Expeditor

Responsibilities

• Believes in and follows all Employee Handbook standards and expectations.
• Attend to work as scheduled and adhere to policies and procedures.
• Perform opening setup, side work, and closing duties.
• Maintain a neat and orderly work area.
• Perform job functions according to performance standards.
• Assist with other related duties as assigned by the General Manager/Department Manager.
• Work with a team-oriented mindset.
• Ensure the highest quality preparation and presentation of food items.
• Serve food hot and cold consistently.
• Manage the preparation of re-cooks and special order requests.
• Expedite the service of food to to-go, dining room, and bar areas.
• Utilize expo tickets effectively to maintain service flow, control costs, and boost sales.
• Organize table orders according to expo tickets.
• Complete specific side work and station maintenance.
• Follow all safety and sanitation guidelines.
• Support the service team to create new and repeat business and avoid guest complaints.

Qualifications

• Kitchen experience, preferably in a high-volume atmosphere.
• Knowledge of basic restaurant hospitality and a service-minded attitude.
• Food Safety certification, as required by state law.
• Good hearing for safety and accurate communication.
• Ability to read, write, and speak English.
• Basic computer usage skills.
• Organization and time management skills.
• Alertness to team members' and guests' needs.
• Excellent communication skills.
• Strong leadership abilities.
• Valid food safety certification or any other relevant certifications, as required by state law.
• Ability to pass a general information and department test with a score of 90% or higher.
• Able to lift at least 50 pounds.