Becoming a Restaurant Expeditor

If you’ve ever wondered how a good restaurant coordinates their kitchen staff with their waitstaff and makes sure orders are accurate and everything comes out perfectly every time, it’s likely because it has hired a good restaurant expeditor.

What is a Restaurant Expeditor?

The best way to describe the job of an expeditor is to say that they act as a middle man between the front of the house (service staff) and back of the house (kitchen staff). An expeditor’s job is to make sure that the waitstaff correctly communicate customers orders and that the chefs prepare those orders accurately and in a timely manner.  The main goal of an expediter is to make sure communication is good between both parties and that the food and service are both the best they can possibly be.

An expeditor usually works in the kitchen, and will almost always be found checking tickets to make sure orders are called and being prepared correctly. An expeditor is also responsible for making sure that any special requests a customer may have made are correct, and in some cases may be in charge of garnishing plates. If something is not correct, it is the expeditors job to let the kitchen staff know before the dish makes it to the guest.

A good expeditor is also an excellent communicator, and have stellar customer service skills. In a busy restaurant, it can be unproductive to have the kitchen staff and waitstaff trying to speak to each other, so this is where an expeditor comes in. In some instances, it may be the expeditors job to read the tickets and call out orders. Also, if the menu changes, he may be in charge of keeping the waitstaff informed of the current menu, in addition to daily specials. In addition, an expeditor must be very familiar with menu and what the finished dishes are supposed to look like, so he can quickly glance at a dish and tell if it is correct. In some establishments, expeditors make salads and prepare bread baskets, so some light cooking skills are a plus, but in general food preparation is not in his or her job description.

A restaurant kitchen is busy and fast paced, and an expeditor has to be able to withstand the pressure. This means working at a fast paced with little to no break on a busy night.

Because an expeditor is in the unique position of being both front of the house as well as back of the house, restaurant management will often ask for their advice and help in changing direction or just to get a feel for if things are running right. Their input can be extremely helpful in making changes to their system, for both waitstaff and kitchen staff.

How Do I Become A Restaurant Expeditor?

Often it’s as easy as applying, although in higher end restaurants or those that are extremely busy, some experience is going to be necessary. If you have experience in both front of the house and back of the house, this will definitely help; the more restaurant experience the better. Some expeditors have degrees in Hospitality or even Culinary Arts, although anything beyond a high school diploma is not as important as simply having the right personality and experience to to do the job.

If you are a good communicator and enjoy all aspects of working in a restaurant, or just want to round out your skills, a position as an expeditor could very well be the perfect job for you, or a first step towards a long and rewarding career in the restaurant industry.

More Information about Restaurant Expeditor Careers:

Salary Info:
http://www.cbsalary.com/national-salary-chart.aspx?cty=&edu=&jn=jn037&kw=Food&sid=&specialty=Food+Expeditor&tid=112145

Photo Courtesy Of:
http://www.freedigitalphotos.net/images/view_photog.php?photogid=1750

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