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identity","https://jobs.dayforcehcm.com/api/geo/halekulani/jobposting/search"],"last_confirmed_at":"2026-10-21T20:51:40.496518+00:00","about_ref":"self","source_surface_ref":"https://jobs.dayforcehcm.com"},{"label":"Open role","value":{"@type":"JobPosting","title":"Banquet/Catering - Banquet Porter (On-Call)","description":"As an integral part of a team, the Banquet Porter is responsible for continuously looking for ways to improve each guest’s experience from providing exceptional guest service to setting up, servicing, and breaking down of Banquet functions in a professional manner, and to perform other operational side duties, as required.\nESSENTIAL FUNCTIONS\nMaintain complete knowledge of and comply with all departmental policies/service procedures/standards.\nMaintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.\nAnticipate guests’ need, respond promptly and acknowledge all guests, however busy and whatever time of day.\nMaintain positive guest relations at all times\nResolve guest complaints, ensuring guest satisfaction\nMonitor and maintain cleanliness, sanitation and organization of assigned work area.\nFollows through with all directives and tasks assigned by supervisors above and Catering Sales Staff.\nMust know the location of all Banquet facilities, Function rooms, storage, and kitchen areas.\nMust be knowledgeable in the measurements of ALL Banquet function rooms, ALL Banquet table sizes, and chairs, lecterns, pianos, tents, and lecterns function signboards.\nResponsible for the upkeep and maintenance of all the equipment.\nMust know the inventory and location of their supplies, materials, and equipment to ensure that appropriate items for a function are retrieved in a most efficient and expeditious manner.\nMust be able to read, understand and execute a complete function room set up based on the information provided in the Banquet Event Order.\nMust be familiar with the various meal period sets as well as meeting set ups.(Buffet’s Bars, Beverage station, cooking stations, carving stations, classroom, theater, chevron seating)\nAbility to set up Gazebos and white chairs for Wedding Ceremonies.\nPerform all other duties as may be required or assigned.\nSUPERVISORY REQUIREMENTS\nReports To: Banquet Manager, Lead Captain, Senior Captain, and other Banquet Captains.\nSupervises: None\nEDUCATION/EXPERIENCE\nHigh school diploma or equivalent vocational training certificate.\nAny combination of education and experience which would provide the necessary knowledge, skills, and abilities to meet the minimum qualifications to perform the essential functions of this position\nLICENSES/CERTIFICATIONS\nLiquor Commission Card\nKNOWLEDGE, SKILLS, & ABILITIES\nAbility to anticipate guest needs; respond promptly and acknowledge all guests.\nEnsure familiarity with all hotel services/features to respond to guest inquiries accurately.\nMust be highly organized, detail-oriented and have the ability to multi-task.\nMust be knowledgeable of various banquet function set-ups and banquet table inventories (classroom, rounds, ovals, etc.), dance floors and tent set-up.\nPHYSICAL DEMANDS\nThe 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.\nAbility to exert physical effort to be able to grasp, lift, move or carry a minimum of 75 lbs.\nAbility to move heavy equipment (e.g. Baby Grand piano and upright pianos, lecterns, large banquet tents – 20’ x 20’ and 30’ x 30’).\nAbility to climb stairs and ladders.\nAbility to have strong close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus.\nAbility to stand; walk; use the hands to fingers; to handle and feel objects; or controls; talk and hear.\nWORK ENVIRONMENT\nIndoor, air conditioned environment.\nOutdoor, non-air conditioned environment.\nExposure to variable temperature and weather conditions.\nVariable noise levels.\nExposure to fumes; dusts; chemicals; and odor hazards","publisherSource":"publisher_declared"},"basis":"directly_observed","via":["https://jobs.dayforcehcm.com/api/geo/halekulani/jobposting/search"],"last_confirmed_at":"2026-10-21T20:51:40.496518+00:00","about_ref":"self","source_surface_ref":"https://jobs.dayforcehcm.com"},{"label":"Open role","value":{"@type":"JobPosting","title":"Banquet/Catering - Server (On-Call)","description":"The Server interacts with all guests and ensures they have a memorable experience at the hotel. They are expected to be attentive to the guests’ needs while making them feel comfortable, important, and relaxed. They also complete their assigned tasks while adhering to proper safety standards set forth by the hotel.\nESSENTIAL FUNCTIONS\nAnticipate 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.\nMeet with Banquet Manager/Captain to review assignments, anticipated business levels, changes and other information pertinent to the day’s scheduled activities.\nAssist to communicate additions or changes to the assignments as they arise throughout the shift.\nOrganizes set-up, maintenance, and breakdown of assigned function rooms with designated supplies and equipment; report shortages to the Captain. Ensures proper layout of tables and silverware. Replenishes supplies as needed throughout the shift. Maintains cleanliness, sanitation and organization of assigned work areas.\nHandle all wares carefully to prevent breakage and loss.\nReport any damages, maintenance problems or safety hazards to the Captain.\nAdhere to all Health Department, sanitation and safety regulations as required by the hotel.\nPerform all other duties as may be required or assigned.\nSUPERVISORY REQUIREMENTS\nReports To: Banquet Manager, All Banquet Captains\nSupervises: None\nEDUCATION/EXPERIENCE\nHigh school diploma or equivalent vocational training certificate.\nOne (1) year of experience as a Banquet 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.\nLICENSES/CERTIFICATIONS\nPossesses current Liquor Commission Server Card. Certification from alcohol awareness program required to serve alcoholic beverages preferred.\nCertification of previous training in liquor, wine and food service preferred.\nKNOWLEDGE, SKILLS, & ABILITIES\nMust be detail-oriented and have the ability to multi-task.\nAble to maintain positive guest relations at all times.\nPossesses strong written and verbal communication skills.\nPossesses good management and organizational skills.\nPossesses knowledge of federal and state health laws, regulations, and safety codes.\nAble to work effectively with various types of customers.\nPHYSICAL DEMANDS\nThe 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.\nAbility to lift items of 30 lbs or more in a safe and proper manner.\nAbility to stand/walk for extended hours throughout a work shift.\nAbility to endure various physical movements throughout the work areas.\nWORK ENVIRONMENT\nIndoor, air conditioned environment.\nOutdoor, non-air conditioned environment.\nExposure to hot, humid weather conditions.\nVariable noise levels.\nAround fumes; dusts; chemicals; and odor hazards","publisherSource":"publisher_declared"},"basis":"directly_observed","via":["https://jobs.dayforcehcm.com/api/geo/halekulani/jobposting/search"],"last_confirmed_at":"2026-10-21T20:51:40.496518+00:00","about_ref":"self","source_surface_ref":"https://jobs.dayforcehcm.com"},{"label":"Open role","value":{"@type":"JobPosting","title":"Culinary - Banquets - Apprentis","description":"As an integral part of a team, the Apprentis is responsible for continuously looking for ways to improve each guest’s experience from providing exceptional guest service to assisting in production prepping, set up and provide quality service in all areas of food production for menu items and specials in the designated in banquets and other outlets in accordance with standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment.\nESSENTIAL FUNCTIONS\nPrepare required tools, equipment, and supplies for your scheduled shift.\nInspect the cleanliness and working condition of all tools, equipment, and supplies.\nClean and sanitize work areas that will be in use.\nObtain morning and afternoon requisitions from storeroom.\nAssist banquet chef with prepping, cooking, helping execution of plated and buffet menu.\nWork in carving/action stations.\nComplete all tasks assigned in a timely manner.\nWork in other kitchen outlets when needed.\nMaintain positive guest relations at all times. Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately. Assist with resolving guest complaints, ensuring guest satisfaction.\nMonitor and maintain cleanliness, sanitation, and organization of assigned work areas. Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.\nArrive to work on time and be ready to work at your workstation at the scheduled starting time\nPerform all other duties as may be required or assigned.\nSUPERVISORY REQUIREMENTS\nReports To: Banquet Event Chef & Chef de Cuisine\nSupervises: None\nEDUCATION/EXPERIENCE\nHigh school diploma or equivalent vocational training certificate.\n1 year experience desirable as a Prep Cook at a Hotel kitchen or Restaurant.\nLICENSES/CERTIFICATIONS\nFood handling certificate desirable\nKNOWLEDGE, SKILLS, & ABILITIES\nAbility to anticipate guest needs; respond promptly and acknowledge all guests.\nEnsure familiarity with all hotel services/features to respond to guest inquiries accurately.\nMust be highly organized, detail-oriented and have the ability to multi-task.\nAbility to maintain positive guest relations at all times.\nAbility to expand/condense recipes.\nComprehend and follow recipes.\nKnowledge of pans and carving item pars\nCompute basic arithmetic.\nFluency in English both verbal and non-verbal, as well as French Culinary Terms\nPHYSICAL DEMANDS\nThe 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.\nAbility to exert physical effort to transport up to 50 pounds.\nAbility to endure various physical movements throughout the work areas.\nAbility to reach 5 feet.\nMaintain a stationary position for up to 8 hours throughout work shift.\nWORK ENVIRONMENT\nMain Kitchen, Outlet Kitchens, Stewarding areas.\nIndoor, air conditioned office\nIndoor/Outdoor, non-air conditioned\nExposure to variable temperature conditions.\nExposure to variable noise levels.\nExposure to dust, chemicals, fumes, mites, and/or odor hazards.","publisherSource":"publisher_declared"},"basis":"directly_observed","via":["https://jobs.dayforcehcm.com/api/geo/halekulani/jobposting/search"],"last_confirmed_at":"2026-10-21T20:51:40.496518+00:00","about_ref":"self","source_surface_ref":"https://jobs.dayforcehcm.com"},{"label":"Open role","value":{"@type":"JobPosting","title":"Culinary - Cafeteria - Assistant Cook (Full-Time)","description":"The Assistant Cook assists in planning, preparation, set-up, and execution of food production for menu items and specials within designated kitchen outlets according to the standards and plating guide specifications set forth. They maintain an organized and neat work environment while ensuring sanitation and safety standards are routinely met.\nESSENTIAL FUNCTIONS\nAnticipates guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Maintains positive guest relations at all times. Maintains familiarity with all hotel services/features and local attractions/activities to respond to guest inquiries accurately. Assists with resolving guest complaints, ensuring guest satisfaction.\nMaintains complete knowledge of, and complies with all departmental policies, service procedures, and hotel standards. Properly maintains all kitchen equipment used.\nCompletes opening duties:\nSet up work station with required Mis en place, tools, equipment and supplies.\nInspect the cleanliness and working condition of all tools, equipment and supplies.\nCheck production schedule and pars.\nEstablish priority items for the day.\nInform the Head Cook of any supplies that need to be requisitioned for the day's tasks.\nTransport supplies from the Storeroom and stock in designated areas.\nAssists in prep work of items needed for the particular menu of the day.\nMinimizes waste and maintain controls in order to attain forecasted food cost.\nCompletes closing duties:\nReturn all food items to the proper storage areas.\nRotate all returned product.\nWrap, cover, label and date all items being put away.\nStraighten up and organize all storage areas.\nClean up and wipe down food prep areas, reach-ins/walk-ins, and shelves.\nReturn all unused and clean utensils/equipment to the specified locations.\nIce down hot items from the steam table, so they cool quickly.\nTurn off all equipment not needed for the next shift. Restock items that were depleted during the shift.\nPrepares simple starches and vegetable garnishes.\nPrepares all menu items following recipes and yield guide.\nAssists in the preparation of stocks (poultry, fish and meat) and selected sauces (reductions, butter sauces, and dressings).\nPerforms all other duties as may be required or assigned.\nSUPERVISORY REQUIREMENTS\nReports To: Chef De Cuisine, Sous Chef, Head Cook\nSupervises: None\nEDUCATION/EXPERIENCE\nHigh school diploma or equivalent vocational training certificate.\nMinimum two (2) years of experience as a Cook at a 4-star hotel or restaurant; 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.\nLICENSES/CERTIFICATIONS\nFood handling/Food Sanitation certificate desired.\nCertification of Culinary training or apprenticeship program preferred.\nKNOWLEDGE, SKILLS, & ABILITIES\nDemonstrates intermediate knowledge of culinary skills such as knife techniques, sauce preparation, and cooking methods.\nPossesses strong organizational and multi-tasking skills.\nAble to maintain positive guest relations at all times as the position will interact with hotel guests.\nAble to comprehend and follow recipes, and show ability to expand/condense recipes as needed.\nAble to arrive to work on time and be ready to work at the assigned station at the scheduled starting time.\nPossesses strong verbal and written communication skills.\nPossesses knowledge of French culinary terms.\nPHYSICAL DEMANDS\nThe 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.\nAbility to exert physical effort to transport up to 50 pounds.\nAbility to endure various physical movements throughout the work areas.\nAbility to reach 5 feet.\nMaintain a stationary position for extended hours throughout work shift.\nWORK ENVIRONMENT\nMain Kitchen, Outlet Kitchens, Stewarding areas.\nIndoor/Outdoor, non-air conditioned\nExposure to variable temperature conditions.\nExposure to variable noise levels.\nExposure to dust, chemicals, fumes, mites, and/or odor hazards.","publisherSource":"publisher_declared"},"basis":"directly_observed","via":["https://jobs.dayforcehcm.com/api/geo/halekulani/jobposting/search"],"last_confirmed_at":"2026-10-21T20:51:40.496518+00:00","about_ref":"self","source_surface_ref":"https://jobs.dayforcehcm.com"},{"label":"Open role","value":{"@type":"JobPosting","title":"Culinary - HWAK - Commis de Cuisine 1 (FT Temporary)","description":"As an integral part of a team, the Commis de Cuisine 1 is responsible for continuously looking for ways to improve each guest’s experience from providing exceptional guest service to helping the operations in the preparation of the food in House Without A Key in accordance with departmental quality standards and specifications. Maintains the organization, cleanliness and sanitation of work areas and equipment.\nESSENTIAL FUNCTIONS\nMaintain complete knowledge of and comply with all departmental policies/service procedures/standards. Correct maintenance and use of equipment.\nUse equipment only as intended.\nMaintain positive Coworker relations\nBe familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.\nHelp resolve guest complaints, ensuring guest satisfaction.\nMonitor and maintain cleanliness, sanitation, and organization of assigned work areas.\nMaintain and strictly abide by state sanitation/health regulations and hotel requirements.\nMeet with Sous Chef or the Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance.\nComplete opening duties:\nClean hands as often as you need\nSet up workstation with required Mis en place, tools, equipment, and supplies.\nEstablish priority to do the mise en place\nInspect the cleanliness and working condition of all tools, equipment, and supplies\nCheck production schedule and be ready on time for the service\nStart prep work on items needed for service\nInform the Sous Chef or the chef of any shortages before the item runs out\nAssist the operations as required to ensure optimum service to guests.\nMaintain proper storage procedures as specified by Health Department and Hotel requirements.\nMinimize waste and maintain controls to attain forecasted food cost.\nInform the Sous Chef or Chef of any excess items that can be utilized\nBe sur the worktables are disinfected and sanitize before you will use\nIn the service time assist your supervisor to cook well and to do a nice presentation\nTransport empty, dirty pots, and pans to the pot wash station.\nDirect and assist Stewards in order to make clean-up a more efficient process.\nBreakdown workstation and complete closing duties:\nReturn all food items to the proper storage areas.\nRotate all returned products.\nWrap, cover, label, and date all items being put away.\nStraighten up and organize all storage areas.\nClean up and wipe down food prep areas, reach-ins/walk-ins, and shelves.\nReturn all unused and clean utensils/equipment to the specified locations.\nRestock items that were depleted during the shift.\nVerification of the temperature of refrigeration and position\nReview status of work and follow-up actions required with the Sous Chef or Chef before leaving\nMust do ordering for his position and assist sous chef or chef for the different ordering\nAbility to order the product in the Adacco\nHelp the operation with Mise en place and production and the service time cooking\nPerform all other duties as may be required or assigned.\nWrite the listing for the mise en place for the next day for your position. And writing the listing for the big mise en place for the day coming\nAssist the Commis 1, 2 and 3 for theme organization\nAll time respect the Safety manner and the health manner\nSUPERVISORY REQUIREMENTS\nReports To: Supervisors (Commis 2, Commis 3, Chef de Partie, Sous chef, Chef, Executive Chef) Supervises: None\nEDUCATION/EXPERIENCE\nMinimum 1 year experience\nHigh school diploma or equivalent vocational training certificate, prior restaurant service and guest relations experience preferred.\nLICENSES/CERTIFICATIONS\nServsafe certification\nFood handling certificate\nKNOWLEDGE, SKILLS, & ABILITIES\nEnsure familiarity with all hotel services/features to respond to guest inquiries accurately.\nMust be highly organized, detail-oriented and have the ability to multi-task.\nAbility to maintain positive guest relations\nAbility to expand/condense recipes.\nComprehend and follow recipes.\nPHYSICAL DEMANDS\nThe 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.\nAbility to exert physical effort to transport up to 55 pounds.\nAbility to endure various physical movements throughout the work areas.\nAbility to reach 7 feet.\nMaintain a stationary position for up to 8 hours throughout work shift.\nWORK ENVIRONMENT\nHouse Without A Key Kitchen\nIndoor, air conditioned\nIndoor/Outdoor, non-air conditioned\nExposure to variable temperature conditions.\nExposure to variable noise levels.\nExposure to dust, chemicals, fumes, mites, and/or odor hazards","publisherSource":"publisher_declared"},"basis":"directly_observed","via":["https://jobs.dayforcehcm.com/api/geo/halekulani/jobposting/search"],"last_confirmed_at":"2026-10-21T20:51:40.496518+00:00","about_ref":"self","source_surface_ref":"https://jobs.dayforcehcm.com"},{"label":"Open role","value":{"@type":"JobPosting","title":"Engineering-Chief Engineer (Full-Time)","description":"Manages Engineering department operations and the maintenance and repair of the hotel’s physical plant, equipment, furnishings, and grounds. Ensures safe, efficient operations that support guest and employee comfort, quality standards, security, and asset protection. Prepares and manages the departmental budget, capital expenditure projects, preventive maintenance, and energy conservation programs. Ensures compliance with brand standards and governmental regulations and leads the response to facility-related issues.\nESSENTIAL FUNCTIONS & RESPONSIBILITIES\nEngineering Operations, Facilities Maintenance & Preventive Maintenance:\nOversees the safe, efficient operation, maintenance, and repair of HVAC systems, including heaters, pumps, valves, and steam and water distribution; refrigeration units; air and gas compressors; plumbing and water treatment systems; fire and life safety systems; electrical systems and motors; locks; and carpentry components.\nMaintains front-of-house and back-of-house areas, including public spaces, restaurants, kitchens, meeting rooms, and the fitness center, to the highest standards.\nInspects and troubleshoots critical building systems, including mechanical, electrical, HVAC, plumbing, fire and life safety, lighting, and power systems, and supervises repairs.\nRecommends or arranges painting, repairs, renovations, and furnishing replacements.\nResponds to emergencies and maintains disaster preparedness by identifying potential problems, developing response plans, and managing crises.\nEstablishes and maintains an effective preventive maintenance program for building equipment and guestrooms.\nAdministration:\nAdjusts work priorities and schedules to meet work order demands and guest needs.\nEnsures building and equipment licenses, permits and certifications are current.\nDevelops and implements the life safety manual, business continuity plan, and safety and emergency procedures.\nEstablishes and maintains written departmental standard operating procedures and performance expectations.\nParticipates in the hotel’s Safety Committee and ensures timely follow-up on corrective actions.\nEngineering Staff Leadership:\nResponsible for hiring decisions, performance management, employee relations and discipline, workplace safety compliance, engagement initiatives, career development, and succession planning.\nPrepares and conducts daily maintenance team lineups to communicate priorities and updates.\nTrains engineering staff on governmental and safety requirements, quality standards, and service expectations.\nEnsures staff have the tools, equipment, and authority needed to perform their responsibilities.\nEnsures that engineering staff maintain safe, sanitary, and organized work areas.\nPrepares and adjust weekly schedules in accordance with staffing guidelines and labor forecasts.\nAuthorizes staff requests for vacation, sick leave, holidays, leaves of absence, schedule changes, and overtime.\nManages departmental payroll, labor reporting, project administration, and other administrative tasks.\nPerforms other duties as required or assigned.\nSUPERVISORY REQUIREMENTS\nReports To: Director of Operations (Direct)\nDirector of Facilities Management & Asset Enhancement (Indirect)\nSupervises: Engineering Supervisor, Office Coordinator, Maintenance Staff (1st, 2nd, 3rd Class)\nEDUCATION/EXPERIENCE\nHigh school diploma or equivalent vocational training certificate.\nAssociate degree in Engineering, Facilities Management, or a related field.\nFive (5) years of general maintenance experience, preferably in a hotel, residential condominium, or commercial building, and two (2) years of leadership or supervisory experience.\nAn equivalent combination of education and experience that provides the knowledge, skills, and abilities needed to meet the minimum qualifications and perform the position’s essential functions.\nLICENSES/CERTIFICATIONS\nCertification in electrical, mechanical engineering, or other trades preferred.\nFirst Aid/CPR certification.\nKNOWLEDGE, SKILLS, & ABILITIES\nDemonstrated facilities management experience and knowledge of plumbing, mechanical, HVAC, electrical, life safety, pool utility, and carpentry systems, including equipment critical to building operations.\nKnowledge of fire, water, temporary power, septic, onsite water treatment, and irrigation systems.\nKnowledge of chillers, cooling towers, pneumatic and control systems, water systems, boilers, refrigerators, and compressors.\nWorking knowledge of applicable plumbing, electrical, national and local fire codes, and State of Hawaii mechanical codes.\nWorking knowledge of water treatment programs, blueprints, plumbing and wiring schematics, power and hand tools, and meters.\nAbility to troubleshoot problems and implement alternative solutions during emergencies.\nAbility to instruct and direct staff in equipment operation, maintenance, and repair.\nProficiency with Microsoft Office Suite (Word, Excel, Outlook)\nWorking knowledge of a computerized maintenance management system (CMMS).\nAbility to learn and use accounting and Human Resources programs, including On-Track, Adaco, and Dayforce, and maintenance-related software, including KeyWatcher, Saflok, and Alerton.\nStrong organizational and time management skills, with the ability to manage multiple priorities.\nAbility to handle sensitive information with confidentiality.\nExcellent written and verbal communication skills.\nMENTAL DEMANDS\nComprehends, analyzes, organizes, and prioritizes varied information within time constraints.\nReads and performs mathematical calculations.\nMaintains concentration, alertness, and attention to detail.\nWorks effectively under stressful conditions while remaining courteous and professional.\nWorks collaboratively with team members.\nPHYSICAL DEMANDS\nActivity\nOver 2/3 of the time\nAbout 2/3 of the time\nAbout 1/3 of the time\nLess than 1/3 of the time\nSeldom or Never\nSitting\nX\nClimbing\nX\nStooping, kneeling, crouching and/or crawling\nX\nStanding\nX\nWalking\nX\nHandling or fingering\nX\nEye-hand-foot coordination\nX\nUse of vision\nX\nActivity\nLess than 25 lbs\n25 to 50 lbs.\nMore than 50 lbs.\nPushing\nX\nPulling\nX\nLifting\nX\nCarrying\nX\nCOMMUNICATION DEMANDS\nActivity\nOver 2/3 of the time\nAbout 2/3 of the time\nAbout 1/3 of the time\nLess than 1/3 of the time\nNever\nTalking (in-person) to co-workers\nX\nTalking (in-person) to business associates (i.e. outside contractors, vendors, etc.)\nX\nTalking (in-person) to the public (including guests)\nX\nTalking on the telephone and/or video conferencing\nX\nWritten communication to co-workers\nX\nWritten communication to business associates (i.e. outside contractors, vendors, etc.)\nX\nWritten communication to the public (including guests)\nX\nSupervising employees or monitoring services provided by outside consultants, vendors and suppliers\nX\nResponding to written or verbal requests from co-workers\nX\nResponding to written or verbal requests from business associates (i.e. outside contractors, vendors, etc.)\nX\nResponding to written or verbal requests from the public (including guests)\nX\nTraining and/or giving verbal instructions\nX\nTraining and/or giving written instructions\nX\nReceiving verbal instructions\nX\nReceiving written instructions\nX\nReading\nX\nVisiting and/or working at other work sites\nX\nWORK ENVIRONMENT\nWorks indoors in air-conditioned areas and outdoors in non-air-conditioned areas, including small or confined spaces.\nMay be exposed to hot, cold, humid, or wet conditions and varying noise levels.\nMay be exposed to dust, fumes, chemicals, mites, and odor hazards.\nUses personal protective equipment (PPE) appropriate to the task.\nMaintains a flexible schedule to provide services outside normal work shifts as needed.\nServes as an essential employee in emergency situations.\nMATERIAL OR EQUIPMENT DIRECTLY USED\nUses tools and works on heavy machinery, including air handlers, chillers, boilers, pumps, compressors, filtration and pool systems, generators, sprinkler systems, alarms, and kitchen equipment. Uses hand tools, power tools, specialty locksmith and carpentry tools, safety equipment, a personal computer, and other office equipment.","publisherSource":"publisher_declared"},"basis":"directly_observed","via":["https://jobs.dayforcehcm.com/api/geo/halekulani/jobposting/search"],"last_confirmed_at":"2026-10-21T20:51:40.496518+00:00","about_ref":"self","source_surface_ref":"https://jobs.dayforcehcm.com"},{"label":"Open role","value":{"@type":"JobPosting","title":"Front Office - Guest Relations Agent","description":"POSITION SUMMARY\nAs an integral part of a team, GRA-GEA-ROOMS CONTROL is responsible for continuously looking for ways to improve each guest’s experience. The GRA-GEA-ROOMS CONTROL will serve as the liaison with guests and all operating departments to seamlessly deliver unique and memorable experiences.\nExpected to provide exceptional guest experience to project a helpful attitude; provide all information and resources possible to fulfill the guests request and thoughtful anticipation of their needs. The GRA-GEA-ROOMS CONTROL is responsible for handling all communication from pre-arrival to post-departure.\nESSENTIAL FUNCTIONS\n·Being the point of contact for arriving guests by email/phone call.\n·Answer the phone in a courteous and professional manner within 3 rings.\n·Keep abreast of information about local economy and tourism.\n·Coordinates guest requests/special services and communicates with appropriate departments.\n·Serves as a liaison between Hotel and Guest, including responding to guest concerns and greeting/escorting special guests.\n·Maintains current and comprehensive knowledge of:\na. Activities available in the city, including theater, arts, special exhibits, concerts, shows,\nsports, leisure activities, sightseeing tours, etc.\nb. Maintain positive relationships with partners in areas that provide information, ticketing, reservations, etc.\nc. The proper handling of messages, mail, faxes, telefaxes, packages, flowers, etc.\nd. All Hotel outlets, their hours of operation, ambiance, menu selection and price range(s).\ne. Hotel features, services, and phone extensions.\nf. All menu items, specials, liquor brands, and non-alcoholic selections available in the outlets.\n·Recommends attractions, entertainment or facilities within or outside the property, gives accurate directions, and books reservation.\n·Anticipates guests’ needs and respond promptly.\n·Respond to guest request via application (ALICE)\n·Performs administrative duties such as updating logbook, directory, and email.\n·Maintain accurate cash bank, vendor and office supplies.\n·Perform room assignments according to preference(s).\n·Register guests using application.\n·Reconciles all vouchers, billings and ensures accurate charges and commissions. Handle all cash transactions for guests and tour activities.\n·Checks out guests and prepare folios.\n·Handles foreign transaction.\n·Works closely with other departments to rectify guest opportunities.\n·Establishes rapport with frequent visitors; keeps Guest History updated for future reference.\n·Is accountable for maintaining guest history records.\n·Handles communication needs during emergency situations. Must be able to understand the Simplex Emergency Panel.\n·Maintains cleanliness, sanitation, and organization of work areas at all times.\n·Is the “eyes and ears“ for the security of the Hotel.\n·Performs other related duties as may be required or assigned by management.\nSUPERVISORY REQUIREMENTS\nReports To: Front Office Manager\nSupervises: none\nEDUCATION/EXPERIENCE\n· High school diploma or equivalent vocational training certificate.\n· Minimum two (2) years prior hospitality experience or equivalent, strong guest/customer service skills.\n· Experience with property management system helpful.\n· Any combination of education and experience which would provide the necessary knowledge, skills, and abilities to meet the minimum qualifications to perform the essential functions of this position.\nLICENSES/CERTIFICATIONS\n· None\nKNOWLEDGE, SKILLS, & ABILITIES\n· Fluency in speaking, reading and writing in English is required – Fluency in the Japanese language is preferred\n· Ensure familiarity with all Hotel services and features.\n· Friendly, outgoing personality and professional demeanor.\n· Ability to work independently, deal with interruptions and to successfully manage multiple tasks.\n· Excellent communication skills, including face to face, email and written correspondence.\n· Working knowledge of basic office machines and computer software (word, excel, outlook) and use of hotel applications. Basic mathematical skills.\n· Ability to anticipate guest needs; respond promptly and acknowledge all guests.\n· Ability to research, locate, organize, and retrieve resources and information relating to guest needs/requests. Creativity to solve new or unique guest issues.\n· Ability to input and access information in a property management system and applications alike.\n· Must have ability to work harmoniously in a team setting with fellow colleagues, guests and management.\n· Must be highly organized, detail-oriented and have the ability to multi-task.\n· Must exhibit a poised and professional image and positive voice image.\n· Must be able to work various days and/or evenings, including weekends and holidays pending business demands.\nPHYSICAL AND MENTAL DEMANDS\nThe physical demands and work environment characteristics described here 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.\n· Must be physically able to access all work areas and perform all tasks and services required to fully perform the requirements of the job. Duties require sitting, standing, walking, lifting, bending and stretching. Requires being able to adapt quickly to changing conditions.\n· May require lifting, carrying materials weighing up to 40lbs. as needed.\n· Requires working under pressure and meeting deadlines; dealing with difficult people or situations involving customer service issues; and establishing and maintaining cooperative and productive work relationships. Must have outgoing and positive attitude in dealing with guests, management and employees.\n· Requires ability to speak clearly to staff, managers and guests to give instructions and explanations; ability to listen to and understand managers, staff and guests; ability to receive and give instructions via telephone, computer messages, face-to-face, and in writing.\n· Able to handle multiple priorities; anticipate needs of the company and guests; resolve customer service issues.\nWORK ENVIRONMENT\n· Ability to work any days, hours, and holidays.\nOccasional exposure to outdoors, humidity, noise, noxious odors and dust.","publisherSource":"publisher_declared"},"basis":"directly_observed","via":["https://jobs.dayforcehcm.com/api/geo/halekulani/jobposting/search"],"last_confirmed_at":"2026-10-21T20:51:40.496518+00:00","about_ref":"self","source_surface_ref":"https://jobs.dayforcehcm.com"},{"label":"Open role","value":{"@type":"JobPosting","title":"Front Office Reception - Guest Service Agent (On-Call)","description":"As an integral part of a team, the Guest Service Agent is responsible for continuously looking for ways to improve each guest’s experience from providing exceptional guest service to greeting, registering guests upon entering the property and assisting the guest to settle their charges upon departure in accordance to hotel standards.\nThe Guest Service Agent is perhaps the most noticeable personnel in a hospitality operation. They represent the hotel to the guest throughout all stages of the guest’s stay. In many cases, the Guest Service Agent is first person a guest sees upon entering the property and the last person the guest sees on leaving. The guest might call a Guest Service Agent with questions about the dining room menu, lounge entertainment, shuttle service to the airport, or about any other service or activity on the property.\nThe traditional duties of a Guest Service Agent center on guest registration and cashiering. But as our society, economy and work force become increasingly service-oriented; an increasing emphasis will be placed on guest relations. More and more, the Guest Service Agents must be skilled, talented people who truly enjoy working with people from many cultures.\nWhen appropriate, the Guest Service Agents perform registration and cashiering functions. They determine a guest’s reservation status and identify how long the guest needs and wants to stay. The Guest Service Agent helps guest complete registration and then assign rooms accommodating special requests whenever possible. Agents verify the guest’s method of payment and follow established credit-checking procedure all in the comfort of the guest’s room.\nThe Guest Service Agent works closely with the Housekeeping Department in keeping room status reports to date. Requests for maintenance and repair work are also coordinated at times through the Guest Service Agent.\nThe Guest Service Agent must also know how to recognize and respond to suspicious or emergency situations.\nMail, message and information functions were once a prominent feature of most hotel Front Offices, requiring a full-time mail and information clerk to perform the duties. In recent years, the responsibilities for distributing guest mail and messages or answering information requests have been divided among Lobby Receptionists, Guest Service Agents, PBX Operators and Concierges.\nFinally, the Guest Service Agent must be sales-minded. A guest who has never stayed at the hotel will not know what the property has to offer. A returning guest may not know about new services or options. It is up to the Guest Service Agent to sell the guest on the hotel’s rooms and services. Guest Service Agents do not need to use hard sell techniques. Rather, they should present options and alternatives to guest and offer assistance in making choices. Agents should know the location and types of available rooms as well as activities and services of the property. As part of the registration process, we call attention to special promotions or events of restaurants, lounges, gift shops or other revenue outlets.\nTo be effective and successful, a Guest Service Agent must be proud of where he or she works. Self-assured, well-trained and sales minded people behind the reception desk can be a valuable public relations asset for the property.\nESSENTIAL FUNCTIONS\nAble to work any day during the week and all shifts as needed.\nAssist guests with settling their charges upon departure with all methods of payment in accordance with hotels standards.\nGreet and acknowledge all arriving/departing guests.\nMaintain cleanliness, sanitation, and organization of the work areas at all times.\nThe ability to display at all times, a friendly, courteous and professional manner in all dealings will guests, patrons and other employees.\nThe ability to assign rooms, welcome and register hotel guests with an emphasis on fulfilling requests, following special handling instructions and adhering to established credit policies and procedures.\nUnderstand room status and room status tracking.\nThe ability to quote and be familiar with room types and rate availability for current and future dates.\nThe ability to accept reservations, changes and cancellations in the absence of the reservations staff.\nThe ability to pre-register individuals or groups as required; assist in escorting VIP’s and return guests to their rooms as requested.\nThe ability to work closely with the Concierge and Front Services staff to coordinate the efficient handling of guest luggage and follow up on guest’s request.\nThe ability to handle guest issues or concerns.\nThe ability to handle a multitude of tasks.\nThe ability to utilize the property management system in running daily reports and blocking special requests.\nThe ability to keep all support departments informed of necessary information or requests.\nThe ability to complete key packets and modify registration cards.\nThe ability to recite hours of operation of all hotel facilities.\nThe ability to understand the tasks performed by a PBX Operator, a Reservation Agent, a Concierge and a Housekeeper.\nThe ability to handle hotel emergency procedures and situations with maturity and professionalism.\nThe ability to perform tasks and projects as delegated by the Manager on Duty, Front Office Manager or Director of Front Office Operations.\nUse suggestive selling techniques to sell rooms and to promote other services of the hotel.\nCoordinate room status updates with the Housekeeping Department by notifying housekeeping of all check-outs, late check-outs, early check-ins, special requests, day use rooms and no-show rooms.\nPosses a working knowledge of the Reservations Department, take same day reservations and future reservations when necessary. Know cancellation procedures.\nThe ability to issue out key cards with proper controls so that keys are given only to registered guests.\nUse proper mail, package and message handling procedures.\nBe aware of daily activities and meetings taking place in the hotel.\nAttend department meetings.\nCoordinate guestroom maintenance work with the engineering and maintenance division.\nReport any unusual occurrences or requests to the manager or designated manager.\nKnow all safety and emergency procedures. Be aware of accident prevention policies.\nMaintain the cleanliness and neatness of the Front Office area.\nUnderstand that business demands sometimes make it necessary to move employees from their accustomed shift to other shifts.\nBe aware that bending, stooping, and lifting items weighing 30 pounds or more may be required.\nThe ability to type 35 words per minute.\nThe ability to work well with other departments since they all work hand in hand.\nThe ability to cross-train in other areas of the hotel as needed to understand the overall operations of a hotel.\nBalance daily shift work and cash drawers.\nAnswer and respond to inquiries at the Front Office, including folio requests from guests, credit card inquiries, and requests for information from other departments within the hotel.\nGreet and acknowledge all arriving/departing guests.\nBe friendly, courteous and professional manner in all dealings will guests, patrons and other employees\nPerform all other duties as may be required or assigned.\nSUPERVISORY REQUIREMENTS\nReports To: Front Office Manager and Managers on Duty\nSupervises: N/A\nEDUCATION/EXPERIENCE\nPrevious experience in the hotel/ travel industry.\nHigh school diploma or equivalent vocational training certificate, some college.\nAny combination of education and experience which would provide the necessary knowledge, skills, and abilities to meet the minimum qualifications to perform the essential functions of this position.\nLICENSES/CERTIFICATIONS\nN/A\nKNOWLEDGE, SKILLS, & ABILITIES\nJapanese speaking highly preferred\nAbility to anticipate guest needs; respond promptly and acknowledge all guests.\nMust be highly organized, detail-oriented and have the ability to multi-task.\nAbility to maintain positive guest relations at all times.\nInput and access information in the PMS, the property management system/ computers/ point of sales system.\nPHYSICAL DEMANDS\nThe 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.\nAbility to transport up to 40 lbs.\nAbility to stand/walk for up to 8 hours throughout work shift.\nWORK ENVIRONMENT\nIndoor, air-conditioned environment.\nOutdoor, non-air-conditioned environment.\nExposure to variable temperatures and weather conditions.\nVariable noise levels.\nExposure to fumes; dusts; chemicals; and odor hazards","publisherSource":"publisher_declared"},"basis":"directly_observed","via":["https://jobs.dayforcehcm.com/api/geo/halekulani/jobposting/search"],"last_confirmed_at":"2026-10-21T20:51:40.496518+00:00","about_ref":"self","source_surface_ref":"https://jobs.dayforcehcm.com"},{"label":"Open role","value":{"@type":"JobPosting","title":"Front Services - Front Services Attendant (On-Call)","description":"POSITION SUMMARY\nAs an integral part of a team, FSA is responsible for continuously looking for ways to improve each guest’s experience from providing exceptional guest service to transporting guest luggage to/from guest rooms, escorting guests to rooms, and informing guests of all hotel services and features. Provide exceptional guest service to driving guests/patrons’ vehicles. Adheres to all local and state driving laws. Responsible for attending to the immediate needs of each guest upon arrival and follow through attention throughout the stay. Thorough knowledge of all hotel services and amenities.\nESSENTIAL FUNCTIONS\nGreet and acknowledge all arriving/departing guests.\nMaintain cleanliness, sanitation, and organization of work areas.\nAnticipate guests’ needs, respond promptly, and acknowledge all guests, however busy and at any time of day.\nMaintain positive guest relations at all times.\nBe familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.\nResolve guest complaints, ensuring guest satisfaction.\nMonitor and maintain cleanliness, sanitation, and organization of assigned work areas.\nTransport guest luggage from the point of arrival at the hotel to their assigned room.\nTransport guest luggage from the current room to reassigned room for room changes.\nTransport guest luggage from their room to the point of departure from the hotel.\nAssist in locating the guest’s lost luggage.\nCorrectly tag, store, and retrieve luggage from holding room.\nIdentify and explain hotel facilities and features to guests while escorting them to their room.\nPlace guest luggage inside room.\nIdentify and explain guest room features to include use of:\nair conditioning/heat units and thermostat controls\ntelephone\ntelevision\nin room safe\nlights\nbathroom amenities\nvalet/laundry services\ndoor lock\nOffer packing/unpacking service, explain pressing and laundry service.\nMaintain accurate knowledge of scheduled functions within the hotel to direct guests to the correct locations.\nRelay accurate directions to guests on inquiries about transportation within the local area.\nMaintain accurate log record of guest calls for Bell Person assistance.\nAnswer Front Service telephone within three rings using correct greeting and telephone etiquette.\nRemain in assigned post position, maintaining correct stance.\nDelivering items to guest rooms promptly to include:\nmessages\nmail\npackages\nflowers\nsundry items requested by guest\ngift items\nMonitor and maintain appearance of lobby areas and luggage holding room.\nMaintain cleanliness and condition of luggage carts.\nInspect vehicle for damage after parking at the garage and notate on the ticket\nFollow designated procedures for vehicle breakdowns and accidents.\nEnsure security of vehicle keys.\nPark vehicles in designated locations in the garage.\nPerform all other duties as may be required or assigned.\nSUPERVISORY REQUIREMENTS\nReports To: Front Service Manager\nSupervises:\nEDUCATION/EXPERIENCE\nMinimum one (1) year prior experience as a Front Service staff.\nHigh school diploma or equivalent vocational training certificate, prior restaurant service and guest relations experience preferred.\nLICENSES/CERTIFICATIONS\nCertification for CPR\nValid (State) driver’s license.\nClean driver’s abstract.\nKNOWLEDGE, SKILLS, & ABILITIES\nAbility to anticipate guest needs; respond promptly and acknowledge all guests.\nEnsure familiarity with all hotel services/features to respond to guest inquiries accurately.\nMust be highly organized, detail-oriented and have the ability to multi-task.\nAbility to maintain positive guest relations at all times.\nPHYSICAL DEMANDS\nThe 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 accommodation may be made to enable individuals with disabilities to perform the essential functions.\nAbility to lift items up to 50 lbs.\nAbility to stand/walk for up to 8 hours throughout work shift.\nAbility to reach up to 7 feet.\nAbility to endure various physical movements throughout the work areas.\nWORK ENVIRONMENT\nOutdoor, non-air-conditioned environment.\nIndoor, air-conditioned environment.\nExposure to variable temperatures and weather conditions.\nExposure to variable noise levels.\nExposure to fumes, odor hazards, dust, mites, and/or chemicals.","publisherSource":"publisher_declared"},"basis":"directly_observed","via":["https://jobs.dayforcehcm.com/api/geo/halekulani/jobposting/search"],"last_confirmed_at":"2026-10-21T20:51:40.496518+00:00","about_ref":"self","source_surface_ref":"https://jobs.dayforcehcm.com"},{"label":"Open role","value":{"@type":"JobPosting","title":"Front Services - Front Services Attendant (Part-Time)","description":"POSITION SUMMARY\nAs an integral part of a team, FSA is responsible for continuously looking for ways to improve each guest’s experience from providing exceptional guest service to transporting guest luggage to/from guest rooms, escorting guests to rooms, and informing guests of all hotel services and features. Provide exceptional guest service to driving guests/patrons’ vehicles. Adheres to all local and state driving laws. Responsible for attending to the immediate needs of each guest upon arrival and follow through attention throughout the stay. Thorough knowledge of all hotel services and amenities.\nESSENTIAL FUNCTIONS\nGreet and acknowledge all arriving/departing guests.\nMaintain cleanliness, sanitation, and organization of work areas.\nAnticipate guests’ needs, respond promptly, and acknowledge all guests, however busy and at any time of day.\nMaintain positive guest relations at all times.\nBe familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.\nResolve guest complaints, ensuring guest satisfaction.\nMonitor and maintain cleanliness, sanitation, and organization of assigned work areas.\nTransport guest luggage from the point of arrival at the hotel to their assigned room.\nTransport guest luggage from the current room to reassigned room for room changes.\nTransport guest luggage from their room to the point of departure from the hotel.\nAssist in locating the guest’s lost luggage.\nCorrectly tag, store, and retrieve luggage from holding room.\nIdentify and explain hotel facilities and features to guests while escorting them to their room.\nPlace guest luggage inside room.\nIdentify and explain guest room features to include use of:\nair conditioning/heat units and thermostat controls\ntelephone\ntelevision\nin room safe\nlights\nbathroom amenities\nvalet/laundry services\ndoor lock\nOffer packing/unpacking service, explain pressing and laundry service.\nMaintain accurate knowledge of scheduled functions within the hotel to direct guests to the correct locations.\nRelay accurate directions to guests on inquiries about transportation within the local area.\nMaintain accurate log record of guest calls for Bell Person assistance.\nAnswer Front Service telephone within three rings using correct greeting and telephone etiquette.\nRemain in assigned post position, maintaining correct stance.\nDelivering items to guest rooms promptly to include:\nmessages\nmail\npackages\nflowers\nsundry items requested by guest\ngift items\nMonitor and maintain appearance of lobby areas and luggage holding room.\nMaintain cleanliness and condition of luggage carts.\nInspect vehicle for damage after parking at the garage and notate on the ticket\nFollow designated procedures for vehicle breakdowns and accidents.\nEnsure security of vehicle keys.\nPark vehicles in designated locations in the garage.\nPerform all other duties as may be required or assigned.\nSUPERVISORY REQUIREMENTS\nReports To: Front Service Manager\nSupervises:\nEDUCATION/EXPERIENCE\nMinimum one (1) year prior experience as a Front Service staff.\nHigh school diploma or equivalent vocational training certificate, prior restaurant service and guest relations experience preferred.\nLICENSES/CERTIFICATIONS\nCertification for CPR\nValid (State) driver’s license.\nClean driver’s abstract.\nKNOWLEDGE, SKILLS, & ABILITIES\nAbility to anticipate guest needs; respond promptly and acknowledge all guests.\nEnsure familiarity with all hotel services/features to respond to guest inquiries accurately.\nMust be highly organized, detail-oriented and have the ability to multi-task.\nAbility to maintain positive guest relations at all times.\nPHYSICAL DEMANDS\nThe 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 accommodation may be made to enable individuals with disabilities to perform the essential functions.\nAbility to lift items up to 50 lbs.\nAbility to stand/walk for up to 8 hours throughout work shift.\nAbility to reach up to 7 feet.\nAbility to endure various physical movements throughout the work areas.\nWORK ENVIRONMENT\nOutdoor, non-air-conditioned environment.\nIndoor, air-conditioned environment.\nExposure to variable temperatures and weather conditions.\nExposure to variable noise levels.\nExposure to fumes, odor hazards, dust, mites, and/or chemicals.","publisherSource":"publisher_declared"},"basis":"directly_observed","via":["https://jobs.dayforcehcm.com/api/geo/halekulani/jobposting/search"],"last_confirmed_at":"2026-10-21T20:51:40.496518+00:00","about_ref":"self","source_surface_ref":"https://jobs.dayforcehcm.com"},{"label":"Open role","value":{"@type":"JobPosting","title":"Front Services - Front Services Supervisor","description":"POSITION SUMMARY\nAs an integral part of a team, The Front Services Supervisor is responsible for continuously looking for ways to improve each guest’s experience. The Front Services Supervisor is primary responsible of overseeing the operations of the Front Services Team to ensure seamless experience for guests and patrons. Areas and responsibility include but not limited to; supervising the welcome experience from the Porter Clerks & Front Service Attendants to providing prompt assistance for guests/patrons into and out of the hotel, coordinating pick-up and delivery of guest’s luggage/items, valet car as requested. Expected to provide exceptional guest experience to projecting a helpful attitude; provide all information and resources possible to fulfill the guests’ requests and thoughtful anticipation of their needs.\nESSENTIAL FUNCTIONS\nAs the first point of contact, warmly greet and welcome arriving guests and patrons as they enter the Hotel.\nAssist the Front Services Manager with the supervision, training, coaching, counseling, discipline of Front Services staff, ensuring compliance with all applicable company policies and procedures.\nAssist with supervising and directing the daily work, monitoring activities and performance of the Front Service Clerks and Front Service Attendants. To include scheduling day staff lunch and break times for optimum guest service.\nMaintain confidentiality of all Front Office matters (including discussions at meetings, counseling employee matters, etc.) at all times.\nAnticipate guests’ needs, respond promptly.\nAssist physically challenged travelers and other guests with special needs.\nCoordinate guests ‘requests / special services and communicates with staff and/or appropriate departments.\nWork closely with other departments and managers to enhance/personalize guest experience opportunities and ensure follow-up on any special guest requests.\nAnswer the phone in a courteous and professional manner within 2 rings.\nCoordinate collection and delivery of luggage in an efficient and timely manner and ensuring logging of all items on the “Porter Log Sheet.”\nEnsure that the guest has verified that all luggage has been accounted for.\nAssist guest with long term luggage storage request/left luggage request.\nEnsure the efficient delivery and collection of group luggage.\nAssign Front Service Attendants to drive and park guest vehicles in a safe and timely manner in order of arrival. Supervisor should delegate the flow of staff and drive.\nAssign Front Service Attendants to retrieve guest vehicles as requested and/or in the order of departure.\nKeep informed on local events/activities to recommend and provide accurate information and direction of local attractions, entertainment, facilities within or outside the property.\nPerform administrative duties as required, ie: HMS, etc.\nEnsure to maintain cleanliness, sanitation, and organization of work-related areas at all times.\nBe the “eyes and ears” for security of the Hotel.\nResponsible to report any security or safety problems, safety hazards and potential security problems to Front Services Manager or Manager on Duty immediately.\nEnsure all Front Services guests’ experiences are memorable, unique, and as per the Hotel’s standards.\nPerform other related duties as may be required or assigned by management.\nSUPERVISORY REQUIREMENTS\nReports To: (Primary) Front Services Manager, (Secondary) Director of Front Office Operations\nSupervises: Front Services Clerk, Front Services Attendant\nEDUCATION/EXPERIENCE\nHigh school diploma or equivalent certificate desired.\nMinimum 2 years prior Front Services experience, hospitality management or equivalent, strong guest/customer service skills in luxury hotel environment.\nExperience with property management system helpful.\nAny combination of education and experience which would provide the necessary knowledge, skills, and abilities to meet the minimum qualifications to perform the essential functions of this position.\nLICENSES/CERTIFICATIONS\nValid driver’s license with an acceptable abstract. No moving violations three consecutive years.\nKNOWLEDGE, SKILLS, & ABILITIES\nEnsure familiarity with all Hotel services and features.\nFriendly, outgoing personality and professional demeanor.\nAbility to work independently, deal with interruptions and to successfully manage multiple tasks.\nWorking knowledge of basic office machines and computer software (word, excel, outlook) and use of application. Basic mathematical skills.\nAbility to drive and operate manual and automatic transmission vehicles.\nAbility to anticipate guests needs; respond promptly and acknowledge all guests.\nAbility to research, locate, organize, and retrieve resources and information relating to guest needs/request. Creativity to solve new or unique guest issues.\nAbility to input and access information in a property management system/application.\nAbility to communicate internally within the department using email.\nMust have ability to work and lead harmoniously in a team setting with fellow workers, guests, and management.\nAbility to promote positive relationships, maintain high employee morale and team spirit within the division and interdepartmentally.\nAbility to conduct on-the-job training (OJT) and assist with review of new staff to uphold Halekulani service standards and ensure consistency.\nMust be highly organized, detail-oriented and have the ability to multi-task.\nBe knowledgeable about service vendors i.e.; baggage companies, taxi, shuttle and have the ability to recommend restaurants, points of interest, tour activities, and entertainment venues.\nMust exhibit a poised and professional image and personable voice projection.\nAbility to assist Front Services Manager with scheduling the Porter Clerks and Front Service Attendants to provide maximum service to guests within budgeted guidelines.\nProficient in English language as requires ability to speak clearly to staff, managers and guests to give instructions and explanations; ability to listen to and understand managers, staff and guests; ability to receive and give instructions via telephone, computer messages, face- to- face, and in writing .\nMust be able to work various days and/or evenings including weekends and holidays pending business demands.\nConsistent attendance and punctuality is required.\nPHYSICAL AND MENTAL DEMANDS\nThe physical demands and work environment characteristics described here 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.\nContinuously stands in Porte Cochere/Bell desk work stations, with frequent walking, running, bending and stooping.\nFrequently pushes and pulls up to 110 pounds, lifts up to 50 pounds and carries up to 20 pounds.\nContinuously uses visual and hearing skills.\nMust be physically able to access all work areas and perform all task and services required to fully perform the requirements of the job. Physical hazards may be present.\nRequires working under deadlines and pressure; dealing with difficult people or situations involving customer service issues; and establishing and maintaining cooperative and productive work relationships. Must have outgoing, positive attitude in dealing with guests, management and employees.\nAble to handle multiple priorities; anticipate needs of the company and guests; resolve basic customer service issues.\nWORK ENVIRONMENT\nAbility to work any days or hours.\nOutdoors in an area that is exposed to humidity, noise, and vehicular exhaust.","publisherSource":"publisher_declared"},"basis":"directly_observed","via":["https://jobs.dayforcehcm.com/api/geo/halekulani/jobposting/search"],"last_confirmed_at":"2026-10-21T20:51:40.496518+00:00","about_ref":"self","source_surface_ref":"https://jobs.dayforcehcm.com"},{"label":"Open role","value":{"@type":"JobPosting","title":"HK Bakery - Bakery Cafe Supervisor","description":"POSITION SUMMARY\nAs an integral part of the Halekulani Bakery team, this role plays a key role in delivering an exceptional guest experience while overseeing daily bakery operations. This position is responsible for supervising and supporting bakery associates, maintaining Halekulani’s service standards and ensuring product quality, operational efficiency, and compliance with safety and sanitation requirements. The Bakery Supervisor is hands-on, proactive, and capable of making sound decisions in a fast-paced environment while seeking and supporting continuous improvement across all aspects of the bakery’s operation.\nESSENTIAL FUNCTIONS & RESPONSIBILITIES\nOperations, Production & Quality Control\nOversee day-to-day bakery operations to ensure all products meet quality standards and approved recipes.\nMaintain proper inventory levels of food, beverage, and retail merchandise; order supplies as needed and manage product freshness using FIFO methods.\nMonitor sales trends and adjust production levels accordingly to minimize waste and maximize availability.\nAssist with the introduction of new products and the rotation of existing recipes.\nParticipate in the testing of new bakery recipes while maintaining an attractive presentation for guests.\nComplete opening and closing procedures, including securing the facility at the end of each shift.\nPrepare and review production reports, pre-shift meeting notes, and other required documentation.\nEnsure all cashiering functions are performed in accordance with Halekulani cash-handling policies and procedures.\nParticipate in departmental inventories and scheduled department cleanups.\nMeet deadlines and work effectively under tight timelines.\nPerform other duties as required or assigned by management.\nTeam Leadership\nSupervise, train, coach, and mentor bakery staff to ensure consistent performance and service excellence.\nAssign daily tasks and assist with employee scheduling based on business needs.\nConduct performance evaluations and foster a high-performance, respectful, and inclusive work environment.\nEnsure bakery associates are knowledgeable about all food, beverage, and retail products, including preparation methods, baking techniques, and allergy information.\nEnsure all staff understand their roles, responsibilities, and departmental expectations.\nTrack and report employee attendance, including tardiness, absences, and approved time off.\nEnsure compliance with hotel standards, grooming guidelines, and dress codes.\nParticipate in monthly departmental meetings and support internal communication initiatives.\nParticipate in marketing sales calls and client visits as needed to support brand awareness and revenue growth.\nCustomer Service & Sales\nManage and enhance the overall guest experience by promptly addressing customer inquiries and concerns.\nMaintain positive guest relations and resolve complaints in a timely and professional manner.\nEnsure product displays are visually appealing and shelves are fully stocked to maximize sales.\nReview all Food & Beverage request forms, Internal Flag reports, menus, special arrangements, and VIP information, and accurately communicate details to bakery staff.\nMaintain complete knowledge of all food menu items, including preparation and presentation standards.\nMaintain complete knowledge of all beverage offerings, including preparation and presentation standards.\nSanitation & Safety Compliance\nEnsure the bakery is clean, organized, and fully compliant with all health codes and food safety regulations.\nMonitor and maintain cleanliness, sanitation, and organization of all assigned work areas.\nManage sanitation standards, including equipment maintenance and routine product temperature checks.\nConduct regular inspections of all operational areas and initiate maintenance requests to address deficiencies.\nPromote safety awareness and proper body mechanics in a fast-paced work environment.\nParticipate in ongoing safety and sanitation training programs.\nProactively identify and address potential hazards and report unsafe conditions to the Department Manager.\nSUPERVISORY REQUIREMENTS\nReports To: Director of Food & Beverage, Assistant Director of Food & Beverage\nSupervises: All Bakery staff\nEDUCATION/EXPERIENCE\nMinimum two (2) years of experience in a similar role with baking and supervisory responsibilities in a retail or commercial bakery environment.\nHigh school diploma or equivalent vocational training certificate.\nAny equivalent combination of education and experience that provides the knowledge, skills, and abilities required to perform the essential functions of the position.\nLICENSES/CERTIFICATIONS\nFood Safety Certification (e.g., ServSafe)\nLiquor Commission Card as required by state law\nKNOWLEDGE, SKILLS, & ABILITIES\nAbility to anticipate guest needs and respond promptly and courteously.\nKnowledge of hotel services, features, and local attractions to assist guest inquiries.\nStrong verbal and written communication skills with guests, managers, staff, and vendors.\nAbility to read, count, and write accurately and complete required documentation.\nAbility to perform basic math calculations related to pricing, discounts, labor costs, and scheduling.\nStrong organizational, time-management, and multitasking skills with attention to detail.\nProficiency in Microsoft Office applications and POS or inventory management systems.\nMENTAL DEMANDS\nMust be able to comprehend, analyze, organize and prioritize a wide variety of information within time limitations.\nRequires the ability to read and perform mathematical calculations.\nRequires concentration, alertness and attention to detail.\nMust be able to perform under stressful conditions while maintaining a courteous and professional demeanor.\nMust be able to work collaboratively with other team members.\nPHYSICAL DEMANDS\nActivity\nOver 2/3 of the time\nAbout 2/3 of the time\nAbout 1/3 of the time\nLess than 1/3 of the time\nSeldom or Never\nSitting\nx\nClimbing\nx\nStooping, kneeling, crouching and/or crawling\nx\nStanding\nx\nWalking\nx\nHandling or fingering\nx\nEye-hand-foot coordination\nx\nUse of vision\nx\nActivity\nLess than 25 lbs\n25 to 50 lbs.\nMore than 50 lbs.\nPushing\nx\nPulling\nx\nLifting\nx\nCarrying\nx\nThe 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.\nAbility to access all areas of the bakery, including offices, sales floor, registers, stock areas, kitchen, and walk-in coolers and freezers.\nAbility to move equipment and merchandise as needed.\nAbility to lift and carry items weighing up to 50 pounds occasionally.\nAbility to stand and/or walk for up to eight (8) hours per shift.\nAbility to sit or stand for extended periods of time.\nAbility to perform repetitive movements including walking, standing, bending, stooping, reaching, and lifting.\nAbility to operate office equipment such as calculators, telephones, computers, printers, and fax machines.\nAbility to work varied schedules, including early mornings, weekends, and holidays.\nAbility to reach up to six (6) feet.\nCOMMUNICATION DEMANDS\nActivity\nOver 2/3 of the time\nAbout 2/3 of the time\nAbout 1/3 of the time\nLess than 1/3 of the time\nNever\nTalking (in-person) to co-workers\nX\nTalking (in-person) to business associates (i.e. outside contractors, vendors, etc.)\nX\nTalking (in-person) to the public (including guests)\nX\nTalking on the telephone and/or video conferencing\nX\nWritten communication to co-workers\nX\nWritten communication to business associates (i.e. outside contractors, vendors, etc.)\nX\nWritten communication to the public (including guests)\nX\nSupervising employees or monitoring services provided by outside consultants, vendors and suppliers\nX\nResponding to written or verbal requests from co-workers\nX\nResponding to written or verbal requests from business associates (i.e. outside contractors, vendors, etc.)\nX\nResponding to written or verbal requests from the public (including guests)\nX\nTraining and/or giving verbal instructions\nX\nTraining and/or giving written instructions\nX\nReceiving verbal instructions\nX\nReceiving written instructions\nX\nReading\nX\nVisiting and/or working at other work sites\nx\nWORK ENVIRONMENT\nIndoor and outdoor work under variable temperature conditions.\nExposure to hot, humid weather conditions.\nExposure to varying noise levels.\nMATERIAL OR EQUIPMENT DIRECTLY USED\nComputer, calculator, telephone, copy machine, fax machine, coffee machines, and other equipment as required.","publisherSource":"publisher_declared"},"basis":"directly_observed","via":["https://jobs.dayforcehcm.com/api/geo/halekulani/jobposting/search"],"last_confirmed_at":"2026-10-21T20:51:40.496518+00:00","about_ref":"self","source_surface_ref":"https://jobs.dayforcehcm.com"},{"label":"Open role","value":{"@type":"JobPosting","title":"House Without a Key - Bus help (Full-Time)","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.\nESSENTIAL FUNCTIONS & RESPONSIBILITIES\nAnticipate 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.\nMeets with the manager on duty to review assignments, anticipated business levels, changes and other information pertinent to the day’s scheduled activities.\nAssist to communicate additions or changes to the assignments as they arise throughout the shift.\nOrganizes 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.\nRemoves 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.\nReports any damages, maintenance problems or safety hazards to the manager on duty.\nAdheres to all Health Department, sanitation and safety regulations as required by the hotel.\nPerforms all other duties as may be required or assigned.\nSUPERVISORY REQUIREMENTS\nReports To: Restaurant Manager and Assistant Manager, Manager on Duty\nSupervises: None\nEDUCATION/EXPERIENCE\nHigh school diploma or equivalent vocational training certificate, prior restaurant service and guest relations experience preferred.\nOne (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.\nLICENSES/CERTIFICATIONS\nLiquor Commission Card as required by state law\nKNOWLEDGE, SKILLS, & ABILITIES\nMust be detail-oriented and have the ability to multi-task.\nAble to maintain positive guest relations at all times.\nPossesses strong written and verbal communication skills.\nPossesses good management and organizational skills.\nPossesses knowledge of federal and state health laws, regulations, and safety codes.\nAble to work effectively with various types of customers.\nMENTAL DEMANDS\nMust be able to comprehend, analyze, organize and prioritize a wide variety of information within time limitations.\nRequires concentration, alertness and attention to detail.\nMust be able to perform under stressful conditions while maintaining a courteous and professional demeanor.\nMust be able to work collaboratively with other team members.\nPHYSICAL DEMANDS\nActivity\nOver 2/3 of the time\nAbout 2/3 of the time\nAbout 1/3 of the time\nLess than 1/3 of the time\nSeldom or Never\nSitting\nX\nClimbing\nX\nStooping, kneeling, crouching and/or crawling\nX\nStanding\nX\nWalking\nX\nHandling or fingering\nX\nEye-hand-foot coordination\nX\nUse of vision\nX\nActivity\nLess than 25 lbs\n25 to 50 lbs.\nMore than 50 lbs.\nPushing\nX\nPulling\nX\nLifting\nX\nCarrying\nX\nThe 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.\nAbility to access all areas of the kitchen, prep area, stock areas, guest dining (front of house), and walk-in coolers and freezers\nAbility to move equipment and merchandise as needed.\nAbility to lift and carry items weighing up to 50 pounds occasionally.\nAbility to stand and/or walk for up to eight (8) hours per shift.\nAbility to sit or stand for extended periods of time.\nAbility to perform repetitive movements including walking, standing, bending, stooping, reaching, and lifting.\nAbility to reach up to six (6) feet.\nCOMMUNICATION DEMANDS\nActivity\nOver 2/3 of the time\nAbout 2/3 of the time\nAbout 1/3 of the time\nLess than 1/3 of the time\nNever\nTalking (in-person) to co-workers\nX\nTalking (in-person) to business associates (i.e. outside contractors, vendors, etc.)\nX\nTalking (in-person) to the public (including guests)\nX\nTalking on the telephone and/or video conferencing\nX\nWritten communication to co-workers\nX\nWritten communication to business associates (i.e. outside contractors, vendors, etc.)\nX\nWritten communication to the public (including guests)\nX\nSupervising employees or monitoring services provided by outside consultants, vendors and suppliers\nX\nResponding to written or verbal requests from co-workers\nX\nResponding to written or verbal requests from business associates (i.e. outside contractors, vendors, etc.)\nX\nResponding to written or verbal requests from the public (including guests)\nX\nTraining and/or giving verbal instructions\nX\nTraining and/or giving written instructions\nX\nReceiving verbal instructions\nX\nReceiving written instructions\nX\nReading\nX\nVisiting and/or working at other work sites\nX\nWORK ENVIRONMENT\nPrimarily outdoor, exposure to variable temperature conditions including outdoor hot/humid weather conditions.\nExposure to variable, moderate noise levels.\nWill be in contact with chemicals and materials normally found in restaurant environments.","publisherSource":"publisher_declared"},"basis":"directly_observed","via":["https://jobs.dayforcehcm.com/api/geo/halekulani/jobposting/search"],"last_confirmed_at":"2026-10-21T20:51:40.496518+00:00","about_ref":"self","source_surface_ref":"https://jobs.dayforcehcm.com"},{"label":"Open role","value":{"@type":"JobPosting","title":"House Without a Key - House without a Key Manager","description":"The House Without A Key (HWAK) Restaurant Manager is responsible for the overall operational, financial, commercial, and guest experience performance of Halekulani's signature and highest-volume restaurant. As the Department Head, the Restaurant Manager provides strategic leadership for all front-of-house operations while partnering closely with the Executive Chef and supporting departments to deliver luxury hospitality consistent with Halekulani standards. The position is accountable for achieving departmental financial objectives, labor productivity, guest satisfaction, employee engagement, quality assurance, safety, and compliance while fostering a culture of excellence, accountability, continuous improvement, and teamwork.\nESSENTIAL FUNCTIONS & RESPONSIBILITIES\nFood & Beverage Management\nProvide visible, hands-on leadership while fostering a culture of professionalism, accountability, teamwork, and exceptional guest service.\nLead daily line-ups, operational meetings, and departmental communications to ensure alignment with business objectives and service standards.\nParticipate in departmental strategic planning, annual budgeting, capital planning, business reviews, and continuous improvement initiatives that support the hotel's long-term objectives.\nMonitor Forbes Five-Star standards, LQA performance, Medallia results, guest satisfaction metrics, mystery shopper reports, and internal quality audits while implementing continuous improvement initiatives.\nMaintain compliance with all health and sanitation regulations, HACCP standards, food safety programs, liquor laws, company policies, Standard Operating Procedures (SOPs), and safety standards while ensuring a safe working environment for guests and employees.\nPartner collaboratively with Culinary, Stewarding, Engineering, Housekeeping, Front Office, Sales, Marketing, Events, Finance, and other hotel departments to ensure seamless operations and exceptional guest experiences.\nDrive departmental revenue through menu engineering, strategic pricing, upselling initiatives, beverage promotions, private dining opportunities, special events, and other revenue-generating programs.\nMaintain proficiency in OpenTable Enterprise, POS systems, forecasting software, payroll systems, Microsoft Office, and other hospitality technologies utilized by the hotel.\nLead the department during emergency situations, including medical incidents, severe weather events, fire alarms, evacuations, and other operational disruptions while ensuring the safety and well-being of guests and employees.\nDining Management & Operations\nEnsure exceptional luxury guest experiences by anticipating guest needs, resolving concerns promptly, building relationships with VIPs and repeat guests, and consistently exceeding guest expectations.\nOversee all daily restaurant operations, including reservations, seating strategy, service execution, beverage operations, entertainment coordination, outlet presentation, cleanliness, and overall guest flow.\nCoordinate live entertainment operations to ensure seamless guest experiences while maximizing operational efficiency and preserving the House Without A Key brand experience.\nOversee all beverage operations, including purchasing, receiving, inventory management, cost controls, wine and cocktail programs, menu development, responsible alcohol service, and beverage profitability.\nBuild and maintain strong relationships with VIP guests, ownership representatives, travel partners, media, local businesses, and community organizations while representing Halekulani with the highest level of professionalism.\nEnsure the physical appearance and ambiance of House Without A Key—including furniture, décor, lighting, music, menus, uniforms, landscaping interfaces, and overall presentation—consistently reflects Halekulani's luxury standards while identifying opportunities to further enhance the guest experience.\nAdministration, Financial Management & Staff Leadership\nRecruit, train, coach, mentor, evaluate, discipline, and develop managers and team members through regular performance reviews, coaching, succession planning, leadership development, cross-training, onboarding, certification compliance, and career development initiatives.\nEstablish clear performance expectations and hold all team members accountable for achieving departmental goals, company standards, and luxury service expectations.\nAssume full responsibility for the department's financial performance, including revenue generation, payroll, labor productivity, food and beverage cost control, operating expenses, profitability, forecasting, and achievement of established budget and GOP targets.\nPrepare annual budgets, monthly forecasts, departmental action plans, and Key Performance Indicator (KPI) reviews, implementing corrective action plans as necessary to achieve financial objectives.\nAnalyze business trends, financial statements, guest feedback, operational reports, and performance metrics to identify opportunities for continuous improvement, increased profitability, and operational excellence.\nProtect company assets through preventive maintenance, equipment oversight, furniture and facility inspections, purchasing controls, inventory management, and waste reduction initiatives.\nComplete all departmental reports, payroll approvals, scheduling, inventory reports, performance documentation, departmental correspondence, and other administrative responsibilities accurately and within established deadlines.\nProvides relief coverage for the various Food & Beverage outlets as needed.\nPerforms all other duties as may be required or assigned.\nSUPERVISORY REQUIREMENTS\nReports To: Assistant Director of Food & Beverage / Director of Food & Beverage\nSupervises: Assistant Managers, Servers, Bartenders, Hosthelp, Bushelp, Food Runners, Pool Servers and all assigned front-of-house staff\nEDUCATION/EXPERIENCE\nMinimum five (5) years progressive food and beverage leadership experience preferably in a luxury hotel setting or fine dining environment.\nMinimum three (3) years of leadership experience as a Department Head, Restaurant Manager, or equivalent leadership position in a high-volume luxury hotel or fine dining restaurant.\nHigh school diploma or equivalent vocational training certificate.\nAny combination of education and experience which would provide the necessary knowledge, skills, and abilities to meet the minimum qualifications to perform the essential functions of this position.\nLICENSES/CERTIFICATIONS\nManager’s Liquor Commission Card\nFood Safety Certification\nKNOWLEDGE, SKILLS, & ABILITIES\nAbility to develop, interpret, and execute strategic business plans while achieving established financial and operational objectives.\nStrong decision-making, problem-solving, and conflict resolution skills in a fast-paced luxury hospitality environment.\nStrong financial acumen and ability to interpret P&L statements and KPIs.\nDemonstrated success managing budgets, forecasting, labor productivity, revenue growth, and financial performance.\nExperience leading large teams and developing future leaders. Ability to build collaborative relationships across all hotel departments.\nStrong understanding of luxury service standards and guest personalization. Ability to anticipate guest needs; respond promptly and acknowledge all guests.\nWorking knowledge of POS systems (e.g., InfoGenesis), reservation, payroll, and forecasting systems and Microsoft Office Suite.\nFamiliarity with all hotel services/features and local attractions and activities to respond to guest inquiries accurately.\nAbility to maintain positive guest relations at all times.\nMust exhibit a poised and professional image and demeanor.\nMENTAL DEMANDS\nMust be highly organized, detail-oriented and have the ability to multi-task.\nMust be able to prioritize tasks while maintaining timeliness.\nMust be able to comprehend, analyze, organize and prioritize a wide variety of information within time limitations.\nRequires the ability to read and perform mathematical calculations.\nRequires concentration, alertness and attention to detail.\nMust be able to perform under stressful conditions while maintaining a courteous and professional demeanor.\nMust be able to work collaboratively with other team members.\nPHYSICAL DEMANDS\nActivity\nOver 2/3 of the time\nAbout 2/3 of the time\nAbout 1/3 of the time\nLess than 1/3 of the time\nSeldom or Never\nSitting\nX\nClimbing\nX\nStooping, kneeling, crouching and/or crawling\nX\nStanding\nX\nWalking\nX\nHandling or fingering\nX\nEye-hand-foot coordination\nX\nUse of vision\nX\nActivity\nLess than 25 lbs\n25 to 50 lbs.\nMore than 50 lbs.\nPushing\nX\nPulling\nX\nLifting\nX\nCarrying\nX\nCOMMUNICATION DEMANDS\nActivity\nOver 2/3 of the time\nAbout 2/3 of the time\nAbout 1/3 of the time\nLess than 1/3 of the time\nNever\nTalking (in-person) to co-workers\nX\nTalking (in-person) to business associates (i.e. outside contractors, vendors, etc.)\nX\nTalking (in-person) to the public (including guests)\nX\nTalking on the telephone and/or video conferencing\nX\nWritten communication to co-workers\nX\nWritten communication to business associates (i.e. outside contractors, vendors, etc.)\nX\nWritten communication to the public (including guests)\nX\nSupervising employees or monitoring services provided by outside consultants, vendors and suppliers\nX\nResponding to written or verbal requests from co-workers\nX\nResponding to written or verbal requests from business associates (i.e. outside contractors, vendors, etc.)\nX\nResponding to written or verbal requests from the public (including guests)\nX\nTraining and/or giving verbal instructions\nX\nTraining and/or giving written instructions\nX\nReceiving verbal instructions\nX\nReceiving written instructions\nX\nReading\nX\nVisiting and/or working at other work sites\nX\nWORK ENVIRONMENT\nVariable scheduling: days, nights, available on weekends and holidays.\nIndoor/Outdoor, non-air conditioned, air conditioned office\nSome exposure to variable temperature conditions (i.e. hot, humid weather conditions)\nCramped working environment.\nExposure to low to moderate noise levels.\nWill be in contact with chemicals and materials normally found in office environments\nMATERIAL OR EQUIPMENT DIRECTLY USED\nPOS system, Computer, calculator, telephone, copy machine, fax machine, and other equipment as required.","publisherSource":"publisher_declared"},"basis":"directly_observed","via":["https://jobs.dayforcehcm.com/api/geo/halekulani/jobposting/search"],"last_confirmed_at":"2026-10-21T20:51:40.496518+00:00","about_ref":"self","source_surface_ref":"https://jobs.dayforcehcm.com"},{"label":"Open role","value":{"@type":"JobPosting","title":"Housekeeping - Housekeeper I - Rooms","description":"As an integral part of a team, Housekeeper I – Rooms is responsible for continuously looking for ways to improve each guest’s experience from providing exceptional guest service cleaning guest rooms as assigned, ensuring the hotel’s established standards of cleanliness and guest service excellences, providing an ambience of ‘home away from home’. Responsible for reporting any maintenance discrepancies and handling guest’s requests or complaints. Ensures the confidentiality and security of all guest rooms.\nESSENTIAL FUNCTIONS\nGreet and acknowledge all arriving/departing guests.\nMaintain cleanliness, sanitation, and organization of work areas at all times.\nMaintain complete knowledge of:\nDepartmental opening and closing procedures.\nDaily staffing requirements, assignments, and documentations.\nAnticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.\nMaintain positive guest relations at all times.\nBe familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.\nResolve guest complaints, ensuring guest satisfaction.\nMonitor and maintain cleanliness, sanitation and organization of assigned work areas\nUse correct cleaning chemicals for designated surfaces, according to OSHA regulations and hotel requirements.\nClean guest rooms by category priority. Check with Quality Controller and Housekeeping office for additional assignments throughout the shift.\nTransport cart with cleaning supplies, amenities and linens to assigned guest room and position requirements\nService assigned guest rooms with security in mind – always know the guest name prior to entry of rooms\nEmpty trash containers and ashtrays\nRemove all dirty linen with clean par to designated layout and as per hotel standards\nRemove soiled, dirt, soap build up and hair in bathroom.\nAlways exercise safety ergonomics when going about routine\nReplenish all amenities in rooms and bathrooms to hotel standard par; inspect terries, linen with no stains and tears\nDusting, wiping & polishing of all surfaces to include drawers, baseboards, artwork, mirror – free of litters, smudges and dust\nRealign furniture to floor plan unless requested guest\nOpen all drawers/doors in checkout rooms; remove items left by guests to Lost & Found. Dust and wipe inside\nInspect condition of all furniture for tears, rips and stains, report damages to supervisor or office. Check under beds for debris\nTransport any Room Service trays/items in guest hallways to service elevator landings.\nRotate mattress as per schedule given by supervisor\nCheck television, remote control, and clock to be in good working condition\nEnsure proper and update informational folios in rooms\nClean ice bucket (no dents) and wipe refrigerator. Drinking glasses free of smudges. Wipe dry ice bucket. Call for replenishment of drinks upon checkout\nVacuum thoroughly and use crevice tool for corners, etc.\nClean all lamps light fixtures and light switches; check for proper working condition.\nRemove dust, spots and smears from windows, louvers, frames, and ledges; and other projects as assigned.\nScrub bathroom & shower walls and floor, to include toilet\nInspect condition of planters and plants; remove debris, polish planters, spot carpet\nRemove dust, dirt, marks and fingerprints from doors and door frames.\nNeaten all guest belongings, shoes, etc. Align guest toiletries with liner\nWipe and polish all chrome surfaces.\nEmpty trash containers, ashtrays and ash urns in rooms and landing areas.\nRemove trash, debris and cobwebs, mop lanai, wipe rails in lanais\nEmpty vacuum cleaner bags, replace and clean machines.\nProvide timely delivery of any items requested by guests. Retrieve items from guest rooms and return to proper storage areas.\nReport maintenance problems, any security concerns immediately\nHandle guest requests for shoeshines/laundry as requested by guests; call runner to retrieve shoes/laundry from guest room and return to guest room.\nReport any damages or maintenance problems to the Supervisor; submit quota of work orders as assigned by housekeeping management\nTurn over any lost and found items to the Supervisor.\nEnsure security of guest room access and hotel property.\nNeaten maid’s carts, closet, and replenish stock.\nPerform all other duties as may be required or assigned.\nSUPERVISORY REQUIREMENTS\nReports To: Quality Controller, Housekeeping Management\nSupervises: None\nEDUCATION/EXPERIENCE\nHigh school diploma or equivalent vocational training certificate.\nAny combination of education and experience which would provide the necessary knowledge, skills, and abilities to meet the minimum qualifications to perform the essential functions of this position.\nKNOWLEDGE, SKILLS, & ABILITIES\nAbility to anticipate guest needs; respond promptly and acknowledge all guests.\nEnsure familiarity with all hotel services/features to respond to guest inquiries accurately.\nMust be highly organized, detail-oriented and have the ability to multi-task.\nAbility to maintain positive guest relations at all times.\nPHYSICAL DEMANDS\nThe 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.\nAbility to exert physical effort in transporting up to 50 lbs.\nAbility to stand/walk for up to 8 hours throughout work shift.\nGood eye for details in touch, feel, sight and smell. Able to ensure that the room is odor free and clean free of dust, tears, damages, stains, etc. of furniture and linen.\nConstant interruptions within work shifts and areas\nManeuver cart and equipment\nRemain in continuous positions in standing, walking, squatting, reaching, lifting, pushing, pulling, wiping, climbing hand over hand, sweeping, mopping, bending, grasping, during work shift.\nEndure various physical movements throughout the work areas for the entire shift.\nAble to withstand height\nWORK ENVIRONMENT\nIndoor, air conditioned environment.\nOutdoor, non-air conditioned restaurant environment.\nExposure to variable temperatures and weather conditions.\nVariable noise levels.\nExposure to fumes; dusts; chemicals; and odor hazards","publisherSource":"publisher_declared"},"basis":"directly_observed","via":["https://jobs.dayforcehcm.com/api/geo/halekulani/jobposting/search"],"last_confirmed_at":"2026-10-21T20:51:40.496518+00:00","about_ref":"self","source_surface_ref":"https://jobs.dayforcehcm.com"},{"label":"Open role","value":{"@type":"JobPosting","title":"Housekeeping - Turndown Housekeeper I","description":"As an integral part of a team, is responsible for continuously looking for ways to improve each guest’s experience from providing exceptional guest service to cleaning guest rooms as assigned, turndown services ensuring the hotel’s established standards of cleanliness and guest service excellences, providing an ambience of ‘home away from home’. Responsible for reporting any maintenance discrepancies and handling guest’s requests or complaints\nEnsures the confidentiality and security of all guest rooms; work in teams to insure safety in workplace.\nESSENTIAL FUNCTIONS\n1. Greet and acknowledge all arriving/departing guests.\n2. Maintain cleanliness, sanitation, and organization of work areas at all times.\n3. Maintain complete knowledge of:\na. Departmental opening and closing procedures.\nb. Daily staffing requirements, assignments, and documentations.\n4. Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.\n5. Maintain positive guest relations at all times.\n6. Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.\n7. Resolve guest complaints, ensuring guest satisfaction.\n8. Monitor and maintain cleanliness, sanitation and organization of assigned work areas\n9. Use correct cleaning chemicals for designated surfaces, according to OSHA, Blood borne pathogen, safety regulations and hotel requirements.\n10. Clean guest rooms by guest request priority. Check with Housekeeping operations clerk and supervisor for additional assignments throughout the shift.\n11. Transport cart with cleaning supplies, amenities and linens to assigned guest room and position requirements.\n12. Service assigned guest rooms with security in mind – always know the guest name prior to entry of rooms.\n13. Turndown bed accordingly to hotel standards set up.\n14. Remove all dirty linen with clean par to designated layout and as per hotel standards.\n15. Remove soiled, dirt, soap build up and hair in bathroom. Always exercise safety ergonomics when going about routine.\n16. Replenish all amenities in rooms and bathrooms to hotel standard par; inspect Terries, linen with no stains and tears.\n17. Wiping & touch up of all surfaces to remove smudges – free of litters, smudges.\n18. Realign furniture to floor plan unless requested guest.\n19. Open all drawers/doors in checkout rooms; remove items left by guests to Lost & Found. Dust and wipe inside.\n20. Inspect condition of all furniture for tears, rips and stains; report damages to supervisor or office. Check under beds for debris\n21. Transport any Room Service trays/items in guest hallways to service elevator landings.\n22. Check television, remote, clock to be in good working condition.\n23. Ensure proper and update informational folios in rooms.\n24. Clean ice bucket (no dents) and wipe refrigerator. Drinking glasses free of smudges. Wipe dry ice bucket. Call for replenishment of drinks upon checkout.\n25. Vacuum thoroughly and use crevice tool for corners, etc when needed.\n26. Clean all lamps light fixtures and light switches; check for proper working condition.\n27. Scrub bathroom & shower walls and floor, to include toilet when needed.\n28. Inspect condition of planters and plants; remove debris during work shift and areas.\n29. Remove dust, dirt, marks and fingerprints from doors and door frames.\n30. Neaten all guest belongings, shoes, etc. Align guest toiletries with liner.\n31. Wipe and touch up all chrome, mirror, and glass surfaces to be free of smudges.\n32. Empty trash containers, ashtrays and ash urns in rooms and landing areas.\n33. Remove trash; debris and cobwebs, mop lanai, wipe rails in lanais, bring in guest clothing into room.\n34. Empty vacuum cleaner bags, replace and clean machines when needed.\n35. Provide timely delivery of any items requested by guests. Retrieve items from guest rooms and return to proper storage areas.\n36. Report maintenance problems, any security concerns immediately.\n37. Handle guest requests for shoe shines/laundry as requested by guests; call runner to retrieve shoes/laundry from guest room and return to guest room.\n38. Report any damages or maintenance problems to the Supervisor; submit quota of work orders as assigned by housekeeping management.\n39. Turn over any lost and found items to the Supervisor.\n40. Ensure security of guest room access and hotel property.\n41. Neaten maid’s carts, closet, clean and dry ice chest and replenish stock.\n42. Ensure assignments are logged accordingly with time in/out, services rendered, Elsafe open/close, where applicable report valuables verification in rooms to security.\n43. Perform all other duties as may be required or assigned.\nSUPERVISORY REQUIREMENTS\nReports To: Assistant Housekeeper, Working Supervisor\nSupervises: None\nEDUCATION/EXPERIENCE\n· High school diploma or equivalent vocational training certificate.\n· Any combination of education and experience which would provide the necessary knowledge, skills, and abilities to meet the minimum qualifications to perform the essential functions of this position.\nLICENSES/CERTIFICATIONS\nNone\nKNOWLEDGE, SKILLS, & ABILITIES\nAbility to anticipate guest needs; respond promptly and acknowledge all guests.\nEnsure familiarity with all hotel services/features to respond to guest inquiries accurately.\nMust be highly organized, detail-oriented and have the ability to multi-task.\nAbility to maintain positive guest relations at all times.\nPHYSICAL DEMANDS\nThe physical demands and work environment characteristics described are representative of those that must be\nmet 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.\nAbility to exert physical effort in transporting up to 50 lbs.\nAbility to stand/walk for up to 8 hours throughout work shift.\nGood eye for details in touch, feel, sight and smell. Able to ensure that the room is odor free and clean free of dust, tears, damages, stains, etc. of furniture and linen.\nConstant interruptions within work shifts and areas\nManeuver cart and equipment\nRemain in continuous positions in standing, walking, squatting, reaching, lifting, pushing, pulling, wiping, climbing hand over hand, sweeping, mopping, bending, grasping, during work shift.\nEndure various physical movements throughout the work areas for the entire shift.\nAble to withstand height\nWORK ENVIRONMENT\nIndoor, air conditioned environment.\nOutdoor, non-air conditioned restaurant environment.\nExposure to variable temperatures and weather conditions.\nVariable noise levels.\nExposure to fumes; dusts; chemicals; and odor hazards","publisherSource":"publisher_declared"},"basis":"directly_observed","via":["https://jobs.dayforcehcm.com/api/geo/halekulani/jobposting/search"],"last_confirmed_at":"2026-10-21T20:51:40.496518+00:00","about_ref":"self","source_surface_ref":"https://jobs.dayforcehcm.com"},{"label":"Open role","value":{"@type":"JobPosting","title":"In Room Dining - Server (Part-Time)","description":"As an integral part of a team, the In Room Dining Server is responsible for continuously looking for ways to improve each guest’s experience from providing exceptional guest service to setting up and delivers/serves food and beverage orders to guest rooms according to Hotel specifications, courteously and efficiently. Also assists in the maintenance of the Room Service area and equipment.\nESSENTIAL FUNCTIONS & RESPONSIBILITIES\nMaintain complete knowledge of and comply with all departmental policies/service procedures and standards.\nMaintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.\nAnticipate guests’ needs, respond promptly and acknowledge all guests, however busy and at any time of day.\nAlways maintain positive guest relations.\nBe familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.\nResolve guest complaints, ensuring guest satisfaction.\nMonitor and maintain cleanliness, sanitation and organization of assigned work areas.\nMaintain complete knowledge of all liquor brands, beers and non-alcoholic selections available in Room Service.\nMaintain knowledge of the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.\nMaintain complete knowledge of designated glassware and garnishes for drinks.\nMaintain complete knowledge of all menu items, preparation method, ingredients, sauces, preparation time, garnishes, presentation and prices.\nMaintain complete knowledge of guest room layout, locations and room numbers/names.\nMaintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.\nMaintain knowledge of P.O.S. and manual systems.\nAnswer Room Service phone within 3 rings, using correct salutations and telephone etiquette.\nComplete opening side duties as assigned.\nRetrieve all food orders from kitchen and place on table/tray.\nRetrieve all alcoholic beverage items from bar and place on table/tray in accordance with the departmental standards.\nTransport tables/trays from Room Service area to guest rooms, ensuring all standards of food presentation are maintained and that no spillage occurs.\nEnter the guest room and place the table/tray by following the established departmental procedures.\nServe the food items and beverages to the guest.\nOpen and serve wine/champagne bottles.\nPresent check to guest for signature/payment. Adhere to all payment procedures established by Accounting.\nSet up and deliver amenities to designated rooms.\nMonitor and maintain cleanliness, sanitation and organization of all service areas, guest rooms and guest corridors.\nTransport all tables/trays from guest rooms to Room Service area as assigned.\nClean and reset tables/trays, maintaining sufficient supply in the Room Service area.\nCollect and report tips at the end of the assigned shift.\nComplete closing duties\nAM - Deliver door knob orders.\nNight - Collect and set-up door knob menus from guest rooms.\nPerform all other duties as may be required or assigned.\nSUPERVISORY REQUIREMENTS\nReports To: In Room Dining Manager, Shift Supervisor\nEDUCATION/EXPERIENCE\nHigh school diploma or equivalent vocational training certificate, prior restaurant service and guest relations experience preferred.\nAny equivalent combination of education and experience that provides the knowledge, skills, and abilities required to perform the essential functions of the position.\nLICENSES/CERTIFICATIONS\nLiquor Commission Card as required by state law\nKNOWLEDGE, SKILLS, & ABILITIES\nAbility to anticipate guest needs; respond promptly and acknowledge all guests.\nEnsure familiarity with all hotel services/features and local attractions and activities to respond to guest inquiries accurately.\nMust be highly organized, detail-oriented and have the ability to multi-task.\nAbility to maintain positive guest relations at all times.\nFamiliarity with P.O.S. system operation and manual procedures.\nMust be able to prioritize tasks while maintaining timeliness.\nMENTAL DEMANDS\nMust be able to comprehend, analyze, organize and prioritize a wide variety of information within time limitations.\nRequires the ability to read and perform mathematical calculations.\nRequires concentration, alertness and attention to detail.\nMust be able to perform under stressful conditions while maintaining a courteous and professional demeanor.\nMust be able to work collaboratively with other team members.\nPHYSICAL DEMANDS\nActivity\nOver 2/3 of the time\nAbout 2/3 of the time\nAbout 1/3 of the time\nLess than 1/3 of the time\nSeldom or Never\nSitting\nX\nClimbing\nX\nStooping, kneeling, crouching and/or crawling\nX\nStanding\nX\nWalking\nX\nHandling or fingering\nX\nEye-hand-foot coordination\nX\nUse of vision\nX\nActivity\nLess than 25 lbs\n25 to 50 lbs.\nMore than 50 lbs.\nPushing\nX\nPulling\nX\nLifting\nX\nCarrying\nX\nThe 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.\nAbility to access all areas of the main kitchen, including offices, kitchen, prep area,, stock areas, kitchen, and walk-in coolers and freezers\nAbility to move equipment and merchandise as needed.\nAbility to lift and carry items weighing up to 50 pounds occasionally.\nAbility to stand and/or walk for up to eight (8) hours per shift.\nAbility to sit or stand for extended periods of time.\nAbility to perform repetitive movements including walking, standing, bending, stooping, reaching, and lifting.\nAbility to reach up to six (6) feet.\nCOMMUNICATION DEMANDS\nActivity\nOver 2/3 of the time\nAbout 2/3 of the time\nAbout 1/3 of the time\nLess than 1/3 of the time\nNever\nTalking (in-person) to co-workers\nX\nTalking (in-person) to business associates (i.e. outside contractors, vendors, etc.)\nX\nTalking (in-person) to the public (including guests)\nX\nTalking on the telephone and/or video conferencing\nX\nWritten communication to co-workers\nX\nWritten communication to business associates (i.e. outside contractors, vendors, etc.)\nX\nWritten communication to the public (including guests)\nX\nSupervising employees or monitoring services provided by outside consultants, vendors and suppliers\nX\nResponding to written or verbal requests from co-workers\nX\nResponding to written or verbal requests from business associates (i.e. outside contractors, vendors, etc.)\nX\nResponding to written or verbal requests from the public (including guests)\nX\nTraining and/or giving verbal instructions\nX\nTraining and/or giving written instructions\nX\nReceiving verbal instructions\nX\nReceiving written instructions\nX\nReading\nX\nVisiting and/or working at other work sites\nX\nWORK ENVIRONMENT\nPrimarily indoors, air-conditioned areas.\nSome exposure to variable temperature conditions including outdoor hot/humid weather conditions.\nExposure to variable, moderate noise levels.\nWill be in contact with chemicals and materials normally found in restaurant environments.\nMATERIAL OR EQUIPMENT DIRECTLY USED\nComputer, calculator, telephone, copy machine, fax machine, and other equipment as required.","publisherSource":"publisher_declared"},"basis":"directly_observed","via":["https://jobs.dayforcehcm.com/api/geo/halekulani/jobposting/search"],"last_confirmed_at":"2026-10-21T20:51:40.496518+00:00","about_ref":"self","source_surface_ref":"https://jobs.dayforcehcm.com"},{"label":"Open role","value":{"@type":"JobPosting","title":"Orchids - Bus help (Part-Time)","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.\nESSENTIAL FUNCTIONS & RESPONSIBILITIES\nAnticipate 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.\nMeets with the manager on duty to review assignments, anticipated business levels, changes and other information pertinent to the day’s scheduled activities.\nAssist to communicate additions or changes to the assignments as they arise throughout the shift.\nOrganizes 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.\nRemoves 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.\nReports any damages, maintenance problems or safety hazards to the manager on duty.\nAdheres to all Health Department, sanitation and safety regulations as required by the hotel.\nPerforms all other duties as may be required or assigned.\nSUPERVISORY REQUIREMENTS\nReports To: Restaurant Manager and Assistant Manager, Manager on Duty\nSupervises: None\nEDUCATION/EXPERIENCE\nHigh school diploma or equivalent vocational training certificate, prior restaurant service and guest relations experience preferred.\nOne (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.\nLICENSES/CERTIFICATIONS\nLiquor Commission Card as required by state law\nKNOWLEDGE, SKILLS, & ABILITIES\nMust be detail-oriented and have the ability to multi-task.\nAble to maintain positive guest relations at all times.\nPossesses strong written and verbal communication skills.\nPossesses good management and organizational skills.\nPossesses knowledge of federal and state health laws, regulations, and safety codes.\nAble to work effectively with various types of customers.\nMENTAL DEMANDS\nMust be able to comprehend, analyze, organize and prioritize a wide variety of information within time limitations.\nRequires concentration, alertness and attention to detail.\nMust be able to perform under stressful conditions while maintaining a courteous and professional demeanor.\nMust be able to work collaboratively with other team members.\nPHYSICAL DEMANDS\nActivity\nOver 2/3 of the time\nAbout 2/3 of the time\nAbout 1/3 of the time\nLess than 1/3 of the time\nSeldom or Never\nSitting\nX\nClimbing\nX\nStooping, kneeling, crouching and/or crawling\nX\nStanding\nX\nWalking\nX\nHandling or fingering\nX\nEye-hand-foot coordination\nX\nUse of vision\nX\nActivity\nLess than 25 lbs\n25 to 50 lbs.\nMore than 50 lbs.\nPushing\nX\nPulling\nX\nLifting\nX\nCarrying\nX\nThe 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.\nAbility to access all areas of the kitchen, prep area, stock areas, guest dining (front of house), and walk-in coolers and freezers\nAbility to move equipment and merchandise as needed.\nAbility to lift and carry items weighing up to 50 pounds occasionally.\nAbility to stand and/or walk for up to eight (8) hours per shift.\nAbility to sit or stand for extended periods of time.\nAbility to perform repetitive movements including walking, standing, bending, stooping, reaching, and lifting.\nAbility to reach up to six (6) feet.\nCOMMUNICATION DEMANDS\nActivity\nOver 2/3 of the time\nAbout 2/3 of the time\nAbout 1/3 of the time\nLess than 1/3 of the time\nNever\nTalking (in-person) to co-workers\nX\nTalking (in-person) to business associates (i.e. outside contractors, vendors, etc.)\nX\nTalking (in-person) to the public (including guests)\nX\nTalking on the telephone and/or video conferencing\nX\nWritten communication to co-workers\nX\nWritten communication to business associates (i.e. outside contractors, vendors, etc.)\nX\nWritten communication to the public (including guests)\nX\nSupervising employees or monitoring services provided by outside consultants, vendors and suppliers\nX\nResponding to written or verbal requests from co-workers\nX\nResponding to written or verbal requests from business associates (i.e. outside contractors, vendors, etc.)\nX\nResponding to written or verbal requests from the public (including guests)\nX\nTraining and/or giving verbal instructions\nX\nTraining and/or giving written instructions\nX\nReceiving verbal instructions\nX\nReceiving written instructions\nX\nReading\nX\nVisiting and/or working at other work sites\nX\nWORK ENVIRONMENT\nPrimarily outdoor, exposure to variable temperature conditions including outdoor hot/humid weather conditions.\nExposure to variable, moderate noise levels.\nWill be in contact with chemicals and materials normally found in restaurant environments.\nMATERIAL OR EQUIPMENT DIRECTLY USED\nNone","publisherSource":"publisher_declared"},"basis":"directly_observed","via":["https://jobs.dayforcehcm.com/api/geo/halekulani/jobposting/search"],"last_confirmed_at":"2026-10-21T20:51:40.496518+00:00","about_ref":"self","source_surface_ref":"https://jobs.dayforcehcm.com"},{"label":"Open role","value":{"@type":"JobPosting","title":"Orchids - Orchids Manager","description":"The Orchids Restaurant Manager is responsible for the overall operational, financial, commercial, and guest experience performance of the Orchids Restaurant and Lewers Lounge. As the Department Head, the Restaurant Manager provides strategic leadership for all front-of-house operations while partnering closely with the Executive Chef and supporting departments to deliver luxury hospitality consistent with Halekulani standards. The position is accountable for achieving departmental financial objectives, labor productivity, guest satisfaction, employee engagement, quality assurance, safety, and compliance while fostering a culture of excellence, accountability, continuous improvement, and teamwork.\nESSENTIAL FUNCTIONS & RESPONSIBILITIES\nFood & Beverage Management\nProvide visible, hands-on leadership while fostering a culture of professionalism, accountability, teamwork, and exceptional guest service.\nLead daily line-ups, operational meetings, and departmental communications to ensure alignment with business objectives and service standards.\nParticipate in departmental strategic planning, annual budgeting, capital planning, business reviews, and continuous improvement initiatives that support the hotel's long-term objectives.\nMonitor Forbes Five-Star standards, LQA performance, Medallia results, guest satisfaction metrics, mystery shopper reports, and internal quality audits while implementing continuous improvement initiatives.\nMaintain compliance with all health and sanitation regulations, HACCP standards, food safety programs, liquor laws, company policies, Standard Operating Procedures (SOPs), and safety standards while ensuring a safe working environment for guests and employees.\nPartner collaboratively with Culinary, Stewarding, Engineering, Housekeeping, Front Office, Sales, Marketing, Events, Finance, and other hotel departments to ensure seamless operations and exceptional guest experiences.\nDrive departmental revenue through menu engineering, strategic pricing, upselling initiatives, beverage promotions, private dining opportunities, special events, and other revenue-generating programs.\nMaintain proficiency in OpenTable Enterprise, POS systems, forecasting software, payroll systems, Microsoft Office, and other hospitality technologies utilized by the hotel.\nLead the department during emergency situations, including medical incidents, severe weather events, fire alarms, evacuations, and other operational disruptions while ensuring the safety and well-being of guests and employees.\nDining Management & Operations\nEnsure exceptional luxury guest experiences by anticipating guest needs, resolving concerns promptly, building relationships with VIPs and repeat guests, and consistently exceeding guest expectations.\nOversee all daily restaurant operations, including reservations, seating strategy, service execution, beverage operations, entertainment coordination, outlet presentation, cleanliness, and overall guest flow.\nCoordinate live entertainment operations to ensure seamless guest experiences while maximizing operational efficiency and preserving the guest experience.\nOversee all beverage operations, including purchasing, receiving, inventory management, cost controls, wine and cocktail programs, menu development, responsible alcohol service, and beverage profitability.\nBuild and maintain strong relationships with VIP guests, ownership representatives, travel partners, media, local businesses, and community organizations while representing Halekulani with the highest level of professionalism.\nEnsure the physical appearance and ambiance of the restaurant including furniture, décor, lighting, music, menus, uniforms, landscaping interfaces, and overall presentation, consistently reflects Halekulani's luxury standards while identifying opportunities to further enhance the guest experience.\nAdministration, Financial Management & Staff Leadership\nRecruit, train, coach, mentor, evaluate, discipline, and develop managers and team members through regular performance reviews, coaching, succession planning, leadership development, cross-training, onboarding, certification compliance, and career development initiatives.\nEstablish clear performance expectations and hold all team members accountable for achieving departmental goals, company standards, and luxury service expectations.\nAssume full responsibility for the department's financial performance, including revenue generation, payroll, labor productivity, food and beverage cost control, operating expenses, profitability, forecasting, and achievement of established budget and GOP targets.\nPrepare annual budgets, monthly forecasts, departmental action plans, and Key Performance Indicator (KPI) reviews, implementing corrective action plans as necessary to achieve financial objectives.\nAnalyze business trends, financial statements, guest feedback, operational reports, and performance metrics to identify opportunities for continuous improvement, increased profitability, and operational excellence.\nProtect company assets through preventive maintenance, equipment oversight, furniture and facility inspections, purchasing controls, inventory management, and waste reduction initiatives.\nComplete all departmental reports, payroll approvals, scheduling, inventory reports, performance documentation, departmental correspondence, and other administrative responsibilities accurately and within established deadlines.\nProvides relief coverage for the various Food & Beverage outlets as needed.\nPerforms all other duties as may be required or assigned.\nSUPERVISORY REQUIREMENTS\nReports To: Assistant Director of Food & Beverage / Director of Food & Beverage\nSupervises: Assistant Managers, Servers, Bartenders, Cocktail Servers, Hosthelp, Bushelp, Food Runners, and all assigned front-of-house staff\nEDUCATION/EXPERIENCE\nMinimum five (5) years progressive food and beverage leadership experience preferably in a luxury hotel setting or fine dining environment.\nMinimum three (3) years of leadership experience as a Department Head, Restaurant Manager, or equivalent leadership position in a luxury hotel or fine dining restaurant.\nHigh school diploma or equivalent vocational training certificate.\nAny combination of education and experience which would provide the necessary knowledge, skills, and abilities to meet the minimum qualifications to perform the essential functions of this position.\nLICENSES/CERTIFICATIONS\nManager’s Liquor Commission Card\nFood Safety Certification\nKNOWLEDGE, SKILLS, & ABILITIES\nAbility to develop, interpret, and execute strategic business plans while achieving established financial and operational objectives.\nStrong decision-making, problem-solving, and conflict resolution skills in a fast-paced luxury hospitality environment.\nStrong financial acumen and ability to interpret P&L statements and KPIs.\nDemonstrated success managing budgets, forecasting, labor productivity, revenue growth, and financial performance.\nExperience leading large teams and developing future leaders. Ability to build collaborative relationships across all hotel departments.\nStrong understanding of luxury service standards and guest personalization. Ability to anticipate guest needs; respond promptly and acknowledge all guests.\nWorking knowledge of POS systems (e.g., InfoGenesis), reservation, payroll, and forecasting systems and Microsoft Office Suite.\nFamiliarity with all hotel services/features and local attractions and activities to respond to guest inquiries accurately.\nAbility to maintain positive guest relations at all times.\nMust exhibit a poised and professional image and demeanor.\nMENTAL DEMANDS\nMust be highly organized, detail-oriented and have the ability to multi-task.\nMust be able to prioritize tasks while maintaining timeliness.\nMust be able to comprehend, analyze, organize and prioritize a wide variety of information within time limitations.\nRequires the ability to read and perform mathematical calculations.\nRequires concentration, alertness and attention to detail.\nMust be able to perform under stressful conditions while maintaining a courteous and professional demeanor.\nMust be able to work collaboratively with other team members.\nPHYSICAL DEMANDS\nActivity\nOver 2/3 of the time\nAbout 2/3 of the time\nAbout 1/3 of the time\nLess than 1/3 of the time\nSeldom or Never\nSitting\nX\nClimbing\nX\nStooping, kneeling, crouching and/or crawling\nX\nStanding\nX\nWalking\nX\nHandling or fingering\nX\nEye-hand-foot coordination\nX\nUse of vision\nX\nActivity\nLess than 25 lbs\n25 to 50 lbs.\nMore than 50 lbs.\nPushing\nX\nPulling\nX\nLifting\nX\nCarrying\nX\nCOMMUNICATION DEMANDS\nActivity\nOver 2/3 of the time\nAbout 2/3 of the time\nAbout 1/3 of the time\nLess than 1/3 of the time\nNever\nTalking (in-person) to co-workers\nX\nTalking (in-person) to business associates (i.e. outside contractors, vendors, etc.)\nX\nTalking (in-person) to the public (including guests)\nX\nTalking on the telephone and/or video conferencing\nX\nWritten communication to co-workers\nX\nWritten communication to business associates (i.e. outside contractors, vendors, etc.)\nX\nWritten communication to the public (including guests)\nX\nSupervising employees or monitoring services provided by outside consultants, vendors and suppliers\nX\nResponding to written or verbal requests from co-workers\nX\nResponding to written or verbal requests from business associates (i.e. outside contractors, vendors, etc.)\nX\nResponding to written or verbal requests from the public (including guests)\nX\nTraining and/or giving verbal instructions\nX\nTraining and/or giving written instructions\nX\nReceiving verbal instructions\nX\nReceiving written instructions\nX\nReading\nX\nVisiting and/or working at other work sites\nX\nWORK ENVIRONMENT\nVariable scheduling: days, nights, available on weekends and holidays.\nIndoor/Outdoor, non-air conditioned, air conditioned office\nSome exposure to variable temperature conditions (i.e. hot, humid weather conditions)\nCramped working environment.\nExposure to low to moderate noise levels.\nWill be in contact with chemicals and materials normally found in office environments\nMATERIAL OR EQUIPMENT DIRECTLY USED\nPOS system, Computer, calculator, telephone, copy machine, fax machine, and other equipment as required.","publisherSource":"publisher_declared"},"basis":"directly_observed","via":["https://jobs.dayforcehcm.com/api/geo/halekulani/jobposting/search"],"last_confirmed_at":"2026-10-21T20:51:40.496518+00:00","about_ref":"self","source_surface_ref":"https://jobs.dayforcehcm.com"},{"label":"Open role","value":{"@type":"JobPosting","title":"Pool & Fitness - Pool Attendant (On-Call)","description":"As an integral part of a team, the Pool Attendant is responsible for continuously looking for ways to enhance each guest interaction, from creating an elevated arrival experience, to providing anticipatory service, as well as being a knowledgeable and gracious representative of Halekulani. The Pool Attendant will prepare the deck for service and always maintain cleanliness while ensuring Halekulani’s standards of service. The Pool Attendant is responsible for assisting guests with seating and towels and passing amenities in a professional and timely manner. This team member will perform closing reconciliations, and clean the pool and deck upon closing.\nESSENTIAL FUNCTIONS\nAdhere to Halekulani Health & Safety policies to ensure a safe and secure environment\nAdhere to all Hotel and Pool standard operating procedures\nMonitor and maintain cleanliness, sanitation, and organization of assigned work areas always\nEnsure a safe pool environment for both guests and families through attentive supervision\nReport to duty in a clean uniform and assigned equipment (radios, service supplies, etc.)\nProvide thoughtful, anticipatory, and gracious service\nProvide guests with lounge chair covers, pool and beach towels according to SOP\nProvide or offer water service within 5 minutes of guest seating\nProvide guest with assigned amenities throughout the day\nMaintain knowledge of:\nTable/seat/station numbers, pool capacity and statistics, hours of operation, and proper table set up\nComplete opening and closing side duties as assigned\nPick up all empty glassware or beverages and towels from poolside\nOffer alternatives when a guest request is not available\nTry to resolve guest complaints, and inform management of the opportunity in a timely manner\nPrioritize duties while remaining visible and productive\nReport all injuries and accidents to the Manager on Duty (MOD) and Security immediately\nReport any suspicious activity immediately to security and management\nCommunicate respectfully with fellow staff members\nClear all towels and items left behind to prepare for the next guest\nRoutinely ‘circle’ your section of the pool desk to check-in on guests and offer service or assistance\nMaintain knowledge of hotel outlets, events, and local attractions\nPerform all other duties as may be required or assigned.\nSUPERVISORY REQUIREMENTS\nReports To: Pool Manager, Director of Spa & Wellness\nSupervises: None\nEDUCATION/EXPERIENCE\nRequired minimum of one (1) year prior experience as a Pool Attendant, Guest Service-related position, in a comparable environment\nHigh school diploma or equivalent vocational training certificate\nPrior culinary and guest relations training preferred\nAny combination of education and experience which would provide the necessary knowledge, skills, and abilities to meet the minimum qualifications to perform the essential functions of this position\nLICENSES/CERTIFICATIONS\nCPR certification\nKNOWLEDGE, SKILLS, & ABILITIES\nAbility to work in a high volume, fast paced outdoor luxury environment, with excellent communication skills and a professional, even-tempered personality.\nAbility to anticipate guest needs, practice emotional intelligence and respond promptly\nEnsure familiarity with all hotel services/features and local attractions and activities to respond to guest inquiries accurately\nMust be highly organized, articulate, meticulous and have the ability to multi-task and prioritize\nAbility to always maintain positive relations with guests and fellow staff members\nAbility to access and input information into P.O.S. system operation and manual procedures\nMust have knowledge of and strictly abide by state liquor regulations\nPHYSICAL DEMANDS\nThe 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.\nAbility to stand/walk for up to 8 hours throughout work shift\nAbility to carry/lift up to 50 lbs.\nAbility to reach up to 5 feet\nMaintain stationary position for ½ to 1 hour throughout work shift\nAble to work days, weekends and holidays\nWORK ENVIRONMENT\nOutdoor, non-air conditioned pool and restaurant environment\nExposure to direct sun, heavy rain, high winds, hot and humid weather conditions\nVariable noise levels","publisherSource":"publisher_declared"},"basis":"directly_observed","via":["https://jobs.dayforcehcm.com/api/geo/halekulani/jobposting/search"],"last_confirmed_at":"2026-10-21T20:51:40.496518+00:00","about_ref":"self","source_surface_ref":"https://jobs.dayforcehcm.com"},{"label":"Open role","value":{"@type":"JobPosting","title":"Pool & Fitness - Pool Attendant (Part-Time)","description":"As an integral part of a team, the Pool Attendant is responsible for continuously looking for ways to enhance each guest interaction, from creating an elevated arrival experience, to providing anticipatory service, as well as being a knowledgeable and gracious representative of Halekulani. The Pool Attendant will prepare the deck for service and always maintain cleanliness while ensuring Halekulani’s standards of service. The Pool Attendant is responsible for assisting guests with seating and towels and passing amenities in a professional and timely manner. This team member will perform closing reconciliations, and clean the pool and deck upon closing.\nESSENTIAL FUNCTIONS\nAdhere to Halekulani Health & Safety policies to ensure a safe and secure environment\nAdhere to all Hotel and Pool standard operating procedures\nMonitor and maintain cleanliness, sanitation, and organization of assigned work areas always\nEnsure a safe pool environment for both guests and families through attentive supervision\nReport to duty in a clean uniform and assigned equipment (radios, service supplies, etc.)\nProvide thoughtful, anticipatory, and gracious service\nProvide guests with lounge chair covers, pool and beach towels according to SOP\nProvide or offer water service within 5 minutes of guest seating\nProvide guest with assigned amenities throughout the day\nMaintain knowledge of:\nTable/seat/station numbers, pool capacity and statistics, hours of operation, and proper table set up\nComplete opening and closing side duties as assigned\nPick up all empty glassware or beverages and towels from poolside\nOffer alternatives when a guest request is not available\nTry to resolve guest complaints, and inform management of the opportunity in a timely manner\nPrioritize duties while remaining visible and productive\nReport all injuries and accidents to the Manager on Duty (MOD) and Security immediately\nReport any suspicious activity immediately to security and management\nCommunicate respectfully with fellow staff members\nClear all towels and items left behind to prepare for the next guest\nRoutinely ‘circle’ your section of the pool desk to check-in on guests and offer service or assistance\nMaintain knowledge of hotel outlets, events, and local attractions\nPerform all other duties as may be required or assigned.\nSUPERVISORY REQUIREMENTS\nReports To: Pool Manager, Director of Spa & Wellness\nSupervises: None\nEDUCATION/EXPERIENCE\nRequired minimum of one (1) year prior experience as a Pool Attendant, Guest Service-related position, in a comparable environment\nHigh school diploma or equivalent vocational training certificate\nPrior culinary and guest relations training preferred\nAny combination of education and experience which would provide the necessary knowledge, skills, and abilities to meet the minimum qualifications to perform the essential functions of this position\nLICENSES/CERTIFICATIONS\nCPR certification\nKNOWLEDGE, SKILLS, & ABILITIES\nAbility to work in a high volume, fast paced outdoor luxury environment, with excellent communication skills and a professional, even-tempered personality.\nAbility to anticipate guest needs, practice emotional intelligence and respond promptly\nEnsure familiarity with all hotel services/features and local attractions and activities to respond to guest inquiries accurately\nMust be highly organized, articulate, meticulous and have the ability to multi-task and prioritize\nAbility to always maintain positive relations with guests and fellow staff members\nAbility to access and input information into P.O.S. system operation and manual procedures\nMust have knowledge of and strictly abide by state liquor regulations\nPHYSICAL DEMANDS\nThe 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.\nAbility to stand/walk for up to 8 hours throughout work shift\nAbility to carry/lift up to 50 lbs.\nAbility to reach up to 5 feet\nMaintain stationary position for ½ to 1 hour throughout work shift\nAble to work days, weekends and holidays\nWORK ENVIRONMENT\nOutdoor, non-air conditioned pool and restaurant environment\nExposure to direct sun, heavy rain, high winds, hot and humid weather conditions\nVariable noise levels","publisherSource":"publisher_declared"},"basis":"directly_observed","via":["https://jobs.dayforcehcm.com/api/geo/halekulani/jobposting/search"],"last_confirmed_at":"2026-10-21T20:51:40.496518+00:00","about_ref":"self","source_surface_ref":"https://jobs.dayforcehcm.com"},{"label":"Open role","value":{"@type":"JobPosting","title":"Room Reservations - Reservations Agent","description":"As an integral part of a team, the Reservation Agent is responsible for continuously looking for ways to improve each guest’s experience from providing exceptional guest service to providing prompt, courteous and efficient handling of all requests for guest reservations, changes, cancellations, and general hotel information received by phone, fax, mail, and electronic mail internally and externally.\nESSENTIAL FUNCTIONS\nAnswer telephone calls within 3 rings, using correct salutations and telephone etiquette according to Halekulani standards.\nIdentify needs of the guest, Room Reservations and/or Dining Reservations\nEffectively communicate with guests regarding all aspect of Halekulani and Halepuna.\nAccess guest history records to best service guests and their preferences, maintain accurate information in guest history files to ensure maximum accuracy and recognition.\nDescribe room accommodations, room layouts and locations, rates, packages, all hotel amenities, facilities, services, and events to all potential guests to successfully sell hotel rooms.\nExplain guarantee and cancellation/deposit policies to callers, create confirmation letters, credit card authorization forms and processing of deposits and wire transfers.\nUnderstand and be able to communicate hotel availability throughout the year and recognize high season cancellation/deposit policies to the guest and suggest alternate dates for sold out periods and maximize rates for all reservations,\nAssist callers with reserving of airport transfers to/from the airport and accommodate any guest requests to the best of your ability (dining reservations, amenity orders, etc).\nCreate group masters for group reservations and wholesalers and block allotments and input group rooming lists into the PMS system.\nMaintain complete knowledge of:\nAll hotel facilities/services, hours of operation.\nAll guests’ table locations.\nDates/times/seating availability for any given day.\nRestricted dates/times.\nMenus, forms, weddings, coupons, packages, and promotions.\nVarious forms, policies, and directions to the hotel.\nSpecific arrangements between hotel and travel agencies, corporate reservations center.\nEntertainment/special events scheduled in the hotel.\nAccess, input and maintain Halekulani Dining Reservations in OpenTable\nMaximize the restaurant dining reservations following established guidelines.\nCoordinate details with support departments (i.e. Bake Shop, Flower Shop, Chefs, etc.) to ensure awareness of guest events.\nMaintain confidentiality of guest information and pertinent hotel data.\nMaintain a clean and neat appearance at all times in your grooming and in your work area.\nPerform all other duties as may be required or assigned by the Reservations Manager.\nMaintain complete knowledge of and comply with all departmental policies/service procedures/standards.\nResolve guest concerns ensuring satisfaction while remaining calm and courteous; notify management for correction, as appropriate.\nSUPERVISORY REQUIREMENTS\nReports To: Reservations Manager\nSupervises: None\nEDUCATION/EXPERIENCE\nHigh school diploma or equivalent vocational training certificate.\nBasic computer skills (Microsoft Word, Excel, Outlook, etc.).\nSome college or training in the hospitality industry.\nReading, writing and oral proficiency in the English language.\nPrefer fluency in a foreign language, preferably Japanese.\nPrefer previous experience as a Reservations Agent or sales representative (2 years).\nAny combination of education and experience which would provide the necessary knowledge, skills, and abilities to meet the minimum qualifications to perform the essential functions of this position.\nLICENSES/CERTIFICATIONS\nN/A\nKNOWLEDGE, SKILLS, & ABILITIES\nAbility to anticipate guest needs; respond promptly and acknowledge all guests.\nEnsure familiarity with all hotel services and features to explain and answer any questions a caller may have.\nMust be very detail oriented and thorough follow up on all reservation tasks.\nBasic computer skills (Microsoft Word, Excel, Outlook, etc.) and knowledge and prior experience with hotel PMS systems.\nExcellent speech and hearing necessary for talking on the phone.\nPHYSICAL DEMANDS\nThe 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.\nMust remain in stationary sitting position throughout majority of the work shift (about 95%).\nContinuous typing and computer use throughout majority of the work shift (about 95%).\nWORK ENVIRONMENT\nIndoor, air-conditioned office\nIndoor/Outdoor, non-air conditioned\nExposure to variable temperature conditions.\nExposure to variable noise levels.\nExposure to dust, chemicals, fumes, mites, and/or odor hazards.\nExposure to fumes; dusts; chemicals; and odor hazards\nFlexible work schedule is a requirement for this position (any day &time)","publisherSource":"publisher_declared"},"basis":"directly_observed","via":["https://jobs.dayforcehcm.com/api/geo/halekulani/jobposting/search"],"last_confirmed_at":"2026-10-21T20:51:40.496518+00:00","about_ref":"self","source_surface_ref":"https://jobs.dayforcehcm.com"},{"label":"Open role","value":{"@type":"JobPosting","title":"Spa - Nail Technician (On-Call)","description":"As Nail Technician, is an integral part of a team and responsible for continuously looking for ways to improve each guest’s experience from providing exceptional service from the point of arrival, to being involved in the operation of the spa according to Halekulani standards. He or she must be knowledgeable of the Salon industry and trends, Halekulani Salon and Spa facilities, services and products, hotel property, events, and surrounding areas. He or she must also strive to exceed guest expectations.\nESSENTIAL FUNCTIONS\n1. Adhere to Halekulani Health & Safety policies and procedures to ensure a safe and secure work environment\n2. Provide professional nail services, in a manner consistent with Halekulani service standards\n3. Provide all guests with consistent quality service through the entire shift (up to an eight-hour period)\n4. Able to provide all anil services provided at the Salon\n5. Adhere to all hotel, spa policies and procedures\n6. Uphold the Halekulani services and technical standards\n7. Willing to learn and perform new beauty services offered at the Spa when training is provided\n8. Provide professional Salon services (in accordance with accepted industry practices) and consistent manner at Spa\n9. Provide all guests with consistent services even when booked by the hour for up to an eight-hour period\n10. Perform all services according to guest request, Salon protocol, with skill, proficiency, and a gracious manner\n11. Begin services at the time appointments are scheduled and perform all services within the time frame established for each service given\n12. Exhibit proper use of product while maintaining a clean and safe work environment\n13. Read and adhere to schedule postings regarding shifts, room assignments, and SpaSoft reservations\n14. Cooperate with fellow team members, at the Spa and within the various hotel departments\n15. Practice the Halekulani Groom Standard in terms of appearance, throughout shift\n16. Attend all mandatory Salon meetings\n17. Maintain positive relations with all Halekulani and Halepuna department\nSUPERVISORY REQUIREMENTS\nReports To: Director of Spa & Wellness\nEDUCATION/EXPERIENCE\nHigh school diploma or equivalent vocational training certificate\nA minimum of 350 hours of beauty training along with the required number of hours for apprenticeship in the state of Hawaii\nLICENSES/CERTIFICATIONS\nActive Hawaii State License for Beauty Services and/or Cosmetology\nKNOWLEDGE, SKILLS, & ABILITIES\nAbility to provide exceptional nail care and design\nAbility to anticipate guest needs; respond promptly and acknowledge all guests\nKnowledge of hotel events, outlets, and hours of operation\nHigh organized, detail-oriented and ability to multi-task\nAbility to learn and perform specific Salon services being offered at Spa when training is provided\nPossesses time management skills\nPHYSICAL DEMANDS\nThe 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.\nAbility to lift and carry loads up to 40 pounds\nAbility to stand/walk for up to 8 hours throughout work shift\nMaintain stationary position for up 120 minutes throughout each treatment during work shift\nAbility to perform various movements throughout the work areas\nWORK ENVIRONMENT\nIndoor, air-conditioned environment\nOutdoor, non-air-conditioned environment\nExposure to variable temperatures\nVariable noise levels","publisherSource":"publisher_declared"},"basis":"directly_observed","via":["https://jobs.dayforcehcm.com/api/geo/halekulani/jobposting/search"],"last_confirmed_at":"2026-10-21T20:51:40.496518+00:00","about_ref":"self","source_surface_ref":"https://jobs.dayforcehcm.com"},{"label":"Open role","value":{"@type":"JobPosting","title":"Stewards - Banquets - Utility Steward (On-call)","description":"The Utility Steward assists the Food & Beverage Division in providing exceptional quality and service for its guests by maintaining the sanitation and cleanliness of all food & beverage equipment. They also complete assigned cleaning projects and perform operational maintenance within the specifications and safety standards set forth by the Hotel.\nESSENTIAL FUNCTIONS\nClean, wash, and sanitize all chinaware, glassware, and silverwares belonging to the food & beverage operation.\nSet up and organize work station with designated supplies and equipment; report shortages to supervisor. Replenish supplies as needed throughout the shift. Maintain cleanliness, sanitation and organization of assigned work areas.\nClean designated equipment, sinks refrigerators/freezers, service areas, walls, drains, and kitchen / cafeteria / dumpster / compactor areas, following all sanitation requirements as assigned.\nStore cleaned kitchen equipment within their designated areas.\nDispose of all food and chemical waste in a proper and safe manner, adhering to current safety and sanitation practices.\nMaintain cleanliness and working condition of garbage disposal and grease traps.\nSweep and mop all floors in kitchen and dining areas regularly. Clean spills in kitchen and work areas immediately.\nOTHER FUNCTIONS\nAnticipate 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.\nMeet with Chief Steward/Assistant Chief Steward to review assignments, anticipated business levels, changes and other information pertinent to the day’s scheduled activities.\nHandle all wares carefully to prevent breakage and loss.\nUse correct cleaning chemicals for designated items according to OSHA regulations and hotel requirements.\nAssist to communicate additions or changes to the assignments as they arise throughout the shift.\nReport any damages, maintenance problems or safety hazards to the supervisor.\nPerform all other duties as may be required or assigned.\nSUPERVISORY REQUIREMENTS\nReports To: Chief Steward, Assistant Chief Steward\nSupervises: None\nEDUCATION/EXPERIENCE\nHigh school diploma or equivalent vocational training certificate.\nOne (1) year of experience in food service, janitorial, or related field 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.\nLICENSES/CERTIFICATIONS\nTuberculosis (TB) Clearance.\nKNOWLEDGE, SKILLS, & ABILITIES\nAbility to prioritize and multi-task in a fast-paced working environment.\nAbility to adhere to all Health Department, sanitation and safety regulations as required by the Hotel.\nKnowledge of proper sanitation regulations and proper chemical handling preferred.\nKnowledge strong verbal and written communication skills.\nMust be highly organized, detail-oriented and have the ability to multi-task.\nAbility to maintain positive guest relations at all times as position will have contact with guests.\nAbility to arrive to work on time and be ready to work at the assigned station at the scheduled starting time.\nPHYSICAL DEMANDS\nThe 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.\nRequires frequent lifting and moving of rubbish bins, boxes, crates, and equipment weighing up to 50 lbs.\nRequires moving of heavy equipment that can weigh up to 250 lbs. with wheeled assistance.\nRequires considerable walking and standing for the majority of duties. May also require frequent kneeling and bending to reach low areas.\nWORK ENVIRONMENT\nIndoor air conditioned environment.\nOutdoor – exposure to all types of weather conditions\nExposure to variable noise levels.\nExposure to fumes; dusts; chemicals; and other odor hazards.\nExposure and handling of a variety of commercial detergents, cleaning solutions and cleansers.","publisherSource":"publisher_declared"},"basis":"directly_observed","via":["https://jobs.dayforcehcm.com/api/geo/halekulani/jobposting/search"],"last_confirmed_at":"2026-10-21T20:51:40.496518+00:00","about_ref":"self","source_surface_ref":"https://jobs.dayforcehcm.com"},{"label":"Open role","value":{"@type":"JobPosting","title":"Stewards - Orchids - Utility Steward (Full-Time)","description":"The Utility Steward assists the Food & Beverage Division in providing exceptional quality and service for its guests by maintaining the sanitation and cleanliness of all food & beverage equipment. They also complete assigned cleaning projects and perform operational maintenance within the specifications and safety standards set forth by the Hotel.\nESSENTIAL FUNCTIONS\nClean, wash, and sanitize all chinaware, glassware, and silverwares belonging to the food & beverage operation.\nSet up and organize work station with designated supplies and equipment; report shortages to supervisor. Replenish supplies as needed throughout the shift. Maintain cleanliness, sanitation and organization of assigned work areas.\nClean designated equipment, sinks refrigerators/freezers, service areas, walls, drains, and kitchen / cafeteria / dumpster / compactor areas, following all sanitation requirements as assigned.\nStore cleaned kitchen equipment within their designated areas.\nDispose of all food and chemical waste in a proper and safe manner, adhering to current safety and sanitation practices.\nMaintain cleanliness and working condition of garbage disposal and grease traps.\nSweep and mop all floors in kitchen and dining areas regularly. Clean spills in kitchen and work areas immediately.\nOTHER FUNCTIONS\nAnticipate 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.\nMeet with Chief Steward/Assistant Chief Steward to review assignments, anticipated business levels, changes and other information pertinent to the day’s scheduled activities.\nHandle all wares carefully to prevent breakage and loss.\nUse correct cleaning chemicals for designated items according to OSHA regulations and hotel requirements.\nAssist to communicate additions or changes to the assignments as they arise throughout the shift.\nReport any damages, maintenance problems or safety hazards to the supervisor.\nPerform all other duties as may be required or assigned.\nSUPERVISORY REQUIREMENTS\nReports To: Chief Steward, Assistant Chief Steward\nSupervises: None\nEDUCATION/EXPERIENCE\nHigh school diploma or equivalent vocational training certificate.\nOne (1) year of experience in food service, janitorial, or related field 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.\nLICENSES/CERTIFICATIONS\nTuberculosis (TB) Clearance.\nKNOWLEDGE, SKILLS, & ABILITIES\nAbility to prioritize and multi-task in a fast-paced working environment.\nAbility to adhere to all Health Department, sanitation and safety regulations as required by the Hotel.\nKnowledge of proper sanitation regulations and proper chemical handling preferred.\nKnowledge strong verbal and written communication skills.\nMust be highly organized, detail-oriented and have the ability to multi-task.\nAbility to maintain positive guest relations at all times as position will have contact with guests.\nAbility to arrive to work on time and be ready to work at the assigned station at the scheduled starting time.\nPHYSICAL DEMANDS\nThe 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.\nRequires frequent lifting and moving of rubbish bins, boxes, crates, and equipment weighing up to 50 lbs.\nRequires moving of heavy equipment that can weigh up to 250 lbs. with wheeled assistance.\nRequires considerable walking and standing for the majority of duties. May also require frequent kneeling and bending to reach low areas.\nWORK ENVIRONMENT\nIndoor air conditioned environment.\nOutdoor – exposure to all types of weather conditions\nExposure to variable noise levels.\nExposure to fumes; dusts; chemicals; and other odor hazards.\nExposure and handling of a variety of commercial detergents, cleaning solutions and cleansers.","publisherSource":"publisher_declared"},"basis":"directly_observed","via":["https://jobs.dayforcehcm.com/api/geo/halekulani/jobposting/search"],"last_confirmed_at":"2026-10-21T20:51:40.496518+00:00","about_ref":"self","source_surface_ref":"https://jobs.dayforcehcm.com"}]},"external_identities":{"title":"External identities","facts":[{"label":"X account","value":"HalekulaniHotel","basis":"publisher_declared","via":["https://www.halekulani.com/","declared in twitter:site meta","jsonld_same_as: https://twitter.com/HalekulaniHotel","resolves to 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Channel menus come from each provider's own store object for that store; prices are as each channel lists them, in the channel's currency; comparisons are projected from the resolved catalog -- one row per dish, portion-aware identity, prices kept as scoped offers -- and a pair the policy refuses is counted and explained rather than dropped.","channels":null,"location":{"why":"the accepted location carrying the most storefront identities (1), with 0 of 27 platform menus read among 4 accepted locations","name":"Lewers Lounge","address":{"city":"Honolulu","unit":"","region":"HI","street":"2199 KÆ’Ã…lia Rd","country":"US","postal_code":"96815"},"sourceKey":"af222b4a26e8b09f53a9bc3585c103022749ed75ba9e9a1a9c117fd5170e952c"},"presence":[{"label":"Toast","detail":"no Toast door for this location on the site's pages or in any provider response; Toast publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"toast","acceptedLocations":4,"locationsWithStore":0},{"label":"Grubhub","detail":"a premises search around this location on the platform returned no unique match for these premises; Seamless orders route to the same Grubhub listing","status":"searched_not_found","declared":false,"platform":"grubhub","acceptedLocations":4,"locationsWithStore":0},{"label":"Uber Eats","detail":"a premises search around this location on the platform returned no unique match for these premises; Postmates orders route to the same Uber Eats store","status":"searched_not_found","declared":false,"platform":"ubereats","acceptedLocations":4,"locationsWithStore":0},{"label":"DoorDash","detail":"no DoorDash door for this location on the site's pages or in any provider response; DoorDash publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it; Caviar orders route to the same DoorDash store","status":"not_declared","declared":false,"platform":"doordash","acceptedLocations":4,"locationsWithStore":0},{"label":"ChowNow","detail":"no ChowNow door for this location on the site's pages or in any provider response; ChowNow publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"chownow","acceptedLocations":4,"locationsWithStore":0},{"label":"Olo","detail":"no Olo door for this location on the site's pages or in any provider response; Olo publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"olo","acceptedLocations":4,"locationsWithStore":0},{"label":"SkyTab","detail":"no SkyTab door for this location on the site's pages or in any provider response; SkyTab publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"skytab","acceptedLocations":4,"locationsWithStore":0},{"label":"Clover","detail":"no Clover door for this location on the site's pages or in any provider response; Clover publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"clover","acceptedLocations":4,"locationsWithStore":0},{"label":"Slice","detail":"no Slice door for this location on the site's pages or in any provider response; Slice publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"slice","acceptedLocations":4,"locationsWithStore":0},{"label":"KwickMenu","detail":"no KwickMenu door for this location on the site's pages or in any provider response; KwickMenu publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"kwickmenu","acceptedLocations":4,"locationsWithStore":0},{"label":"Restolabs (onlineordering.io)","detail":"no Restolabs (onlineordering.io) door for this location on the site's pages or in any provider response; Restolabs (onlineordering.io) publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"restolabs","acceptedLocations":4,"locationsWithStore":0},{"label":"CHOMP","detail":"no CHOMP door for this location on the site's pages or in any provider response; CHOMP publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"chomp","acceptedLocations":4,"locationsWithStore":0},{"label":"OrderSave (Owner.com)","detail":"no OrderSave (Owner.com) door for this location on the site's pages or in any provider response; OrderSave (Owner.com) publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"ordersave","acceptedLocations":4,"locationsWithStore":0},{"label":"SpotOn","detail":"no SpotOn door for this location on the site's pages or in any provider response; SpotOn publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"spoton","acceptedLocations":4,"locationsWithStore":0},{"label":"TouchBistro","detail":"no TouchBistro door for this location on the site's pages or in any provider response; TouchBistro publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"touchbistro","acceptedLocations":4,"locationsWithStore":0},{"label":"Square Online","detail":"no Square Online door for this location on the site's pages or in any provider response; Square Online publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"squareonline","acceptedLocations":4,"locationsWithStore":0},{"label":"MenuSifu","detail":"no MenuSifu door for this location on the site's pages or in any provider response; MenuSifu publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"menusifu","acceptedLocations":4,"locationsWithStore":0},{"label":"Menufy","detail":"no Menufy door for this location on the site's pages or in any provider response; Menufy publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"menufy","acceptedLocations":4,"locationsWithStore":0},{"label":"Dylish","detail":"no Dylish door for this location on the site's pages or in any provider response; Dylish publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"dylish","acceptedLocations":4,"locationsWithStore":0},{"label":"getsauce","detail":"no getsauce door for this location on the site's pages or in any provider response; getsauce publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"getsauce","acceptedLocations":4,"locationsWithStore":0},{"label":"DoorDash Storefront (order.online)","detail":"no DoorDash Storefront (order.online) door for this location on the site's pages or in any provider response; 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its store was read and no menu was filed from it; the site also declares 3 OpenTable store(s) site-wide that no location carries (opentable_restaurant_id 1474828: its store was read and no menu was filed from it)","status":"linked","binding":"this_location","declared":true,"platform":"opentable","readReason":"store details already returned by its provider universe","declaredStores":[{"id":"1403050","url":"https://www.opentable.com/widget/reservation/canvas?rid=1403050&type=standard&theme=standard&overlay=false&domain=com&lang=en-US&newtab=false&disablega=false&ot_source=Restaurant%20website","kind":"opentable_restaurant_id","read":"present","binding":"this_location","answered":true,"provider":"opentable","declaredAs":"publisher_link","declaredOn":"https://www.halekulani.com/","readReason":"store details already returned by its provider universe","identityStatus":"provider_confirmed"},{"id":"1474828","url":"https://www.opentable.com/widget/reservation/canvas?rid=1474828&type=standard&theme=standard&overlay=false&domain=com&lang=en-US&newtab=false&disablega=false&ot_source=Restaurant%20website","kind":"opentable_restaurant_id","read":"present","binding":"candidate","answered":true,"provider":"opentable","declaredAs":"publisher_link","declaredOn":"https://www.halekulani.com/","readReason":"store details already returned by its provider universe","identityStatus":"provider_confirmed"},{"id":"41365","url":"https://www.opentable.com/widget/reservation/canvas?rid=41365&type=standard&theme=standard&overlay=false&domain=com&lang=en-US&newtab=false&disablega=false&ot_source=Restaurant%20website","kind":"opentable_restaurant_id","read":"present","binding":"candidate","answered":true,"provider":"opentable","declaredAs":"publisher_link","declaredOn":"https://www.halekulani.com/","identityStatus":"provider_confirmed"},{"id":"41368","url":"https://www.opentable.com/widget/reservation/canvas?rid=41368&type=standard&theme=standard&overlay=false&domain=com&lang=en-US&newtab=false&disablega=false&ot_source=Restaurant%20website","kind":"opentable_restaurant_id","read":"present","binding":"candidate","answered":true,"provider":"opentable","declaredAs":"publisher_link","declaredOn":"https://www.halekulani.com/","identityStatus":"provider_confirmed"},{"id":"afternoon-tea-at-halekulani-honolulu","url":"https://www.opentable.com/r/afternoon-tea-at-halekulani-honolulu","kind":"opentable_restaurant","read":"present","binding":"candidate","answered":true,"provider":"opentable","declaredAs":"place_link","declaredOn":"https://www.opentable.com/r/afternoon-tea-at-halekulani-honolulu","readReason":"store details already returned by its provider universe","identityStatus":"provider_confirmed"},{"id":"umi-by-vikram-garg-honolulu","url":"https://www.opentable.com/r/umi-by-vikram-garg-honolulu","kind":"opentable_restaurant","read":"present","binding":"candidate","answered":true,"provider":"opentable","declaredAs":"place_link","declaredOn":"https://www.opentable.com/r/umi-by-vikram-garg-honolulu","readReason":"store details already returned by its provider universe","identityStatus":"provider_confirmed"}],"acceptedLocations":4,"locationsWithStore":1},{"label":"Resy","detail":"no Resy door for this location on the site's pages or in any provider response; Resy publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"resy","acceptedLocations":4,"locationsWithStore":0},{"label":"Tock","detail":"no Tock door for this location on the site's pages or in any provider response; Tock publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"tock","acceptedLocations":4,"locationsWithStore":0},{"label":"SevenRooms","detail":"no SevenRooms door for this location on the site's pages or in any provider response; SevenRooms publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"sevenrooms","acceptedLocations":4,"locationsWithStore":0}],"comparisons":null},"basis":"derived","resolver_version":"channel-pricing/1","evidence_id":"channel-pricing:99348cbb8e0ea8602912566f","via":["no channel menu was read for this location"],"about_ref":"self"}]},"publisher_files":{"title":"Publisher Files","facts":[]},"organization_relationships":{"title":"Organization relationships","facts":[{"label":"Organization relationship","value":{"kind":"contribution","@type":"OrganizationRelationship","state":"supported","reason":"heading \"Jonas Maon and courtesy of Polynesian Voyaging Society\" says \"courtesy of\" (+3)","support":3,"evidence":[{"kind":"contribution","text":"Between Ocean and Sky is on display from November 16–February 9, 2018 at First Hawaiian Center, 999 Bishop St. For more information, visit honolulumuseum.org .","heading":"Jonas Maon and courtesy of Polynesian Voyaging Society","section":"Artist and voyager Hana Yoshihata explores the mystique of nature’s vastness in her dazzling works.","source_url":"https://livingarchives.halekulani.com/arts/between-ocean-and-sky/","anchor_text":"honolulumuseum.org"}],"organization":{"url":"https://honolulumuseum.org/","domain":"honolulumuseum.org","name_candidates":[{"name":"honolulumuseum.org","basis":"anchor_text"}]},"state_reason":"a heading, section or card title it is printed under states it"},"basis":"publisher_declared","via":["https://livingarchives.halekulani.com/arts/between-ocean-and-sky/"],"last_confirmed_at":"2026-10-21T20:50:33.534862+00:00","about_ref":"self","source_surface_ref":"https://livingarchives.halekulani.com"},{"label":"Organization relationship","value":{"kind":"supplier","@type":"OrganizationRelationship","state":"supported","reason":"card title \"Quality, fresh, and locally sourced\" says \"sourced\" (+2); card title \"Quality, fresh, and locally sourced\" says \"sourced\" (+2); card title \"Quality, fresh, and locally sourced\" says \"sourced\" (+2); card title \"Quality, fresh, and locally sourced\" says \"sourced\" (+2); card title \"Quality, fresh, and locally sourced\" says \"sourced\" (+2); card title \"Quality, fresh, and locally sourced\" says \"sourced\" (+2); card title \"Quality, fresh, and locally sourced\" says \"sourced\" (+2); card title \"Quality, fresh, and locally sourced\" says \"sourced\" (+2); card title \"Quality, fresh, and locally sourced\" says \"sourced\" (+2); card title \"Quality, fresh, and locally sourced\" says \"sourced\" (+2); card title \"Quality, fresh, and locally sourced\" says \"sourced\" (+2); card title \"Quality, fresh, and locally sourced\" says \"sourced\" (+2)","support":24,"evidence":[{"kind":"supplier","text":" Menus COCKTAILS HISTORY EXTRAORDINARY COCKTAILS BY THE SEA Earl’s at House Without A Key  See Earl's 360°  See Earl's Video Earl’s pool bar is located within the iconic House Without A Key, overlooking the Pacific Ocean and Diamond Head. Named in honor of Earl Derr Biggers, the acclaimed 20 th century novelist who wrote “House Without a Key” while vacationing in Hawaii, Earl’s features extraordinary cocktails by the sea, reminiscent of Hawaii’s golden age of travel. Be sure to try the Coconut Cake Martini, inspired by the hotel’s signature Coconut Cake, Earl’s Daiquiri, The Gable, a “spirit-free” refreshing drink cucumber and pineapple drink with a mango ice, and of course, our iconic Mai Tai. These drinks pair nicely with the food selections created by House Without A Key’s Chef Jarri","heading":"Earl’s at House Without A Key","source_url":"https://www.halekulani.com/dining/earls-at-house-without-a-key/","anchor_text":" See Earl's 360°"},{"kind":"supplier","text":" Menus COCKTAILS HISTORY EXTRAORDINARY COCKTAILS BY THE SEA Earl’s at House Without A Key  See Earl's 360°  See Earl's Video Earl’s pool bar is located within the iconic House Without A Key, overlooking the Pacific Ocean and Diamond Head. Named in honor of Earl Derr Biggers, the acclaimed 20 th century novelist who wrote “House Without a Key” while vacationing in Hawaii, Earl’s features extraordinary cocktails by the sea, reminiscent of Hawaii’s golden age of travel. Be sure to try the Coconut Cake Martini, inspired by the hotel’s signature Coconut Cake, Earl’s Daiquiri, The Gable, a “spirit-free” refreshing drink cucumber and pineapple drink with a mango ice, and of course, our iconic Mai Tai. These drinks pair nicely with the food selections created by House Without A Key’s Chef Jarri","heading":"Earl’s at House Without A Key","source_url":"https://www.halekulani.com/dining/earls-at-house-without-a-key/","anchor_text":" See Earl's Video"},{"kind":"supplier","text":" Menus Chef recommendations DISTINCTIVELY DIFFERENT COCKTAILS L’Aperitif Cocktail Bar  See L'Aperitif 360° L’Aperitif at La Mer is recognized as the most elegant and sophisticated bar/lounge in Honolulu. L’Aperitif’s exquisite cocktail menu is a captivating fusion of French spirits, sherries, cognacs, and culinary traditions. Crafted with elegance, these libations embrace their own identity, either complementing Executive Chef Alexandre Trancher’s menu or prevailing as remarkable standalone creations. L’Aperitif is superbly appointed with priceless Belle Époque objets d’art acquired in Paris by Halekulani. Savor the world’s finest aperitifs in the plush, enveloping ambiance and intimacy of this exquisitely unique cocktail retreat. L’Aperitif is located in La Mer , Hawaii’s longest consec","heading":"L’Aperitif Cocktail Bar","source_url":"https://www.halekulani.com/dining/laperitif-cocktail-bar/","anchor_text":" See L'Aperitif 360°"},{"kind":"supplier","text":" Menus Chef recommendations CLASSIC COCKTAILS AND LIVE JAZZ Lewers Lounge  See Lewers Lounge 360°  See Lewers Lounge Video Our intimate cocktail lounge is open seven nights a week, offering live light jazz music performances nightly, providing the perfect place for appetizers, desserts and after dinner drinks, including sophisticated mocktails. Enjoy easy to share plates and custom made drinks while listening to world renowned musicians. Live Entertainment From 8:00pm to 10:30pm (Sunday & Monday), and 8:30pm to midnight (Tuesday through Saturday). Hours Lounge 7:00pm – 12:00am (Sunday & Monday) (last call 11:30pm) 7:00pm – 12:30am (Tuesday to Thursday) (last call midnight) 7:00pm – 1:00am (Friday & Saturday) (last call 12:30am) Food Service 7:30pm – 10:30pm (Sunday to Thursday) (last ca","heading":"Lewers Lounge","source_url":"https://www.halekulani.com/dining/lewers-lounge/","anchor_text":" See Lewers Lounge 360°"}],"organization":{"url":"https://truetour.app/properties/1777/experiences/58012?shareId=225227","domain":"truetour.app","name_candidates":[{"name":"Earl’s at House Without A Key","basis":"card_heading"},{"name":"Location","basis":"card_heading"},{"name":"Hours","basis":"card_heading"},{"name":"Attire","basis":"card_heading"},{"name":"Other Details","basis":"card_heading"},{"name":"Inquiries","basis":"card_heading"},{"name":"Prepared with love and locally inspired","basis":"card_heading"},{"name":"Quality, fresh, and locally sourced","basis":"card_heading"},{"name":"Kauai","basis":"card_heading"},{"name":"Molokai","basis":"card_heading"},{"name":"Oahu","basis":"card_heading"},{"name":"Big Island","basis":"card_heading"},{"name":"Earl's Daiquiri","basis":"card_heading"},{"name":"The Kimball","basis":"card_heading"},{"name":"Table 97","basis":"card_heading"},{"name":"Earl Derr Biggers","basis":"card_heading"},{"name":"“One of the world’s great hotels. 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Halekulani and its staff blend the old-style Hawaiian aloha spirit while its location is near the heart of a more cosmopolitan experience expected in a big city. Beautiful views include Diamond Head and Waikiki Beach. Fine food, service and accommodations meet the standards of the most critical of experienced travelers.”","basis":"card_heading"},{"name":"Tom Woehler","basis":"card_heading"},{"name":"“SENSATIONAL, elegant hotel in prime location in Honolulu, Oahu. Attentive staff, gorgeous areas within the hotel to enjoy, a piano bar at night, a taste sensation at Orchids Restaurant. This hotel should be on your BUCKET LIST!”","basis":"card_heading"},{"name":"Jo Kennedy","basis":"card_heading"},{"name":" See Earl's 360°","basis":"anchor_text"},{"name":" See Earl's Video","basis":"anchor_text"},{"name":" See L'Aperitif 360°","basis":"anchor_text"},{"name":" See Lewers Lounge 360°","basis":"anchor_text"}]},"state_reason":"a heading, section or card title it is printed under states it","readings_not_shown":8},"basis":"publisher_declared","via":["https://www.halekulani.com/dining/earls-at-house-without-a-key/","https://www.halekulani.com/dining/laperitif-cocktail-bar/","https://www.halekulani.com/dining/lewers-lounge/"],"last_confirmed_at":"2026-10-21T20:50:28.684307+00:00","about_ref":"self","source_surface_ref":"https://www.halekulani.com"},{"label":"Organization statement","value":{"kind":"supplier","@type":"OrganizationStatement","state":"supported","reason":"heading \"Quality, fresh, and locally sourced\" says \"sourced\" (+3); paragraph \"We make every effort to support our local farms. 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