Expeditor - Urban Farmer

Sage Hospitality Group•Portland, OR

12d•Onsite

About The Position

The Expeditor is responsible for the timely delivery of food, ensuring that plate presentations and food quality are of the highest standard possible. This role involves communicating ticket content to chefs overseeing the restaurant pass. At The Nines, Portland, we embrace a historic retail palace reborn, a dual culinary destination with two acclaimed restaurants, a living sustainability philosophy with onsite honeybees and hydroponic gardens, and a sophisticated Portland spirit. All associates play an essential role in creating welcoming, inclusive environments where kindness, hospitality, and excellence are felt by guests and teams alike.

Requirements

High school education or equivalent.
Previous experience in similar position of 3 months or longer.
Must have basic knowledge of restaurant operations.
Ability to satisfactorily communicate in English (speak, read, write) with guests, co-workers and management to their understanding.
Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperation, and work with a minimum of supervision.
Lifting, pushing, pulling and carrying up to 50 lbs to include serving trays, carts, tables, chairs, and small equipment up to 75% of the time.
Balancing, stooping kneeling, crouching, crawling, reaching handling, fingering throughout the shift.
Mobility -full range of mobility and the ability to travel up to 300 feet on a regular basis throughout the shift.
Continuous standing -during preparation, during service hours or during expediting.
Must have vision ability to see minute objects at arm’s length, to read meters and controls.

Responsibilities

Responsible for the timely delivery of food and ensuring that plate presentations and food quality are of the highest standard possible.
Maintain complete knowledge of table/seat/station numbers, room capacity, hours of operation, proper table set-up, and dress code of the restaurant.
Maintain complete knowledge of and comply with all departmental policies and service procedures.
Maintain complete knowledge of all liquor brands, wines, beers, and non-alcoholic selections, glassware and garnishes in the restaurant.
Maintain complete knowledge of all menu items, prices, preparation method/time, major ingredients, and quality standards of taste, appearance, texture, serving temperature, portion size, garnish, and method of presentation.
Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons, and drunk driving.
Maintain complete knowledge of correct maintenance and use of equipment, and use equipment only as intended.
Maintain knowledge of P.O.S. and manual systems.
Maintain complete knowledge of food allergies.