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    Expo Job Descrip 1998

    Uploaded by

    Lancemachang Eugenio
    This document outlines the responsibilities of a Dispatcher/Pass Thru position in a restaurant. The primary objective is to ensure food quality and guest satisfaction by making sure orders are properly prepared and hot/cold foods are served at the correct temperatures. Key responsibilities include maintaining communication between the kitchen and front-of-house, inspecting orders, keeping food moving out of the kitchen, and communicating with staff about tickets and potential issues. The position requires multi-tasking, maintaining standards, ensuring guest satisfaction, strong leadership, and communicating properly between different areas. Physical qualifications include lifting up to 70 pounds and working in a hot, damp environment.

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    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd

    Expo Job Descrip 1998

    Uploaded by

    Lancemachang Eugenio
    51 views2 pages
    This document outlines the responsibilities of a Dispatcher/Pass Thru position in a restaurant. The primary objective is to ensure food quality and guest satisfaction by making sure orders are properly prepared and hot/cold foods are served at the correct temperatures. Key responsibilities include maintaining communication between the kitchen and front-of-house, inspecting orders, keeping food moving out of the kitchen, and communicating with staff about tickets and potential issues. The position requires multi-tasking, maintaining standards, ensuring guest satisfaction, strong leadership, and communicating properly between different areas. Physical qualifications include lifting up to 70 pounds and working in a hot, damp environment.

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    This document outlines the responsibilities of a Dispatcher/Pass Thru position in a restaurant. The primary objective is to ensure food quality and guest satisfaction by making sure orders are properly prepared and hot/cold foods are served at the correct temperatures. Key responsibilities include maintaining communication between the kitchen and front-of-house, inspecting orders, keeping food moving out of the kitchen, and communicating with staff about tickets and potential issues. The position requires multi-tasking, maintaining standards, ensuring guest satisfaction, strong leadership, and communicating properly between different areas. Physical qualifications include lifting up to 70 pounds and working in a hot, damp environment.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    51 views2 pages

    Expo Job Descrip 1998

    Uploaded by

    Lancemachang Eugenio
    This document outlines the responsibilities of a Dispatcher/Pass Thru position in a restaurant. The primary objective is to ensure food quality and guest satisfaction by making sure orders are properly prepared and hot/cold foods are served at the correct temperatures. Key responsibilities include maintaining communication between the kitchen and front-of-house, inspecting orders, keeping food moving out of the kitchen, and communicating with staff about tickets and potential issues. The position requires multi-tasking, maintaining standards, ensuring guest satisfaction, strong leadership, and communicating properly between different areas. Physical qualifications include lifting up to 70 pounds and working in a hot, damp environment.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
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    Position Title: Dispatcher/Pass Thru Date:

    Department: Expediter (080) Accountable To: Manager

    Primary Objective of Position

    To maintain high standards of food quality to guarantee guest satisfaction by ensuring that orders
    are prepared and garnished properly before leaving the kitchen. To ensure that hot food is served
    hot, cold food is served cold and inferior products are never served.

    Essential Functions

     Maintains high standards of food quality to guarantee guest satisfaction.

     Maintains communication between BOH and FOH in a calm manner.

     Inspects orders to ensure that they are prepared properly and garnishes food with appropriate
    accompanying items and sauces.

     Inspects orders to ensure that hot food is served hot, cold food is served cold and inferior
    products are never served.

     Keeps prepared food continuously moving out of the kitchen.

     Communicates ticket times and potential problems with the service staff, kitchen staff and
    managers.

     Read tickets correctly to ensure that all orders are complete.

     Requisitions products on a timely basis. Rotates and stocks products to par.

     Cleans and sanitizes throughout the shift.

     Completes assigned prep work for stocking and set up of station. Breaks down and cleans
    station thoroughly every day. Maintains and operates equipment properly.

     Prepares quality products exactly according to recipe.

     Keeps immediate supervisor promptly and fully informed of all problems or unusual matters
    of significance and takes prompt corrective action where necessary or suggests alternative
    courses of action which may be taken.

     Performs all duties and responsibilities in a timely and effective manner in accordance with
    established company policies to achieve the overall objectives of the position.

    LME 0619
     Maintains a favorable working relationship with all other company employees to foster and
    promote a cooperative and harmonious working climate, which will be conducive to
    maximum employee morale, productivity, efficiency and effectiveness.

     At all times provides a favorable image of Biggs Diner to promote its aims and objectives
    and foster and enhance recognition and acceptance of all of its areas and endeavors.

    Nonessential Functions

     Assists other employees with daily beautification and kitchen detail duties.

     Performs other duties and responsibilities as required or requested.

    Accountabilities
    Must be able to perform multiple tasks, while maintaining required standards of operation, in
    daily activities. Must also be able to perform duties that ensure guest satisfaction. Requires
    strong leadership and organizational skills with an emphasis on quality assurance. Must be able
    to communicate properly between FOH and BOH.

    Qualification Standards
     Lifts and carries sacks and cases of up to 70 lbs., up to 20 times per shift: places these items
    on high shelves and in walk-in freezers
     Frequent bending and stooping
     Works indoors 75%; outdoors 25%
     Works frequently in a hot and damp environment
     Hazards include, but are not limited to, cuts from broken glass and metal cans; burns,
    slipping and tripping
     Must be able to read menu checks
     Must speak clearly to communicate menu orders to other cooks and expediter
     Must be able to hear cooks’ and FOH requests in the midst of loud background noise
     Must be able to pass expediter validation
     Stacks, walks and moves during entire shift
     Uses hands 99% of the time
    If you need any accommodations from the company to enable you to perform essential job
    functions, please let us know.
    I have reviewed this job description and am able to perform the essential functions of the job
    under the described conditions.

    _____________________________ _____________________
    Signature Date

    ____________________
    SS#

    LME 0619

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