Job Details

Summary

As an Expeditor, you play a crucial role in ensuring the smooth and efficient flow of food orders from the kitchen. You will collaborate closely with culinary staff, servers, and management to coordinate the timing and accuracy of food delivery, ultimately enhancing the dining experience for our guests.

Responsibilities

• Order Coordination: Receive food orders from servers or kitchen staff and ensure all necessary details (table numbers, special requests, modifications) are accurately communicated.
• Timing Management: Monitor the progress of food preparation in the kitchen and coordinate the timing of different courses to ensure that all dishes for a table are ready to be served together.
• Quality Control: Inspect each dish for presentation, portion size, and overall quality before it leaves the kitchen, ensuring it meets company standards.
• Communication: Maintain clear and effective communication with culinary staff, servers, and management to relay order details, special requests, and any changes or updates.
• Problem-Solving: Address any issues or delays in food preparation promptly and efficiently, working to resolve problems to ensure smooth food service.
• Expedite Service: Expedite the serving of dishes during busy periods to minimize wait times and ensure a positive dining experience for guests.
• Ensure Order Accuracy: Verify that each dish matches the guest's order, and any specific instructions or dietary restrictions are adhered to.
• Plate Presentation: Ensure that dishes are plated correctly and garnished appropriately according to company standards before they are sent to the dining area.
• Collaborate with Servers: Coordinate closely with servers to manage the timing of food delivery and communicate any updates or changes to orders.
• Maintain Cleanliness and Organization: Keep the expediting station and surrounding areas clean and organized, ensuring a smooth workflow and efficient operation.
• Follow Food Safety Protocols: Adhere to food safety and sanitation guidelines to prevent cross-contamination and ensure safe handling of food items.
• Provide Support to Culinary and Serving Staff: Assist culinary and serving staff during peak periods by prioritizing tasks and providing additional support as needed.
• Handle Guest Inquiries and Issues: Address guest inquiries or concerns regarding their orders with professionalism and courtesy, taking appropriate action to resolve any issues.
• Team Collaboration: Foster a positive and cooperative work environment by collaborating with culinary and front-of-house teams to deliver exceptional service.
• Monitor Inventory Levels: Keep track of inventory levels for essential kitchen items (e.g., ingredients, supplies) and communicate any shortages or discrepancies to management.

Note

This description incorporates the most typical duties performed. It is recognized that other duties not specifically mentioned may also be performed. The inclusion of these duties would not alter the overall evaluation of the position.

If none of the applicants should meet the stated qualifications, applicants whose education and experience are less than the stated requirements, may be interviewed and hired provided the applicant hired submits a formal written training plan within (30) thirty days which can be completed within a reasonable time agreed upon by the supervisor and the applicant. Applicants who are hired and fail to meet the agreed upon formal training program, will be discharged upon failure to complete the specified training as so scheduled.

Indian Preference Policy

Preference in filling vacancies is given to qualified Indian candidates in accordance with Tribal Law. Verification must be submitted with this application, if claiming Indian Preference. Consideration will be given to non-Indian applicants in the absence of qualified Indian Preference eligible candidates.

Equal Opportunity Employer

Within the scope of Indian Preference, all candidates will receive consideration without regard to race, color, sex, religion, national origin, or other non-merit factors.

Requirements

Skills/Abilities

• Must be highly organized to manage multiple orders simultaneously and prioritize tasks based on urgency and timing.
• Must have strong attention to detail skills to ensure that each dish meets quality and presentation standards, including plating and garnishing.
• Excellent verbal communication skills to coordinate with culinary staff, servers, and management to relay order details, timing, and any special requests.
• Must be able to stay calm and composed during busy and high-pressure periods to maintain efficiency and accuracy.
• Must have strong problem-solving skills and the ability to quickly identify and address issues or discrepancies in orders to prevent delays or mistakes in food service.
• Due to working closely with culinary and serving staff, must have strong teamwork and collaboration skills to ensure seamless food delivery.
• Efficient time management skills are needed to coordinate food preparation and delivery to ensure that orders are served promptly.
• Able to learn the menu and its components proficiently to effectively communicate order details and address any questions or modifications.
• Must be flexible to adapt to changing situations and prioritize tasks based on the evolving needs of a dynamic restaurant environment.
• Must have a sense of urgency to maintain a steady flow of food orders and minimize wait times for guests.
• Must be customer-focused; attentive to guest preferences to ensure that food is handled and served safely and hygienically.
• Must have familiarity with point-of-sale systems to track orders and manage communication effectively.

Qualifications/Education/Experience

• High School Diploma/GED or relevant experience.
• Food Handlers Card is required as a prerequisite to receiving an offer of employment.
• Must be able to obtain and maintain a gaming license from Augustine Gaming Commission.
• Previous experience in a similar role within the food and beverage industry is preferred.
• Strong English communication skills required to interact with guests, team members, and vendors.
• Strong organizational abilities to manage multiple orders and prioritize tasks efficiently.
• Keen attention to detail to ensure accuracy and consistency in food orders.
• Ability to work collaboratively in a fast-paced, team-oriented environment.
• Flexibility to adapt to changing priorities and handle high-pressure situations during busy periods.
• Basic understanding of food safety and hygiene practices.
• Flexible schedule including evenings, weekends, and holidays based on business needs.

Physical Demands/Work Environment

• Ability to stand for extended periods and move around both the kitchen and dining area.
• Must be able to grasp, bend, lift and/or carry or otherwise move goods weighing a minimum of 25 lbs.
• Repetitive tasks such as using hand gestures or reaching for items.
• Good hand-eye coordination and manual dexterity.
• Regular multitasking, prioritizing tasks, and working under pressure during peak periods.
• The kitchen area may be hot, noisy, and fast-paced.
• Regular communication with team members.
• Occasional interaction with guests.