In the busy world of restaurants, there is the front of house: the bar, servers, etc and the back of house: the cooks, dish washers, etc. In between these two groups is the Expeditors Food expeditors communicate orders and information between the front of house and back of house, making sure that food is cooked in the right order, quickly, and presented to the customer as perfectly as possible. Expeditors make sure the orders are being cooked in a timely fashion, so that all orders for a table are ready at the same time and make sure that once the food is cooked, servers run food to the table or window while it's warm and ready. They explain special orders to the cooks, and tell servers when the kitchen is out of a particular menu item. Expeditors are also in charge of the final presentation of the plate, making sure it is dressed and garnished correctly and free from smudges or spills. All questions/communications between staff and the line should be directed to and through the Expeditor.
The Expeditor should be the final voice on the line while in there position. They are to control the line as a conductor would control a symphony and, although not management, they are in control of the flow of food and the responsibilities that entails. This means they must be treated as a leader of the food flow by all cooks and FOH Staff.
The Expeditor should do their best to keep things calm, in control and speak clearly and definitively. They must be organized. They will also from time to time have to motivate the line and in these circumstances I would caution an upbeat calm demeanor is more productive than amping up the stress level.
Expeditors should not be afraid to step in to help or call for help if stepping in is not practical, but understand this is a FINAL step and should only be exercised when things are going to spin out of control.
Posting ID: 45105499Posted: 2020-02-19