Expeditor

Part-time role reporting to the Dining Room Manager(s) within the A La Carte Restaurant department.

About the role

The Restaurant Expeditor coordinates communication between the kitchen and dining room staff to ensure food is prepared, organized, and delivered to members accurately, timely, and according to the club's service standards. This position serves as the central point of coordination for each service, ensuring plates are complete, properly presented, and ready for delivery to the correct table. The Expeditor plays a critical role in maintaining the pace and flow of service while protecting the member experience.

Responsibilities

• Act as the primary communication link between the kitchen, servers, bartenders, and management team during service.
• Monitor incoming orders and coordinate the timing and delivery of food from the kitchen.
• Ensure all components of an order are complete before food leaves the pass.
• Confirm table numbers, seat positions, courses, modifications, allergies, and special requests.
• Communicate delays, missing items, or changes to servers and management immediately.
• Help maintain appropriate pacing between appetizers, entrées, and other courses.
• Ensure food is prepared according to member requests, allergies, and documented modifications.
• Ensure proper garnishes, sauces, sides, utensils, and other required accompaniments are included.
• Never allow a questionable or improperly prepared dish to reach the member.
• Communicate quality concerns directly to the appropriate culinary leader.
• Maintain an organized and clean expo station throughout service.
• Ensure the pass is properly stocked with necessary plates, utensils, garnishes, condiments, and service items.
• Monitor ticket times and alert management or culinary leadership when service times fall outside established standards.

Requirements

• Work experience as a busser, food runner, or other entry-level role in a restaurant or club is a plus.
• Understanding of hygiene and food safety rules.
• Physical ability and stamina to carry trays and stand for long hours.
• Ability to multitask and remain calm and professional in a fast-paced environment.
• Excellent communication skills with a friendly attitude.
• Ability to lift 25 lbs.
• ServSafe and RAMPS certification (voucher code provided upon onboarding).

Schedule

• Nights and weekends, mandatory holidays.
• Mandatory work days include (but are not limited to): New Year’s Eve, Spring Ball (Saturday in the first two weeks of April), Easter Sunday, Mother’s Day, Father’s Day, Independence Day celebration (Friday before 4th of July), Thanksgiving Day, Member Guest Weekend.

Pay

Hourly rate of $10, plus a percentage share of the service charge pool based on hours worked.