Food Expeditor

Skills :     Content Editor

Job Description:

Job Description

RDG OVERVIEW:

Envisioned by Marine and Greg Galy through their travels, experiences, and thirst for discovery and adventures, the first MILA restaurant (part of RDG) opened in Miami Beach, FL, in January 2020. MILA is a restaurant, rooftop lounge, and mixology bar aiming to transport guests on a culinary journey of flavorful MediterrAsian cuisine. Balancing genuine hospitality, fine dining, and refined nightlife, MILA has quickly established itself as the go-to destination in the upscale Miami social scene.

We are first and foremost a group of individuals who strive for excellence and seek to illuminate the senses. We believe in the rhythms of life and we are driven by the experience of adventure. Our principles stand for giving our customers the most transporting experience, an organic design and a refined culinary journey.

D R E A M I T

MILA has grown above and beyond our expectations in its first two years despite facing significant pandemicrelated restrictions, and ranked #5 of The Restaurant Business Top 100 ranking.

Following the success of the original restaurant, RDG plans to expand to new concepts and locations, focusing initially on the Florida market. It has shown the quickest development rates and is anticipating some of the best economic growth worldwide.

B U I L D I T

Through its elevated brand portfolio, and its exclusive membership, RDG aims to create a full network of venues and experiences offering a unique lifestyle to its guests and members in Florida and to become one of the leaders of the luxury restaurant industry in the United States.

G R O W I T

RDG is now actively exploring other national markets such as New York City, Los Angeles and Las Vegas, as well as further afield in London, Dubai and Mexico City for potential expansion opportunities.

Summary

Looking for a competent Food expeditor to help keep a smooth workflow between the kitchen and the tables.

The food expeditor is tasked with keeping the flow of service moving. Receiving and organizing incoming tickets, calling to sections what is working on the board and what is yet to be fired to ensure pick up times are proper, and food is coming to the pass in a timely manner. Working with the COD on ticket times and follow ups with sections. The general liaison between FOH and BOH in terms of requests and service issues. This person has a calm demeanor, can multitask and communicate effectively and efficiently during busy services to resolve issues.

Essential Duties And Responsibilities

• Receiving and organizing food orders
• Organizing the mise an place designated to the pass is set before service starts
• Ensuring the efficient flow of orders from servers to the kitchen
• Ensuring orders are being prepared with the correct priority
• Ensuring ticket times are being kept
• Following up with COD about any timing issues
• Maintaining a calm demeanor to ensure communication is fluid between FOH and BOH operations, so issues are understood and resolved with as few words spoken as possible.
• Alerting the COD when a heavy flow is coming, or a particular section is being inundated with orders to ensure they stay on track
• Communicating with FOH about any 86’s or kitchen issues that may affect service or timing
• Being the filter of questions from FOH about any long ticket times or general questions about allergies or special requests. Knowing when to involve the chef and when to directly answer to save the team’s time.
• Alerting Managers when servers are not following steps of service or improperly sending orders/firing sequences
• Being the second set of eyes for food consistency before items are sent to tables
• Ensuring Comp and Void procedures are being followed. Following up immediately when improper voids are entered.
• Reviewing any issue tables or tickets after service with COD for them to address with FOH management team.

Skills And Qualifications

• Proven experience as food expeditor or other restaurant positions
• Understanding of health and safety rules in a restaurant
• Dexterity in using kitchen equipment or utensils and carry heavy trays
• Well organized and ability to lean and direct people
• Excellent communication and negotiation skills
• Outstanding coordination and negotiation skills
• A customer-oriented approach
• Great physical endurance
• High school diploma, higher degree in hospitality or relevant field will be appreciated