Q CASINO + RESORT THE KEY HOTEL

Food Expediter

BASIC FUNCTION

The food expeditor is responsible for facilitating communication between the kitchen and the front-of-house staff to ensure the timely and accurate delivery of food orders to customers. They coordinate with chefs, line cooks, and servers to maintain the flow of orders and uphold the restaurant's standards of quality and service. The role of a food expeditor is essential for ensuring that customers receive their orders accurately and in a timely manner, contributing to a positive dining experience. By effectively coordinating with kitchen and serving staff, maintaining quality standards, and addressing any issues that arise during service, the food expeditor plays a critical role in the overall success of the restaurant.

REPORTS TO

Food & Beverage Supervisor/Manager

RESPONSIBILITIES

Order Coordination:

Receive and review food orders from servers or KDS system. Prioritize orders based on timing, special requests, and table assignments. Communicate order details to the appropriate kitchen staff, including chefs and line cooks. Restaurant Set Up and Clean Up Performs restaurant setup and clean up duties to ensure a well prepared and welcoming dining area. Pre busses and buses tables, tearing down and resetting them as needed throughout service. Transports dirty dishes to the kitchen promptly.

Quality Assurance:

Inspect plated dishes to ensure they meet presentation and quality standards. Verify that each dish matches the corresponding order ticket in terms of accuracy and completeness. Address any discrepancies or issues with food quality or presentation promptly and effectively.

Timing Management:

Monitor the progress of food preparation and cooking to ensure that orders are completed within appropriate timeframes. Coordinate with servers to synchronize the delivery of food to tables, taking into account any specific timing requirements or special requests from customers.

Communication:

Maintain clear and open communication channels between the kitchen and front-of-house staff. Relay any special requests, dietary restrictions, or modifications to the kitchen team accurately. Provide updates on order statuses and anticipated wait times to servers and management as needed.

Problem Solving:

Act quickly to resolve any issues or challenges that arise during service, such as kitchen delays or incorrect orders. Collaborate with kitchen and serving staff to find solutions and minimize disruptions to the dining experience.

Cleanliness and Organization:

Ensure that the expediting station is clean, organized, and stocked with necessary supplies. Maintain a tidy and efficient workspace to facilitate smooth operations and workflow.

REQUIREMENTS

Proven experience working in a fast-paced restaurant environment, preferably in a similar role. Strong communication and interpersonal skills. Excellent organizational abilities and attention to detail. Ability to remain calm and focused under pressure. Familiarity with food safety and sanitation regulations. Flexibility to work evenings, weekends, and holidays as required.

ADDITIONAL SKILLS

Knowledge of culinary terminology and basic cooking techniques. Experience using restaurant management software. Training or certification in food handling and safety.