Expeditor, Food & Beverage

Position Overview

Expeditor, Food & Beverage role at Blue Star Resort & Golf.

• Employment Status:
  Part Time
• Pay: $14 per hour
• Department:
  Trilogy at Lake Frederick – Shenandoah Lodge & Athletic Club
• Location:
  
  Shenandoah Valley, Lake Frederick, VA

• Full‑time team members (30+ hrs/week) eligible for medical, dental, and life insurance after 60 days of full‑time employment.
• Full‑time team members accrue Paid Time Off (PTO) at 120 hours/year and receive 7 paid holidays annually.
• Part‑time team members accrue Paid Sick Leave per state guidelines.
• All team members 21+ eligible for J.F. Shea Co., Inc. 401(k) plan after 30 days of service.

• Communicate the core values and mission of Blue Star Resort & Golf to support achievement of company goals.
• Ensure a consistent set of superior standards of food service are met or exceeded.
• Create a productive and enjoyable work environment to inspire, motivate, and lead by example.
• Maintain effective communication among team members regarding food operations, safety, and employee concerns.
• Understand each menu item, its ingredients and presentation standards, and known allergens.
• Monitor guest plates to ensure food meets standards for quality, portions, and presentation.
• Communicate between kitchen staff and Servers to assure timely delivery of food. Provide clear direction to Servers and maintain focus at the food line.
• Keep the food line and surrounding areas clean and organized, with uncompromising levels of cleanliness.
• Ensure all opening and closing Server Assistant side work is complete at shift start and end.
• Respond to safety issues or guest concerns with diplomacy.
• Ensure Servers understand appropriate table setting, service ware, table numbers and position numbers.
• Monitor the IBS system to ensure accurate daily entry.
• Perform other duties and responsibilities as assigned.

• Highly customer‑oriented and responsive with a strong need for closure.
• Ability to work under pressure and balance multiple priorities and assignments.
• Strong team‑building skills, including leadership, cooperation, and motivation.
• Role model who lives Blue Star core values:
  • Honesty and Integrity
  • Respect for the Individual
  • Teamwork
  • Competitive Spirit

• High School diploma or equivalent (preferred).
• One year high‑volume restaurant experience (preferred).
• Must meet state and federal minimum age requirement for serving alcohol, if applicable.
• Current Food Handlers Card.
• Ability to learn, perform, and execute all essential job functions safely and accurately with minimal supervision within two weeks after hire.
• Ability to perform basic math: add, subtract, multiply, divide, and calculate discounts and percentages.
• Ability to understand and implement BSRG dining standards.
• Ability to read and comprehend simple instructions, short correspondence, and memoranda.
• Effective communication skills with team members about job tasks and responsibilities.
• Desire to contribute to a productive work environment by maintaining a positive attitude with team members and the public.
• Planning, problem‑solving, decision‑making, delegation, time management, supervisory, and employee development skills.
• Excellent analytical, organizational, and written and verbal communication skills.
• Initiative and independent decision making based on sound judgment.
• Consistently achieve high work standards; attention to detail, accuracy, and timeliness.
• Comfortable working in a fast‑paced environment with continuous improvement.
• Flexible schedule, including evenings and weekends.

This position typically operates in an indoor restaurant setting, but may also require work on a patio or at outdoor events. Exposure to outdoor weather conditions and native wildlife is possible. Noise levels may be loud. Outdoor environments may require walking on variable terrain while carrying trays or other items and navigating typical event obstacles such as people, table setups, decorations, plants, and the natural landscape.

The position requires standing and walking for most of the shift, lifting, balancing, carrying, bending, reaching, and serving trays weighing up to 20 pounds. Frequent hand washing is required. The employee must be able to see restaurant menus, take customer orders, review customer bills, and navigate busy work areas in noisy environments.

BLUESTAR RESORT & GOLF IS AN EQUAL OPPORTUNITY EMPLOYER

• Entry level

• Part‑time

• Management and Manufacturing

• Hospitality