Teams at Triple T Hospitality Group

Coordinates food orders between the kitchen and front-of-house team, organizing tickets and inspecting dishes for accuracy, presentation, temperature, and quality. Assists with plating, communicates special requests and allergy alerts, addresses guest concerns, and maintains a clean expo station. The role requires strong communication, multitasking, attention to detail, flexibility, and the ability to work efficiently in a hot, fast-paced restaurant environment.

Assist in managing front-of-house staff, enforce company policies, supervise training, scheduling, and performance reviews, maintain health and safety and sanitation standards, oversee payroll and P&L, execute shift procedures, and drive service, quality, and sales goals while mentoring and motivating the team.

Serve as the liaison between kitchen and front-of-house to coordinate and inspect food orders, ensure presentation and temperature standards, assist with final plating, maintain the expo station, and communicate special requests or allergy alerts to deliver timely, high-quality service.