Expeditor

Sea Oaks Beach and Tennis; Vero Beach (FL); On-site; USD 19,000 - 25,000; Full time

Job summary

Sea Oaks Beach and Tennis in Vero Beach, FL seeks an Expeditor to bridge front-of-house and back-of-house operations. You will help ensure timely service, quality plating, and accurate presentation while coordinating with Culinary and Service teams.

The role requires strong time management, attention to detail, and excellent communication. Open availability and ability to stand for long periods are expected in this fast-paced kitchen environment.

Qualifications

• Must be able to stand for long hours.
• ServSafe certification required.
• Must be able to communicate in English.
• Must be eligible to work in the United States.

Responsibilities

• Prepare dining area setups and stock necessary items.
• Sanitize and organize trays and stations at shifts start/end.
• Monitor and coordinate order progress from start to finish.
• Serve as the liaison between Culinary and Service teams.
• Prioritize orders based on urgency and flow.
• Address delays and communicate updates to teams.
• Maintain clean, organized work area and follow safety policies.

Skills

Time management

Attention to detail

Communication

Prioritization

Tools

KDS

Job description

Description

The Expeditor plays a vital role in ensuring quality, timeliness and presentation while bridging the service lines between the front-of-house and back-of-house operations. This individual should have time management, attention to detail and excellent communication skills.

Essential Roles & Responsibilities

Essential roles and responsibilities include, but are not limited to:

• Preparing for service by setting up areas needed for the operations of that day: stocking butters, silverware, to-go containers, linen trays, tray jacks, turning on bread warmers, and filling any food stations with ice or hot water as necessary.
• Sanitize food trays at the beginning and ending of each shift, ensuring no dirty trays are taken into the dining room and that all trays are lined with a fabric napkin.
• Identify any items that are low or out of stock, notfying the Culinary management team.
• Review the presentation of the food as completed by the Culinary team- matching the order with what is presented to ensure it is correct and in a presentable fashion.
• Coordinate and monitor the progress of orders from start to completion.
• Act as the primary point of communication between the Culinary and Service teams.
• Prioritize orders based on urgency and service flow.
• Address delays or issues promptly and communicate updates to the relevant team members.
• Maintain a clean, organized, and efficient work area.
• Follow all safety, sanitation and food quality policies, guidelines and standards.

Requirements

Physical & Mental Demands

• Must be able to stand for longer than eight (8) hours
• Must be able to move fifty (50) pounds on an intermittent basis.
• Must be able to bend, stoop, lift, reach, push, pull, twist, walk, crouch, and squat.
• Must be able to speak, hear and see.

Working Conditions & Environment

• Must have open availability- weekends, holidays and special events as needed.
• The Kitchen is a fast-paced environment which can get loud, sudden noises are likely to be heard.
• Must be able to handle high temperature plates, serving containers and utensils.
• The Kitchen will generally get hot and this individual will be working with or near fabrication tools such as knives, slicers and other sharp objects.

Minimum Job Requirements

• Must be at least eighteen (18) years old.
• Ability to navigate and operate a Kitchen Display System (KDS) screen.
• Must be able to pass a ServSafe certification.
• Must possess reasonable ability to communicate in English.
• Must have employment eligibility in the United States.

This position is subject to pre-employment drug testing and a criminal background check.