Expeditor

Description

General Definition:

• Responsible for coordination and consolidation of all outgoing food items from the kitchen assuring high standards of plate presentation and food quality.

Essential Job Functions:       

• Follow the plating specifications created by the chefs
• Ensure the efficient flow of orders from the POS to the Cook
• Ensure orders are being prepared with the correct priority
• Assist in the final preparation of dishes
• Check dishes before delivery for accuracy, presentation and temperature
• Deliver orders to maintain fast service
• Eliminate obstacles in service, food preparation lines or dishwashing
• Inspect the premises according to quality and sanitation standards and assist in cleaning -Transfer important information between the customer and the kitchen (e.g. when a customer has a particular request)
• Read tickets, finish plates and run food or delegate to a team member
• Describe dish being dropped at the guest's table and ensure they are satisfied before returning to the kitchen
• Retrieve any items guests may need to accompany their meal
• Assist servers in side work during down times
• Be sure station is set with all items needed by both the BOH and the FOH
• Maintain a clean workstation
• Have the ability to accomplish a multitude of duties as assigned
• Assists customers in a professional manner as often as needed or as directed by management.
• Assist in other areas as needed or when directed by management.
• Contributes to a friendly and productive work environment; reports concerns directly to Bar and Book Restaurant Manager.
• Knows and understands the proper operation of all job-related equipment.
• Observes all related safety procedures when handling equipment, liquids, dishes, etc. 
• Uses proper protective equipment as directed at all times.
• Uses the proper lifting techniques when handling trays, dishes, and similar items.
• Attends all departmental and company-mandated meetings as required.
• Immediately reports all workplace injuries to the Bar and Book Restaurant Manager.
• Reports any unsafe acts, conditions, or equipment to the Bar and Book Restaurant Manager.
• Knows all appropriate first aid kit(s) locations and eyewash stations.
• Knows the location of the fire-fighting equipment and fire exits for the area.
• Maintains clean uniform at all times.
• Dependability, good attendance, and occasional overtime required.
• May be required to work evenings, weekends, or holidays as scheduled.
• Other duties as assigned.

Qualifications

Education:

• High school diploma or GED; or 2 years related experience and/or training; or combination.

Knowledge, Skills and Abilities:

• Excellent customer service and communications skills required.
• Ability to apply common understanding to carry out detailed written or oral instructions.
• Ability to deal with problems involving a few concrete variables in standardize situations.
• Ability to read and comprehend simple instructions, short correspondence, and memos. Capacity write simple correspondence and possess basic mathematical skills.
• Outgoing personality and positive attitude.
• Strong knowledge of bar operations, service procedures and function.
• Basic math skills.
• Possess honesty and integrity.
• Have good memory when handling multiple orders.
• Ability to listen well, communicate effectively and follow instructions.
• Excellent communication skills required.  Bilingual skills helpful, but not required.
• Ability to interact positively with customers, employees and management personnel.
• Ability to work independently with minimum supervision.
• Ability to prioritize, multi-task and be flexible.
• Ability to work as part of a team and with constant interruptions.
• Ability to work in a fast-paced environment. 

Training:

• Two years of food and beverage operation experience preferred.

Licenses/Certifications/Other: 

• Must be able to pass a background check and receive a license or permit from any Regulatory Agency if applicable to perform the essential job functions
• Serve-safe certified (Food Handlers)

Physical Requirements: 

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

• Strength:
  • Sedentary to medium workload
  • Stand, sit and walk consistently
  • Will be required to lift up to or over 20lbs or exert occasionally over 50lbs
• Movement:
  • Will consistently be required to touch, feel, stoop, bend, kneel, climb, reach
  • Will use office equipment
  • Driving motor vehicles as needed
• Auditory:
  • Frequently speak and articulate
  • Noise levels will be varied from moderate to heavy machinery
• Environmental:
  • Exposure to weather and extreme elements are minimal
  • Minimal exposure in close proximity to horses