Expeditor

Expeditor The Restaurant Expo/Expeditor is responsible for coordinating communication between the kitchen and dining room staff to ensure food is prepared, organized, and delivered to members accurately, timely, and according to the club's service standards. This position serves as the central point of coordination for each service, ensuring that plates are complete, properly presented, and ready to be delivered to the correct table. The Expo plays a critical role in maintaining the pace and flow of service while protecting the member experience. This position requires strong communication, attention to detail, knowledge of the menu, and the ability to remain calm and organized in a fast-paced environment. Responsibilities: Act as the primary communication link between the kitchen, servers, bartenders, and management team during service. Monitor incoming orders and coordinate the timing and delivery of food from the kitchen. Ensure all components of an order are complete before food leaves the pass. Confirm table numbers, seat positions, courses, modifications, allergies, and special requests. Communicate delays, missing items, or changes to servers and management immediately. Help maintain appropriate pacing between appetizers, entres, and other courses. Ensure food is prepared according to member requests, allergies, and documented modifications. Ensure proper garnishes, sauces, sides, utensils, and other required accompaniments are included. Never allow a questionable or improperly prepared dish to reach the member. Communicate quality concerns directly to the appropriate culinary leader. Maintain an organized and clean expo station throughout service. Ensure the pass is properly stocked with necessary plates, utensils, garnishes, condiments, and service items. Monitor ticket times and alert management or culinary leadership when service times are falling outside established standards. Requirements: Work experience as a busser, food runner, or other entry-level role in a restaurant or club is a plus Understanding of hygiene and food safety rules Physical ability and stamina to carry trays and stand for long hours Ability to multitask and remain calm and professional in a fast-paced environment Excellent communication skills with a friendly attitude Ability to lift 25 lbs. ServSafe and RAMPS (voucher code can be provided once on-boarded) Expected schedule- nights and weekends, mandatory holidays Compensation: Will receive hourly rate of $10, in addition to by hours worked % share of the service charge pool. Mandatory work days include (but are not limited to): New Year's Eve, Spring Ball (Saturday in first two weeks of April), Easter Sunday, Mother's Day, Father's Day, Independence Day celebration (Friday before 4th of July), Thanksgiving Day, Member Guest Weekend.