Penrose Room, Food Runner / Expeditor

Position: The Penrose Room Food Runner/Expeditor.
Job Pay Range: $18-25 per hour inclusive of hourly pay rate + service charge*
*$18-25 per hour based on $5.42 per hour base wage + service charge commission paid per shift; historically, this position averages service charge commission earnings of $13-20 per hour. Service charges are commissions and will fluctuate based on events and time of year.
This position always earns at least the current Colorado minimum wage $14.81 per hour.
Job Summary:
We welcome you to join our reimagined The Penrose Room restaurant as a valued team member, where you’ll be part of a passionate group dedicated to delivering refined service, elevated cuisine, and unforgettable experiences in a modern take on timeless luxury.
The Broadmoor is committed to creating a culture of family and community while simultaneously providing a genuine, unforgettable experience for our guests and team. This role will play a key part in continuing to uphold our reputation and providing exceptional service to our guests.
Our employees represent the Broadmoor brand and are Ambassadors of our Forbes Five-Star and AAA Five Diamond Standards. Learn more about Broadmoor here.
What you will be doing:
• Serve as a key liaison between kitchen and front-of-house teams to ensure timely an accurate delivery of dishes.
• Review and organize tickets on the expo line, maintaining proper pacing and course timing in coordination with captains and server assistants.
• Preform detailed quality control checks on all plates before they leave the kitchen, verifying presentation, temperature, and accuracy.
• Communicate clearly and efficiently with chefs, line cooks, runners, and service staff to synchronize orders and minimize delays.
• Prioritize and organize multiple orders simultaneously in a high-pressure, fast-paced environment.
• Monitor dietary restrictions, allergies, and special request to ensure proper handling and communication across teams.
• Maintain a clean organized and efficient expediting station throughout service.
• Support course firing and clearing cadence to enhance guest experience and flow of service.
• Uphold luxury service standards and ensure consistency in food presentation and timing at all times.
• Deliver dishes from kitchen to dining room promptly and accurately, maintaining proper presentation and pace of service.
• Announce and describe menu items at the table with clarity, confidence, and knowledge of ingredients and preparations.
• Ensure dish is complete with proper accompaniments, garnishes, and silverware before leaving the kitchen.
• Handle plates and service ware with care, maintaining the integrity of plating and guest presentation.
• Assist in clearing and resetting tables between courses when necessary, supporting the full front-of-house team.
• Communicate guest allergies, dietary restrictions, and special request to kitchen and service teams as needed.
• Uphold all health, safety, and sanitation guidelines in compliance with luxury service standards.
• Remain composed and professional during high-volume service, with sharp attention to detail an urgency.
• Know the table numbers and seat numbers for all areas of the restaurant.
• Be knowledgeable in food product, and food preparations.
• Maintain thorough menu knowledge.
• Inspect orders for accuracy prior to serving. Bring any concerns to the attention of the Chef de Cuisine or Sous Chef immediately.
• Be able to answer questions guests might have regarding food being served.
• Maintain courteous, professional, and polite attitude with all other service and kitchen staff.
• Uphold and abide by all Broadmoor policies, procedures, and safety guidelines.
• Other duties as assigned.
This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that additional or different tasks be performed when circumstances change.
What we are looking for:
• High school diploma or general education degree (GED) with experience working in the Food and Beverage industry.
• Flexibly in schedule as it will change often.
• Enthusiastic, friendly, and energetic team member who works well with others.
• Strong interpersonal communication skills
• In compliance with state liquor laws, must be at least 18 years of age.
• Occasional heavy lifting (up to 50 lbs) with a work environment that may be indoors and outdoors at times.
*Reasonable accommodations will be made for individuals with disabilities*
Don’t meet all the qualifications/required skills? If you are committed to joinin