Department: Front of House
Reports To: General Manager / Assistant General Manager
Position Summary
The Food Runner / Busser supports a fast, organized, and memorable guest experience by ensuring food is delivered quickly and accurately, tables and service areas remain clean, and the service team has what they need to succeed.
This position requires urgency, attention to detail, strong communication, and a team-first mentality.
Key Responsibilities
- Run food immediately, confirming table, seat, modifiers, allergies, and special requests before delivery.
- Clearly announce dishes and communicate any relevant information to guests.
- Monitor the kitchen pass and communicate missing, incorrect, or delayed items immediately.
- Provide warm, attentive hospitality and assist guests whenever needed.
- Pre-bus, clear, clean, and reset tables quickly throughout service.
- Refill water and support servers, bartenders, hosts, and other team members.
- Keep service stations stocked, clean, and organized.
- Maintain cleanliness throughout dining rooms, server stations, entryways, restrooms, and other guest-facing areas.
- Complete assigned opening, running, and closing sidework.
- Follow all food safety, sanitation, and workplace safety standards.
Qualifications
- Strong sense of urgency and attention to detail.
- Positive, guest-focused attitude.
- Strong communication and teamwork skills.
- Ability to multitask and remain composed during high-volume service.
- Reliable, punctual, and accountable.
- Previous restaurant experience preferred but not required.
Physical Requirements
- Ability to stand and walk for extended periods.
- Ability to bend, reach, carry trays, and move quickly throughout the restaurant.
- Ability to safely lift and carry up to 50 pounds.
What Success Looks Like
Successful Food Runners / Bussers stay aware of the entire restaurant. Food moves quickly, tables stay clean, stations remain stocked, and guests receive assistance without having to ask.
Above all, they move with urgency, communicate with the team, and take ownership of the guest experience
