Seasonal Runner - Soho House New York

At Soho House, a Food Runner plays a critical role in delivering an exceptional dining experience by ensuring food and beverage items are delivered accurately, efficiently, and in accordance with Soho House service standards. Food Runners serve as a key liaison between the kitchen and front-of-house teams, supporting seamless communication, proper course pacing, and exceptional hospitality.

A successful Food Runner thrives in a fast-paced environment, demonstrates strong attention to detail, and remains calm, approachable, and professional while managing multiple priorities throughout service.

• Deliver food and beverage items to members and guests accurately, efficiently, and in accordance with Soho House Steps of Service.
• Act as a liaison between the kitchen and front-of-house teams to ensure seamless communication and service execution.
• Verify food orders for accuracy, presentation, temperature, dietary restrictions, allergens, and proper course sequencing before leaving the kitchen.
• Possess a thorough understanding of menu items, ingredients, preparation methods, and daily specials to confidently present dishes and answer guest questions.
• Assist with food presentation by announcing dishes appropriately and ensuring guests receive the correct items.
• Support service teams by anticipating member and guest needs and communicating requests, concerns, and special accommodations to the appropriate team members.
• Maintain awareness of table progression and assist in coordinating course pacing to ensure a seamless dining experience.
• Accommodate reasonable guest requests when possible and escalate concerns or service recovery opportunities to management when appropriate.
• Support servers, bartenders, bussers, and management by delivering food and beverage items outside of assigned areas when needed to maintain service standards.
• Assist with refilling water, clearing finished dishes, crumbing tables, replenishing table settings, and supporting overall dining room operations as required.
• Maintain cleanliness, organization, and stock levels of expo stations, server alleys, service stations, and other operational areas.
• Communicate food quality concerns, allergy-related issues, guest feedback, and operational challenges to management promptly.
• Adhere to all health and safety standards, food safety regulations, allergy procedures, and Company policies and procedures.
• Participate in all required training programs and demonstrate competency through Club School and operational training initiatives.
• Perform additional duties and responsibilities as assigned by management.

• Minimum of 1–2 years of experience in a restaurant, hotel, club, or hospitality environment preferred.
• Ability to thrive in a fast-paced, high-volume environment while maintaining attention to detail and accuracy.
• Strong communication, teamwork, and interpersonal skills.
• Professional, hospitable, and approachable demeanor with members, guests, and colleagues.
• Ability to remain calm and effectively problem-solve under pressure.
• Demonstrated commitment to delivering exceptional guest service.
• Ability to take direction, prioritize tasks, and work independently when required.
• Basic food, beverage, and allergy awareness preferred.
• Flexible schedule with availability to work evenings, weekends, and holidays as business needs require.
• Food Handler certification and Micros POS knowledge preferred.
• Must successfully complete all required training and competency standards outlined through Club School.

• Must be able to continuously stand and walk for extended periods throughout the shift.
• Must be able to frequently use hands and fingers to grasp, hold, carry, balance, and transport plates, trays, glassware, and service equipment.
• Must be able to regularly bend, stoop, twist, reach, crouch, kneel, squat, and climb as required to perform job duties.
• Must be able to lift, carry, push, pull, and move up to 40 pounds without assistance and occasionally move heavier items with assistance.
• Must be able to safely transport multiple plates, trays, and food items throughout the property while maintaining service standards.
• Must be able to perform repetitive motions and work efficiently in a fast-paced environment.
• Must be able to work in varying temperatures, including kitchen, expo, dining room, and outdoor service environments.
• Must be able to perform essential job functions with or without reasonable accommodation.