Question 1

What is the difference between a food runner and a waiter?

Accepted Answer

A food runner's primary responsibility is delivering food from the kitchen to tables, while waiters handle the full customer service experience including taking orders, answering questions and processing payments. Food runners support waitstaff by ensuring timely food delivery, allowing waiters to focus on customer interaction. In many venues, food running is an entry-level position that provides a pathway to becoming a waiter.

Question 2

What award covers food runners in Australia?

Accepted Answer

Most food runner positions are covered by the Restaurant Industry Award 2020 (MA000119) under the Food and Beverage Attendant classification. Some venues may fall under the Hospitality Industry (General) Award or Registered and Licensed Clubs Award depending on the business type. Always check which award applies to your specific venue.

Question 3

What classification level should I use for a food runner?

Accepted Answer

Under the Restaurant Industry Award, food runners are typically classified as Food and Beverage Attendant Level 1, as this is often an entry-level position. Once they gain experience and take on additional responsibilities, they may progress to Level 2. See our Restaurant Award pay rates guide for current rates at each level.

Question 4

Do I need to include pay rates in a job description?

Accepted Answer

It's not legally required, but including indicative pay rates can attract more applicants and set clear expectations. You can reference the applicable award rate or use phrases like 'Award rates plus penalties' or 'Competitive hourly rate based on experience.' Check the current Restaurant Award rates for guidance.

Question 5

Do food runners need an RSA certificate?

Accepted Answer

This depends on the venue and duties. If the food runner will only be delivering food and not handling or serving alcohol, an RSA may not be required. However, many venues prefer all floor staff to have RSA as they may occasionally need to assist with beverage service. Check your state's liquor licensing requirements and venue policies.

Question 6

What qualifications should I require vs prefer for a food runner position?

Accepted Answer

For most food runner roles, mandatory requirements should include: working rights in Australia, availability for required shifts, and physical ability to carry trays and stand for extended periods. Preferred qualifications typically include: food handling certificate, previous hospitality experience, and RSA (if applicable). This is often an entry-level role, so avoid over-qualifying.

Question 7

Do food runners need a food handling certificate?

Accepted Answer

A food handling certificate is highly recommended for food runners as they handle and deliver food directly to customers. While not always legally required, it demonstrates proper food safety knowledge and reduces contamination risks. Many employers include it as a 'preferred' qualification or provide training after hiring.

Question 8

Can I hire food runners without experience?

Accepted Answer

Yes, food runner is often an entry-level position ideal for people new to hospitality. The role provides excellent training in restaurant operations, food safety and customer service basics. Focus on attitude, physical fitness, availability and willingness to learn. Many successful hospitality careers start with food running.

Question 9

Should I hire casual or permanent food runners?

Accepted Answer

This depends on your business needs. Casual food runners offer flexibility for variable demand and peak periods, but come with a 25% casual loading. Permanent part-time staff provide consistency and may have higher retention. Many venues use a mix — permanent staff for core shifts and casuals for busy periods. See our guide on casual vs permanent employment trends.

Question 10

What penalty rates apply to food runners?

Accepted Answer

Under the Restaurant Industry Award, penalty rates apply for: Saturdays (varies by employment type), Sundays (premium rates), public holidays (premium rates), and late-night work. Casual employees receive a 25% loading instead of leave entitlements. Use award interpretation software to calculate rates accurately.

Question 11

How many hours can a casual food runner work?

Accepted Answer

There's no maximum hours limit specific to casuals, but the Restaurant Industry Award requires a minimum engagement of 2 hours per shift. Employers should be mindful of fatigue management and ensure staff have adequate breaks. If a casual regularly works consistent hours, they may be eligible to request conversion to permanent employment after 12 months.

Question 12

What should I include in a food runner employment contract?

Accepted Answer

Key elements include: position title and classification level, employment type (casual/part-time/full-time), hourly rate or salary, applicable award, reporting structure, main duties, work location, and physical requirements. For casuals, include the casual loading percentage. Use our digital employment contracts to simplify this process.

Question 13

How far in advance must I provide rosters to food runners?

Accepted Answer

Under the Restaurant Industry Award, rosters must be provided at least 7 days in advance. Changes within this period require employee agreement unless due to unforeseen circumstances. Using rostering software helps ensure compliance and gives staff visibility of their upcoming shifts.

Question 14

Can I require food runners to work split shifts?

Accepted Answer

Yes, but split shifts are subject to specific rules. Under the Restaurant Industry Award, a split shift can have a break of up to 3 hours. The spread of hours (from start to finish including breaks) shouldn't exceed 12 hours. Additional allowances may apply. Check your applicable award for specific requirements.

Question 15

What breaks are food runners entitled to?

Accepted Answer

Under the Restaurant Industry Award, employees working more than 5 hours are entitled to an unpaid meal break of 30-60 minutes. Those working more than 10 hours get a second meal break. Breaks should be taken within 5 hours of starting work. Use break planning tools to ensure compliance.

Question 16

How do I manage food runner availability for rostering?

Accepted Answer

Collect availability preferences during onboarding and update regularly. Use staff availability management tools to track when each team member can work. Set clear policies about minimum availability requirements and how to request changes. This simplifies roster creation and reduces last-minute gaps.

Food runner job description