Restaurant Expeditor

Hersha Hospitality Management LP•Lake Placid, NY

12d

About The Position

The Restaurant Expeditor ensures food is prepared at the appropriate time and delivered to the correct guest promptly and efficiently. This role is the primary point of contact between the front-of-house and back-of-house teams and manages food service flow across private dining, à la carte dining, and multi-course tasting menus. The Expeditor coordinates with the kitchen, chef, servers, and food runners; verifies dishes meet presentation, freshness, temperature, and dietary requirements; and supports guest satisfaction and restaurant standards. The role may provide a potential career path to Restaurant Server, Restaurant Captain, and Restaurant Manager. The work schedule may vary and includes holidays, weekends, and alternate shifts. The position requires extended periods of standing and walking, as well as pushing, lifting up to 25 pounds, bending, and reaching.

Requirements

Previous food and beverage experience or equivalent training is required.
High school diploma or equivalent preferred.
Ability to work a schedule that may vary and includes holidays, weekends, and alternate shifts.
Ability to stand for extended periods, walk, push, lift up to 25 pounds, bend, and reach.

Nice To Haves

High school diploma or equivalent.

Responsibilities

Serve as the primary point of contact between front-of-house and back-of-house.
Receive order tickets from servers and call orders into the kitchen.
Highlight allergies and dietary restrictions on order tickets and communicate them to kitchen staff.
Fire courses with the chef at the appropriate time.
Direct food runners on when to pick up dishes and where to deliver them.
Ensure food runners have memorized table and seat numbers for every dish leaving the kitchen.
Check that plates leaving the kitchen meet the chef’s standards for presentation, freshness, and temperature.
Verify that dishes comply with dietary restrictions and food allergies noted on order tickets.
Ensure dishes leave the kitchen only as part of a complete order so courses are delivered completely and simultaneously.
Manage dinner-service flow for all tables, including private dining, à la carte dining, and multi-course tasting menus.
Run food to tables as needed.
Ensure anyone delivering food to a table can authoritatively describe the dishes.
Keep the Expeditor station appropriately stocked, including plate wipes, Sharpies, thermal printer paper, highlighters, and side towels.
Know and enforce restaurant policies and procedures, as well as Forbes and LQA policies and procedures.
Be aware of guest satisfaction scores and work toward improving departmental and overall guest satisfaction.
Follow sustainability guidelines and practices related to HHM’s EarthView program.
Practice safe work habits, wear protective safety equipment, and follow MSDS and OSHA standards.
Perform other duties as requested by management.