Expeditor (Hybrid role Expeditor/ Bartender / Server)

Located in the picturesque town of Washington, Virginia — 30 minutes from Culpeper, Front Royal, and Warrenton; 40 minutes from Gainesville and Stephens City; and just over an hour from Reston and Loudoun County. Patty O's Café & Bakery, opened in fall 2021, is one of the restaurants by Patrick O'Connell, the award‑winning chef and proprietor of The Inn at Little Washington. The café features American classics inspired by Chef O'Connell's childhood, magical dream‑like murals, handcrafted cocktails, wine, beer, and a grab‑and‑go bakery of French‑inspired pastries.

About the Role

The Expeditor Hybrid role serves as the vital ambassador of the establishment, seamlessly linking Front of House (FOH) and Back of House (BOH) operations. This multifaceted role requires the staff member to proficiently execute the responsibilities of an expeditor, server, and bartender, delivering on our high standards in all three roles. This team member will be responsible for working in all three capacities and is able to switch between the roles fluidly.

Responsibilities

• Set the pass daily.
• Communicate with the BOH team by calling the board in a calm and effective manner.
• Maintain established ticket times for appetizers, entrees, and desserts; communicate with cooks as necessary.
• Organize and gather appropriate plates and service‑ware.
• Review Tock daily for SDRs, VIPs, special requests, and occasions to be prepared for service.
• Communicate with culinary managers and cooks regarding any special menus or dishes and ensure all plans are in place during prep time.
• Communicate with other departments in a friendly and productive manner.
• Maintain strong and constant communication with FOH management.
• Actively participate in daily FOH/BOH line‑ups.
• Assist in training junior dining room staff on how to properly call back in the walks line, stand in the walks line, set a professional demeanor and tone in the walks line during service.
• Clean and organize pass low as needed.
• Clean and organize culinary equipment room and plate storage as needed.
• Clean down the pass before and after service.
• Work with the PM brigade to break down the kitchen each evening.
• Reset pass for the following service as appropriate.
• During slow times, help complete any task needed at the FOH (e.g., serving tables, preparing roll‑ups, polishing silverware, etc.).
• Perform other related assignments as necessary.
• Execute the mechanics and standards of service.
• Maintain organized workstations during service.
• Demonstrate knowledge of basic dining room standards and etiquette.
• Exercise time‑management and order‑of‑operation skills.
• Confidently speak about The Inn at Little Washington.
• Possess extensive beverage knowledge: BTG’s, house cocktails, beer.
• Possess extensive knowledge of all food items on the menu.
• Exhibit anticipatory service.
• Know entry‑level Agilysys functions.
• Have full understanding of all billing requirements: splitting checks, discounts, room charges, and transferring checks.
• Execute tableside Caesar Salad presentation.
• Regularly update guest profiles in Tock to build the database.
• Enter orders correctly and efficiently.
• Take direct responsibility for their section before and during service.
• Know The Forbes 5‑Star standards.
• Communicate kitchen needs articulately.
• Maintain complete knowledge of: characteristics and description of each wine and champagne by the glass on the bar wine list; designated glassware for each cocktail; industry trends and competition; Dining Room, Lounge, Patio, and Bar layout (table/seat/station numbers, proper table set‑ups, room capacity, hours of operation, price range, dress code); correct maintenance and use of equipment; all menu selections available.
• Manage daily/weekly missed punches and punch edits.
• Comply with IALW handbook and adhere to IALW policies.
• Be familiar with all resort services/features and local attractions and activities to respond accurately to any guest inquiry.
• Monitor guest reactions and confer frequently with service staff to ensure guest satisfaction.
• Work as bartender; actively sell beverages to guests and enhance the overall dining experience.
• Communicate all 86’d liquors/beer/wine to staff daily.
• Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons, and drunk driving.
• Ensure inspection and planning of materials and equipment for readiness of service.
• Inspect all aspects of the bar/lounge environment ensuring compliance with standards of cleanliness and order.
• Ensure service stations are clean, organized, and stocked with designated supplies.

Qualifications

Required

• Ability to prioritize, organize, and follow through to meet deadlines.
• Understanding of the culinary brigade system at the Café.
• Positive attitude and welcoming demeanor; approachability for culinary team members.
• Eagerness to continue to improve and grow culinary operations.
• Comprehensive understanding of the entire menu and associated components, ingredients, and preparation.

Desirable

• Associate’s degree in culinary arts.
• Strong sense of creativity.
• Bilingual in Spanish and English.

Skills

• Strong organization and communication skills.
• Ability to remain calm and focused under pressure.
• Solid communication, organization, and problem‑solving skills.
• Moderate understanding of Microsoft Office Suite (Excel, Word, Publisher, Outlook).
• A sense of urgency.
• Ability to solve problems in the moment during service for any guest, kitchen, or dining room issue.
• Positive and proactive attitude.

Physical Demands

• Ability to lift 50 lbs.
• Ability to stand for extended periods (8–10 hours consistently).
• Exposure to hot pans, sharp knives, open flames, and temperatures ranging from hot to cold.
• Availability and understanding that the position often requires more hours than a standard work week (40–50 hours).

Benefits

• Health, vision, and dental insurance (full‑time employees)
• Paid time off (full‑time employees)
• 401(k) retirement plan with match
• On‑the‑job training
• Employee education allowance
• Advancement potential
• Flexible schedules
• Employee appreciation events
• Complimentary uniforms
• Delicious family meals daily prepared by the chefs
• Referral bonuses
• Competitive pay