Expeditor, Food & Beverage

Trilogy® at Lake Frederick:
Shenandoah Lodge & Athletic Club

The "Shenandoah Club" campus includes the Lodge, Athletic Club, and Shoreline Outfitter, and encompasses more than 36,000 square feet of indoor space along with an expansive lakeside veranda and patio beneath. The restaurant, Region’s 117, and the Shenandoah Events Center are open to the public and available for dining reservations and private bookings.

Located in the heart of Northern Virginia’s famed & majestic Shenandoah Valley

$14 per hour

New hourly full‑time team members working 30 hours or more per week, will be eligible for the Company medical, dental and life insurance plans the first of the month following 60 days of full‑time employment.

Full‑Time team members are eligible to accrue Paid Time Off ("PTO") in accordance with the Company policy at a rate of 120 hours per year.

Full‑Time team members are eligible for 7 paid holidays annually.

Part‑Time team members are eligible to accrue Paid Sick Leave in accordance with state guidelines.

All team members 21 years and older are eligible to participate in the J.F. Shea Co., Inc. 401(k) plan after completion of 30 days of service.

The Expeditor works closely with the Culinary and Food & Beverage staff to ensure food meets standards for consistency of quality, portions, and presentation and is delivered to guests in a timely manner. This position reports to the Food & Beverage Manager.

• Communicate the core values and mission of Blue Star Resort & Golf (BSRG) to support the achievement of company goals.
• Ensure a consistent set of superior standards of food service are meeting or exceeding employee and guest expectations.
• Create a productive and enjoyable work environment to inspire, motivate, and lead by example, with an intention to recognize team member performance.
• Maintain effective communication between the team members regarding food operations, safety, and employee concerns.
• Understand each menu item, the ingredients for each dish, and the standards for presentation. Know ingredients and possible allergens.
• Monitor guest plates to ensure food meets standards for consistency of quality, portions, and presentation.
• Communicate between kitchen staff and Servers to assure food is delivered to guests in a timely manner. Provide clear direction to the Servers and maintain focus at the food line.
• Keep the food line and surrounding areas clean and organized, with uncompromising levels of cleanliness.
• Ensure that all opening and closing Server Assistant side work is complete at the beginning and end of the shift.
• Respond to safety issues or guest concerns using diplomacy.
• Ensure Servers understand appropriate tables setting, service ware, table numbers and position numbers.
• Monitor the IBS system to ensure accurate entry into the system daily.
• Other duties and responsibilities may be assigned.

• Must be highly customer oriented and responsive with high need for closure.
• Able to work under pressure and balance multiple priorities and assignments.
• Strong team‑building skills including the ability to lead, cooperate, and motivate.
• Must be role model and able to live our 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 the state and federal minimum age requirement for serving alcohol, if applicable.
• Current Food Handlers Card.
• Ability to learn, and perform, all essential job functions safely and accurately with minimal supervision within two weeks after hire.
• Ability to add, subtract, multiply and divide; must be able to calculate discounts and percentages.
• Ability to understand and implement BSRG dining standards.
• Ability to read and comprehend simple instructions, short correspondence, and memorandums.
• Ability to communicate positively and effectively 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.
• Must have…