Expeditor

EXPEDITOR

Broken Spanish Comedor is a new concept from acclaimed Chef Ray Garcia, serving as the neighborhood friendly offshoot of his award-winning restaurant Broken Spanish. Rooted in bold Mexican flavors and Chef Garcia’s signature creativity, Broken Spanish Comedor offers a relaxed, community-centric dining experience while maintaining the same commitment to quality and innovation.

JOB OVERVIEW

Ensures the timely and accurate flow of food from the kitchen to guests by coordinating between the culinary team and front-of-house staff, maintaining quality, presentation, and order accuracy to deliver an exceptional dining experience. Responsible for the organization of all food orders and ensuring orders are accurately delivered and presented to guests according to hospitality standards, while upholding plate cleanliness, proper presentation, and order accuracy before food leaves the kitchen.

Duties & Responsibilities:

· Organize tickets coming from the kitchen so that tables are served their food in a timely manner.

· Communicate with the Chef as to the timing of food for tickets.

· Inspect all plates for proper presentation, garnish and cleanliness.

· Ensure that all tickets are complete for each table so that the guests receive all items that they have ordered and requested.

· Communicate between back-of-the-house teams with service staff when food orders are ready to be delivered to the guest.

· Direct and guide team members on what tables the food should be delivered to.

· Be knowledgeable of all table numbers and seat numbers.

· Be knowledgeable of ingredients of the dishes and acknowledge guest allergies and dietary restrictions.

· Inspect all plates for proper presentation, garnish and cleanliness.

· Liaison between BOH team with FOH team to ensure smooth dining experience.

· Having working knowledge of all food and beverages.

· Communicate with service staff when food orders are ready to be delivered to the guest.

· Monitor tables so that guests receive food at the appropriate time of service.

· Keep the working area stocked with appropriate plateware, utensils and supplies needed for serving our guests.

· Perform side work at the start, during and at the end of each shift as required by service station assignment.

· Always maintain clean working areas and a clean restaurant.

· Be ready and willing to assist fellow employees as situations arise.

· Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.

Working Conditions and Expectations:

· Work schedule will may vary between early morning to late evening, weekends and

holidays

· Shifts will range from 4 – 8 hours and you may at times be asked to work overtime

· Be scheduled to work opening and/or closing responsibilities.

· Able to work in a fast-paced environment and keep up with the needs of the guests.

· Work inside as well as outside dining areas.

· Always act in a professional manner that represents the restaurant, owners, partners and staff.

· Respectful to all guests that have chosen to dine in our restaurants.

· Demonstrate teamwork in all areas of the restaurant

· Work with a positive attitude in all types of situations

· Follow safety and sanitation rules and laws at all times

· Attends all scheduled employee meetings.

· Always act in the best interest of the restaurant, fellow employees and guests.

· Welcome and accept feedback and coaching from the management team in order to maintain and grow as an employee

Qualifications:

· High school diploma or equivalent.

· Must be at least 18 years of age.

· Customer service and/or restaurant experience preferred.

· Working knowledge of food and beverage menus.

· Be able to communicate clearly and effectively in the predominant language(s) of our guests.

· Food Handlers certificate required

This job description is not all inclusive and may be modified based on business needs. The management reserves the right to make updates and changes to this job description as seen fit for the best interest of the restaurant, employees and guests.