What are the responsibilities and job description for the Expeditor - Orion's Roof, Marriott Virginia Beach Oceanfront position at Professional Hospitality Resources, Inc. and Ocean...?
Overview:
The Expeditor is responsible for ensuring that all food products served are to documented standard and specification. The Expeditor is the gatekeeper between the kitchen and front of house and ensures service times are to maintained to standard, all food offerings are plated with correct portions, all food items on each ticket are present and accurate and places garnishments before approving the food for delivery to the guest. The successful Expeditor will have strong communication skills, is detail oriented, be able to multi-task with an attention to detail in a fast-paced environment, and have exemplary attendance.
Responsibilities:
Level One
- Responsibilities of Gold Key|PHR hourly Associates:
- Know your job. Complete job skills training and possess a clear knowledge of the job, know property standards, listen attentively in Pre-shift and ask for clarification of assignments and expectations. Apply experience and training to accomplish tasks.
- Be on time. Follow attendance guidelines and reports to work on time, and in uniform and follow clock in and out procedures.
- Be on stage. Associates are friendly, approachable, and always willing to assist. Associates must follow property personal appearance standards, is well groomed, in uniform and practices good personal hygiene
- Serve. Conduct yourself professionally and collaboratively with Guests and fellow Associates an in accord with the company’s service culture, “The Keys to Making it Right.”
- Work smart. Understand the needs of the shift, use resources properly, complete all assignment methodically and promptly without losing attention to details.
- Use your tools. Use the approved tools and checklists to complete assigned tasks.
- Measure Up. Associate produces work that meets the standards of the department in terms of volume and quality. Associate meets goals and measures as defined by Department Leadership.
- Respect the space. Keep your work area clean and organized. Report any deficiencies promptly to your Supervisor.
- Be safe. Report unsafe work conditions or practices and safety or security violations in accordance with company policy.
- Support the Team: Cooperate with other associates and supervisors striving to create a positive work environment. Support team efforts through carrying out responsibilities in a constructive and professional manner.
- Other duties as assigned.
- Associate Responsibilities specific for this role and Department:
- Set up expo stations according to SSI.
- Maintain station cleanliness & organization throughout shift.
- Ensure the proper placement, presentation & delivery of food orders on trays.
- Inspect all plates & product before it reaches the guest to ensure accuracy of order, garnish, proper temperature, & appealing presentation is all to standard.
- Expedite service of food to ensure the guests receive their order in a prompt & efficient manner.
- Maintain clear & effective communication between kitchen & restaurant staff to keep flow of food orders running smoothly.
- Stock kitchen areas with china, flat & glassware.
- Assist servers when needed.
Type
Qualification
Skill
- Must possess basic reading and writing skills necessary to perform daily functions and successfully fulfill training and testing requirements.
- Strong communication skills to allow problem solving and anticipate the Guest’s needs.
- Must be able to communicate clearly and professionally to co-workers and team members.
- Basic mathematic skills.
- Strong organization skills are required to maintain multiple orders in expo window and ensure guests receive correct order.
- Basic computer skills are required necessary to utilize the POSI system for clocking-in and out, and to read printed ticket orders.
- Able to work a flexible schedule including weekends and holidays as required.
- Must work well with others and possess the ability to work without constant supervision
Education
High School Diploma or Equivalent Preferred
Experience
Good knowledge of Restaurant Industry
Experience
At least 1 year in the foodservice industry
Skill
Must be able to multi-task
