Expo

Expo

ROLE PURPOSE

To maintain consistency in product execution and ensure all products are delivered to standard. The Expeditor also manages communication between the FOH and BOH.

KEY RESPONSIBILITIES & ACCOUNTABILITIES

• Guarantees 100% recipe adherence by verifying all prepared food meets TGI Fridays standards, follows recipe requirements, and adheres to product sensitivity and plate presentation guidelines.
• Ensures Line Cooks follow zoning guidelines at all times.
• Keeps updated on recipe changes and ensures proper recipe procedures are executed daily.
• Streamlines communication between FOH and BOH Team Members (i.e. communicates ticket times and potential problems with the service staff, kitchen staff and Managers).
• Manages throughput times as outlined through the Brand Standards.
• Keeps prepared food continuously moving out of the kitchen to ensure food is delivered timely to the table.
• Conducts Line Checks.
• Stocks/Organizes product on line, rotates product; may also organize product in coolers, dry storage, and freezers during non peak periods.
• Completes assigned prep work for stocking and set up of station. Breaks down and cleans station thoroughly, daily
• Leads demos.

KEY DECISIONS

Makes

• Following and Enforcement of recipe adherence and Ecosure standards
• Prevents behaviors that result in inferior product being delivered to the Guest

Influences

• Guest Experience
• Throughput times
• Food Waste

MEASURES OF SUCCESS

• Throughput times exceed company standards
• Guest satisfaction scores meet/exceed company standards
• Ecosure Audits meet/exceeds company standards
• 100% Recipe Adherence (including plating and garnishing final product)

QUALIFICATION REQUIREMENTS

• Must be validated Coach
• Must be validated on a minimum of two line stations (preferred validated on all BOH Line Cook Positions
• Must demonstrate 100% menu knowledge through procedures and product garnishments
• Must be able to work in a fast-paced, high volume stressful environment
• Completed Certified Professional Food Handler Certification
• Must be able to walk and stand during entire shift
• Must be able to bend frequently, working indoors 75%; outdoors 25%
• Must be able to lift and carry sacks and cases of up to 70lbs, up to 20 times per shift: placing these items on high shelves and walk-in freezers
• Must speak clearly to communicate with others
• Must be able to hear Cook’s and W/W’s requests in the midst of loud background noise
• Must be able to read orders on the KMS screen

COMPETENCIES PASSION FOR THE GUEST – Actively contributes to fun, friendly and engaging service.

• Understands how their role impacts the Guest.
• Displays a caring attitude towards Guests.
• Contributes to the Guest experience through knowledge of job and products.
• Demonstrates a service attitude by providing support to those who are directly serving the Guest.
• Handles special requests in a responsive and positive way.
• Utilizes customer feedback to provide a better Guest experience.

COMMUNICATION – Keeps the lines of communication positive, open and productive.

• Pays close attention to Guests' and coworkers’ special requests to ensure accuracy.
• Responds positively to conflict situations and works to find appropriate solutions.
• Keeps interaction positive and productive; avoids conveying negative messages.
• Shares information with others to raise awareness of potential needs and concerns.
• Listens carefully and attentively to others without interrupting.
• Asks thoughtful questions to ensure proper understanding of the message being conveyed.
• Contributes to pre-shift meetings by providing relevant updates and asking appropriate questions.

PASSION & INITIATIVE – Keeps it fun and keeps up with the pace.

• Shows Guests and Team Members that (s)he genuinely enjoys the job.
• Displays passion, energy and pride in doing the job right.
• Works with a strong sense of urgency and drive; pushes for quick, yet accurate results.
• Focuses on the way (s)he approaches a task, not just the task itself.
• Takes independent action to improve existing systems and processes.
• Enthusiastically promotes the TGI Fridays brand and menu items.

RELIABILITY & ACCOUNTABILITY – Works hard and delivers quality results.

• Arrives on time and ready to work dressed in proper uniform.
• Attends all required shift meetings and is prepared to contribute.
• Minimizes wastes and costs (e.g., maintains proper rotation of inventory).
• Responds to complaints about food quality issues by taking ownership and solving the problem quickly and properly.
• Uses good judgment and acts with integrity in all dealings; demonstrates consistency in words and actions.

FLEXIBILITY & STRESS TOLERANCE – Knows that anything can and will happen and handles uncertainty in a calm, controlled manner.

• Addresses daily challenges and obstacles with confidence and a positive attitude.
• Easily adjusts to meet changing demands and new responsibilities.
• Prioritizes effectively and multitasks to ensure all tasks are completed by the end of the shift.
• Maintains an even-tempered demeanor even in stressful situations.
• Responds calmly to problems and controls emotional reactions.
• Handles him/herself in a professional manner at all times.

TEAMWORK & COLLABORATION – Fuels an environment where everyone pitches in and gets along.

• Recognizes the importance of working together to accomplish goals.
• Actively promotes cooperation, respect, and acceptance of all Team Members.
• Establishes positive working relationships with all Team Members to maintain a productive environment.
• Takes on additional responsibilities to ensure proper coverage during rush periods.
• Reaches out to Team Members when necessary to ensure timely completion of all tasks.
• Takes advantage of opportunities to set an example for new or inexperienced Team Members.