Expeditor (Hybrid role Expeditor/ Bartender / Server)

Patty Os Café and Bakery; Virginia; Hybride; USD 21 000 - 34 000; Plein temps

Avantages offerts par ce poste

Health, vision and dental insurance

Paid time off

401(k) with match

On-the-job training

Employee education allowance

Advancement potential

Flexible schedules

Employee appreciation events

Complimentary uniforms

Delicious family meals daily

Résumé du poste

Patty O's Café & Bakery in Virginia is hiring an Expeditor Hybrid to act as the vital ambassador between FOH and BOH. The role combines expeditor, server, and bartender responsibilities to uphold our high service standards across all three areas.

The candidate will work in a hybrid setup, handling pass duties, guest interactions, and beverage service while collaborating closely with culinary and FOH teams. Knowledge of The Inn at Little Washington standards is a plus.

Qualifications

• Ability to prioritize, organize and meet deadlines.
• Understanding of the culinary brigade system at the Cafe.
• Positive attitude and welcoming demeanor; approachable for culinary team members.
• Eagerness to continue to improve and grow culinary operations.
• Comprehensive understanding of the entire menu and components, ingredients, and preparation.

Responsabilités

• Set the pass daily.
• Communicate with the BOH team by calling the board calmly and effectively.
• Maintain established ticket times for appetizers, entrees, and desserts; communicate with cooks as necessary.
• Organize and gather appropriate plates and service-ware.
• Review SDRs, VIPs, and occasions in Tock to be prepared for service.
• Communicate with culinary managers and cooks regarding special menus and dishes; ensure plans are in place during prep time.
• Work with other departments in a friendly and productive manner.
• Maintain constant communication with FOH management and participate in daily line-ups.

Connaissances

Excellent communication

Team collaboration

Calm under pressure

Menu knowledge

Time-management

Multitasking

Bilingual in English/Spanish

Formation

Associate’s degree in culinary arts

Outils

Microsoft Office

Description du poste

Located in the picturesque town of Washington, Virginia.

30 minutes from Culpeper, Front Royal, and Warrenton, Virginia

40 minutes from Gainesville and Stephen City, Virginia

Just a bit over an hour from Reston and Loudoun County, Virginia

Patty O's Café & Bakery is one of the restaurants by Patrick O'Connell, the award-winning chef and proprietor of The Inn at Little Washington. Open since in the fall of 2021, Patty O's features American classics inspired by Chef O'Connell's childhood, as well as, magical dream-like murals, incredible handcrafted cocktails, wine, beer, and a grab and go bakery of delightful French inspired pastries; there is be something for everyone.

Why join our team:

We offer:

• Health, vision and dental insurance (full time employees)
• Paid time off (Full time employees)
• 401(k) retirement plan with match
• On-the-job training
• Employee education allowance
• Advancement potential
• Flexible schedules
• Employee appreciation events
• Complimentary uniforms
• Delicious family meals daily prepared by the chefs
• Referral bonuses
• Competitive pay

Come be a part of history and the legacy of the first ever Patty O's Cafe & Bakery!

SUMMARY

The Expeditor Hybrid role serves as the vital ambassador of the establishment, seamlessly linking Front of House (FOH) and Back of House(BOH) operations. This multifaceted role requires the staff member to proficientlyexecute the responsibilities of an expeditor, server, and bartender, delivering on our high standards in all three roles. This team member will beresponsible for working in all three capacities and is able to switch betweenthe roles fluidly.

ESSENTIAL FUNCTIONS

1. Set the passdaily.

2. Communicatewith the BOH team by calling the board in a calm and effective manner.

3. Maintainsestablished ticket times for appetizers, entrees, & desserts; communicateswith the cooks, as necessary.

4. Organizationand gathering of appropriate plates and service-ware.

5. Review Tockdaily for SDRs, VIPs, special requests, and occasions to be prepared for theservice.

6. Communicationwith culinary managers and cooks regarding any special menus or dishes andensuring that all plans are in place during prep time.

7. Communicationwith other departments in a friendly and productive manner.

8. Strong andconstant communication with FOH management.

9. Active participant in daily FOH / BOHline-ups.

10. Assist intraining the junior dining room staff on how to properly call back in the walksline, stand in the walks line, set a professional demeanor and tone in thewalks line during service.

11. Cleansand organizes pass low as well as needed.

12. Cleans andorganizes culinary equipment room and plate storage as needed.

13. Cleans downthe pass before and after service.

14. Works withthe PM brigade to break down the kitchen each evening.

15. Resetpass for the following service as appropriate.

16. Duringslow times, to help complete any task needed at the FOH (i.e., serving tables,preparing roll ups, polishing silverware, etc.)

17. Other relatedassignments, as necessary.

18. Able to execute themechanics and standards of service.

19. Maintains organizedworkstations during service.

20. Demonstrates knowledge of basic dining room standards and etiquette.

21. Is conscious oftime-management and order-of-operation skills.

22. Able to confidently speakabout The Inn at Little Washington

23. Extensive beverageknowledge; BTG’s, house cocktails, beer

24. Extensive knowledge ofall food items on menu

26. Exhibits anticipatory service.

27. Knowledge of entry levelAgilysys functions

28. Full understanding of allbilling requirements; splitting checks, discounts, room charges, andtransferring checks.

29. Able to execute tablesideCesar Salad presentation.

30. Will regularly updateguest profile in Tock to build the database.

31. Able to enter orderscorrectly and efficiently.

32. They are directlyresponsible for their section before and during service.

33. Knowledgeable of TheForbes 5-Star standards

34. Communicates to thekitchen with their needs articulately.

35. Maintain completeknowledge of:

a. Thecharacteristics and description of each wine and champagne by the glass on thebar wine list.

b. Designated glassware foreach cocktail.

c. Industrytrends and competition.

d. Dining Room, Lounge,Patio, and Bar layout; table/seat/station numbers, proper table set-ups, roomcapacity, hours of operation, price range, and dress code.

e. Correctmaintenance and use of equipment.

f. Allmenu selections available.

g. Daily/weeklymanagement of missed punches, punch edits

h. IALW handbook-complianceand adherence to IALW policies.

36. Be familiar with allresort services/features and local attractions and activities to respondaccurately to any guest inquiry.

37. Monitor guest reactionsand confer frequently with service staff to ensure guest satisfaction.

38. Work as bartender;actively sell beverages to guests and enhance the overall dining experience forthe guests.

39. Communicate all 86’dliquors/beer/wine to staff daily.

40. Maintain completeknowledge and strictly abide by state liquor regulations; particularly thoseprohibiting service to minors, intoxicated persons, and drunk driving.

41. Ensure the inspection andplanning of materials and equipment for readiness of service.

42. Inspect all aspects ofthe bar/lounge environment ensuring compliance with standards of cleanlinessand order.

43. Ensure that the service stations are clean,organized, and stocked with designated supplies.

QUALIFICATIONS

Required

1. Ability toprioritize, organize and follow through to meet deadlines.

2. Anunderstanding of the culinary brigade system at the Cafe.

3. Positiveattitude and welcoming demeanor; approachability for culinary team members.

4. Eagerness tocontinue to improve and grow culinary operations.

5. Comprehensive understanding of theentire menu and associated components, ingredients, and preparation.

Desirable

1. Associate’sdegree in culinary arts.

2. Strong senseof creativity.

3. Bilingual inSpanish and English.

SKILLS

1. Strongorganization and communication skills.

2. The abilityto remain calm and focused under pressure.

3. Solidcommunication, organization, and problem-solving skills

4. Moderateunderstanding of Microsoft Office Suite, specifically excel, word, publisher,and outlook.

5. A sense ofurgency.

6. The abilityto solve problems in the moment during service for any guest, kitchen, ordining room issue which may arise.

7. A positiveand proactive attitude.

PHYSICAL DEMANDS

1. Ability to lift 50 lbs.

2. Ability to stand for extendedperiods of time (8-10 hours consistently).

3. Requires exposure to hot pans, sharpknives, open flames, and temperatures ranging from hot to cold.

4. Availability and understanding thatthe position often requires more hours than a standard work week (40-50 hours).

4. The Inn at Little Washington is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws