Expeditor - Fine Dining Service

4 weeks ago


New York, New York, United States Wolfgang Puck Fine Dining Group Full time

Job Summary:

The Expeditor will work in close cooperation with the Executive Chef, Management and servers in every aspect of guest service including organizing, expediting and delivering food orders as well as other functions indicated by management. The Expeditor will provide fast, friendly, professional and responsive customer service.

Key Responsibilities:

Organize and call food tickets, supervise all food runners ensure all dishes are delivered with accurate presentation and temperature.

The ability to offer guests of the restaurant an enjoyable, expertly served dining experience conforming to the Wolfgang Puck standards of excellence for quality, professionalism and friendliness.

The ability to anticipate and service guests' requirements before requests are made or necessary.

The ability to serve and clear food and beverage items in an unobtrusive and professional manner.

A thorough understanding and knowledge of all menus, food, food preparation and styles and table side serving techniques.

The ability to lead and direct runners and bussers in your own department

A thorough understanding of health and safety rules in a restaurant

The ability to communicate customer orders clearly

Complete opening and closing side-work as assigned and set all tables and stations according to standard.

Requirements:

High School Diploma or general education degree (GED)

Minimum 3 years food expeditor experience in fine dining service

Must have excellent knowledge of dining room and service procedures and functions

Well-organized and ability to lead and direct people

Outstanding coordination and multi-tasking abilities

Open availability; must be able to work evenings, weekends and holidays

Physical Requirements:

The employee is regularly required to stand for extended periods of time, twist at the neck and trunk, bend at the waist and stoop, kneel, crouch, or crawl. The employee is occasionally required to reach with hands and arms, reach overhead, above shoulders and horizontally. Employees will use hands to handle objects and tools, and operate service equipment. The employee must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 40-pound objects. Vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Employees may use vision to monitor food quality and quantity and may also order supplies, etc.

Work Conditions:

The employee generally works in an indoor front of restaurant and kitchen environment with exposure to heat from ovens, hot foods and steamers and cleaning chemicals, fumes, equipment, and metal objects. You will usually be based indoors, splitting your time between the front of the restaurant and the kitchen. The noise level in the work environment is usually moderate but may be loud dependent on specific work site and/or equipment operation.



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