An expeditor, or expo, is the link between the kitchen and the dining room who checks each plate and coordinates when food leaves the pass. The role keeps tickets moving, quality consistent, and tables served together. Here is what the job looks like across a shift, in the order it happens.
Opening duties
- Set up the pass with plates, garnishes, sauces, and wipes
- Review the menu, specials, and 86 list with the chef and servers
- Check that the ticket printer or kitchen display is working
- Review reservations and large parties for the night
- Confirm station readiness and talk through the plan for service
During service
- Call each ticket to the line with clear fire and hold instructions
- Track the timing of every table and tell the line when to fire entrees
- Check each plate for temperature, portion, and presentation
- Tell servers when food is ready and when a delay is expected
- Make sure allergy and modification notes are followed
- Step onto the line or garnish station when help is needed
- Hand off remade plates and communicate the reason to the chef
Closing duties
- Clean and sanitize the pass and the ticket rail
- Return unused plates, garnishes, and sauces to storage
- Debrief with the chef on any recurring timing or quality issues
- Note any tickets or comps that need follow up
- Help the line with closing tasks if needed
Weekly duties
- Review ticket times and common delays with the chef or manager
- Update menu knowledge for any changes or new specials
- Check supplies for the pass such as plates, garnish items, and cleaning materials
- Practice cross-training on one or more line stations
Writing a posting? The expeditor job description turns these duties into a ready-to-paste template. For shift planning, try the free restaurant schedule template.