Host and Expediter

A host/expo hybrid role combines front-of-house guest hospitality with back-of-house kitchen coordination. Workers greet and seat diners, manage waitlists, and act as a communication bridge at the kitchen window to inspect food quality, verify order accuracy, and run plates to tables.

Host Duties (Front-of-House)

• Greet guests warmly as they enter.
• Manage seating charts, reservations, and waitlists.
• Answer phones and handle guest inquiries.
• Maintain cleanliness in the entry and waiting areas

Expo Duties (Back-of-House / Window)

• Inspect food presentation and check ticket accuracy before dishes leave the kitchen.
• Communicate modifications or dietary restrictions clearly between cooks and servers.
• Coordinate timing so that multi-item or whole-table orders come out together.
• Run food to tables or assist food runners when service peaks.

Skills and Qualifications

• Strong multi-tasking abilities under high-pressure environments.
• Clear communication skills to bridge kitchen and floor staff.
• Basic knowledge of menu items, ingredients, and table layouts.
• Physical stamina to stand, walk, and carry trays during long shifts

Required qualifications:

• Legally authorized to work in the United States

Preferred qualifications:

• 16 years or older