The Tavern Restaurant

Position Summary

The Kitchen Expo / Food Runner plays an important role in ensuring food leaves the kitchen accurately, promptly, and presented to our standards. This position serves as a key connection between the kitchen and front-of-house team, helping coordinate orders, maintain an organized expo line, and deliver food to guests with urgency and professionalism.

The ideal candidate is organized, attentive, comfortable working in a fast-paced environment, and able to communicate clearly with both the culinary and service teams.

Key Responsibilities

• Organize and coordinate completed food orders at the expo line.
• Review tickets carefully to ensure all items for a table are complete before food leaves the kitchen.
• Confirm proper presentation, garnishes, sides, sauces, modifications, and special requests.
• Communicate clearly with chefs, servers, managers, and other food runners regarding ticket timing and missing items.
• Run food promptly and safely to the correct tables and guests.
• Announce dishes when placing them at the table and provide professional, friendly guest interaction.
• Understand table numbers, seat positions, menu items, ingredients, and common modifications.
• Pay close attention to allergy and dietary notifications and follow all restaurant procedures regarding allergy orders.
• Maintain a clean, organized, and fully stocked expo station throughout the shift.
• Keep necessary plates, utensils, napkins, condiments, sauces, and other expo supplies stocked and ready for service.
• Assist servers and other team members when needed to keep service moving efficiently.
• Communicate immediately with a manager or chef when there is an issue with an order rather than allowing incorrect or incomplete food to leave the kitchen.
• Help maintain cleanliness and organization in kitchen service areas and food-running stations.
• Complete assigned opening, closing, and side-work responsibilities.
• Follow all food safety, sanitation, and restaurant policies and procedures.

Expectations

Kitchen Expo / Food Runners are expected to:

• Work with a strong sense of urgency while maintaining accuracy.
• Stay focused and organized during high-volume periods.
• Communicate respectfully and professionally with both FOH and BOH team members.
• Take ownership of the expo area and recognize problems before they affect the guest.
• Never send food that is incomplete, incorrect, or does not meet presentation standards.
• Be dependable, punctual, and prepared for each scheduled shift.
• Maintain a positive, team-oriented attitude and be willing to assist wherever needed.

Qualifications

• Restaurant experience required.
• Strong communication and organizational skills.
• Ability to remain calm and focused in a fast-paced environment.
• Ability to learn the menu, table numbers, seat positions, and restaurant service standards.
• Must be able to stand and move for extended periods and safely carry multiple plates or trays.
• Availability to work weekdays, evenings, weekends, holidays, and other high-volume periods as scheduled.

What Success Looks Like

A successful Kitchen Expo / Food Runner helps create a smooth connection between the kitchen and dining room. Food reaches the correct guest quickly, accurately, and looking its best. The expo line stays organized, communication remains clear, and the entire team is supported in providing a great guest experience.

Introduction:

We are seeking a friendly and outgoing Host to join the Granite Links team!. The Host will be responsible for greeting and seating guests, managing reservations, and providing excellent customer service to ensure that our guests have a memorable dining experience.

Responsibilities:

• Greet guests upon arrival and assist with seating them at their tables

• Manage reservations and waitlists using a computerized system

• Answer phone calls and respond to online inquiries in a timely and professional manner

• Handle guest complaints and concerns with grace and professionalism

• Perform light cleaning duties, such as wiping down menus and sweeping the floor

• Help maintain a clean and organized dining room

• Other duties as assigned

Qualifications:

• Previous experience as a host or in a customer service role is preferred

• Strong communication and interpersonal skills

• Ability to multitask and handle a high-volume workload

• Proficiency with Open Table and Micros preferred

• Flexibility to work weekdays, evenings and weekends as needed

Perks:

• Competitive hourly based of experience

• Employee discounts on food and golf

• Opportunities for advancement within the company

• Professional development opportunities

• Positive and supportive work environment

The Banquet Chef at Granite Links is responsible for overseeing all culinary operations related to member and private events, including weddings, golf outings, corporate functions, and club-hosted gatherings. This role requires a combination of culinary expertise, operational efficiency, and strong leadership to consistently deliver high-quality dining experiences that reflect the club’s elevated standards. 

We are interested in both Part and Full Time Help, Friday-Sunday availability is a must. 

Key Responsibilities:

• Lead and supervise the banquet culinary team to ensure consistent food quality, presentation, and service.

• Collaborate with the Events Manager and Executive Chef to plan and execute all banquet functions, ensuring seamless coordination of timelines and logistics.

• Uphold strict standards of cleanliness, organization, and food safety throughout all banquet kitchen areas.

• Manage banquet-specific inventory and ordering, control food costs, and minimize waste.

• Ensure full compliance with health department regulations and sanitation protocols.

• Train and mentor kitchen staff in banquet production methods and club expectations.

• Direct the setup, service, and breakdown of banquet food stations and prep areas for all events.

• Provide hands-on culinary leadership during high-volume events and key service periods.

• Source and coordinate specialty and seasonal ingredients in collaboration with approved vendors.

Qualifications:

• 3–5 years of experience in high-volume banquet or catering environments, preferably in a private club or luxury hospitality setting.

• Demonstrated leadership ability with strong organizational and time-management skills.

• Proficient in the operation of commercial kitchen equipment and adherence to safety protocols.

• Flexible schedule availability, including evenings, weekends, and holidays.

• Current ServSafe certification or equivalent food safety credential required.

Physical Requirements:

• Ability to stand for extended periods in a high-heat kitchen environment.

• Capable of lifting up to 50 pounds and performing physically demanding tasks during event preparation and service.

• Comfortable working in a fast-paced, deadline-driven setting with multiple simultaneous events.