Food Expeditor / Lead Pass - Bokashi Pererenan

LYD Group; Kuta; Presencial; IDR 167.400.000 - 279.000.000; Jornada completa

Descripción de la vacante

LYD Group is seeking a Guest Flow and Service Coordinator in Bali to oversee order movement from kitchen to dining area and ensure timely, accurate delivery. You will work closely with kitchen staff to maintain quality and presentation while supporting the front-of-house team.

The role requires hospitality experience, supervisory exposure, strong communication, and meticulous attention to detail. Proficiency with POS systems and a calm, service-driven approach are essential for success.

Formación

• Experience in hospitality or F&B service with supervisory exposure.
• Proven experience in public relations or related fields.
• Excellent communication and organizational skills.
• Ability to thrive in a fast-paced environment.
• Attention to detail and commitment to food quality and safety.
• Proficiency in using POS systems and related technology.

Responsabilidades

• Coordinate and manage the flow of orders from kitchen to dining area.
• Inspect dishes for presentation, portions and standards.
• Monitor timing and optimize order flow during peak hours.
• Ensure guest requests and dietary restrictions are met.
• Work with front-of-house to address guest concerns about timing.

Conocimientos

Hospitality experience

Public relations

Excellent communication

Organizational skills

Attention to detail

Food safety

Educación

Supervisory hospitality exposure

Herramientas

POS systems

Descripción del empleo

1. Guest Flow and Service Coordination

• Coordinate and manage the flow of orders from the kitchen to the dining area.
• Ensure that dishes are prepared and delivered according to the order sequence and the dockets
• Act as a “traffic controller” during peak hours, keeping operations smooth
• Work closely with kitchen staff to ensure that orders are prepared efficiently and accurately.

2. Quality Control

• Inspect each dish for proper presentation, portion size, and adherence to restaurant standards before it leaves the kitchen.
• Ensure that all dishes meet the restaurant’s quality and aesthetic standards.
• Communicate any issues or discrepancies with the kitchen staff for immediate correction.
• Monitor and manage the timing of dishes to ensure that they are delivered to customers hot and fresh.

3. Timing and Efficiency

• Monitor and manage the timing of dishes to ensure that they are delivered to customers hot and fresh.
• Optimize order flow during peak hours to reduce wait times and ensure customer satisfaction.
• Identify and address any bottlenecks or delays in the service process and report to the Restaurant Manager/Asst.

4. Guest Experience andSatisfaction

• Ensure guests receive attentive, warm, and brand-aligned service.
• Ensure that all customer special requests or dietary restrictions are communicated and met by the kitchen.
• Work with the front-of-house team to address any customer concerns or feedback related to food presentation and timing.
• Maintain a high level of service to ensure a positive dining experience for all guests.

Education & Professional Background

• Experience in hospitality of F&B service role, ideally with supervisory exposer
• Proven experience in public relations or related fields.
• Excellent communication and organizational skills.
• Ability to thrive in a fast-paced environment.
• Attention to detail and a commitment to food quality and safety.
• Proficiency in using POS systems and other relevant technology.