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• 401k Plan and after 1 year up to 3% Match 
• Complimentary Meal during your shift 
• Pre-tax commuter benefits 
• A clear career pathway - career advancement opportunities

CUT by Wolfgang Puck is one of the most sought-after steak restaurants in the world. Our restaurant has a sophisticated and modern design, and offers refined service and the finest selections of beef. Our menu offerings reflect the unique spirit and sensibility of the Washington metropolitan area, highlighting our partnerships with local farms and purveyors who are committed to sustainable, organic, and biodynamic processes.

CUT DC features two stunning bars: one guests will find upon entering the hotel lobby while the other sits atop the hotel on a magnificent deck overlooking the city. Both will serve custom artisan cocktails, wine, beer and an extensive food menu.

Overview: 

The Food Expeditor will work in close cooperation with the Executive Chef, the Restaurant and Bar Director, food runners and servers in every aspect of guest service including organizing, expediting and delivering food orders as well as other functions indicated by management. The Expeditor will provide fast, friendly, professional and responsive customer service.

Responsibilities:

• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
• Ensure that standards are maintained at a superior level on a daily basis.
• Engage in clear, consistent communication between the kitchen and service team by ensuring that all server orders are accurately rung in including diner allergen information and that all information is accurately conveyed to the kitchen team.
• Maintain an organized and clean kitchen pass, and being able to track with order tickets are running on time or behind, and communicating timing needs with the kitchen.
• Track ticket course progress and notate / organize tickets accordingly.
• Inspect the cleanliness, presentation, and temperature of completed dishes, and act as the last line of defense for quality control for all food leaving the pass.
• Put the final touches on dishes at the pass, such as adding garnishes, sauces, and removing smudges on plates.
• Complete an inventory of chinaware on an on-going basis and report to the Executive Chef and the Restaurant and Bar Director when inventory is low.
• Assist customers with their orders by explaining specials, meals, and drinks, and make recommendations.
• Assist all staff and Management as needed.
• Assist in delivering food orders to guests in a timely manner when needed.
• Be able to deliver food drop lines and explain the components of each dish to our guests, with specific attention to allergies and dietary restrictions, as well as special requests.
• Help the servers set up tables by placing appropriate tableware, eating utensils, decorations, and napkins.
• Uphold our food health safety and sanitation principles.
• Occasionally check on customers to handle any impromptu requests or issues.
• Remove dirty dishes from the table.
• Inform servers and management on customer feedback.
• The ability to offer guests of the restaurant an enjoyable, expertly served dining experience conforming to the standards of excellence for quality, professionalism and friendliness.
• The ability to anticipate and service guests' requirements before requests are made or necessary.
• The ability to serve and clear food and beverage items in an unobtrusive and professional manner.
• A thorough understanding and knowledge of all menus, food, food preparation and styles and table side serving techniques.
• The ability to lead and direct runners and bussers in your own department
• A thorough understanding of health and safety rules in a restaurant
• Complete opening and closing side-work as assigned and set all tables and stations according to standard.
• Performs other job-related duties as assigned by the Restaurant & Bar Director.

The list of responsibilities is illustrative only and is not a comprehensive listing of all functions and tasks performed by this position. The company reserves the right to add, remove or alter duties when business needs dictates.

Qualifications:

• Experience: Minimum of 1 year of experience as a restaurant server or 2 years of experience as a food runner in a luxury or 4- to 5- star restaurant.
• Education: High school diploma or equivalent education preferred.
• General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand our guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest/ associate information and pertinent hotel data.
• Schedule: Flexible availability is required for this position to include days, evenings, overnight, weekends and holidays.
• Technical Skills: Ability to understand guests' service needs; ability to be well organized, maintain concentration and think clearly when providing service to guests within any given period of time; ability to focus attention on details; ability to suggestively sell alcoholic beverages and wines; ability to access and input information into P.O.S. system; ability to maintain good coordination while serving orders quickly; ability to exert physical effort in transporting food and beverage to guests; ability to endure abundant physical movements throughout the work areas; ability to perform job functions with minimal supervision; ability to work cohesively with co-workers as part of a team.
• Language: Required to speak, read and write English, with fluency in other languages preferred.
• Physical Requirements: Must be able to exert physical effort in transporting a minimum of 35 pounds, endure various physical movements throughout the work areas; reach up and down, push and pull, remain standing stationary for long periods of time throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.
• Licenses & Certifications: Minimum 21 years of age to serve alcohol. TIPS Certification preferred.
• Payrate: $20 per hour