What is the responsibility of the Expo in a restaurant?

The Expo's primary responsibility in a restaurant is to assist the manager in ensuring that food is prepared and presented correctly before it reaches the customer. This involves overseeing the output from the kitchen, ensuring that dishes are assembled as per the restaurant’s standards, and that they are sent out promptly and at the right temperature. The Expo acts as a liaison between the kitchen and the dining area, making sure that orders are accurately fulfilled and that any special requests from customers are accommodated. This role is crucial for maintaining quality control and ensuring customer satisfaction with their dining experience.

The other roles, while important in their own right, do not accurately describe the Expo's position. Taking orders from customers is typically the function of a server or cashier. Managing inventory levels is a task often handled by the kitchen manager or someone focused on inventory control. Greeting guests at the door is primarily the responsibility of a hostess, who focuses on guest reception and management of seating.