All personnel need to respect the quiet needed in the kitchenexpo area. 1. Stainless shelf Lower shelves Condiment refrigerator Shelves on wall behind station Expo area needs to be clean and organized 2. Restock and fill condiments and baskets and all to go items -Soup underliers - small plates with bev napkins Fill, rotate and date all condiments IE; dressings, sour cream, salsa, ECT... Fill baskets with checkered paper If any products are running low or out write them on dry erase board 3. Act as liaison between chef and servers/bartenders Address issues Chef might have to FOH staff Fix mistakes on tickets by clarifying with FOH staff needs Convey out of stock or low counts on items to ALL FOH staff 4. Deliver food to tables/bar Stab tickets once completed Supply guests with additional needs IE; extra plates, napkins, condiments, ECT... Inform FOH staff if guests needs additional drinks, food items, sides, ECT... Return to expo line ASAP 5. Chef Dave is in charge of the kitchen and the food runner is considered BOH Depending on business levels acting supervisor may have you clock out before your scheduled shift ends alternatively you could be asked to stay longer that scheduled Stay busy even during slow periods Clean, restock your station Clean the downstairs of crazy horse Sweep and wipe tables in downstairs of crazy horse 6. End of shift Wipe down all counters and shelves in expo station Sweep and mop floor of expo area Bring out trash Check with active supervisor before clocking out In the absence of Food and Beverage director, the Chef is acting supervisor in charge of all food and beverage operations.