Job Description & Employment Terms

Food Expeditor

DEPARTMENT: Food & Beverage JOB TITLE: Food Expeditor

REPORTS TO: Director of F&B & Executive Chef

JOB TYPE: Non-Exempt/ Hourly

BASIC FUNCTION: Responsible for ensuring efficient order flow between waitstaff and kitchen. The expeditor prioritizes the completion of table orders and assists in final dish preparation, ensuring accuracy and proper presentation. With excellent communication and organizational skills, they maintain fast, efficient service and handle customer complaints in collaboration with servers as needed.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Set up kitchen line and pass with all prepared tools and accompaniments need for service.
• Tracks all incoming orders and ticket times with business levels.
• Completes all plates to the expected presentation including accompanying flatware.
• Runs food to tables as needed and communicates dish descriptions to members.
• Helps mitigate server/kitchen errors or guest complaints in a solution-oriented fashion.
• Communicates consistently with the kitchen to ensure efficient completion of tickets between all kitchen stations, asking questions when needed.
• Additional side work needed for service.
• Willingness to assist in any area of the restaurant operation when needed.

CANDIDATE QUALIFICATIONS:

• Knowledge of relations between menu items and core kitchen stations.
• Ability to multitask and complete multiple projects at a time.
• Strong communication and observational skills.
• Thorough understanding of cleanliness and presentation expectations.
• Confident and comfortable in a busy restaurant environment.
• Ability to carry heavy server trays and jack stands at the same time.
• Ability to memorize menus and table layouts.

MENTAL DEMANDS: This position requires mindfulness for safety, planning and methodical execution, alertness, anticipation, cooperation, attention to detail, memory retention, common sense, and self-evaluation and correction. Additionally, this position requires the ability to communicate with a variety of personalities and temperaments. Must be able to remain impartial and treat all employees fairly. Must communicate with the staff in a way that asserts authority yet treats everyone with dignity and respect. Must possess the ability to self-manage. Uses time wisely and productively. Must demonstrate problem-solving capabilities, integrity, initiative, and creativity.

PHYSICAL DEMANDS & WORK ENVIRONMENT:

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch, twist, and reach.
• Push, pull, or lift to 50 lbs.
• Continuous repetitive motions.
• Work in a hot, humid, and noisy environment.

EDUCATION:

• High School Diploma or GED is required.
• The ability to read, write, and execute basic math skills.
• A minimum of 1 year of food and beverage experience is required.