Food Runner at Catch & Catch Steak

Catch Hospitality Group - New York, NY 10011
$800 - $1,500 a week

Job details Salary $800 - $1,500 a week Job Type Full-time Number of hires for this role 10+ Qualifications

    • Busser: 1 year (Required)

    • Restaurant Experience: 1 year (Required)

Full Job Description


As a runner, you contribute a tremendous amount towards our success. The most important function of the runner is to deliver food from the kitchen to the correct guest at the table. You have a direct impact on the level of service that we offer to our guests, not only through your assistance of the waiters, but your interaction with the guests themselves. Additionally, you are the key liaison between the front of the house and the kitchen, and your clear communication will lend itself to a smooth service. You have been chosen for this position because of your experience, ability, and character. Together, we will work to provide a memorable dining experience for each of our guests.

  • Complete all opening duties as assigned.
  • Properly stock all plates, silverware, and condiments to par according to restaurant standards.
  • Communicate any supply shortages to management.
  • Deliver food to the table accurately, effectively, and with grace.
  • Knowledge of food menus.
  • Be prepared to answer any questions the guest may have.
  • Be able to accurately and enthusiastically describe all menu items and their ingredients.
  • Know all front of house and kitchen etiquette procedures.
  • Ring in and execute all delivery platform orders.
  • Work with chef to update the kitchen on table status and course readiness.
  • Anticipate guests needs, respond promptly, and acknowledge all guests.
  • Make sure guests have everything they need before leaving the table.
  • Interact in a courteous and professional manner with guests, supervisors, and co-workers.
  • Monitor and maintain cleanliness, sanitation, and organization of the line, dining room floors, and paths of service.
  • Assist the dishwashers in maintaining order of plates and glassware in the dish room at all times.
  • Complete extra cleaning projects as assigned.
  • Complete end of night closing side-work as per restaurant standards.
  • Adhere to all Covid health and safety protocols.


Catch Hospitality Group partners Tilman Fertitta, Mark Birnbaum and Eugene Remm have propelled globally-influenced seafood restaurant Catch (2011) from a standalone NYC flagship to an international phenomenon with successful locations in Los Angeles, Playa del Carmen and Las Vegas at the ARIA Resort & Casino, and highly anticipated sister concept Catch Steak which debuted in Fall 2019. With a focus on culture and brand, New York based restauranteurs Remm and Birnbaum spent two decades building CHG into one of the country’s most successful restaurant management companies. Dubbed by Forbes Magazine as the “New Kings of New York Hospitality,” Remm and Birnbaum pioneered dynamic hospitality experiences using food, service and vibe to create seamless transitions between dining, nightlife and entertainment. In addition to Catch, CHG operates midtown American brasserie Lexington Brass (2011) and The Co: Laboratory, a full-service event production agency specializing in the creation of high level, turnkey experiences for brands across the entertainment, fashion and lifestyle industries.

In 2017, CATCH partnered with hospitality business mogul Tilman Fertitta, who’s privately owned Landry’s, Inc. is ranked among the largest restaurant corporations in the U.S. Fertitta has spent 30 years cultivating his hospitality empire of over 600 locations into an international success. Fertitta, the “World’s Richest Restauranteur,” according to Forbes Magazine, is also the star of CNBC’s Billion Dollar Buyer, and owner of Golden Nugget Casinos and the NBA Houston Rockets.

Job Type: Full-time

Pay: $800.00 - $1,500.00 per week


  • Health insurance


  • 8 hour shift

Supplemental Pay:

  • Tips

COVID-19 considerations:
All customers are required to wear masks at all times except when sitting at their table. All employees and guests go through a temperature screening and questionnaire upon arrival.


  • Busser: 1 year (Required)
  • Restaurant Experience: 1 year (Required)

Work Location:

  • One location

Work Remotely:

  • No

Work Location: One location

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