Lead Expeditor/Expo - Dinner Service

Scioto Country Club is recognized as one of the top 25 country clubs in the United States and is one of only five country clubs to have hosted five different major championships. Recognized as both a Platinum Club and an Iconic Distinguished Club, two of the highest honors in the private club industry, Scioto actively seeks top talent to join our team.

Founded in 1916, the Club has a long-standing tradition of excellence. We are committed to exceeding our members' expectations while providing our staff with rewarding opportunities for professional growth and career advancement.

In 2026, Scioto Country Club will host the prestigious U.S. Senior Open. This is not just a tournament, but also an opportunity to showcase the rich history of our Club while welcoming top-tier golfers from across the nation. We invite you to be part of this exciting moment in our history.

Eligible employees enjoy excellent benefits, including paid time off, medical, dental and vision coverage, scholarship opportunities, a 401(k)-retirement plan with company match, employee meals, and staff golfing privileges.

Title: Lead Expo - Dinner Service

Objective:

The primary purpose of the Lead Expeditor or Lead Expo is to oversee and coordinate the accurate and timely delivery of food and culinary products to our membership throughout the club. This position serves as the central communication point between the front and back of house operations, ensuring efficiency, consistency, and quality standards are upheld. The Lead Expo plays a key role in maintaining organization, accuracy, and pace of service while supporting both culinary and service teams.

Responsibilities and Expectations:

Oversee and manage the expo line during service

Coordinate ticket flow between kitchen and service staff

Ensure all food is prepared, plated, and presented according to club standards

Confirm accuracy of all orders before leaving the kitchen

Ensure proper plate presentation, garnish, and portion consistency

Ensure food is served hot and in accordance with timing standards

Communicate modifications, allergies, and special requests clearly to culinary staff

Ensure errors are corrected immediately and efficiently

Maintain cleanliness, organization, and sanitation of expo area

Ensure expo station complies with all health and safety regulations

Label and date items in expo refrigeration as required

Assist with tray organization and final quality checks before delivery

Support servers and food runners in delivering and presenting food to members

Monitor pace of service and communicate delays proactively

Attend and help lead pre-service meetings as needed

Train and mentor food runners and service staff on proper procedures

Coordinate with management throughout the shift regarding service flow

Ensure all side work is completed daily

Assist members and guests with requests in a professional and courteous manner

Report adverse situations or operational concerns to management

Maintain organized storage and work areas

Job Knowledge, Core Competencies and Expectations:

Strong leadership and team-oriented mindset

Excellent verbal and written communication skills

Fluent in the English language

Exceptional organization and attention to detail

Ability to multitask in a high-volume environment

Welcoming, professional, and energized personality

Strong knowledge of food preparation, plating, and presentation standards

Ability to remain calm and solution-focused under pressure

Strong understanding of service timing and kitchen workflow

Physical Requirements, Working Conditions and Other factors:

Most work tasks are performed indoors. Temperature generally is moderate and controlled by club environmental systems; however, must be able to work in extreme temperatures like freezers (-10 F) and outdoors (+110 F), possibly for one hour or more.

Position requires walking and standing for long periods of time. Length of time of these tasks may vary from day to day and task to task.

Must be able to exert well-paced ability to manoeuvre between functions occurring simultaneously.

Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.

Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.

Must be able to lift up to 60 lbs. on a regular and continuing basis.

Must be able to lift trays of food or food items weighing up to 60 lbs.

Must be able to push and pull carts and equipment weighing up to 70 lbs. occasionally.

Must be able to bend, stoop, squat and stretch occasionally.

Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.

Requires manual dexterity to use and operate all necessary equipment.

Education and Experience:

High school degree completed or in pursuit

Prior hospitality or culinary service preferred

Evening and Weekend availability required.

Ability to work flexible hours, including weekends and holidays.