Expeditor

Job Summary:

The Expeditor will work in close cooperation with the Executive Chef, Management and servers in every aspect of guest service including organizing, expediting and delivering food orders as well as other functions indicated by management. The Expeditor will provide fast, friendly, professional and responsive customer service.

Essential Job Functions:
• Organize and call food tickets, supervise all food runners ensure all dishes are delivered with accurate presentation and temperature.
• The ability to offer guests of the restaurant an enjoyable, expertly served dining experience conforming to the Wolfgang Puck standards of excellence for quality, professionalism and friendliness.
• The ability to anticipate and service guests' requirements before requests are made or necessary.
• The ability to serve and clear food and beverage items in an unobtrusive and professional manner.
• A thorough understanding and knowledge of all menus, food, food preparation and styles and table side serving techniques.
• The ability to lead and direct runners and bussers in your own department
• A thorough understanding of health and safety rules in a restaurant
• The ability to communicate customer orders clearly
• Complete opening and closing side-work as assigned and set all tables and stations according to standard.
• Performs other job-related duties as assigned


Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education: High School Diploma or general education degree (GED)

Required Experience:
• Minimum 3 years food expeditor experience in fine dining service
• Must have excellent knowledge of dining room and service procedures and functions
• Well-organized and ability to lead and direct people
• Outstanding coordination and multi-tasking abilities
• Open availability; must be able to work evenings, weekends and holidays


Knowledge, Skills, & Abilities:
• Excellent written and verbal communication skills
• Well organized and ability to lead and direct people
• Outsanding coordination, organization and multi-tasking abilities
• Ability to maintain composure and stay focused
• Ability to work well under pressure in a fast paced environment
• Must possess a service orientation – actively looking for ways to help others
• Professional presentation and positive attitude



Physical Requirements:
While performing the duties of this job, the employee is regularly required to stand for extended periods of time, twist at the neck and trunk, bend at the waist and stoop, kneel, crouch, or crawl. The employee is occasionally required to reach with hands and arms, reach overhead, above shoulders and horizontally. Employees will use hands to handle objects and tools, and operate service equipment. The employee must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 40-pound objects. Vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Employees may use vision to monitor food quality and quantity and may also order supplies, etc.

Work Conditions: May require evening and weekend hours. While performing the duties of this job, the employee generally works in an indoor front of restaurant and kitchen environment with exposure to heat from ovens, hot foods and steamers and cleaning chemicals, fumes, equipment, and metal objects. You will usually be based indoors, splitting your time between the front of the restaurant and the kitchen. The noise level in the work environment is usually moderate but may be loud dependent on specific work site and/or equipment operation.The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
This job description should not be interpreted as all-inclusive; it is intended to identify major responsibilities and requirements of the job. The employee in this position may be requested to perform other job-related tasks and responsibilities than those stated above.

WolfgangPuck Group is an Equal Opportunity Employer and does not discriminate against applicants due to race, ethnicity, gender, sexual orientation, veteran status, or on the basis of disability or any other federal, state or local protected class. If you’d like more information about your equal employment opportunity rights as an applicant under the law, please click here: EEOC Poster.

Job Summary:

The Expeditor will work in close cooperation with the Executive Chef, Management and servers in every aspect of guest service including organizing, expediting and delivering food orders as well as other functions indicated by management. The Expeditor will provide fast, friendly, professional and responsive customer service.

Essential Job Functions:
• Organize and call food tickets, supervise all food runners ensure all dishes are delivered with accurate presentation and temperature.
• The ability to offer guests of the restaurant an enjoyable, expertly served dining experience conforming to the Wolfgang Puck standards of excellence for quality, professionalism and friendliness.
• The ability to anticipate and service guests' requirements before requests are made or necessary.
• The ability to serve and clear food and beverage items in an unobtrusive and professional manner.
• A thorough understanding and knowledge of all menus, food, food preparation and styles and table side serving techniques.
• The ability to lead and direct runners and bussers in your own department
• A thorough understanding of health and safety rules in a restaurant
• The ability to communicate customer orders clearly
• Complete opening and closing side-work as assigned and set all tables and stations according to standard.
• Performs other job-related duties as assigned


Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education: High School Diploma or general education degree (GED)

Required Experience:
• Minimum 3 years food expeditor experience in fine dining service
• Must have excellent knowledge of dining room and service procedures and functions
• Well-organized and ability to lead and direct people
• Outstanding coordination and multi-tasking abilities
• Open availability; must be able to work evenings, weekends and holidays


Knowledge, Skills, & Abilities:
• Excellent written and verbal communication skills
• Well organized and ability to lead and direct people
• Outsanding coordination, organization and multi-tasking abilities
• Ability to maintain composure and stay focused
• Ability to work well under pressure in a fast paced environment
• Must possess a service orientation – actively looking for ways to help others
• Professional presentation and positive attitude



Physical Requirements:
While performing the duties of this job, the employee is regularly required to stand for extended periods of time, twist at the neck and trunk, bend at the waist and stoop, kneel, crouch, or crawl. The employee is occasionally required to reach with hands and arms, reach overhead, above shoulders and horizontally. Employees will use hands to handle objects and tools, and operate service equipment. The employee must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 40-pound objects. Vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Employees may use vision to monitor food quality and quantity and may also order supplies, etc.

Work Conditions: May require evening and weekend hours. While performing the duties of this job, the employee generally works in an indoor front of restaurant and kitchen environment with exposure to heat from ovens, hot foods and steamers and cleaning chemicals, fumes, equipment, and metal objects. You will usually be based indoors, splitting your time between the front of the restaurant and the kitchen. The noise level in the work environment is usually moderate but may be loud dependent on specific work site and/or equipment operation.The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
This job description should not be interpreted as all-inclusive; it is intended to identify major responsibilities and requirements of the job. The employee in this position may be requested to perform other job-related tasks and responsibilities than those stated above.

WolfgangPuck Group is an Equal Opportunity Employer and does not discriminate against applicants due to race, ethnicity, gender, sexual orientation, veteran status, or on the basis of disability or any other federal, state or local protected class. If you’d like more information about your equal employment opportunity rights as an applicant under the law, please click here: EEOC Poster.