Food Expeditor

Riviera Dining Group Inc•Miami, FL

19h•Onsite

About The Position

Looking for a competent Food expeditor to help keep a smooth workflow between the kitchen and the tables. The food expeditor is tasked with keeping the flow of service moving. Receiving and organizing incoming tickets, calling to sections what is working on the board and what is yet to be fired to ensure pick up times are proper, and food is coming to the pass in a timely manner. Working with the COD on ticket times and follow ups with sections. The general liaison between FOH and BOH in terms of requests and service issues. This person has a calm demeanor, can multitask and communicate effectively and efficiently during busy services to resolve issues.

Requirements

Proven experience as food expeditor or other restaurant positions
Understanding of health and safety rules in a restaurant
Dexterity in using kitchen equipment or utensils and carry heavy trays
Well organized and ability to lean and direct people
Excellent communication and negotiation skills
Outstanding coordination and negotiation skills
A customer-oriented approach
Great physical endurance
High school diploma, higher degree in hospitality or relevant field will be appreciated

Responsibilities

Receiving and organizing food orders
Organizing the mise an place designated to the pass is set before service starts
Ensuring the efficient flow of orders from servers to the kitchen
Ensuring orders are being prepared with the correct priority
Ensuring ticket times are being kept
Following up with COD about any timing issues
Maintaining a calm demeanor to ensure communication is fluid between FOH and BOH operations, so issues are understood and resolved with as few words spoken as possible.
Alerting the COD when a heavy flow is coming, or a particular section is being inundated with orders to ensure they stay on track
Communicating with FOH about any 86’s or kitchen issues that may affect service or timing
Being the filter of questions from FOH about any long ticket times or general questions about allergies or special requests. Knowing when to involve the chef and when to directly answer to save the team’s time.
Alerting Managers when servers are not following steps of service or improperly sending orders/firing sequences
Being the second set of eyes for food consistency before items are sent to tables
Ensuring Comp and Void procedures are being followed. Following up immediately when improper voids are entered.
Reviewing any issue tables or tickets after service with COD for them to address with FOH management team.
Breaking down and cleaning the pass area before leaving and pass mise en place is washed and put away properly for the next days service.