Expo

The expeditor is the “food traffic controller” of the restaurant. Your food service can crash into chaos if the expeditor loses control.

Qualifications:
Must be able to direct kitchen flow and assess food quality easily, must be able to work under pressure. Ability to concentrate a must. Knowledge of menu, presentation and garnish guidelines a must. Two week class/on-the-job training course necessary for the job.

Responsibilities:
The expeditor's role in the restaurant is key. He/she must direct the flow of food from the kitchen to the table. It is his responsibility to make sure that appetizers reach the table ahead of the entrée and that orders are served in the order they are received. This may require some control of the wait staff. (Their tendency is to grab food and run). As well as “traffic control” of the cooks. The expeditor is the final checkpoint before the food reaches the customer so/he/she must have an intimate knowledge of the menu item and its proper presentation and garnish. He/She must take responsibility for portion control of dressings, toppings and garnish.
Expect in high volume times, the expeditor is expected to run food to the tables when the server is not available. Therefore he/she must be familiar with the table numbers and dining room layout. Before each shift, the Expeditor is expected to replenish all the condiments, dressings and garnish on his station. He/she is responsible for chopping parsley, bacon and green onions and slicing eggs for salads. At the close of the shift all items must be rotated into fresh containers, and stored in their correct place. Dirty containers must be taken to the dish area to be cleaned. A prep list of items that are needed for the next shift should be left for prep.