Fine Dining Lead Expeditor

About the position Under the direction of the Fine Dining Assistant General Manager and the Fine Dining Lead Expediter is responsible for the expo area of the kitchen. The Lead Expediter must be highly organized and be responsible for the timeliness of food service and communication with the culinary team. The Lead Expediter in conjunction with the Chef De Cuisine will ensure food delivery and execution at the highest level in the Fine Dining Restaurant. This includes setting up the expo station with all required items for service and maintaining a clean and safe area. The Lead Expediter is responsible for training all Fine Dining Food Runners for the signature restaurant. They will be highly skilled in providing detailed descriptions and verbiage while serving food to the guests. In addition, the Fine Dining Lead Expediter will be responsible for performing tableside prepared food items. The Fine Dining Lead Expediter must be highly skilled and passionate about guest service and will be required to be fully knowledgeable of all food menu items and offerings of the specialty restaurant. The Fine Dining Lead Expediter must be able to perform duties in all casino and resort outlets as designated by business demands. Always maintain the highest level of service standards to provide the best dining experience in the area. Our team will demonstrate and promote our We-Ko-Pa-Way Service Culture at all times. Responsibilities • Provides exceptional guest service to both external and internal guests by maintaining and exhibiting the Casino Resort We-Ko-Pa Way Service Standards • Accountable to all standards outlined in the We-Ko-Pa Way Casino Resort service guide. • Will oversee and ensure in conjunction with the Assistant General Manager all opening and closing side work including preparing and or ordering all restaurant needs and all other requirements based on restaurant brand standards. • Will oversee ticket times and ensure the accuracy of all orders, correct seat positions, and delivery of items with flawless execution at all times along with the Chef De Cuisine. • Will ensure meticulous table maintenance for all guest dining in the specialty restaurant and ensure a team-first mentality. • Will oversee food delivery and accuracy of food running. • Will train the Fine Dining Busser Runners in all aspects of the position. • Will lead synchronized service in the delivery of each course in line with the standard operating procedures of the restaurant. • Will provide a memorable experience to every guest through heartfelt hospitality. • Will execute table-side items with an emphasis on safety standards and brand standards of food menu execution. • Will maintain the cleanliness of service stations, dining room, and patio at all times. • Must ensure consistency in the quality of all guest orders before service. • Must assist in maintaining daily inventory and maintaining accurate on-hand products and ingredients for all service stations and expo lines. • Must be fully knowledgeable of all restaurant menus, ingredients, allergens, and presentations. • Addresses any food, beverage, or service-related guest issues and utilizes creativity and resources available to maintain optimum satisfaction. • Works on the floor 80% of the time with a “hands-on” mentality for guest service. • Must be knowledgeable of all health department standards. • Must receive and have a current Food Handler Card at all times. • Must complete the Management Title IV training through Human Resources • Must complete and maintain DRAM certification or another state-recognized training institution for alcohol safety. • Must complete specialty restaurant training and follow all restaurant-specific training and SOPs. • Assists in banquet and catering events for the department. • Assists in ensuring restaurant menus are accurate and free of debris. • Performs other related duties as required by the department. • Follows all health and safety guidelines to ensure 100% compliance. • Must be able to lift more than 50 pounds and push or pull 100. • Must be able to obtain and maintain a State/Tribal License (including extensive background check). • Must pass a pre-employment drug test. Requirements • Two years of front-of-house experience in an a la carte fine dining restaurant is required. • Must have the ability to learn and retain all menu information. • Must be able to execute high-end service at a 4-diamond level daily. • Strong communication skills and passion for hospitality. • Self-motivated with attention to detail. Nice-to-haves • 4 or 5-diamond restaurant experience is strongly preferred.