The expeditor is responsible for the steady flow of information between different departments in a restaurant—like wait staff, kitchen, and management. The expeditor ensures that the different departments of a restaurant can communicate without leaving their stations.

What makes a good expeditor?

An excellent sense of time management, organization, situational awareness, problem solving and unwavering calm despite circumstances that are anything but are all necessary for success as an expediter, The New York Times pointed out. With those abilities in mind, it's not surprising that many chefs fit the bill.

How do I become an expeditor?

The educational qualifications needed to become an expeditor typically include a high school diploma or GED certificate. You should receive on the job training when you begin a new job. Some expeditor positions do require additional certifications, especially as you get into logistics and construction.