What is an expeditor in a restaurant?
A restaurant expeditor (expo) is the person who coordinates food flow between the kitchen and front of house. The expeditor reads tickets, calls orders to kitchen stations, checks plates for accuracy and presentation, and sends dishes to the correct table at the right time.
What Does an Expeditor Do? (Station Duties)
- Read and call kitchen tickets to all stations
- Coordinate timing across grill, sauté, and cold stations
- Inspect plates for correct garnishes and presentation
- Communicate with servers about table readiness
- Manage ticket flow during high-volume service
- Flag errors before food leaves the kitchen
Expeditor Pay: 2026 Rates
- US: $16–$22/hr in most markets
- High-volume fine dining: $22–$28/hr
- Often shares in tip pools in front-of-house models
- Position is sometimes combined with food runner role
Expeditor vs Food Runner: What's the Difference?
- Expeditor stays at the pass and coordinates all stations
- Food runner physically carries dishes to tables
- In smaller restaurants one person may do both roles
- Expeditor requires stronger kitchen knowledge
Why Expeditors Are Critical During Peak Service
- Prevents ticket errors reaching the dining room
- Maintains consistent plate presentation under pressure
- Reduces re-fires and food waste
- Acts as the communication bridge between BOH and FOH
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