House Without a Key - Bus help (Full-Time)

Halekulani Corp.; Honolulu (HI); On-site; USD 21,000 - 28,000; Full time

Job summary

Halekulani Corp. seeks a dedicated Bus Attendant to support dining room operations. You will set up and breakdown tables, anticipate guest needs, and ensure a clean, organized front-of-house environment to enhance guest experiences.

The role requires a high school diploma and at least one year of similar experience in a 4-star hotel or restaurant. Liquor card may be required; details provided at hire.

Qualifications

• High school diploma or equivalent; prior restaurant service and guest relations experience preferred.
• One year of experience as a Busser/Server or similar in a 4-star hotel or restaurant is required; or equivalent combination of education and experience.
• Liquor Commission Card as required by state law.

Responsibilities

• Set up and breakdown of dining areas during service.
• Anticipate guests’ needs and maintain positive guest relations at all times.
• Assist communication of assignments and changes during shifts with management.
• Maintain cleanliness, sanitation, and organization of work areas; handle wares carefully.
• Report damages, maintenance issues or safety hazards to the manager on duty.
• Adhere to Health Department, sanitation and safety regulations.

Skills

Guest relations

Detail-oriented

Multi-task

Communication skills

Organizational skills

Health regulations

Education

High school diploma or equivalent

Job description

As an integral part of a team, the Bus help is responsible for providing exceptional service to our guests to ensure they have a memorable experience at our restaurant. They are expected to be attentive to guests’ needs while making them feel comfortable, important, and relaxed. Specifically, this role will be tasked with the setup and breakdown of the dining areas throughout the service.

ESSENTIAL FUNCTIONS & RESPONSIBILITIES

1. Anticipate guests’ needs; respond promptly and acknowledge all guests, however busy and whatever time of day. Maintain positive guest relations at all times. Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately. Help resolve guest complaints, ensuring guest satisfaction.
2. Meets with the manager on duty to review assignments, anticipated business levels, changes and other information pertinent to the day’s scheduled activities.
3. Assist to communicate additions or changes to the assignments as they arise throughout the shift.
4. Organizes set-up and breakdown of assigned tables with designated supplies and equipment, ensuring proper layout of tablecloths and silverware. Replenishes supplies as needed throughout the shift.
5. Removes all dirty table wares and other designated items in a timely manner. Maintains cleanliness, sanitation and organization of assigned work areas. Organizes and transports dirty wares and linen to their assigned areas. Handles all wares carefully to prevent breakage and loss.
6. Reports any damages, maintenance problems or safety hazards to the manager on duty.
7. Adheres to all Health Department, sanitation and safety regulations as required by the hotel.
8. Performs all other duties as may be required or assigned.

SUPERVISORY REQUIREMENTS

Reports To: Restaurant Manager and Assistant Manager, Manager on Duty

Supervises: None

EDUCATION/EXPERIENCE

• High school diploma or equivalent vocational training certificate, prior restaurant service and guest relations experience preferred.
• One (1) year of experience as a Busser, Server, or similar position at a 4-star hotel or restaurant required; or any combination of education and experience which would provide the necessary knowledge, skills, and abilities required in performing the essential functions of this position.

LICENSES/CERTIFICATIONS

• Liquor Commission Card as required by state law

KNOWLEDGE, SKILLS, & ABILITIES

• Must be detail-oriented and have the ability to multi-task.
• Able to maintain positive guest relations at all times.
• Possesses strong written and verbal communication skills.
• Possesses good management and organizational skills.
• Possesses knowledge of federal and state health laws, regulations, and safety codes.
• Able to work effectively with various types of customers.

MENTAL DEMANDS

• Must be able to comprehend, analyze, organize and prioritize a wide variety of information within time limitations.
• Requires concentration, alertness and attention to detail.
• Must be able to perform under stressful conditions while maintaining a courteous and professional demeanor.
• Must be able to work collaboratively with other team members.

PHYSICAL DEMANDS

• Sitting – Over 2/3 of the time
• Climbing – Over 2/3 of the time
• Stooping, kneeling, crouching and/or crawling – Over 2/3 of the time
• Standing – Over 2/3 of the time
• Walking – Over 2/3 of the time
• Handling or fingering – Over 2/3 of the time
• Eye-hand-foot coordination – Over 2/3 of the time
• Use of vision – Over 2/3 of the time

• Pushing – Less than 25 lbs
• Pulling – Less than 25 lbs
• Lifting – Less than 25 lbs
• Carrying – Less than 25 lbs

The physical demands and work environment characteristics described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ability to access all areas of the kitchen, prep area, stock areas, guest dining (front of house), and walk-in coolers and freezers
• Ability to move equipment and merchandise as needed.
• Ability to lift and carry items weighing up to 50 pounds occasionally.
• Ability to stand and/or walk for up to eight (8) hours per shift.
• Ability to sit or stand for extended periods of time.
• Ability to perform repetitive movements including walking, standing, bending, stooping, reaching, and lifting.
• Ability to reach up to six (6) feet.

COMMUNICATION DEMANDS

• Talking (in-person) to co-workers – Over 2/3 of the time
• Talking (in-person) to business associates (i.e. outside contractors, vendors, etc.) – Over 2/3 of the time
• Talking (in-person) to the public (including guests) – Over 2/3 of the time
• Talking on the telephone and/or video conferencing – Over 2/3 of the time
• Written communication to co-workers – Over 2/3 of the time
• Written communication to business associates (i.e. outside contractors, vendors, etc.) – Over 2/3 of the time
• Written communication to the public (including guests) – Over 2/3 of the time
• Supervising employees or monitoring services provided by outside consultants, vendors and suppliers – Over 2/3 of the time
• Responding to written or verbal requests from co-workers – Over 2/3 of the time
• Responding to written or verbal requests from business associates (i.e. outside contractors, vendors, etc.) – Over 2/3 of the time
• Responding to written or verbal requests from the public (including guests) – Over 2/3 of the time
• Training and/or giving verbal instructions – Over 2/3 of the time
• Training and/or giving written instructions – Over 2/3 of the time
• Receiving verbal instructions – Over 2/3 of the time
• Receiving written instructions – Over 2/3 of the time
• Reading – Over 2/3 of the time
• Visiting and/or working at other work sites – Over 2/3 of the time

WORK ENVIRONMENT

• Primarily outdoor, exposure to variable temperature conditions including outdoor hot/humid weather conditions.
• Exposure to variable, moderate noise levels.
• Will be in contact with chemicals and materials normally found in restaurant environments.