Expo / Food Expeditor
- compensation depends on experience
- Part Time / Full Time
- Employer Very Likely to Respond
The EXPO upholds crucial standards of food quality standards and production efficiency by coordinating the food production process between the FOH service team and the restaurants culinary team.
The Expeditor communicates with the culinary team, servers, customer service team and management to ensure guest satisfaction.
The goal of this position is to ensure the accuracy, high quality and speed of food production.
Essential Functions: Must be willing and able to:
Provide friendly, personal, professional service to all Guests
Understand “The 7 Intents Service Model”, and apply the principles to all Guest interactions
Provide exceptional service by ensuring that food and beverage items are correctly delivered to Guests
Follow specific verbal and/or written instructions
Complete assigned side-work duties (opening, closing, ongoing)
Maintain cleanliness in assigned station and or stations
Communicate with kitchen, host and service staff to maintain service efficiency and Guest satisfaction
Assist in preparation of kitchen opening and closing procedures
Follow all sanitation procedures in accordance with state regulations
Ensure expo station is properly stocked and cleaned; maintain appropriate levels of plates, silverware and trays
Have detailed and accurate knowledge about all food and beverage products
Ensure quality and proper presentation of food menu items
Present and describe food and beverage items to Guests
Accountabilities: Must be willing and able to:
Be an active team player
Follow supervisor’s instructions
Perform under more than average stressful conditions
Maintain clean and orderly work area throughout shift and leave it ready for the following shift
Acquire and wear appropriate uniform as prescribed in the training manual
Maintain a clean uniform
Maintain a well-manicured appearance and persona that reflects the established image of the restaurant
Read and be accountable for the information in the Echo and Rig employee handbook
Six months of previous full service restaurant experience preferred
Must be willing and able to:
Learn and effectively practice The 7 Intents Service Model
Collaborate and contribute to a diverse service team.
Handle multiple priorities and tasks while under pressure.
Develop detailed menu knowledge for all food and beverage offerings, including preparation methods, ingredients, possible allergens, ect
· Strong work ethic and dedication to getting the job done right every time.
· A motivated self-starter capable of taking the initiative to identify and undertake projects during slow periods.
· The ability to collaborate and contribute to a diverse service team.
· Superior Communication Skills
· The capacity to handle multiple priorities and tasks while under pressure.
More about Echo and Rig
Envisioned by acclaimed chef and restaurateur Sam Marvin (creator of the much-celebrated Los Angeles restaurant Bottega Louie), Echo & Rig has reimagined the modern steakhouse and created a new and exciting dining experience.
Echo & Rig’s flagship restaurant in Las Vegas launched in 2013 and quickly earned numerous accolades. Recent awards include: Las Vegas’ Restaurant Bar of the Year in 2016 and Best off Strip Restaurant of 2017 by the Southern Nevada Hotel Concierge Association.