Expeditor: High-Volume Kitchen & Guest Service

Isleta Resort & Casino; Albuquerque (NM); On-site; USD 17,000 - 25,000; Full time

Job summary

Isleta Resort and Casino is seeking a capable Food & Beverage team member to ensure all plated food is organized by check, properly presented, and served as requested. The role emphasizes World Class Guest Service to guests and staff.

Responsibilities include setting up kitchen stations, delivering dishes to tables timely, handling guest feedback, training staff on expeditor procedures, and upholding safety and HACCP standards in a high-volume kitchen environment.

Qualifications

• Must be able to take direction and work under pressure with minimal supervision.
• Strong organizational and time-management skills with attention to details like numbers and measurements.
• Excellent written and verbal communication in English; ability to manage guest interactions tactfully.
• Basic mathematics skills for calculations in a fast-paced kitchen environment.
• Customer service mindset with integrity and respect for individuals.
• Willingness to work a flexible schedule including evenings, weekends, and holidays.

Responsibilities

• Set up kitchen stations and ensure they are properly organized.
• Serve meals and present dishes by naming the dish at the table.
• Ensure timely service and correct course delivery.
• Address guest complaints by involving a server or manager when needed.
• Train staff on expeditor procedures and uphold Isleta service standards.
• Adhere to OSHA and HACCP standards and maintain cleanliness and safety.

Skills

Guest service

Communication

Multitasking

Time management

English proficiency

Mathematical basics

Education

High school diploma / GED

Job description

Isleta Resort and Casino is seeking a capable Food & Beverage team member to ensure all plated food is organized by check, properly presented, and served as requested. The role emphasizes World Class Guest Service to guests and staff.

Responsibilities include setting up kitchen stations, delivering dishes to tables timely, handling guest feedback, training staff on expeditor procedures, and upholding safety and HACCP standards in a high-volume kitchen environment.