Serenely located within the historic Kansas City Club building, this premier Kansas City destination seamlessly combines the old-world charm of a historic social club with modern luxury and elegance. Drawing on over 100 years of history as the premier social meeting place, The Hotel Kansas City provides a truly unique setting for memorable events, as well as inventive dining and nightlife.
In addition to the hotel's 144 guest rooms are the Town Company, a three-meal restaurant; Nighthawk, a live music cellar cocktail bar; and a lobby lounge and bar that will bring locals and guests together for impromptu mingling. For the event minded guests, there will be 20,000 feet of meeting space that includes impressive historic ballrooms and a 3,000 square foot rooftop event patio.
Reporting to Food & Beverage leadership, the Food Expeditor / Expo is a key service colleague responsible for supporting the flow, timing, accuracy, and presentation of food from the kitchen to the dining room. This role serves as an important communication link between culinary and service teams, helping ensure each dish is complete, properly presented, and delivered with the timing and care expected in The Town Company.
The Town Company is a chef-driven restaurant within Hotel Kansas City, where thoughtful hospitality, strong teamwork, and attention to detail are essential to the guest experience. The colleagues who thrive in this role are dependable, organized, composed under pressure, and comfortable working in a fast-paced, high-touch food and beverage environment. This position is well-suited for someone who enjoys culinary details, clear communication, and helping both the kitchen and dining room succeed during service.
- Help support a polished and timely dining experience by ensuring food is presented accurately and delivered according to service standards.
- Maintain awareness of guest pacing, special requests, modifications, allergies, and dietary needs as communicated by servers, chefs, and managers.
- Support the guest experience indirectly by helping prevent delays, missed items, incorrect orders, and presentation inconsistencies.
- Communicate clearly and respectfully when service needs shift or issues arise.
- Help maintain the quality, care, and consistency expected in a chef-driven restaurant environment.
- Serve as the primary communication point between the kitchen and front-of-house team during service.
- Review orders for accuracy, completeness, timing, modifications, and special instructions before dishes leave the kitchen.
- Coordinate pacing of courses to support smooth service flow for individual tables and the dining room as a whole.
- Confirm that dishes are complete, properly garnished, and presented according to culinary and restaurant standards.
- Communicate with servers, server assistants, chefs, and managers to resolve missing items, timing concerns, or order discrepancies.
- Help ensure that food is delivered to the correct table and seat position when applicable.
- Maintain organization and cleanliness of the expo station before, during, and after service.
- Stay informed of menu changes, unavailable items, special preparations, and service notes for each shift.
- Follow all departmental policies, food safety standards, sanitation expectations, and service procedures.
- Support safe handling of food, including awareness of allergens, dietary restrictions, and cross-contact concerns.
- Maintain cleanliness and organization of the expo area, service tools, and related workspaces.
- Report equipment, service, or safety concerns promptly to management.
- Report for scheduled shifts on time and in compliance with uniform and appearance standards.
- Work closely with culinary, service, and leadership teams to support a consistent and well-paced guest experience.
- Communicate professionally and respectfully with colleagues during high-volume or high-pressure periods.
- Assist with service setup, side work, food running, clearing, or other support needs as directed by management.
- Adjust priorities quickly as business levels, guest needs, and kitchen timing change.
- Complete other duties as assigned by management.
