Expo

Job Title: Expediter
Department: Operations
Reports to: General Manager or Manager on Duty

Typical Work Week:

Position Summary:
When cooks are finished plating the food, the Expediter examines quality food, organizes the food on trays according to the ticket, delivers the food to the guest, and finally ensures the guests are satisfied with their food. Serves as the direct link between the kitchen and the guest. Ensures that all food meets our standards of quality, has proper presentation, and is delivered to the guest in a timely manner. Through direct interaction with guests, gauges customer feedback and satisfaction. Line is always stocked, neat, clean, and safe.

Major Responsibilities: Primary duties and responsibilities include, but are not limited to, the following:
1. Able to promote a welcoming environment for every guest.
2. All guests must be treated in a manner to ensure their complete satisfaction. Always strive to exceed our guest’s expectations
3. Able to interact with guests in a friendly and fast manner
4. Reviews all food leaving the kitchen.
5. Reads orders on tickets on the Aloha Kitchen System.
6. Expertly uses the Aloha Kitchen System to ensure all food is correct and on time.
7. Ensures Kerbey standards of quality and presentation are correct according to the Kerbey Lane Plate Presentation Book before being sent to the guest.
8. Make certain all plates are hot/cold and garnished correctly
9. Responsible for sending all food back to the cooks to be remade if incorrect or has poor food quality or presentation.
10. Delivers trays of food to guests.
11. Makes certain that each guest receives the correct plates with the correct items on them.
12. After delivering food, ensures guests are satisfied. Will bring guest additional food items, condiments, or beverages when needed or upon request, until guest is satisfied
13. Stock and restock food items and plates on expo line according to specifications
14. Uses proper utensils and plates to maintain portion controls/standards
15. Maintain expo line in a clean, sanitary and safe manner
16. Labels and dates all products used on the expo line
17. Assists with the duties of servers or bussers as appropriate; pre-bussing tables, refilling coffee, ect.
18. Maintain specific side-work and ensure total cleanliness and smooth operation of the restaurant.
19. Follow management’s instructions and suggestions
20. Reports to work in a neat and clean uniform. Well-groomed hair and personal hygiene are essential.
21. Maintains personal health and sanitation standards, which includes following the Double Hand Washing Policy.
22. Warm, friendly good-bye to every guest leaving the restaurant.
23. Communicates with cooks, servers, and managers and assists in an entire team effort
24. All other duites as directed.

Essential Physical Requirements
1. Walks and stands during entire shift
2. Reaches, bends, lifts, shakes, stirs, pours, carries, pushes and wipes.
3. Must have the ability to frequently lift and carry bus tubs, trays, and other objects weighing 25 pounds or more.
4. Hazards may include, but are not limited to, cuts from knives, slipping, tripping, falls and burns
5. Frequent hand washing

Knowledge and Skills
1. Communicates with cooks, servers, and managers
2. Efficiently used the AK system, and can read orders on tickets
3. Judges quality of all cooked items
4. Knowledge of all workplace safety procedures
5. Food Handler Certified by State of Texas and City of Austin