Expo

Expo

The role of a Restaurant Expo, short for Expeditor, is crucial in ensuring the smooth and efficient flow of operations in a restaurant. The expo acts as a liaison between the kitchen staff and the front-of-house team, playing a pivotal role in coordinating food orders, ensuring accuracy, and maintaining overall quality control.

The primary responsibilities of an Expo include:

• Order Coordination: Receive and organize incoming food orders from the kitchen. Verify that each dish meets the established quality standards before it leaves the kitchen.
• Communication: Effectively communicate with the kitchen staff, chefs, and front-of-house team to convey order details, special requests, and timing requirements. Facilitate clear communication between the kitchen and serving staff to avoid any misunderstandings or delays.
• Quality Control: Inspect each dish to ensure it meets the restaurant's presentation and quality standards before it is sent to the dining area. Check that all components of a dish are included and that it aligns with customer specifications.
• Timing and Prioritization: Coordinate the timing of various dishes to ensure that they are ready to be served simultaneously, maintaining consistency in service. Prioritize orders based on dining room traffic, special requests, or specific customer needs.
• Expedite Service: Ensure that all orders are delivered to the correct tables promptly. Work closely with servers to manage the pace of service and avoid bottlenecks in the dining experience.
• Problem Resolution: Address any issues or discrepancies in orders promptly and professionally. Collaborate with kitchen staff to resolve any challenges related to order accuracy or timing.
• Organization: Maintain an organized and clean workspace to facilitate efficient order handling. Keep track of open orders, ensuring that each one is attended to in a timely manner.
• Menu Knowledge: Stay informed about the menu, including ingredients, preparation methods, and any specials. Assist servers with any questions they may have about the dishes.
• Team Collaboration: Foster a positive and collaborative working relationship with kitchen and front-of-house staff. Provide support to team members during busy periods.
• Adherence to Policies: Follow all restaurant policies, including health and safety regulations, to ensure a safe and clean working environment.

Compensation: $13.00 per hour

Born into a family with 15 children, Jose Ramirez was "lucky number 7." He started his pursuit of this dream as a 13-year-old bagboy at a grocery store in what is known as The Highlands area of Denver. He later worked as a server at Las Palmas, working 60-70 hours per week, eventually becoming the server manager. He would work so much that he would oftentimes sleep in his car while providing for his wife, Martha, and his two sons, Luis and Daniel. Jose saved up enough money to open up the first Los Dos Potrillos location in Centennial in 2002. Jose opened this first location of Los Dos with just $5.18 left in his bank account. Having sunk everything he had into his restaurant, Jose would tell these first customers of Los Dos that if they didn't like the food, he'd buy it for them. Now with four locations in Centennial (the original location), Littleton, Highlands Ranch, and Parker, Los Dos Potrillos provide customers in the South Metro area with "Real Mexican Food" while maintaining a family-friendly, "hole-in-the-wall" experience thanks to years of hard work by Jose Ramirez and his family.