Expeditor (Hybrid role Expeditor/ Bartender / Server)

Job Description

Job Description

Located in the picturesque town of Washington, Virginia.

30 minutes from Culpeper, Front Royal, and Warrenton, Virginia
40 minutes from Gainesville and Stephen City, Virginia
Just a bit over an hour from Reston and Loudoun County, Virginia

Patty O's Café & Bakery is one of the restaurants by Patrick O'Connell, the award-winning chef and proprietor of The Inn at Little Washington. Open since in the fall of 2021, Patty O's  features American classics inspired by Chef O'Connell's childhood, as well as, magical dream-like murals, incredible handcrafted cocktails, wine, beer, and a grab and go bakery of delightful French inspired pastries; there is be something for everyone.

Why join our team:

We offer:

• Health, vision and dental insurance (full time employees)
• Paid time off (Full time employees)
• 401(k) retirement plan with match
• On-the-job training
• Employee education allowance
• Advancement potential
• Flexible schedules
• Employee appreciation events
• Complimentary uniforms
• Delicious family meals daily prepared by the chefs
• Referral bonuses
• Competitive pay

Come be a part of history and the legacy of the first ever Patty O's Cafe & Bakery!

SUMMARY

The Expeditor Hybrid role  serves as the vital ambassador of the establishment, seamlessly linking Front of House (FOH) and Back of House (BOH) operations. This multifaceted role requires the staff member to proficiently execute the responsibilities of an expeditor, server, and bartender , delivering on our high standards in all three roles. This team member will be responsible for working in all three capacities and is able to switch between the roles fluidly.

ESSENTIAL FUNCTIONS

1.        Set the pass daily.

2.        Communicate with the BOH team by calling the board in a calm and effective manner.

3.        Maintains established ticket times for appetizers, entrees, & desserts; communicates with the cooks, as necessary.

4.        Organization and gathering of appropriate plates and service-ware.

5.        Review Tock daily for SDRs, VIPs, special requests, and occasions to be prepared for the service.

6.        Communication with culinary managers and cooks regarding any special menus or dishes and ensuring that all plans are in place during prep time.

7.        Communication with other departments in a friendly and productive manner.

8.        Strong and constant communication with FOH management.

9.        Active participant in daily FOH / BOH line-ups.

10.     Assist in training the junior dining room staff on how to properly call back in the walks line, stand in the walks line, set a professional demeanor and tone in the walks line during service.

11.     Cleans and organizes pass low as well as needed.

12.     Cleans and organizes culinary equipment room and plate storage as needed.

13.     Cleans down the pass before and after service.

14.     Works with the PM brigade to break down the kitchen each evening.

15.     Reset pass for the following service as appropriate.

16.     During slow times, to help complete any task needed at the FOH (i.e., serving tables, preparing roll ups, polishing silverware, etc.)

17.     Other related assignments, as necessary.

18.     Able to execute the mechanics and standards of service.

19.     Maintains organized workstations during service.

20.     Demonstrates knowledge of basic dining room standards and etiquette.

21.     Is conscious of time-management and order-of-operation skills.

22.     Able to confidently speak about The Inn at Little Washington

23.     Extensive beverage knowledge; BTG’s, house cocktails, beer

24.     Extensive knowledge of all food items on menu

26.     Exhibits anticipatory service.

27.     Knowledge of entry level Agilysys functions

28.     Full understanding of all billing requirements; splitting checks, discounts, room charges, and transferring checks.

29.     Able to execute tableside Cesar Salad presentation.

30.     Will regularly update guest profile in Tock to build the database.

31.     Able to enter orders correctly and efficiently.

32.     They are directly responsible for their section before and during service.

33.     Knowledgeable of The Forbes 5-Star standards

34.     Communicates to the kitchen with their needs articulately.

35.     Maintain complete knowledge of:

a.        The characteristics and description of each wine and champagne by the glass on the bar wine list.

b.       Designated glassware for each cocktail.

c.        Industry trends and competition.

d.       Dining Room, Lounge, Patio, and Bar layout; table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range, and dress code.

e.        Correct maintenance and use of equipment.

f.         All menu selections available.

g.        Daily/weekly management of missed punches, punch edits

h.       IALW handbook-compliance and adherence to IALW policies.

36.     Be familiar with all resort services/features and local attractions and activities to respond accurately to any guest inquiry.

37.     Monitor guest reactions and confer frequently with service staff to ensure guest satisfaction.

38.     Work as bartender; actively sell beverages to guests and enhance the overall dining experience for the guests.

39.     Communicate all 86’d liquors/beer/wine to staff daily.

40.     Maintain complete knowledge and strictly abide by state liquor regulations; particularly those prohibiting service to minors, intoxicated persons, and drunk driving.

41.     Ensure the inspection and planning of materials and equipment for readiness of service.

42.     Inspect all aspects of the bar/lounge environment ensuring compliance with standards of cleanliness and order.

43.     Ensure that the service stations are clean, organized, and stocked with designated supplies.

QUALIFICATIONS

 

Required

 

1.        Ability to prioritize, organize and follow through to meet deadlines.

2.        An understanding of the culinary brigade system at the Cafe.

3.        Positive attitude and welcoming demeanor; approachability for culinary team members.

4.        Eagerness to continue to improve and grow culinary operations.

5.        Comprehensive understanding of the entire menu and associated components, ingredients, and preparation.

Desirable

1.        Associate’s degree in culinary arts.

2.        Strong sense of creativity.

3.        Bilingual in Spanish and English.

SKILLS

1.        Strong organization and communication skills.

2.        The ability to remain calm and focused under pressure.

3.        Solid communication, organization, and problem-solving skills

4.        Moderate understanding of Microsoft Office Suite, specifically excel, word, publisher, and outlook.

5.        A sense of urgency.

6.        The ability to solve problems in the moment during service for any guest, kitchen, or dining room issue which may arise.

7.        A positive and proactive attitude.

PHYSICAL DEMANDS

1.        Ability to lift 50 lbs.

2.        Ability to stand for extended periods of time (8-10 hours consistently).

3.        Requires exposure to hot pans, sharp knives, open flames, and temperatures ranging from hot to cold.

4.        Availability and understanding that the position often requires more hours than a standard work week (40-50 hours).

**The Inn at Little Washington is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws**