Job Description:

Under supervision of the Restaurant Manager, the food expeditor is the second set of defense to ensure dishes match company plating standards as well as appears visually appealing and food is properly prepared. Food expeditor is the pass between the kitchen to the service team.

Duties and Responsibilities:

• Maintain verbal communication with kitchen staff and service team.
• Monitor plating, portion control, presentation standards.
• Assist kitchen with monitoring ticket times.
• Finishing plate with proper garnish and/or sauce.
• Keep expo area clean and clear of clutter.
• Adhere to sanitation standards.
• Some locations, expo assists with phone calls for to-go orders.

Knowledge, Skills, and Abilities:

• Previous restaurant experience.
• Must be self-motivated and customer service oriented.
• Strong attention to detail.
• Ability to multi-task and stay focused.
• Team player, organized worker, excellent customer relations.
• Reliable and predictable attendance.
• Ability to develop and maintain awareness of occupational hazards and safety precautions; killed in following safety practices and recognizing hazards.
• Excellent hygiene and well groomed.

Physicality Requirements:

• 100% -- Stands during entire shift. 
• 100% -- Verbally communicates with customers in person and/or phone.
• 75% -- Reaches, bends and stoops frequently. 
• 25% -- Carries 35 lbs infrequently