Expo

EXPO

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 assistance in 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

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 bucket filled 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 plateware is 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 complete with cutlery kits, sauce packets, honey, etc.; check off each item on ticket with a marker and initial