Expo

Expeditor

Reports to: Executive Chef, Restaurant GM

Education and/or Experience

Job Knowledge, Core Competencies and Expectations

·     Follows all Avery guidelines pertaining to table setting, order taking and sequence of service.

·     Knows and is able to communicate the menu items and daily specials.

·     Knowledge of and ability to perform required role during emergency situations.

The Avery Bar and Brasserie

The Avery Hotel and Brasserie is the redevelopment of a Boise landmark into a 39-room boutique hotel, fine-dining restaurant, intimate bar, and gastropub that combines unique old-world charm with contemporary appeal. 

The vision for The Avery is driven by an energetic and creative ownership group, including hospitality veteran and acclaimed Chef, Cal Elliott who has achieved exceptional success with his restaurants in New York, including recognition from the New York Times, the Michelin Guide, the Food Network and Travel Channel. Cal and Ashley Elliott, own and operate Boise’s Little Pearl, and their experience as restaurant operators at the highest level is an enormous asset to the ongoing appeal and success of the hotel and restaurant.

Located in Boise’s historic Gem Block among some of the city’s most popular shopping, restaurants, and music venues, The Avery Brasserie will draw inspiration from the classic French brasserie, with ambiance that enchants guests and a seasonal menu led by celebrated Michelin-starred Chef Cal Elliott. Tiner’s Alley with its entrance from the alleyway, is an intimate tavern offering classic English fare and libations served across a historic Brunswick bar.

A completely unique, service-centric experience with exceptional culinary offerings, The Avery will be a port of call for curious travelers and a sought-after experience for locals.

Job Summary (Essential Functions)

Assists the kitchen and service staff to maintain the highest level of food quality, presentation, and timing to provide exceptional guest experiences.

Job Tasks/Duties

·     Assists Servers in their set-up, service and clean-up tasks.

·     Assists in carrying food to tables.

·     Removes soiled dishes from table; brings to dish-washing area.

·     Removes soiled linen and replaces with clean linen.

·     Keeps ice bins and buckets filled.

·     Visually inspects completed plated food according to established specs

·     Ensures all items on ticket are accounted for

·     Cleans-up spills, broken service ware and attends to similar problems during service with minimal disruption to diners.

·     Polishes silver service items.

·     Attends pre-service training (line-up meeting).

·     Re-sets tables at end of shift for the next meal period.

·     Performs other appropriate duties as assigned.

·     Ensures proper opening and closing procedures are followed by means of applicable checklists

Physical Demands and Work Environment

·     Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.

·     Push, pull or lift up to 50 pounds.

·     Continuous repetitive motions.

·     Work in hot, humid and noisy environment.

NOTE:

·       A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.

·       Due to the nature of the hospitality business operating irregular hours, seven days a week, no set work schedule is guaranteed.  Schedules are subject to modification based on business volume and demand.

·       This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.