Restaurant Expeditor

**EXPEDITOR**

Last edited: May 2024

Job Title**:Expeditor** Department**:Front of House**

Reports to**:FOH Managers** Job Type**:Part-time, hourly**

Compensation**:$15/ hour + tips**

**The Expeditor is an extension of the Support Position and included in the tip pool.**

**Business Overview**:
Sojourn Philly is a hospitality group of four restaurants: Jet Wine Bar, Rex at The Royal, Café Ynez, and

Sor Ynez. Sojourn Philly has been operating restaurants in Philly since 2010. Our mission is to create welcoming environments that serve delicious food and drink, while being a caring and responsible neighborhood Partner.

**Position Overview**:
The Expeditor is a FOH employee that coordinates the pacing of the kitchen with the dining room service. The Expeditor always prioritizes the guest experience; they are unique in their ability to anticipate and support the needs of both FOH and BOH and participate in the tip pool to reflect the ongoing need for adaptive, full-service support.

In practice, the Expeditor is the FOH professional responsible for ensuring efficient order flow between Servers and Line Cooks. Expeditors are stationed independently at the pass and communicate extensively with both departments to establish pacing; through their communication the Expeditor is ensuring that food orders are prepared correctly, in coordination with the service of the table as a whole, in a timely manner, and presentations are consistent. The Expeditor will assist in garnishing and plating dishes, even food running, as necessary to prioritize that the guests have a consistent and predictable dining experience.

Success in this role resembles a FOH employee that is comfortable determining priorities under pressure, is able to create and maintain organization, and communicate professionally. It is essential that the Expeditor be able to articulate honest feedback to FOH and BOH in regards to dish presentation, steps of service, and pacing, as well as recognize when to escalate matters to a FOH Manager. The Expeditor is accountable for maintaining high standards of food quality and presentation at all times. Successful expediting allows both FOH and BOH to work faster and in unison to enable a positive, memorable brand experience.

**Principle Duties and Responsibilities**:

- Coordinate Orders:

- Receive order tickets and accurately relay orders to the kitchen
- Communicate with FOH Managers if Servers are inputting orders with errors
- Organize and prioritize orders to maintain a smooth, efficient workflow
- Address any delays or issues promptly to avoid disruptions to service
- Monitor the progress of orders in the kitchen to ensure timely preparation and service
- Quality Control:

- Inspect each dish for accuracy, presentation, and temperature before it is sent out
- Ensure that special dietary requirements and modifications are met as per customer requests
- Presentation:

- Ensure that each plate meets the restaurant's standards for presentation
- Garnish dishes as needed before they are served to guests
- Communication:

- Act as a liaison between BOH and Servers to relay information about orders, specials, and any changes
- Communicate effectively with the kitchen to manage the flow of dishes during peak times
- Sanitation and Safety:

- Adhere to all health and safety regulations, ensuring a clean and organized work station
- Properly handle and store food to prevent contamination
- Team Collaboration:

- Work closely with the BOH and FOH to create a positive and efficient work environment
- Assist in training new Expeditors
- Eliminate obstacles to service through initiative to support FOH and BOH in anticipating and preparing for uncertainties
- Assist the BOH in finishing detailed plating; provide extra hands to support demanding stretches
- Assist the FOH in Support work during extended pauses in service
- Problem Solving:

- Quickly address any issues with orders, including mistakes, delays, or customer complaints.
- Implement solutions to improve efficiency and service quality.

**Qualifications & Skills**:
**Experience**:

- Previous experience in a similar role in a fast-paced restaurant environment is preferred
- Knowledge of kitchen operations and food safety standards

**Skills**:

- Excellent communication and interpersonal skills
- Strong organizational and multitasking abilities
- Attention to detail and a commitment to quality
- Ability to work well under pressure during busy service times