Serves as a Waiter Leader in the Banquet Department of the Hale Koa Hotel. To better expedite the hiring process, we recommend including full contact information (name, address, phone number, email, etc.) for at least two professional and personal references on your resume. Local candidates will be reviewed first as PCS is not authorized. If determined that area of consideration is to be expanded, all candidates will be considered.

Duties

Serves as a banquet captain and a working leader of 3 or more banquet servers in accomplishing trades and labor work. Banquet workers are classified as Waiter, NA-7420-03 and 01. The highest level of non-supervisory work led is Waiter, NA-7420-03. 1. Passes on to other workers instructions received from supervisor, and starts work (e.g., by assigning the immediate tasks to be performed by individual members of the group led). Insures that needed supplies and materials are available. Sees to it that there is enough work to keep everyone in work crew busy. Checks work in progress and when finished for compliance with supervisor's instructions on work sequence, procedures, methods, and deadlines. Urges or advises other employees to follow supervisor's instructions and to meet deadlines. Trains workers on proper work methods. Instructs and/corrects workers on proper methods and practices when deviations are observed. Answers workers' questions regarding procedures, policies, and instructions. Obtains needed information or decisions from the supervisor on problems that come up during the work. Provides information to supervisor on status and progress of work, causes of delays, and overall operations. Assures that safety and housekeeping rules are followed. 2. Works along with other workers, setting the pace performing non-supervisory work of the same kind and level as that done by the group led. 3. Sets tables, arranges place settings and table decorations. Receives guests, makes suggestions and answers questions about food, wines and other items available. Takes orders. Places order with and receive food and beverages from kitchen and bar when required. Maintains sales record. Collects cash or payment by credit card. Clears and cleans tables and other customer service areas. May provide work direction to other dining room staff as necessary. 4. Performs administrative tasks related to the banqueting work, i.e., assignment and/or scheduling of workers to fill in for staff who have called in or become otherwise expectantly unavailable; documenting on-the-job injury reports; recording time and attendance of workers, submitting bi-weekly tip sheets to accounting, billing and posting, ordering supplies, and preparing after-action reports for supervisory approval. Performs other duties as assigned. SKILL AND KNOWLEDGE: Ability to lead others in a team effort. Knowledge of sanitary food handling and serving techniques. Math ability to compute checks and make change. Ability to recognize the signs of intoxication. Able to train servers on procedures and micros. RESPONSIBILITY: Works under general supervision in accomplishing tasks. Responsible for accomplishment of assigned work with little or no instruction. Plans work by reviewing daily schedules and determining sequences, steps, procedures and techniques to be followed in accomplishing the work. Responsible for receipts and complying with accountability procedures. Work is reviewed for results achieved, production and quality. PHYSICAL EFFORT: Stands and walks for long periods. Continually lifts and carries, food, beverage and banqueting items weighing up to 10 pounds, and occasionally up to 40 pounds. WORKING CONDITIONS: Works primarily indoors and outdoors in a quick paced environment in areas that usually have adequate light and ventilation. There is a danger of cuts and bruises handling chipped or broken glassware, silverware or utensils. There is also a danger of slipping on wet or polished floors. Work outdoor results in occasional exposure to inclement weather.

Requirements

• Direct Deposit and Social Security Card are required upon appointment
• Meet qualification/eligibility/background requirements for this position
• Satisfactory completion of employment verification (E-Verify) check
• One year probationary period may be required
• A physical examination may be required
• Must be able to obtain a Tier 1 background investigation.
• Must be able to work weekdays, weekends, holidays and various hours of the day and week when required.

Qualifications

1. Six months experience in banqueting. 2. Must be friendly and outgoing and be able to communicate effectively in English. 3. Must work quickly and efficiently in order to serve guests. 4. Must meet state age requirements for the selling of alcohol.

Education

This job does not have an education qualification requirement.

Contacts

• Address P4-NAF-HAKOHO HALE KOA HOTEL DO NOT MAIL Honolulu, HI 96815 US
• Name: Shirley Romero
• Email: [email protected]