Description

The main responsibilities of the Expediter (Expo) are as follows:
Plan and manage the order flow
Make sure all orders are prepared in time
Ensure all orders are complete and accurate
Assist and manage the final preparation of different food and dishes
Control and oversee dishes before they leave the kitchen window
Ensure adherence to all relevant quality and sanitation rules and regulations
Provide assistancein cleaning activities: tables, food trays, silverware, and plateware
Serve as a contact point for the kitchen and guests
Take care of guests with special needs and requests
Ensure excellent guest service
Ensure all To Go and OLO orders are built correctly and double checked
Execute a variety of different tasks as needed in accordance with Manager requests and directions

Basic Job Tasks
Make sure your workstation is clean and organized
Trays are clean of any food debris and do not have a foul odor. If needed, run through dish machine and dry completely before stacking in pass thru
Silverware and caddy are clean and free from food debris and water spots; polish if necessary
Ensure you have your red sanitation bucketfilled with proper PPM sanitation solution
Ensure sanitation towel is clean and submerged in sanitation solution
Check kitchen printer is stocked with paper, clean, and functioning properly
Check pagers (if applicable) to ensure they are clean, charged and functioning
Ensure your station is stocked with cutlery kits, Butt Burnin Sauce packets, honey, paper bags, and Dot-It stickers where applicable
Ensure each order is complete and accurate
Ensure food is presented to Fuzzys standards
Ensure food is at proper temperature, and all quality indicators are met
Ensure ticket times are reasonable (6 to 8 minutes)
Ensure that platewareis clean and free of spills and drips
Greet guests with a smile, confirm which order is theirs, take their pager, put in pager tower, hand tray to guest, and either inform them where the silverware is, or have the silverware already on tray
Be the point of contact for the guest to communicate any special requests or instructions they may have
Ensure appetizer tickets brought to you are called out to kitchen and instruct guest where they will be placed or deliver to guest if time permits
During slow times check dining room, check on guests, inquire on their satisfaction, offer additional items to upsell, provide To Go containers, bus tables, clean trays, check trash receptacles, silverware caddies, tea/coffee urns, ice in drinks station, and restock as necessary
Ensure all To Go and OLO orders are correct and completewith cutlerykits, sauce packets, honey, etc.; check off each item on ticket with a marker and initial

Qualifications