Food Expeditor - CBD Provisions

Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. Highgate’s portfolio of global properties represents an aggregate asset value exceeding $20B and generates over $5B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition.  Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry-leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry’s most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle.

The Joule Dallas, TX

Built in the 1920s, the neo-Gothic landmark building at 1530 Main Street was originally the Dallas National Bank. It dominated the downtown skyline during a thriving era of Dallas banking and West Texas oil booms. Downtown Dallas flourished through the ’80s, but as the 20th century drew to a close, it was a shadow of its former glory. A decade of development deals and massive renovations transformed the then-vacant bank building into a Forbes four-star boutique hotel. Aptly named after the international unit of energy, The Joule brought a charge to downtown Dallas when it opened in 2008. Through a series of further renovations and expansions as adjacent properties became available, The Joule has become a cultural, shopping, and dining destination—a forerunner in the renaissance of downtown Dallas.

The Food Expeditor serves patrons by setting tables; placing and replacing silverware; keeping beverage glasses full; adhering to sanitation and safety policies; clearing and cleaning tables, chairs, and environment.

• Greet and acknowledge team members and guests in a warm, welcoming, and professional manner.
• Maintain strict standards of sanitation, cleanliness, and organization at the expo station, surrounding service areas, and restaurant furniture.
• Stock all necessary condiments, sauces, utensils, plateware, and expo tools throughout the shift.
• Replenish coffee, tea, and water service areas to support smooth operations.
• Know menu pricing, item locations, and all current specials.
• Understand how each menu item is prepared and verify that all modifications, special requests, and allergy accommodations are correct before food leaves the pass.
• Operate all expo and line equipment efficiently and safely.
• Take full ownership of the expo station by organizing and prioritizing incoming tickets, coordinating multiple orders at once, and ensuring all plates are properly completed, garnished, and delivered to the correct tables and seat numbers.
• Act as the primary point of communication between the kitchen and front-of-house teams to ensure accuracy, speed, and a seamless guest experience.
• Maintain a calm, decisive presence during high-volume periods to keep the kitchen organized, focused, and moving efficiently.
• Ensure no plate leaves the pass without a final quality check for presentation, temperature, and ticket accuracy.
• Support overall teamwork by anticipating the needs of both the kitchen and service staff.
• Demonstrate strong multitasking abilities while upholding a commitment to accuracy, speed, and guest satisfaction.

• Listening, Presentation Skills, Verbal Communication.
• Customer Focus, Customer Service, Teamwork.
• People Skills, Action Oriented, Productive.
• Energy Level, Client Relationships.