Claudie – Upscale Dining – Food Expeditor

Industry:

Company: Riviera Dining Group

RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami’s upscale social scene.

At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey.

DREAM IT
MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges, and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River (opened June 2024), and MM, a Membership Community. Upcoming projects include NOORA and Claudie (scheduled for fall 2024), AVA’s second location in Coconut Grove (2025), and HONŌ Japanese Steakhouse (2026).

BUILD IT
RDG’s distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States.

GROW IT
RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities.

SUMMARY

Looking for a competent Food expeditor to help keep a smooth workflow between the kitchen and the tables.

The food expeditor is tasked with keeping the flow of service moving. Receiving and organizing incoming tickets, calling to sections what is working on the board and what is yet to be fired to ensure pick up times are proper, and food is coming to the pass in a timely manner. Working with the COD on ticket times and follow ups with sections. The general liaison between FOH and BOH in terms of requests and service issues. This person has a calm demeanor, can multitask and communicate effectively and efficiently during busy services to resolve issues.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Receiving and organizing food orders
• Organizing the mise an place designated to the pass is set before service starts
• Ensuring the efficient flow of orders from servers to the kitchen
• Ensuring orders are being prepared with the correct priority

• Ensuring ticket times are being kept
• Following up with COD about any timing issues
• Maintaining a calm demeanor to ensure communication is fluid between FOH and BOH operations, so issues are understood and resolved with as few words spoken as possible.
• Alerting the COD when a heavy flow is coming, or a particular section is being inundated with orders to ensure they stay on track
• Communicating with FOH about any 86’s or kitchen issues that may affect service or timing
• Being the filter of questions from FOH about any long ticket times or general questions about allergies or special requests. Knowing when to involve the chef and when to directly answer to save the team’s time.
• Alerting Managers when servers are not following steps of service or improperly sending orders/firing sequences
• Being the second set of eyes for food consistency before items are sent to tables
• Ensuring Comp and Void procedures are being followed. Following up immediately when improper voids are entered.
• Reviewing any issue tables or tickets after service with COD for them to address with FOH management team.
• Breaking down and cleaning the pass area before leaving and pass mise en place is washed and put away properly for the next days service.

SKILLS AND QUALIFICATIONS

• Proven experience as food expeditor or other restaurant positions
• Understanding of health and safety rules in a restaurant
• Dexterity in using kitchen equipment or utensils and carry heavy trays
• Well organized and ability to lean and direct people
• Excellent communication and negotiation skills
• Outstanding coordination and negotiation skills
• A customer-oriented approach
• Great physical endurance
• High school diploma, higher degree in hospitality or relevant field will be appreciated