Job Description

Position

Food Expeditor/Expo

Reports To

A La Carte Dining Manager and F&B Supervisors

Job Summary

A Food expeditor’s (EXPO) job is to help keep a smooth workflow between the kitchen and the tables. You will work in a fast-paced environment to get proper orders out faster and more efficiently. As a food expeditor, you must have excellent communication skills. You must have the skills to coordinate and organize processes and people. The goal is to make the service faster and better to help enhance our quality and service.

Essential Responsibilities

• Ensure the efficient flow of orders from the waiters to the kitchen
• Ensure orders are being prepared with the correct priority
• Assist in the final preparation of dishes (Garnishing)
• Check dishes before delivery for accuracy, presentation and temperature
• Deliver orders to maintain fast service
• Ensure the quality and sanitation standards and assist in cleaning
• Transfer important information between the kitchen and the wait staff (e.g. when a customer has a particular request)
• Monitor and prioritize order timing, coordinating with kitchen staff to ensure that all dishes for a table are completed simultaneously
• Address and resolve any order discrepancies or member complaints swiftly and professionally
• Deliver food orders from the kitchen to customers' tables in a timely manner
• Assist with bussing tables and resetting them for the next guests when necessary
• Assist in food preparation as needed
• Ensure that the expo station is clean, organized, and adheres to health and safety regulations
• Work closely with chefs, cooks, and servers to maintain smooth operations and a positive working environment.
• Perform other duties as assigned by supervisor.

Health and Safety

• Practice good hygiene prior to reporting to work and when returning to your assigned workstation. This includes, but is not limited to washing your hands, avoid touching your face, limiting unnecessary physical contact with others, coughing/sneezing into a tissue or the inside of your elbow, and disinfecting frequently used items and surfaces in your work area as directed by Management using company provided cleaning products.
• Wear company issued Personal Protective Equipment such as masks or gloves from time to time as directed by the Company.

Schedule

• Full time hours, Tuesday to Sunday, lunch and dinner (split shift) depending on business.

Compensation

• $13 hourly plus pooled gratuity

Education and Experience

• Must successfully complete restaurant training course.
• Proven experience as food expeditor or restaurant server
• Understanding of health and safety rules in a restaurant
• Minimum high school diploma (preferred)

BENEFITS AND INCENTIVES OFFERED - (waiting period applies)

• Medical, Dental and Vision Insurance
• Flexible Spending Account (FSA) and Health Savings Account (HAS)
• Voluntary Pet Insurance
• Employee Assistance Program (EAP)
• BenefitHub Perk Program
• Paid Maternity Leave
• 401-K Retirement Plan
• Free Life Insurance
• Voluntary Short-Term Disability
• Voluntary Life Insurance
• Paid Vacation
• Paid Sick Days (5)
• Paid Holidays (12/25 & 1/1)
• Paid Bereavement Days (3)
• Paid Jury Duty
• Leadership Awards (mid-level managers & supervisors)
• Daily Complimentary Meals
• Employee Referral Program ($200)
• Scholarship Program
• Holiday/Christmas Bonus
• Employee of the Month
• Summer and Holiday Parties
• Recognition Awards
• Tenure Awards
• Birthday Meals
• Gift Card Program (Birthday & Anniversary)

Requirements

To perform successfully in this position, you must be able to:

• Obtain and maintain Food Handler Certification (REQUIRED)
• Have excellent interpersonal and customer service skills.
• Have a strong knowledge of menu, presentation and food safety.
• Operate point-of-sale systems.
• Possess honesty and integrity
• Always be courteous and tactful
• Treat others with kindness and respect
• Appear for work on time and follow work schedule
• Interact well with co-workers and be a team player
• Understand and follow verbal and posted rules
• Follow directions from a supervisor
• Effectively communicate to members, guests and staff
• Work weekends and holidays
• Work in a high-paced environment with a sense of urgency, but safely.

Physical Functions

The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• While performing the duties of this job, the employee is occasionally required to stand, walk, climb stairs, balance stoop, kneel, crouch, crawl and/or sit up to eight hours per day.
• Use hands to finger, handle, or feel objects, tools and/or controls.
• Reach with hands and arms.
• Hearing and talking sufficient enough to communicate with members, guests, and staff.
• Specific vision abilities include close vision, vision sufficient enough to read, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
• Must be able to lift and carry up to 40 lbs.
• Independent mobility throughout the kitchen, dining rooms and clubhouse.
• Prolonged periods of standing and walking.
• Must be able to lift, balance, and carry trays of food weighing up to 25 pounds