Busser/Expeditor

Blue Plate Restaurant Company•Minneapolis, MN

2d•Onsite

About The Position

BLUE PLATE CORE FOCUS Passionate Hospitality & Flavors Fuel our Community This really is our niche. This one statement captures the following: Passionate Hospitality: we take care of our people and our guests Flavors: distinctive taste and quality, not just food and drink Fuel: energy, sustenance, nourishment, power, an everyday need Community: the people that work for us, dine with us, live by us BLUE PLATE CORE VALUES We Are: Adaptable Committed Enthusiastic There are also several other attributes, qualities, and ideals that we value in ourselves and our employees, but these values are "CORE" to what Blue Plate aspires to and what we want our employees to aspire to, now and in the future: ADAPTABLE to our changing world COMMITTED to our people & our community ENTHUSIASTIC to living our best life Qualifications The position requires a high school diploma and/or GED equivalent. Other qualifications required are outstanding interpersonal communications skills, ability to work very well in a fast-paced team-oriented environment, exceptional ability to engage with guests and consistently project a professional and incident-free dining experience for our guests; strong organizational and multitasking skills are also required. Accountabilities and Responsibilities Goal: To ensure smooth execution, from the kitchen to the guest. Alleviate chefs or managers as an expeditor to help enhance our food quality and standards. Position Summary Ensuring orders are completed quickly and correctly, assisting with the finishing touches on dishes, and conducting quality control on each dish while effectively communicating with FOH Staff, BOH Staff, and Management. Strong emphasis on cleanliness and organization needed.

Requirements

The position requires a high school diploma and/or GED equivalent.
Outstanding interpersonal communications skills
Ability to work very well in a fast-paced team-oriented environment
Exceptional ability to engage with guests and consistently project a professional and incident-free dining experience for our guests
Strong organizational and multitasking skills are also required.
Strong communication, coordination, organizational, and management skills
A get-to-yes attitude
Detail-oriented with a high sense of urgency
Adaptable to an ever-changing work environment
Strong Leadership ability
Excel at directing people in a fast-paced high volume setting
Solution-oriented
Able to multitask both job responsibilities and communication
Thorough understanding of plate presentation and Expo required finishing touches.
High level of stamina to remain working in constant motion as well as stay focused on both staff and order execution.
Manage food safety and quality
Ensuring the efficient flow of orders from servers to the kitchen
Ensuring orders are being prepared with the correct priority
Assisting in the final touches of dishes
Monitoring the food portions and presentation on completed dishes according to restaurant standards.
Pushes back incorrect plates and refires when necessary.
Check dishes before delivery for accuracy, presentation, and temperature
Arranges items in order, by seat number
Keeps the Expo area clean and organized at all times
Engage in communication between FOH and BOH based on guest needs
Assist FOH with food running as volume dictates
Light kitchen skills
Ability to read a variety of books, magazines, and instruction manuals.
Ability to communicate distinctly with appropriate pauses and emphasis; correct punctuation and variation in word order, using present, perfect, and future tenses.
Ability to speak, read and write fluent English

Nice To Haves

Bilingual is a plus! (not required)
Previous experience as an expeditor is a plus! (not required)

Responsibilities

Manage food safety and quality
Ensuring the efficient flow of orders from servers to the kitchen
Ensuring orders are being prepared with the correct priority
Assisting in the final touches of dishes
Monitoring the food portions and presentation on completed dishes according to restaurant standards.
Pushes back incorrect plates and refires when necessary.
Check dishes before delivery for accuracy, presentation, and temperature
Arranges items in order, by seat number
Keeps the Expo area clean and organized at all times
Engage in communication between FOH and BOH based on guest needs
Assist FOH with food running as volume dictates
Light kitchen skills