The Real Hospitality Group Logo
Services
Food Expeditor - St. Clair Inn 47653 https://rhgcorp.snaphire.com/job?jobmc=47653GOOGLE https://rhgcorp.snaphire.com/job?jobmc=47653GOOGLE
Careers at Real Hospitality Group Real Hospitality Group https://www.realhospitalitygroup.com/ https://rhgcorp.snaphire.com/rhg-square.jpg
Salary:
USD
USD

Location: St. Clair Inn USA

Type of employment : FULL_TIME

Industry: Hotel Management, Hospitality
Department: Food & Beverage
Career Level:
Work Hours: Full-time

Date Posted: 24 Dec 2019

Valid Through:

REPORTS TO:  Restaurant Manager & Executive Chef

Essential Responsibilities:

  1. Make sure that all the orders are prepared in time
  2. Plan and manage the order flow
  3. Assist and manage the final preparation of different food and dishes
  4. Control and oversee dishes before they leave the kitchen
  5. Ensure adherence to all relevant quality and sanitation rules and regulations
  6. Provide assistance in cleaning activities
  7. Serve as a contact point for the kitchen and the wait staff 
  8. Take care of customers with special needs and requests
  9. Ensure excellent client service
  10. Give suggestions for the improvement of the restaurant's offerings and reputation
  11. Execute a variety of different tasks as needed in accordance with managers requests and directions

To do this kind of work, you must be able to:

  • Previous expeditor experience preferred, but not required.
  • Good communication and hospitality skills.
  • Carry out specific oral or written instructions, frequently following a simple routine.
  • Do the same task over and over, frequently in the same way.
  • Get along with all kinds of people.
  • Use hands and fingers skillfully and easily.
  • Stand or walk for long periods of time.
  • Lift and carry things like heavy trays and tables.
  • Be available on nights, weekends, and holidays.

Physical Demands:  Lifting 50 lbs. maximum with frequent lifting and/or carrying of objects weighing up to 30 lbs.  Requires walking or standing to a significant degree, reaching, handling, feeling, talking, hearing, seeing.

Environmental Conditions:  Inside:  Protection from weather conditions but not necessarily from temperature changes.  A job is considered "inside" if the worker spends approximately 75% or more of the time inside.

Math Skills:  Requires mathematical development sufficient to be able to:  Add and subtract.

Language Skills:  Must have developed language skills to the point to be able to:  Read instructions, rules, etc. 

Relationships to Data, People and Things:

Data:  Comparing:  Judging the readily observable functional, structural or compositional characteristics (whether similar to or divergent from obvious standards) of data, people or things.

People:  Serving:  Attending to the needs, requests or the expressed or implicit wishes of people.  Immediate response is involved.

Things:  Handling:  Using body members, hand tools and/or special devices to work, move or carry objects or materials.  Involves little or no latitude for judgment with regard to attainment of standards or in selecting appropriate tool, object or material.

Specific Vocational Preparation:  Specific vocational training includes an occupationally significant combination of:  vocational education, apprentice training, in-plant training, on-the-job training, or essential experience in less responsible jobs which lead to the higher job or serving in other jobs; anything beyond short demonstration up to and including 30 days.

Food Expeditor - St. Clair Inn

REPORTS TO:  Restaurant Manager & Executive Chef

Essential Responsibilities:

  1. Make sure that all the orders are prepared in time
  2. Plan and manage the order flow
  3. Assist and manage the final preparation of different food and dishes
  4. Control and oversee dishes before they leave the kitchen
  5. Ensure adherence to all relevant quality and sanitation rules and regulations
  6. Provide assistance in cleaning activities
  7. Serve as a contact point for the kitchen and the wait staff 
  8. Take care of customers with special needs and requests
  9. Ensure excellent client service
  10. Give suggestions for the improvement of the restaurant's offerings and reputation
  11. Execute a variety of different tasks as needed in accordance with managers requests and directions

To do this kind of work, you must be able to:

  • Previous expeditor experience preferred, but not required.
  • Good communication and hospitality skills.
  • Carry out specific oral or written instructions, frequently following a simple routine.
  • Do the same task over and over, frequently in the same way.
  • Get along with all kinds of people.
  • Use hands and fingers skillfully and easily.
  • Stand or walk for long periods of time.
  • Lift and carry things like heavy trays and tables.
  • Be available on nights, weekends, and holidays.

Physical Demands:  Lifting 50 lbs. maximum with frequent lifting and/or carrying of objects weighing up to 30 lbs.  Requires walking or standing to a significant degree, reaching, handling, feeling, talking, hearing, seeing.

Environmental Conditions:  Inside:  Protection from weather conditions but not necessarily from temperature changes.  A job is considered "inside" if the worker spends approximately 75% or more of the time inside.

Math Skills:  Requires mathematical development sufficient to be able to:  Add and subtract.

Language Skills:  Must have developed language skills to the point to be able to:  Read instructions, rules, etc. 

Relationships to Data, People and Things:

Data:  Comparing:  Judging the readily observable functional, structural or compositional characteristics (whether similar to or divergent from obvious standards) of data, people or things.

People:  Serving:  Attending to the needs, requests or the expressed or implicit wishes of people.  Immediate response is involved.

Things:  Handling:  Using body members, hand tools and/or special devices to work, move or carry objects or materials.  Involves little or no latitude for judgment with regard to attainment of standards or in selecting appropriate tool, object or material.

Specific Vocational Preparation:  Specific vocational training includes an occupationally significant combination of:  vocational education, apprentice training, in-plant training, on-the-job training, or essential experience in less responsible jobs which lead to the higher job or serving in other jobs; anything beyond short demonstration up to and including 30 days.

Job Details

Reference # 47653
Posted on 24 Dec 2019
Closes on
Location(s) St. Clair Inn
Department Food & Beverage
Career level
Hours/Status Full-time
More details (document)
Link for schema : https://rhgcorp.snaphire.com/jobdetails?jobmc=47653GOOGLE