Domo Daytime Expeditor

TITLES:                   Expeditor

DEPARTMENT:                DOMO

REPORTS TO:                DOMO management and Chefs

POSITION FOCUS

Responsible for the timely delivery of food and ensuring that  food quality are of the highest standard possible.  Responsible for communicating ticket content to chefs overseeing the takeout packaging.

ESSENTIAL DUTIES/RESPONSIBILITIES

Responsible for the timely delivery of food and ensuring that plate presentations and food quality are of the highest standard possible.

Maintain complete knowledge of and comply with all departmental policies and service procedures

Maintain complete knowledge of all menu items, prices, preparation method/time, major ingredients, and quality standards of taste, appearance, texture, serving temperature, portion size, garnish, and method of presentation.

Maintain complete knowledge of correct maintenance and use of equipment, and use equipment only as intended.

Maintain complete knowledge of food allergies 

Timely package each homes order securely- in order of route departure 

SUPERVISORY DUTIES

None

This position description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the associated with the position. May perform other duties as assigned.

JOB QUALIFICATIONS

Competencies

Dealing with Ambiguity

Can effectively cope with change; can shift gears comfortably; can decide and act without having the total picture; isn’t upset when things are up in the air; doesn’t have to finish things before moving on; can comfortably handle risk and uncertainty.  

Compassion

Genuinely cares about people; is concerned about their work and non-work problems; is available and ready to help; is sympathetic to the plight of others not as fortunate; demonstrates real empathy with the joys and pain of others.

Composure

Is cool under pressure; does not become defensive or irritated when times are tough; is considered mature; can be counted on to hold things together during tough times; can handle stress; is not knocked off balance by the unexpected; doesn’t show frustration when resisted or blocked; is a settling influence in a crisis.

Interpersonal Savvy

Relates well to all kinds of people – up, down, and sideways, inside and outside the organization; builds appropriate rapport; builds constructive and effective relationships; uses diplomacy and tact; can defuse even high-tension situations comfortably.

Knowledge/Skills

Must have basic knowledge of restaurant operations.

Abilities

Ability to satisfactorily communicate in English (speak, read, write) with guests, co-workers and management to their understanding.

Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperation, and work with a minimum of supervision.

Lifting, pushing, pulling and carrying up to 50 lbs to include serving trays, carts, tables, chairs, and small equipment up to 75% of the time. Balancing, stooping kneeling, crouching, crawling, reaching handling, fingering throughout the shift. Mobility -full range of mobility and the ability to travel up to 300 feet on a regular basis throughout the shift. Continuous standing -during preparation, during service hours or during expediting. Must have vision ability to see minute objects at arm’s length, to read meters and controls.

Education/Formal Training

High school education or equivalent.

Experience

Previous experience in similar position of 3 months or longer.

Material/Equipment Used

Standard restaurant equipment including but not limited to coffee machines, ice machines, toasters and beverage dispensers. Broom, mop, vacuum and carpet shampooer. Continual exposure to hazardous chemicals used for cleaning.

Environment

Physically strenuous -continual standing, walking, bending and lifting in indoor environment. Intermittent exposure to extreme heat (dishroom & kitchen) and cold (coolers & freezers).

TITLES:                   Expeditor

DEPARTMENT:                DOMO

REPORTS TO:                DOMO management and Chefs

POSITION FOCUS

Responsible for the timely delivery of food and ensuring that  food quality are of the highest standard possible.  Responsible for communicating ticket content to chefs overseeing the takeout packaging.

ESSENTIAL DUTIES/RESPONSIBILITIES

Responsible for the timely delivery of food and ensuring that plate presentations and food quality are of the highest standard possible.

Maintain complete knowledge of and comply with all departmental policies and service procedures

Maintain complete knowledge of all menu items, prices, preparation method/time, major ingredients, and quality standards of taste, appearance, texture, serving temperature, portion size, garnish, and method of presentation.

Maintain complete knowledge of correct maintenance and use of equipment, and use equipment only as intended.

Maintain complete knowledge of food allergies 

Timely package each homes order securely- in order of route departure 

SUPERVISORY DUTIES

None

This position description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the associated with the position. May perform other duties as assigned.

JOB QUALIFICATIONS

Competencies

Dealing with Ambiguity

Can effectively cope with change; can shift gears comfortably; can decide and act without having the total picture; isn’t upset when things are up in the air; doesn’t have to finish things before moving on; can comfortably handle risk and uncertainty.  

Compassion

Genuinely cares about people; is concerned about their work and non-work problems; is available and ready to help; is sympathetic to the plight of others not as fortunate; demonstrates real empathy with the joys and pain of others.

Composure

Is cool under pressure; does not become defensive or irritated when times are tough; is considered mature; can be counted on to hold things together during tough times; can handle stress; is not knocked off balance by the unexpected; doesn’t show frustration when resisted or blocked; is a settling influence in a crisis.

Interpersonal Savvy

Relates well to all kinds of people – up, down, and sideways, inside and outside the organization; builds appropriate rapport; builds constructive and effective relationships; uses diplomacy and tact; can defuse even high-tension situations comfortably.

Knowledge/Skills

Must have basic knowledge of restaurant operations.

Abilities

Ability to satisfactorily communicate in English (speak, read, write) with guests, co-workers and management to their understanding.

Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperation, and work with a minimum of supervision.

Lifting, pushing, pulling and carrying up to 50 lbs to include serving trays, carts, tables, chairs, and small equipment up to 75% of the time. Balancing, stooping kneeling, crouching, crawling, reaching handling, fingering throughout the shift. Mobility -full range of mobility and the ability to travel up to 300 feet on a regular basis throughout the shift. Continuous standing -during preparation, during service hours or during expediting. Must have vision ability to see minute objects at arm’s length, to read meters and controls.

Education/Formal Training

High school education or equivalent.

Experience

Previous experience in similar position of 3 months or longer.

Material/Equipment Used

Standard restaurant equipment including but not limited to coffee machines, ice machines, toasters and beverage dispensers. Broom, mop, vacuum and carpet shampooer. Continual exposure to hazardous chemicals used for cleaning.

Environment

Physically strenuous -continual standing, walking, bending and lifting in indoor environment. Intermittent exposure to extreme heat (dishroom & kitchen) and cold (coolers & freezers).