Restaurant expeditor job description

Restaurant

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Job summary

The Restaurant Expeditor is responsible for coordinating and expediting the flow of orders from the kitchen to the dining area, ensuring that food is delivered in a timely manner and meets quality standards. This role requires strong organizational skills, attention to detail, and the ability to communicate effectively with both kitchen staff and servers. As a crucial part of the restaurant team, the Expeditor ensures that guests enjoy their meals promptly and as intended.

Job requirements

Previous experience in a restaurant or hospitality environment, preferably in a similar expediting role.

Strong organizational and multitasking skills in a fast-paced environment.

Excellent communication skills and the ability to work as part of a team.

Attention to detail and a commitment to maintaining high quality standards.

Ability to stand for extended periods and perform physically demanding tasks as needed.

Familiarity with restaurant kitchen operations and food safety standards.

Proficient in using order management systems and other restaurant software.

Ability to handle stress and remain calm under pressure.

Flexibility to work various shifts, including evenings, weekends, and holidays.

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Job responsibilities

Coordinate the timely flow of orders from the kitchen to the dining area.

Ensure that each dish is prepared to the correct specifications and quality standards before being served.

Communicate effectively with kitchen staff and servers to ensure smooth operations during service hours.

Manage the order queue to prioritize dishes based on preparation time and customer needs.

Resolve any issues related to order accuracy or presentation promptly and professionally.

Assist in organizing and maintaining cleanliness and order in the expediting area.

Monitor the timing of food delivery and adjust as necessary to maintain service efficiency.

Collaborate with chefs and kitchen staff to ensure the timely preparation of orders during peak hours.

Train and guide new staff on expediting procedures and standards.

Provide feedback to kitchen staff and management to improve service quality and efficiency.

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