Halekulani Hotel

• Banquet/Catering - Banquet Porter (On-Call)

  Recruiting platform

  publisher_declared

  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. ESSENTIAL FUNCTIONS Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. Anticipate guests’ need, respond promptly and acknowledge all guests, however busy and whatever time of day. Maintain positive guest relations at all times Resolve guest complaints, ensuring guest satisfaction Monitor and maintain cleanliness, sanitation and organization of assigned work area. Follows through with all directives and tasks assigned by supervisors above and Catering Sales Staff. Must know the location of all Banquet facilities, Function rooms, storage, and kitchen areas. Must be knowledgeable in the measurements of ALL Banquet function rooms, ALL Banquet table sizes, and chairs, lecterns, pianos, tents, and lecterns function signboards. Responsible for the upkeep and maintenance of all the equipment. Must 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. Must be able to read, understand and execute a complete function room set up based on the information provided in the Banquet Event Order. Must 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) Ability to set up Gazebos and white chairs for Wedding Ceremonies. Perform all other duties as may be required or assigned. SUPERVISORY REQUIREMENTS Reports To: Banquet Manager, Lead Captain, Senior Captain, and other Banquet Captains. Supervises: None EDUCATION/EXPERIENCE High school diploma or equivalent vocational training certificate. 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 LICENSES/CERTIFICATIONS Liquor Commission Card KNOWLEDGE, SKILLS, & ABILITIES Ability to anticipate guest needs; respond promptly and acknowledge all guests. Ensure familiarity with all hotel services/features to respond to guest inquiries accurately. Must be highly organized, detail-oriented and have the ability to multi-task. Must be knowledgeable of various banquet function set-ups and banquet table inventories (classroom, rounds, ovals, etc.), dance floors and tent set-up. PHYSICAL DEMANDS The physical demands and work environment characteristics described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Ability to exert physical effort to be able to grasp, lift, move or carry a minimum of 75 lbs. Ability to move heavy equipment (e.g. Baby Grand piano and upright pianos, lecterns, large banquet tents – 20’ x 20’ and 30’ x 30’). Ability to climb stairs and ladders. Ability to have strong close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus. Ability to stand; walk; use the hands to fingers; to handle and feel objects; or controls; talk and hear. WORK ENVIRONMENT Indoor, air conditioned environment. Outdoor, non-air conditioned environment. Exposure to variable temperature and weather conditions. Variable noise levels. Exposure to fumes; dusts; chemicals; and odor hazards

  Directly observed · confirmed Oct 21, 2026, 8:51 PM UTC

  Observed via

  https://jobs.dayforcehcm.com/api/geo/halekulani/jobposting/search

  Read from

  https://jobs.dayforcehcm.com

  All published fields

  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. ESSENTIAL FUNCTIONS Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. Anticipate guests’ need, respond promptly and acknowledge all guests, however busy and whatever time of day. Maintain positive guest relations at all times Resolve guest complaints, ensuring guest satisfaction Monitor and maintain cleanliness, sanitation and organization of assigned work area. Follows through with all directives and tasks assigned by supervisors above and Catering Sales Staff. Must know the location of all Banquet facilities, Function rooms, storage, and kitchen areas. Must be knowledgeable in the measurements of ALL Banquet function rooms, ALL Banquet table sizes, and chairs, lecterns, pianos, tents, and lecterns function signboards. Responsible for the upkeep and maintenance of all the equipment. Must 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. Must be able to read, understand and execute a complete function room set up based on the information provided in the Banquet Event Order. Must 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) Ability to set up Gazebos and white chairs for Wedding Ceremonies. Perform all other duties as may be required or assigned. SUPERVISORY REQUIREMENTS Reports To: Banquet Manager, Lead Captain, Senior Captain, and other Banquet Captains. Supervises: None EDUCATION/EXPERIENCE High school diploma or equivalent vocational training certificate. 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 LICENSES/CERTIFICATIONS Liquor Commission Card KNOWLEDGE, SKILLS, & ABILITIES Ability to anticipate guest needs; respond promptly and acknowledge all guests. Ensure familiarity with all hotel services/features to respond to guest inquiries accurately. Must be highly organized, detail-oriented and have the ability to multi-task. Must be knowledgeable of various banquet function set-ups and banquet table inventories (classroom, rounds, ovals, etc.), dance floors and tent set-up. PHYSICAL DEMANDS The physical demands and work environment characteristics described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Ability to exert physical effort to be able to grasp, lift, move or carry a minimum of 75 lbs. Ability to move heavy equipment (e.g. Baby Grand piano and upright pianos, lecterns, large banquet tents – 20’ x 20’ and 30’ x 30’). Ability to climb stairs and ladders. Ability to have strong close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus. Ability to stand; walk; use the hands to fingers; to handle and feel objects; or controls; talk and hear. WORK ENVIRONMENT Indoor, air conditioned environment. Outdoor, non-air conditioned environment. Exposure to variable temperature and weather conditions. Variable noise levels. Exposure to fumes; dusts; chemicals; and odor hazards

  Recruiting platform

  publisher_declared

• Banquet/Catering - Server (On-Call)

  Recruiting platform

  publisher_declared

  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. ESSENTIAL FUNCTIONS Anticipate guests’ needs; respond promptly and acknowledge all guests, however busy and whatever time of day. Maintain positive guest relations at all times. Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately. Help resolve guest complaints, ensuring guest satisfaction. Meet with Banquet Manager/Captain to review assignments, anticipated business levels, changes and other information pertinent to the day’s scheduled activities. Assist to communicate additions or changes to the assignments as they arise throughout the shift. Organizes 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. Handle all wares carefully to prevent breakage and loss. Report any damages, maintenance problems or safety hazards to the Captain. Adhere to all Health Department, sanitation and safety regulations as required by the hotel. Perform all other duties as may be required or assigned. SUPERVISORY REQUIREMENTS Reports To: Banquet Manager, All Banquet Captains Supervises: None EDUCATION/EXPERIENCE High school diploma or equivalent vocational training certificate. One (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. LICENSES/CERTIFICATIONS Possesses current Liquor Commission Server Card. Certification from alcohol awareness program required to serve alcoholic beverages preferred. Certification of previous training in liquor, wine and food service preferred. KNOWLEDGE, SKILLS, & ABILITIES Must be detail-oriented and have the ability to multi-task. Able to maintain positive guest relations at all times. Possesses strong written and verbal communication skills. Possesses good management and organizational skills. Possesses knowledge of federal and state health laws, regulations, and safety codes. Able to work effectively with various types of customers. PHYSICAL DEMANDS The physical demands and work environment characteristics described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Ability to lift items of 30 lbs or more in a safe and proper manner. Ability to stand/walk for extended hours throughout a work shift. Ability to endure various physical movements throughout the work areas. WORK ENVIRONMENT Indoor, air conditioned environment. Outdoor, non-air conditioned environment. Exposure to hot, humid weather conditions. Variable noise levels. Around fumes; dusts; chemicals; and odor hazards

  Directly observed · confirmed Oct 21, 2026, 8:51 PM UTC

  Observed via

  https://jobs.dayforcehcm.com/api/geo/halekulani/jobposting/search

  Read from

  https://jobs.dayforcehcm.com

  All published fields

  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. ESSENTIAL FUNCTIONS Anticipate guests’ needs; respond promptly and acknowledge all guests, however busy and whatever time of day. Maintain positive guest relations at all times. Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately. Help resolve guest complaints, ensuring guest satisfaction. Meet with Banquet Manager/Captain to review assignments, anticipated business levels, changes and other information pertinent to the day’s scheduled activities. Assist to communicate additions or changes to the assignments as they arise throughout the shift. Organizes 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. Handle all wares carefully to prevent breakage and loss. Report any damages, maintenance problems or safety hazards to the Captain. Adhere to all Health Department, sanitation and safety regulations as required by the hotel. Perform all other duties as may be required or assigned. SUPERVISORY REQUIREMENTS Reports To: Banquet Manager, All Banquet Captains Supervises: None EDUCATION/EXPERIENCE High school diploma or equivalent vocational training certificate. One (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. LICENSES/CERTIFICATIONS Possesses current Liquor Commission Server Card. Certification from alcohol awareness program required to serve alcoholic beverages preferred. Certification of previous training in liquor, wine and food service preferred. KNOWLEDGE, SKILLS, & ABILITIES Must be detail-oriented and have the ability to multi-task. Able to maintain positive guest relations at all times. Possesses strong written and verbal communication skills. Possesses good management and organizational skills. Possesses knowledge of federal and state health laws, regulations, and safety codes. Able to work effectively with various types of customers. PHYSICAL DEMANDS The physical demands and work environment characteristics described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Ability to lift items of 30 lbs or more in a safe and proper manner. Ability to stand/walk for extended hours throughout a work shift. Ability to endure various physical movements throughout the work areas. WORK ENVIRONMENT Indoor, air conditioned environment. Outdoor, non-air conditioned environment. Exposure to hot, humid weather conditions. Variable noise levels. Around fumes; dusts; chemicals; and odor hazards

  Recruiting platform

  publisher_declared

• Culinary - Banquets - Apprentis

  Recruiting platform

  publisher_declared

  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. ESSENTIAL FUNCTIONS Prepare required tools, equipment, and supplies for your scheduled shift. Inspect the cleanliness and working condition of all tools, equipment, and supplies. Clean and sanitize work areas that will be in use. Obtain morning and afternoon requisitions from storeroom. Assist banquet chef with prepping, cooking, helping execution of plated and buffet menu. Work in carving/action stations. Complete all tasks assigned in a timely manner. Work in other kitchen outlets when needed. Maintain 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. Monitor and maintain cleanliness, sanitation, and organization of assigned work areas. Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements. Arrive to work on time and be ready to work at your workstation at the scheduled starting time Perform all other duties as may be required or assigned. SUPERVISORY REQUIREMENTS Reports To: Banquet Event Chef & Chef de Cuisine Supervises: None EDUCATION/EXPERIENCE High school diploma or equivalent vocational training certificate. 1 year experience desirable as a Prep Cook at a Hotel kitchen or Restaurant. LICENSES/CERTIFICATIONS Food handling certificate desirable KNOWLEDGE, SKILLS, & ABILITIES Ability to anticipate guest needs; respond promptly and acknowledge all guests. Ensure familiarity with all hotel services/features to respond to guest inquiries accurately. Must be highly organized, detail-oriented and have the ability to multi-task. Ability to maintain positive guest relations at all times. Ability to expand/condense recipes. Comprehend and follow recipes. Knowledge of pans and carving item pars Compute basic arithmetic. Fluency in English both verbal and non-verbal, as well as French Culinary Terms PHYSICAL DEMANDS The physical demands and work environment characteristics described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Ability to exert physical effort to transport up to 50 pounds. Ability to endure various physical movements throughout the work areas. Ability to reach 5 feet. Maintain a stationary position for up to 8 hours throughout work shift. WORK ENVIRONMENT Main Kitchen, Outlet Kitchens, Stewarding areas. Indoor, air conditioned office Indoor/Outdoor, non-air conditioned Exposure to variable temperature conditions. Exposure to variable noise levels. Exposure to dust, chemicals, fumes, mites, and/or odor hazards.

  Directly observed · confirmed Oct 21, 2026, 8:51 PM UTC

  Observed via

  https://jobs.dayforcehcm.com/api/geo/halekulani/jobposting/search

  Read from

  https://jobs.dayforcehcm.com

  All published fields

  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. ESSENTIAL FUNCTIONS Prepare required tools, equipment, and supplies for your scheduled shift. Inspect the cleanliness and working condition of all tools, equipment, and supplies. Clean and sanitize work areas that will be in use. Obtain morning and afternoon requisitions from storeroom. Assist banquet chef with prepping, cooking, helping execution of plated and buffet menu. Work in carving/action stations. Complete all tasks assigned in a timely manner. Work in other kitchen outlets when needed. Maintain 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. Monitor and maintain cleanliness, sanitation, and organization of assigned work areas. Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements. Arrive to work on time and be ready to work at your workstation at the scheduled starting time Perform all other duties as may be required or assigned. SUPERVISORY REQUIREMENTS Reports To: Banquet Event Chef & Chef de Cuisine Supervises: None EDUCATION/EXPERIENCE High school diploma or equivalent vocational training certificate. 1 year experience desirable as a Prep Cook at a Hotel kitchen or Restaurant. LICENSES/CERTIFICATIONS Food handling certificate desirable KNOWLEDGE, SKILLS, & ABILITIES Ability to anticipate guest needs; respond promptly and acknowledge all guests. Ensure familiarity with all hotel services/features to respond to guest inquiries accurately. Must be highly organized, detail-oriented and have the ability to multi-task. Ability to maintain positive guest relations at all times. Ability to expand/condense recipes. Comprehend and follow recipes. Knowledge of pans and carving item pars Compute basic arithmetic. Fluency in English both verbal and non-verbal, as well as French Culinary Terms PHYSICAL DEMANDS The physical demands and work environment characteristics described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Ability to exert physical effort to transport up to 50 pounds. Ability to endure various physical movements throughout the work areas. Ability to reach 5 feet. Maintain a stationary position for up to 8 hours throughout work shift. WORK ENVIRONMENT Main Kitchen, Outlet Kitchens, Stewarding areas. Indoor, air conditioned office Indoor/Outdoor, non-air conditioned Exposure to variable temperature conditions. Exposure to variable noise levels. Exposure to dust, chemicals, fumes, mites, and/or odor hazards.

  Recruiting platform

  publisher_declared

• Culinary - Cafeteria - Assistant Cook (Full-Time)

  Recruiting platform

  publisher_declared

  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. ESSENTIAL FUNCTIONS Anticipates 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. Maintains complete knowledge of, and complies with all departmental policies, service procedures, and hotel standards. Properly maintains all kitchen equipment used. Completes opening duties: Set up work station with required Mis en place, tools, equipment and supplies. Inspect the cleanliness and working condition of all tools, equipment and supplies. Check production schedule and pars. Establish priority items for the day. Inform the Head Cook of any supplies that need to be requisitioned for the day's tasks. Transport supplies from the Storeroom and stock in designated areas. Assists in prep work of items needed for the particular menu of the day. Minimizes waste and maintain controls in order to attain forecasted food cost. Completes closing duties: Return all food items to the proper storage areas. Rotate all returned product. Wrap, cover, label and date all items being put away. Straighten up and organize all storage areas. Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves. Return all unused and clean utensils/equipment to the specified locations. Ice down hot items from the steam table, so they cool quickly. Turn off all equipment not needed for the next shift. Restock items that were depleted during the shift. Prepares simple starches and vegetable garnishes. Prepares all menu items following recipes and yield guide. Assists in the preparation of stocks (poultry, fish and meat) and selected sauces (reductions, butter sauces, and dressings). Performs all other duties as may be required or assigned. SUPERVISORY REQUIREMENTS Reports To: Chef De Cuisine, Sous Chef, Head Cook Supervises: None EDUCATION/EXPERIENCE High school diploma or equivalent vocational training certificate. Minimum 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. LICENSES/CERTIFICATIONS Food handling/Food Sanitation certificate desired. Certification of Culinary training or apprenticeship program preferred. KNOWLEDGE, SKILLS, & ABILITIES Demonstrates intermediate knowledge of culinary skills such as knife techniques, sauce preparation, and cooking methods. Possesses strong organizational and multi-tasking skills. Able to maintain positive guest relations at all times as the position will interact with hotel guests. Able to comprehend and follow recipes, and show ability to expand/condense recipes as needed. Able to arrive to work on time and be ready to work at the assigned station at the scheduled starting time. Possesses strong verbal and written communication skills. Possesses knowledge of French culinary terms. PHYSICAL DEMANDS The physical demands and work environment characteristics described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Ability to exert physical effort to transport up to 50 pounds. Ability to endure various physical movements throughout the work areas. Ability to reach 5 feet. Maintain a stationary position for extended hours throughout work shift. WORK ENVIRONMENT Main Kitchen, Outlet Kitchens, Stewarding areas. Indoor/Outdoor, non-air conditioned Exposure to variable temperature conditions. Exposure to variable noise levels. Exposure to dust, chemicals, fumes, mites, and/or odor hazards.

  Directly observed · confirmed Oct 21, 2026, 8:51 PM UTC

  Observed via

  https://jobs.dayforcehcm.com/api/geo/halekulani/jobposting/search

  Read from

  https://jobs.dayforcehcm.com

  All published fields

  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. ESSENTIAL FUNCTIONS Anticipates 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. Maintains complete knowledge of, and complies with all departmental policies, service procedures, and hotel standards. Properly maintains all kitchen equipment used. Completes opening duties: Set up work station with required Mis en place, tools, equipment and supplies. Inspect the cleanliness and working condition of all tools, equipment and supplies. Check production schedule and pars. Establish priority items for the day. Inform the Head Cook of any supplies that need to be requisitioned for the day's tasks. Transport supplies from the Storeroom and stock in designated areas. Assists in prep work of items needed for the particular menu of the day. Minimizes waste and maintain controls in order to attain forecasted food cost. Completes closing duties: Return all food items to the proper storage areas. Rotate all returned product. Wrap, cover, label and date all items being put away. Straighten up and organize all storage areas. Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves. Return all unused and clean utensils/equipment to the specified locations. Ice down hot items from the steam table, so they cool quickly. Turn off all equipment not needed for the next shift. Restock items that were depleted during the shift. Prepares simple starches and vegetable garnishes. Prepares all menu items following recipes and yield guide. Assists in the preparation of stocks (poultry, fish and meat) and selected sauces (reductions, butter sauces, and dressings). Performs all other duties as may be required or assigned. SUPERVISORY REQUIREMENTS Reports To: Chef De Cuisine, Sous Chef, Head Cook Supervises: None EDUCATION/EXPERIENCE High school diploma or equivalent vocational training certificate. Minimum 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. LICENSES/CERTIFICATIONS Food handling/Food Sanitation certificate desired. Certification of Culinary training or apprenticeship program preferred. KNOWLEDGE, SKILLS, & ABILITIES Demonstrates intermediate knowledge of culinary skills such as knife techniques, sauce preparation, and cooking methods. Possesses strong organizational and multi-tasking skills. Able to maintain positive guest relations at all times as the position will interact with hotel guests. Able to comprehend and follow recipes, and show ability to expand/condense recipes as needed. Able to arrive to work on time and be ready to work at the assigned station at the scheduled starting time. Possesses strong verbal and written communication skills. Possesses knowledge of French culinary terms. PHYSICAL DEMANDS The physical demands and work environment characteristics described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Ability to exert physical effort to transport up to 50 pounds. Ability to endure various physical movements throughout the work areas. Ability to reach 5 feet. Maintain a stationary position for extended hours throughout work shift. WORK ENVIRONMENT Main Kitchen, Outlet Kitchens, Stewarding areas. Indoor/Outdoor, non-air conditioned Exposure to variable temperature conditions. Exposure to variable noise levels. Exposure to dust, chemicals, fumes, mites, and/or odor hazards.

  Recruiting platform

  publisher_declared

• Culinary - HWAK - Commis de Cuisine 1 (FT Temporary)

  Recruiting platform

  publisher_declared

  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. ESSENTIAL FUNCTIONS Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. Correct maintenance and use of equipment. Use equipment only as intended. Maintain positive Coworker relations Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately. Help resolve guest complaints, ensuring guest satisfaction. Monitor and maintain cleanliness, sanitation, and organization of assigned work areas. Maintain and strictly abide by state sanitation/health regulations and hotel requirements. Meet with Sous Chef or the Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance. Complete opening duties: Clean hands as often as you need Set up workstation with required Mis en place, tools, equipment, and supplies. Establish priority to do the mise en place Inspect the cleanliness and working condition of all tools, equipment, and supplies Check production schedule and be ready on time for the service Start prep work on items needed for service Inform the Sous Chef or the chef of any shortages before the item runs out Assist the operations as required to ensure optimum service to guests. Maintain proper storage procedures as specified by Health Department and Hotel requirements. Minimize waste and maintain controls to attain forecasted food cost. Inform the Sous Chef or Chef of any excess items that can be utilized Be sur the worktables are disinfected and sanitize before you will use In the service time assist your supervisor to cook well and to do a nice presentation Transport empty, dirty pots, and pans to the pot wash station. Direct and assist Stewards in order to make clean-up a more efficient process. Breakdown workstation and complete closing duties: Return all food items to the proper storage areas. Rotate all returned products. Wrap, cover, label, and date all items being put away. Straighten up and organize all storage areas. Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves. Return all unused and clean utensils/equipment to the specified locations. Restock items that were depleted during the shift. Verification of the temperature of refrigeration and position Review status of work and follow-up actions required with the Sous Chef or Chef before leaving Must do ordering for his position and assist sous chef or chef for the different ordering Ability to order the product in the Adacco Help the operation with Mise en place and production and the service time cooking Perform all other duties as may be required or assigned. Write 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 Assist the Commis 1, 2 and 3 for theme organization All time respect the Safety manner and the health manner SUPERVISORY REQUIREMENTS Reports To: Supervisors (Commis 2, Commis 3, Chef de Partie, Sous chef, Chef, Executive Chef) Supervises: None EDUCATION/EXPERIENCE Minimum 1 year experience High school diploma or equivalent vocational training certificate, prior restaurant service and guest relations experience preferred. LICENSES/CERTIFICATIONS Servsafe certification Food handling certificate KNOWLEDGE, SKILLS, & ABILITIES Ensure familiarity with all hotel services/features to respond to guest inquiries accurately. Must be highly organized, detail-oriented and have the ability to multi-task. Ability to maintain positive guest relations Ability to expand/condense recipes. Comprehend and follow recipes. PHYSICAL DEMANDS The physical demands and work environment characteristics described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Ability to exert physical effort to transport up to 55 pounds. Ability to endure various physical movements throughout the work areas. Ability to reach 7 feet. Maintain a stationary position for up to 8 hours throughout work shift. WORK ENVIRONMENT House Without A Key Kitchen Indoor, air conditioned Indoor/Outdoor, non-air conditioned Exposure to variable temperature conditions. Exposure to variable noise levels. Exposure to dust, chemicals, fumes, mites, and/or odor hazards

  Directly observed · confirmed Oct 21, 2026, 8:51 PM UTC

  Observed via

  https://jobs.dayforcehcm.com/api/geo/halekulani/jobposting/search

  Read from

  https://jobs.dayforcehcm.com

  All published fields

  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. ESSENTIAL FUNCTIONS Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. Correct maintenance and use of equipment. Use equipment only as intended. Maintain positive Coworker relations Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately. Help resolve guest complaints, ensuring guest satisfaction. Monitor and maintain cleanliness, sanitation, and organization of assigned work areas. Maintain and strictly abide by state sanitation/health regulations and hotel requirements. Meet with Sous Chef or the Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance. Complete opening duties: Clean hands as often as you need Set up workstation with required Mis en place, tools, equipment, and supplies. Establish priority to do the mise en place Inspect the cleanliness and working condition of all tools, equipment, and supplies Check production schedule and be ready on time for the service Start prep work on items needed for service Inform the Sous Chef or the chef of any shortages before the item runs out Assist the operations as required to ensure optimum service to guests. Maintain proper storage procedures as specified by Health Department and Hotel requirements. Minimize waste and maintain controls to attain forecasted food cost. Inform the Sous Chef or Chef of any excess items that can be utilized Be sur the worktables are disinfected and sanitize before you will use In the service time assist your supervisor to cook well and to do a nice presentation Transport empty, dirty pots, and pans to the pot wash station. Direct and assist Stewards in order to make clean-up a more efficient process. Breakdown workstation and complete closing duties: Return all food items to the proper storage areas. Rotate all returned products. Wrap, cover, label, and date all items being put away. Straighten up and organize all storage areas. Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves. Return all unused and clean utensils/equipment to the specified locations. Restock items that were depleted during the shift. Verification of the temperature of refrigeration and position Review status of work and follow-up actions required with the Sous Chef or Chef before leaving Must do ordering for his position and assist sous chef or chef for the different ordering Ability to order the product in the Adacco Help the operation with Mise en place and production and the service time cooking Perform all other duties as may be required or assigned. Write 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 Assist the Commis 1, 2 and 3 for theme organization All time respect the Safety manner and the health manner SUPERVISORY REQUIREMENTS Reports To: Supervisors (Commis 2, Commis 3, Chef de Partie, Sous chef, Chef, Executive Chef) Supervises: None EDUCATION/EXPERIENCE Minimum 1 year experience High school diploma or equivalent vocational training certificate, prior restaurant service and guest relations experience preferred. LICENSES/CERTIFICATIONS Servsafe certification Food handling certificate KNOWLEDGE, SKILLS, & ABILITIES Ensure familiarity with all hotel services/features to respond to guest inquiries accurately. Must be highly organized, detail-oriented and have the ability to multi-task. Ability to maintain positive guest relations Ability to expand/condense recipes. Comprehend and follow recipes. PHYSICAL DEMANDS The physical demands and work environment characteristics described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Ability to exert physical effort to transport up to 55 pounds. Ability to endure various physical movements throughout the work areas. Ability to reach 7 feet. Maintain a stationary position for up to 8 hours throughout work shift. WORK ENVIRONMENT House Without A Key Kitchen Indoor, air conditioned Indoor/Outdoor, non-air conditioned Exposure to variable temperature conditions. Exposure to variable noise levels. Exposure to dust, chemicals, fumes, mites, and/or odor hazards

  Recruiting platform

  publisher_declared

• Engineering-Chief Engineer (Full-Time)

  Recruiting platform

  publisher_declared

  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. ESSENTIAL FUNCTIONS & RESPONSIBILITIES Engineering Operations, Facilities Maintenance & Preventive Maintenance: Oversees 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. Maintains front-of-house and back-of-house areas, including public spaces, restaurants, kitchens, meeting rooms, and the fitness center, to the highest standards. Inspects and troubleshoots critical building systems, including mechanical, electrical, HVAC, plumbing, fire and life safety, lighting, and power systems, and supervises repairs. Recommends or arranges painting, repairs, renovations, and furnishing replacements. Responds to emergencies and maintains disaster preparedness by identifying potential problems, developing response plans, and managing crises. Establishes and maintains an effective preventive maintenance program for building equipment and guestrooms. Administration: Adjusts work priorities and schedules to meet work order demands and guest needs. Ensures building and equipment licenses, permits and certifications are current. Develops and implements the life safety manual, business continuity plan, and safety and emergency procedures. Establishes and maintains written departmental standard operating procedures and performance expectations. Participates in the hotel’s Safety Committee and ensures timely follow-up on corrective actions. Engineering Staff Leadership: Responsible for hiring decisions, performance management, employee relations and discipline, workplace safety compliance, engagement initiatives, career development, and succession planning. Prepares and conducts daily maintenance team lineups to communicate priorities and updates. Trains engineering staff on governmental and safety requirements, quality standards, and service expectations. Ensures staff have the tools, equipment, and authority needed to perform their responsibilities. Ensures that engineering staff maintain safe, sanitary, and organized work areas. Prepares and adjust weekly schedules in accordance with staffing guidelines and labor forecasts. Authorizes staff requests for vacation, sick leave, holidays, leaves of absence, schedule changes, and overtime. Manages departmental payroll, labor reporting, project administration, and other administrative tasks. Performs other duties as required or assigned. SUPERVISORY REQUIREMENTS Reports To: Director of Operations (Direct) Director of Facilities Management & Asset Enhancement (Indirect) Supervises: Engineering Supervisor, Office Coordinator, Maintenance Staff (1st, 2nd, 3rd Class) EDUCATION/EXPERIENCE High school diploma or equivalent vocational training certificate. Associate degree in Engineering, Facilities Management, or a related field. Five (5) years of general maintenance experience, preferably in a hotel, residential condominium, or commercial building, and two (2) years of leadership or supervisory experience. An 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. LICENSES/CERTIFICATIONS Certification in electrical, mechanical engineering, or other trades preferred. First Aid/CPR certification. KNOWLEDGE, SKILLS, & ABILITIES Demonstrated facilities management experience and knowledge of plumbing, mechanical, HVAC, electrical, life safety, pool utility, and carpentry systems, including equipment critical to building operations. Knowledge of fire, water, temporary power, septic, onsite water treatment, and irrigation systems. Knowledge of chillers, cooling towers, pneumatic and control systems, water systems, boilers, refrigerators, and compressors. Working knowledge of applicable plumbing, electrical, national and local fire codes, and State of Hawaii mechanical codes. Working knowledge of water treatment programs, blueprints, plumbing and wiring schematics, power and hand tools, and meters. Ability to troubleshoot problems and implement alternative solutions during emergencies. Ability to instruct and direct staff in equipment operation, maintenance, and repair. Proficiency with Microsoft Office Suite (Word, Excel, Outlook) Working knowledge of a computerized maintenance management system (CMMS). Ability to learn and use accounting and Human Resources programs, including On-Track, Adaco, and Dayforce, and maintenance-related software, including KeyWatcher, Saflok, and Alerton. Strong organizational and time management skills, with the ability to manage multiple priorities. Ability to handle sensitive information with confidentiality. Excellent written and verbal communication skills. MENTAL DEMANDS Comprehends, analyzes, organizes, and prioritizes varied information within time constraints. Reads and performs mathematical calculations. Maintains concentration, alertness, and attention to detail. Works effectively under stressful conditions while remaining courteous and professional. Works collaboratively with team members. PHYSICAL DEMANDS Activity Over 2/3 of the time About 2/3 of the time About 1/3 of the time Less than 1/3 of the time Seldom or Never Sitting X Climbing X Stooping, kneeling, crouching and/or crawling X Standing X Walking X Handling or fingering X Eye-hand-foot coordination X Use of vision X Activity Less than 25 lbs 25 to 50 lbs. More than 50 lbs. Pushing X Pulling X Lifting X Carrying X COMMUNICATION DEMANDS Activity Over 2/3 of the time About 2/3 of the time About 1/3 of the time Less than 1/3 of the time Never Talking (in-person) to co-workers X Talking (in-person) to business associates (i.e. outside contractors, vendors, etc.) X Talking (in-person) to the public (including guests) X Talking on the telephone and/or video conferencing X Written communication to co-workers X Written communication to business associates (i.e. outside contractors, vendors, etc.) X Written communication to the public (including guests) X Supervising employees or monitoring services provided by outside consultants, vendors and suppliers X Responding to written or verbal requests from co-workers X Responding to written or verbal requests from business associates (i.e. outside contractors, vendors, etc.) X Responding to written or verbal requests from the public (including guests) X Training and/or giving verbal instructions X Training and/or giving written instructions X Receiving verbal instructions X Receiving written instructions X Reading X Visiting and/or working at other work sites X WORK ENVIRONMENT Works indoors in air-conditioned areas and outdoors in non-air-conditioned areas, including small or confined spaces. May be exposed to hot, cold, humid, or wet conditions and varying noise levels. May be exposed to dust, fumes, chemicals, mites, and odor hazards. Uses personal protective equipment (PPE) appropriate to the task. Maintains a flexible schedule to provide services outside normal work shifts as needed. Serves as an essential employee in emergency situations. MATERIAL OR EQUIPMENT DIRECTLY USED Uses 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.

  Directly observed · confirmed Oct 21, 2026, 8:51 PM UTC

  Observed via

  https://jobs.dayforcehcm.com/api/geo/halekulani/jobposting/search

  Read from

  https://jobs.dayforcehcm.com

  All published fields

  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. ESSENTIAL FUNCTIONS & RESPONSIBILITIES Engineering Operations, Facilities Maintenance & Preventive Maintenance: Oversees 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. Maintains front-of-house and back-of-house areas, including public spaces, restaurants, kitchens, meeting rooms, and the fitness center, to the highest standards. Inspects and troubleshoots critical building systems, including mechanical, electrical, HVAC, plumbing, fire and life safety, lighting, and power systems, and supervises repairs. Recommends or arranges painting, repairs, renovations, and furnishing replacements. Responds to emergencies and maintains disaster preparedness by identifying potential problems, developing response plans, and managing crises. Establishes and maintains an effective preventive maintenance program for building equipment and guestrooms. Administration: Adjusts work priorities and schedules to meet work order demands and guest needs. Ensures building and equipment licenses, permits and certifications are current. Develops and implements the life safety manual, business continuity plan, and safety and emergency procedures. Establishes and maintains written departmental standard operating procedures and performance expectations. Participates in the hotel’s Safety Committee and ensures timely follow-up on corrective actions. Engineering Staff Leadership: Responsible for hiring decisions, performance management, employee relations and discipline, workplace safety compliance, engagement initiatives, career development, and succession planning. Prepares and conducts daily maintenance team lineups to communicate priorities and updates. Trains engineering staff on governmental and safety requirements, quality standards, and service expectations. Ensures staff have the tools, equipment, and authority needed to perform their responsibilities. Ensures that engineering staff maintain safe, sanitary, and organized work areas. Prepares and adjust weekly schedules in accordance with staffing guidelines and labor forecasts. Authorizes staff requests for vacation, sick leave, holidays, leaves of absence, schedule changes, and overtime. Manages departmental payroll, labor reporting, project administration, and other administrative tasks. Performs other duties as required or assigned. SUPERVISORY REQUIREMENTS Reports To: Director of Operations (Direct) Director of Facilities Management & Asset Enhancement (Indirect) Supervises: Engineering Supervisor, Office Coordinator, Maintenance Staff (1st, 2nd, 3rd Class) EDUCATION/EXPERIENCE High school diploma or equivalent vocational training certificate. Associate degree in Engineering, Facilities Management, or a related field. Five (5) years of general maintenance experience, preferably in a hotel, residential condominium, or commercial building, and two (2) years of leadership or supervisory experience. An 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. LICENSES/CERTIFICATIONS Certification in electrical, mechanical engineering, or other trades preferred. First Aid/CPR certification. KNOWLEDGE, SKILLS, & ABILITIES Demonstrated facilities management experience and knowledge of plumbing, mechanical, HVAC, electrical, life safety, pool utility, and carpentry systems, including equipment critical to building operations. Knowledge of fire, water, temporary power, septic, onsite water treatment, and irrigation systems. Knowledge of chillers, cooling towers, pneumatic and control systems, water systems, boilers, refrigerators, and compressors. Working knowledge of applicable plumbing, electrical, national and local fire codes, and State of Hawaii mechanical codes. Working knowledge of water treatment programs, blueprints, plumbing and wiring schematics, power and hand tools, and meters. Ability to troubleshoot problems and implement alternative solutions during emergencies. Ability to instruct and direct staff in equipment operation, maintenance, and repair. Proficiency with Microsoft Office Suite (Word, Excel, Outlook) Working knowledge of a computerized maintenance management system (CMMS). Ability to learn and use accounting and Human Resources programs, including On-Track, Adaco, and Dayforce, and maintenance-related software, including KeyWatcher, Saflok, and Alerton. Strong organizational and time management skills, with the ability to manage multiple priorities. Ability to handle sensitive information with confidentiality. Excellent written and verbal communication skills. MENTAL DEMANDS Comprehends, analyzes, organizes, and prioritizes varied information within time constraints. Reads and performs mathematical calculations. Maintains concentration, alertness, and attention to detail. Works effectively under stressful conditions while remaining courteous and professional. Works collaboratively with team members. PHYSICAL DEMANDS Activity Over 2/3 of the time About 2/3 of the time About 1/3 of the time Less than 1/3 of the time Seldom or Never Sitting X Climbing X Stooping, kneeling, crouching and/or crawling X Standing X Walking X Handling or fingering X Eye-hand-foot coordination X Use of vision X Activity Less than 25 lbs 25 to 50 lbs. More than 50 lbs. Pushing X Pulling X Lifting X Carrying X COMMUNICATION DEMANDS Activity Over 2/3 of the time About 2/3 of the time About 1/3 of the time Less than 1/3 of the time Never Talking (in-person) to co-workers X Talking (in-person) to business associates (i.e. outside contractors, vendors, etc.) X Talking (in-person) to the public (including guests) X Talking on the telephone and/or video conferencing X Written communication to co-workers X Written communication to business associates (i.e. outside contractors, vendors, etc.) X Written communication to the public (including guests) X Supervising employees or monitoring services provided by outside consultants, vendors and suppliers X Responding to written or verbal requests from co-workers X Responding to written or verbal requests from business associates (i.e. outside contractors, vendors, etc.) X Responding to written or verbal requests from the public (including guests) X Training and/or giving verbal instructions X Training and/or giving written instructions X Receiving verbal instructions X Receiving written instructions X Reading X Visiting and/or working at other work sites X WORK ENVIRONMENT Works indoors in air-conditioned areas and outdoors in non-air-conditioned areas, including small or confined spaces. May be exposed to hot, cold, humid, or wet conditions and varying noise levels. May be exposed to dust, fumes, chemicals, mites, and odor hazards. Uses personal protective equipment (PPE) appropriate to the task. Maintains a flexible schedule to provide services outside normal work shifts as needed. Serves as an essential employee in emergency situations. MATERIAL OR EQUIPMENT DIRECTLY USED Uses 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.

  Recruiting platform

  publisher_declared

• Front Office - Guest Relations Agent

  Recruiting platform

  publisher_declared

  Description

  POSITION SUMMARY As 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. Expected 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. ESSENTIAL FUNCTIONS ·Being the point of contact for arriving guests by email/phone call. ·Answer the phone in a courteous and professional manner within 3 rings. ·Keep abreast of information about local economy and tourism. ·Coordinates guest requests/special services and communicates with appropriate departments. ·Serves as a liaison between Hotel and Guest, including responding to guest concerns and greeting/escorting special guests. ·Maintains current and comprehensive knowledge of: a. Activities available in the city, including theater, arts, special exhibits, concerts, shows, sports, leisure activities, sightseeing tours, etc. b. Maintain positive relationships with partners in areas that provide information, ticketing, reservations, etc. c. The proper handling of messages, mail, faxes, telefaxes, packages, flowers, etc. d. All Hotel outlets, their hours of operation, ambiance, menu selection and price range(s). e. Hotel features, services, and phone extensions. f. All menu items, specials, liquor brands, and non-alcoholic selections available in the outlets. ·Recommends attractions, entertainment or facilities within or outside the property, gives accurate directions, and books reservation. ·Anticipates guests’ needs and respond promptly. ·Respond to guest request via application (ALICE) ·Performs administrative duties such as updating logbook, directory, and email. ·Maintain accurate cash bank, vendor and office supplies. ·Perform room assignments according to preference(s). ·Register guests using application. ·Reconciles all vouchers, billings and ensures accurate charges and commissions. Handle all cash transactions for guests and tour activities. ·Checks out guests and prepare folios. ·Handles foreign transaction. ·Works closely with other departments to rectify guest opportunities. ·Establishes rapport with frequent visitors; keeps Guest History updated for future reference. ·Is accountable for maintaining guest history records. ·Handles communication needs during emergency situations. Must be able to understand the Simplex Emergency Panel. ·Maintains cleanliness, sanitation, and organization of work areas at all times. ·Is the “eyes and ears“ for the security of the Hotel. ·Performs other related duties as may be required or assigned by management. SUPERVISORY REQUIREMENTS Reports To: Front Office Manager Supervises: none EDUCATION/EXPERIENCE · High school diploma or equivalent vocational training certificate. · Minimum two (2) years prior hospitality experience or equivalent, strong guest/customer service skills. · Experience with property management system helpful. · 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. LICENSES/CERTIFICATIONS · None KNOWLEDGE, SKILLS, & ABILITIES · Fluency in speaking, reading and writing in English is required – Fluency in the Japanese language is preferred · Ensure familiarity with all Hotel services and features. · Friendly, outgoing personality and professional demeanor. · Ability to work independently, deal with interruptions and to successfully manage multiple tasks. · Excellent communication skills, including face to face, email and written correspondence. · Working knowledge of basic office machines and computer software (word, excel, outlook) and use of hotel applications. Basic mathematical skills. · Ability to anticipate guest needs; respond promptly and acknowledge all guests. · Ability to research, locate, organize, and retrieve resources and information relating to guest needs/requests. Creativity to solve new or unique guest issues. · Ability to input and access information in a property management system and applications alike. · Must have ability to work harmoniously in a team setting with fellow colleagues, guests and management. · Must be highly organized, detail-oriented and have the ability to multi-task. · Must exhibit a poised and professional image and positive voice image. · Must be able to work various days and/or evenings, including weekends and holidays pending business demands. PHYSICAL AND MENTAL DEMANDS The 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. · 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. · May require lifting, carrying materials weighing up to 40lbs. as needed. · 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. · 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. · Able to handle multiple priorities; anticipate needs of the company and guests; resolve customer service issues. WORK ENVIRONMENT · Ability to work any days, hours, and holidays. Occasional exposure to outdoors, humidity, noise, noxious odors and dust.

  Directly observed · confirmed Oct 21, 2026, 8:51 PM UTC

  Observed via

  https://jobs.dayforcehcm.com/api/geo/halekulani/jobposting/search

  Read from

  https://jobs.dayforcehcm.com

  All published fields

  Title

  Front Office - Guest Relations Agent

  Description

  POSITION SUMMARY As 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. Expected 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. ESSENTIAL FUNCTIONS ·Being the point of contact for arriving guests by email/phone call. ·Answer the phone in a courteous and professional manner within 3 rings. ·Keep abreast of information about local economy and tourism. ·Coordinates guest requests/special services and communicates with appropriate departments. ·Serves as a liaison between Hotel and Guest, including responding to guest concerns and greeting/escorting special guests. ·Maintains current and comprehensive knowledge of: a. Activities available in the city, including theater, arts, special exhibits, concerts, shows, sports, leisure activities, sightseeing tours, etc. b. Maintain positive relationships with partners in areas that provide information, ticketing, reservations, etc. c. The proper handling of messages, mail, faxes, telefaxes, packages, flowers, etc. d. All Hotel outlets, their hours of operation, ambiance, menu selection and price range(s). e. Hotel features, services, and phone extensions. f. All menu items, specials, liquor brands, and non-alcoholic selections available in the outlets. ·Recommends attractions, entertainment or facilities within or outside the property, gives accurate directions, and books reservation. ·Anticipates guests’ needs and respond promptly. ·Respond to guest request via application (ALICE) ·Performs administrative duties such as updating logbook, directory, and email. ·Maintain accurate cash bank, vendor and office supplies. ·Perform room assignments according to preference(s). ·Register guests using application. ·Reconciles all vouchers, billings and ensures accurate charges and commissions. Handle all cash transactions for guests and tour activities. ·Checks out guests and prepare folios. ·Handles foreign transaction. ·Works closely with other departments to rectify guest opportunities. ·Establishes rapport with frequent visitors; keeps Guest History updated for future reference. ·Is accountable for maintaining guest history records. ·Handles communication needs during emergency situations. Must be able to understand the Simplex Emergency Panel. ·Maintains cleanliness, sanitation, and organization of work areas at all times. ·Is the “eyes and ears“ for the security of the Hotel. ·Performs other related duties as may be required or assigned by management. SUPERVISORY REQUIREMENTS Reports To: Front Office Manager Supervises: none EDUCATION/EXPERIENCE · High school diploma or equivalent vocational training certificate. · Minimum two (2) years prior hospitality experience or equivalent, strong guest/customer service skills. · Experience with property management system helpful. · 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. LICENSES/CERTIFICATIONS · None KNOWLEDGE, SKILLS, & ABILITIES · Fluency in speaking, reading and writing in English is required – Fluency in the Japanese language is preferred · Ensure familiarity with all Hotel services and features. · Friendly, outgoing personality and professional demeanor. · Ability to work independently, deal with interruptions and to successfully manage multiple tasks. · Excellent communication skills, including face to face, email and written correspondence. · Working knowledge of basic office machines and computer software (word, excel, outlook) and use of hotel applications. Basic mathematical skills. · Ability to anticipate guest needs; respond promptly and acknowledge all guests. · Ability to research, locate, organize, and retrieve resources and information relating to guest needs/requests. Creativity to solve new or unique guest issues. · Ability to input and access information in a property management system and applications alike. · Must have ability to work harmoniously in a team setting with fellow colleagues, guests and management. · Must be highly organized, detail-oriented and have the ability to multi-task. · Must exhibit a poised and professional image and positive voice image. · Must be able to work various days and/or evenings, including weekends and holidays pending business demands. PHYSICAL AND MENTAL DEMANDS The 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. · 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. · May require lifting, carrying materials weighing up to 40lbs. as needed. · 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. · 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. · Able to handle multiple priorities; anticipate needs of the company and guests; resolve customer service issues. WORK ENVIRONMENT · Ability to work any days, hours, and holidays. Occasional exposure to outdoors, humidity, noise, noxious odors and dust.

  Recruiting platform

  publisher_declared

• Front Office Reception - Guest Service Agent (On-Call)

  Recruiting platform

  publisher_declared

  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. The 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. The 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. When 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. The 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. The Guest Service Agent must also know how to recognize and respond to suspicious or emergency situations. Mail, 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. Finally, 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. To 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. ESSENTIAL FUNCTIONS Able to work any day during the week and all shifts as needed. Assist guests with settling their charges upon departure with all methods of payment in accordance with hotels standards. Greet and acknowledge all arriving/departing guests. Maintain cleanliness, sanitation, and organization of the work areas at all times. The ability to display at all times, a friendly, courteous and professional manner in all dealings will guests, patrons and other employees. The 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. Understand room status and room status tracking. The ability to quote and be familiar with room types and rate availability for current and future dates. The ability to accept reservations, changes and cancellations in the absence of the reservations staff. The ability to pre-register individuals or groups as required; assist in escorting VIP’s and return guests to their rooms as requested. The 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. The ability to handle guest issues or concerns. The ability to handle a multitude of tasks. The ability to utilize the property management system in running daily reports and blocking special requests. The ability to keep all support departments informed of necessary information or requests. The ability to complete key packets and modify registration cards. The ability to recite hours of operation of all hotel facilities. The ability to understand the tasks performed by a PBX Operator, a Reservation Agent, a Concierge and a Housekeeper. The ability to handle hotel emergency procedures and situations with maturity and professionalism. The ability to perform tasks and projects as delegated by the Manager on Duty, Front Office Manager or Director of Front Office Operations. Use suggestive selling techniques to sell rooms and to promote other services of the hotel. Coordinate 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. Posses a working knowledge of the Reservations Department, take same day reservations and future reservations when necessary. Know cancellation procedures. The ability to issue out key cards with proper controls so that keys are given only to registered guests. Use proper mail, package and message handling procedures. Be aware of daily activities and meetings taking place in the hotel. Attend department meetings. Coordinate guestroom maintenance work with the engineering and maintenance division. Report any unusual occurrences or requests to the manager or designated manager. Know all safety and emergency procedures. Be aware of accident prevention policies. Maintain the cleanliness and neatness of the Front Office area. Understand that business demands sometimes make it necessary to move employees from their accustomed shift to other shifts. Be aware that bending, stooping, and lifting items weighing 30 pounds or more may be required. The ability to type 35 words per minute. The ability to work well with other departments since they all work hand in hand. The ability to cross-train in other areas of the hotel as needed to understand the overall operations of a hotel. Balance daily shift work and cash drawers. Answer 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. Greet and acknowledge all arriving/departing guests. Be friendly, courteous and professional manner in all dealings will guests, patrons and other employees Perform all other duties as may be required or assigned. SUPERVISORY REQUIREMENTS Reports To: Front Office Manager and Managers on Duty Supervises: N/A EDUCATION/EXPERIENCE Previous experience in the hotel/ travel industry. High school diploma or equivalent vocational training certificate, some college. 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. LICENSES/CERTIFICATIONS N/A KNOWLEDGE, SKILLS, & ABILITIES Japanese speaking highly preferred Ability to anticipate guest needs; respond promptly and acknowledge all guests. Must be highly organized, detail-oriented and have the ability to multi-task. Ability to maintain positive guest relations at all times. Input and access information in the PMS, the property management system/ computers/ point of sales system. PHYSICAL DEMANDS The physical demands and work environment characteristics described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Ability to transport up to 40 lbs. Ability to stand/walk for up to 8 hours throughout work shift. WORK ENVIRONMENT Indoor, air-conditioned environment. Outdoor, non-air-conditioned environment. Exposure to variable temperatures and weather conditions. Variable noise levels. Exposure to fumes; dusts; chemicals; and odor hazards

  Directly observed · confirmed Oct 21, 2026, 8:51 PM UTC

  Observed via

  https://jobs.dayforcehcm.com/api/geo/halekulani/jobposting/search

  Read from

  https://jobs.dayforcehcm.com

  All published fields

  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. The 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. The 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. When 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. The 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. The Guest Service Agent must also know how to recognize and respond to suspicious or emergency situations. Mail, 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. Finally, 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. To 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. ESSENTIAL FUNCTIONS Able to work any day during the week and all shifts as needed. Assist guests with settling their charges upon departure with all methods of payment in accordance with hotels standards. Greet and acknowledge all arriving/departing guests. Maintain cleanliness, sanitation, and organization of the work areas at all times. The ability to display at all times, a friendly, courteous and professional manner in all dealings will guests, patrons and other employees. The 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. Understand room status and room status tracking. The ability to quote and be familiar with room types and rate availability for current and future dates. The ability to accept reservations, changes and cancellations in the absence of the reservations staff. The ability to pre-register individuals or groups as required; assist in escorting VIP’s and return guests to their rooms as requested. The 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. The ability to handle guest issues or concerns. The ability to handle a multitude of tasks. The ability to utilize the property management system in running daily reports and blocking special requests. The ability to keep all support departments informed of necessary information or requests. The ability to complete key packets and modify registration cards. The ability to recite hours of operation of all hotel facilities. The ability to understand the tasks performed by a PBX Operator, a Reservation Agent, a Concierge and a Housekeeper. The ability to handle hotel emergency procedures and situations with maturity and professionalism. The ability to perform tasks and projects as delegated by the Manager on Duty, Front Office Manager or Director of Front Office Operations. Use suggestive selling techniques to sell rooms and to promote other services of the hotel. Coordinate 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. Posses a working knowledge of the Reservations Department, take same day reservations and future reservations when necessary. Know cancellation procedures. The ability to issue out key cards with proper controls so that keys are given only to registered guests. Use proper mail, package and message handling procedures. Be aware of daily activities and meetings taking place in the hotel. Attend department meetings. Coordinate guestroom maintenance work with the engineering and maintenance division. Report any unusual occurrences or requests to the manager or designated manager. Know all safety and emergency procedures. Be aware of accident prevention policies. Maintain the cleanliness and neatness of the Front Office area. Understand that business demands sometimes make it necessary to move employees from their accustomed shift to other shifts. Be aware that bending, stooping, and lifting items weighing 30 pounds or more may be required. The ability to type 35 words per minute. The ability to work well with other departments since they all work hand in hand. The ability to cross-train in other areas of the hotel as needed to understand the overall operations of a hotel. Balance daily shift work and cash drawers. Answer 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. Greet and acknowledge all arriving/departing guests. Be friendly, courteous and professional manner in all dealings will guests, patrons and other employees Perform all other duties as may be required or assigned. SUPERVISORY REQUIREMENTS Reports To: Front Office Manager and Managers on Duty Supervises: N/A EDUCATION/EXPERIENCE Previous experience in the hotel/ travel industry. High school diploma or equivalent vocational training certificate, some college. 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. LICENSES/CERTIFICATIONS N/A KNOWLEDGE, SKILLS, & ABILITIES Japanese speaking highly preferred Ability to anticipate guest needs; respond promptly and acknowledge all guests. Must be highly organized, detail-oriented and have the ability to multi-task. Ability to maintain positive guest relations at all times. Input and access information in the PMS, the property management system/ computers/ point of sales system. PHYSICAL DEMANDS The physical demands and work environment characteristics described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Ability to transport up to 40 lbs. Ability to stand/walk for up to 8 hours throughout work shift. WORK ENVIRONMENT Indoor, air-conditioned environment. Outdoor, non-air-conditioned environment. Exposure to variable temperatures and weather conditions. Variable noise levels. Exposure to fumes; dusts; chemicals; and odor hazards

  Recruiting platform

  publisher_declared

• Front Services - Front Services Attendant (On-Call)

  Recruiting platform

  publisher_declared

  Description

  POSITION SUMMARY As 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. ESSENTIAL FUNCTIONS Greet and acknowledge all arriving/departing guests. Maintain cleanliness, sanitation, and organization of work areas. Anticipate guests’ needs, respond promptly, and acknowledge all guests, however busy and at any 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. Resolve guest complaints, ensuring guest satisfaction. Monitor and maintain cleanliness, sanitation, and organization of assigned work areas. Transport guest luggage from the point of arrival at the hotel to their assigned room. Transport guest luggage from the current room to reassigned room for room changes. Transport guest luggage from their room to the point of departure from the hotel. Assist in locating the guest’s lost luggage. Correctly tag, store, and retrieve luggage from holding room. Identify and explain hotel facilities and features to guests while escorting them to their room. Place guest luggage inside room. Identify and explain guest room features to include use of: air conditioning/heat units and thermostat controls telephone television in room safe lights bathroom amenities valet/laundry services door lock Offer packing/unpacking service, explain pressing and laundry service. Maintain accurate knowledge of scheduled functions within the hotel to direct guests to the correct locations. Relay accurate directions to guests on inquiries about transportation within the local area. Maintain accurate log record of guest calls for Bell Person assistance. Answer Front Service telephone within three rings using correct greeting and telephone etiquette. Remain in assigned post position, maintaining correct stance. Delivering items to guest rooms promptly to include: messages mail packages flowers sundry items requested by guest gift items Monitor and maintain appearance of lobby areas and luggage holding room. Maintain cleanliness and condition of luggage carts. Inspect vehicle for damage after parking at the garage and notate on the ticket Follow designated procedures for vehicle breakdowns and accidents. Ensure security of vehicle keys. Park vehicles in designated locations in the garage. Perform all other duties as may be required or assigned. SUPERVISORY REQUIREMENTS Reports To: Front Service Manager Supervises: EDUCATION/EXPERIENCE Minimum one (1) year prior experience as a Front Service staff. High school diploma or equivalent vocational training certificate, prior restaurant service and guest relations experience preferred. LICENSES/CERTIFICATIONS Certification for CPR Valid (State) driver’s license. Clean driver’s abstract. KNOWLEDGE, SKILLS, & ABILITIES Ability to anticipate guest needs; respond promptly and acknowledge all guests. Ensure familiarity with all hotel services/features to respond to guest inquiries accurately. Must be highly organized, detail-oriented and have the ability to multi-task. Ability to maintain positive guest relations at all times. PHYSICAL DEMANDS The physical demands and work environment characteristics described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Ability to lift items up to 50 lbs. Ability to stand/walk for up to 8 hours throughout work shift. Ability to reach up to 7 feet. Ability to endure various physical movements throughout the work areas. WORK ENVIRONMENT Outdoor, non-air-conditioned environment. Indoor, air-conditioned environment. Exposure to variable temperatures and weather conditions. Exposure to variable noise levels. Exposure to fumes, odor hazards, dust, mites, and/or chemicals.

  Directly observed · confirmed Oct 21, 2026, 8:51 PM UTC

  Observed via

  https://jobs.dayforcehcm.com/api/geo/halekulani/jobposting/search

  Read from

  https://jobs.dayforcehcm.com

  All published fields

  Title

  Front Services - Front Services Attendant (On-Call)

  Description

  POSITION SUMMARY As 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. ESSENTIAL FUNCTIONS Greet and acknowledge all arriving/departing guests. Maintain cleanliness, sanitation, and organization of work areas. Anticipate guests’ needs, respond promptly, and acknowledge all guests, however busy and at any 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. Resolve guest complaints, ensuring guest satisfaction. Monitor and maintain cleanliness, sanitation, and organization of assigned work areas. Transport guest luggage from the point of arrival at the hotel to their assigned room. Transport guest luggage from the current room to reassigned room for room changes. Transport guest luggage from their room to the point of departure from the hotel. Assist in locating the guest’s lost luggage. Correctly tag, store, and retrieve luggage from holding room. Identify and explain hotel facilities and features to guests while escorting them to their room. Place guest luggage inside room. Identify and explain guest room features to include use of: air conditioning/heat units and thermostat controls telephone television in room safe lights bathroom amenities valet/laundry services door lock Offer packing/unpacking service, explain pressing and laundry service. Maintain accurate knowledge of scheduled functions within the hotel to direct guests to the correct locations. Relay accurate directions to guests on inquiries about transportation within the local area. Maintain accurate log record of guest calls for Bell Person assistance. Answer Front Service telephone within three rings using correct greeting and telephone etiquette. Remain in assigned post position, maintaining correct stance. Delivering items to guest rooms promptly to include: messages mail packages flowers sundry items requested by guest gift items Monitor and maintain appearance of lobby areas and luggage holding room. Maintain cleanliness and condition of luggage carts. Inspect vehicle for damage after parking at the garage and notate on the ticket Follow designated procedures for vehicle breakdowns and accidents. Ensure security of vehicle keys. Park vehicles in designated locations in the garage. Perform all other duties as may be required or assigned. SUPERVISORY REQUIREMENTS Reports To: Front Service Manager Supervises: EDUCATION/EXPERIENCE Minimum one (1) year prior experience as a Front Service staff. High school diploma or equivalent vocational training certificate, prior restaurant service and guest relations experience preferred. LICENSES/CERTIFICATIONS Certification for CPR Valid (State) driver’s license. Clean driver’s abstract. KNOWLEDGE, SKILLS, & ABILITIES Ability to anticipate guest needs; respond promptly and acknowledge all guests. Ensure familiarity with all hotel services/features to respond to guest inquiries accurately. Must be highly organized, detail-oriented and have the ability to multi-task. Ability to maintain positive guest relations at all times. PHYSICAL DEMANDS The physical demands and work environment characteristics described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Ability to lift items up to 50 lbs. Ability to stand/walk for up to 8 hours throughout work shift. Ability to reach up to 7 feet. Ability to endure various physical movements throughout the work areas. WORK ENVIRONMENT Outdoor, non-air-conditioned environment. Indoor, air-conditioned environment. Exposure to variable temperatures and weather conditions. Exposure to variable noise levels. Exposure to fumes, odor hazards, dust, mites, and/or chemicals.

  Recruiting platform

  publisher_declared

• Front Services - Front Services Attendant (Part-Time)

  Recruiting platform

  publisher_declared

  Description

  POSITION SUMMARY As 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. ESSENTIAL FUNCTIONS Greet and acknowledge all arriving/departing guests. Maintain cleanliness, sanitation, and organization of work areas. Anticipate guests’ needs, respond promptly, and acknowledge all guests, however busy and at any 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. Resolve guest complaints, ensuring guest satisfaction. Monitor and maintain cleanliness, sanitation, and organization of assigned work areas. Transport guest luggage from the point of arrival at the hotel to their assigned room. Transport guest luggage from the current room to reassigned room for room changes. Transport guest luggage from their room to the point of departure from the hotel. Assist in locating the guest’s lost luggage. Correctly tag, store, and retrieve luggage from holding room. Identify and explain hotel facilities and features to guests while escorting them to their room. Place guest luggage inside room. Identify and explain guest room features to include use of: air conditioning/heat units and thermostat controls telephone television in room safe lights bathroom amenities valet/laundry services door lock Offer packing/unpacking service, explain pressing and laundry service. Maintain accurate knowledge of scheduled functions within the hotel to direct guests to the correct locations. Relay accurate directions to guests on inquiries about transportation within the local area. Maintain accurate log record of guest calls for Bell Person assistance. Answer Front Service telephone within three rings using correct greeting and telephone etiquette. Remain in assigned post position, maintaining correct stance. Delivering items to guest rooms promptly to include: messages mail packages flowers sundry items requested by guest gift items Monitor and maintain appearance of lobby areas and luggage holding room. Maintain cleanliness and condition of luggage carts. Inspect vehicle for damage after parking at the garage and notate on the ticket Follow designated procedures for vehicle breakdowns and accidents. Ensure security of vehicle keys. Park vehicles in designated locations in the garage. Perform all other duties as may be required or assigned. SUPERVISORY REQUIREMENTS Reports To: Front Service Manager Supervises: EDUCATION/EXPERIENCE Minimum one (1) year prior experience as a Front Service staff. High school diploma or equivalent vocational training certificate, prior restaurant service and guest relations experience preferred. LICENSES/CERTIFICATIONS Certification for CPR Valid (State) driver’s license. Clean driver’s abstract. KNOWLEDGE, SKILLS, & ABILITIES Ability to anticipate guest needs; respond promptly and acknowledge all guests. Ensure familiarity with all hotel services/features to respond to guest inquiries accurately. Must be highly organized, detail-oriented and have the ability to multi-task. Ability to maintain positive guest relations at all times. PHYSICAL DEMANDS The physical demands and work environment characteristics described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Ability to lift items up to 50 lbs. Ability to stand/walk for up to 8 hours throughout work shift. Ability to reach up to 7 feet. Ability to endure various physical movements throughout the work areas. WORK ENVIRONMENT Outdoor, non-air-conditioned environment. Indoor, air-conditioned environment. Exposure to variable temperatures and weather conditions. Exposure to variable noise levels. Exposure to fumes, odor hazards, dust, mites, and/or chemicals.

  Directly observed · confirmed Oct 21, 2026, 8:51 PM UTC

  Observed via

  https://jobs.dayforcehcm.com/api/geo/halekulani/jobposting/search

  Read from

  https://jobs.dayforcehcm.com

  All published fields

  Title

  Front Services - Front Services Attendant (Part-Time)

  Description

  POSITION SUMMARY As 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. ESSENTIAL FUNCTIONS Greet and acknowledge all arriving/departing guests. Maintain cleanliness, sanitation, and organization of work areas. Anticipate guests’ needs, respond promptly, and acknowledge all guests, however busy and at any 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. Resolve guest complaints, ensuring guest satisfaction. Monitor and maintain cleanliness, sanitation, and organization of assigned work areas. Transport guest luggage from the point of arrival at the hotel to their assigned room. Transport guest luggage from the current room to reassigned room for room changes. Transport guest luggage from their room to the point of departure from the hotel. Assist in locating the guest’s lost luggage. Correctly tag, store, and retrieve luggage from holding room. Identify and explain hotel facilities and features to guests while escorting them to their room. Place guest luggage inside room. Identify and explain guest room features to include use of: air conditioning/heat units and thermostat controls telephone television in room safe lights bathroom amenities valet/laundry services door lock Offer packing/unpacking service, explain pressing and laundry service. Maintain accurate knowledge of scheduled functions within the hotel to direct guests to the correct locations. Relay accurate directions to guests on inquiries about transportation within the local area. Maintain accurate log record of guest calls for Bell Person assistance. Answer Front Service telephone within three rings using correct greeting and telephone etiquette. Remain in assigned post position, maintaining correct stance. Delivering items to guest rooms promptly to include: messages mail packages flowers sundry items requested by guest gift items Monitor and maintain appearance of lobby areas and luggage holding room. Maintain cleanliness and condition of luggage carts. Inspect vehicle for damage after parking at the garage and notate on the ticket Follow designated procedures for vehicle breakdowns and accidents. Ensure security of vehicle keys. Park vehicles in designated locations in the garage. Perform all other duties as may be required or assigned. SUPERVISORY REQUIREMENTS Reports To: Front Service Manager Supervises: EDUCATION/EXPERIENCE Minimum one (1) year prior experience as a Front Service staff. High school diploma or equivalent vocational training certificate, prior restaurant service and guest relations experience preferred. LICENSES/CERTIFICATIONS Certification for CPR Valid (State) driver’s license. Clean driver’s abstract. KNOWLEDGE, SKILLS, & ABILITIES Ability to anticipate guest needs; respond promptly and acknowledge all guests. Ensure familiarity with all hotel services/features to respond to guest inquiries accurately. Must be highly organized, detail-oriented and have the ability to multi-task. Ability to maintain positive guest relations at all times. PHYSICAL DEMANDS The physical demands and work environment characteristics described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Ability to lift items up to 50 lbs. Ability to stand/walk for up to 8 hours throughout work shift. Ability to reach up to 7 feet. Ability to endure various physical movements throughout the work areas. WORK ENVIRONMENT Outdoor, non-air-conditioned environment. Indoor, air-conditioned environment. Exposure to variable temperatures and weather conditions. Exposure to variable noise levels. Exposure to fumes, odor hazards, dust, mites, and/or chemicals.

  Recruiting platform

  publisher_declared

• Front Services - Front Services Supervisor

  Recruiting platform

  publisher_declared

  Description

  POSITION SUMMARY As 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. ESSENTIAL FUNCTIONS As the first point of contact, warmly greet and welcome arriving guests and patrons as they enter the Hotel. Assist the Front Services Manager with the supervision, training, coaching, counseling, discipline of Front Services staff, ensuring compliance with all applicable company policies and procedures. Assist 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. Maintain confidentiality of all Front Office matters (including discussions at meetings, counseling employee matters, etc.) at all times. Anticipate guests’ needs, respond promptly. Assist physically challenged travelers and other guests with special needs. Coordinate guests ‘requests / special services and communicates with staff and/or appropriate departments. Work closely with other departments and managers to enhance/personalize guest experience opportunities and ensure follow-up on any special guest requests. Answer the phone in a courteous and professional manner within 2 rings. Coordinate collection and delivery of luggage in an efficient and timely manner and ensuring logging of all items on the “Porter Log Sheet.” Ensure that the guest has verified that all luggage has been accounted for. Assist guest with long term luggage storage request/left luggage request. Ensure the efficient delivery and collection of group luggage. Assign 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. Assign Front Service Attendants to retrieve guest vehicles as requested and/or in the order of departure. Keep informed on local events/activities to recommend and provide accurate information and direction of local attractions, entertainment, facilities within or outside the property. Perform administrative duties as required, ie: HMS, etc. Ensure to maintain cleanliness, sanitation, and organization of work-related areas at all times. Be the “eyes and ears” for security of the Hotel. Responsible to report any security or safety problems, safety hazards and potential security problems to Front Services Manager or Manager on Duty immediately. Ensure all Front Services guests’ experiences are memorable, unique, and as per the Hotel’s standards. Perform other related duties as may be required or assigned by management. SUPERVISORY REQUIREMENTS Reports To: (Primary) Front Services Manager, (Secondary) Director of Front Office Operations Supervises: Front Services Clerk, Front Services Attendant EDUCATION/EXPERIENCE High school diploma or equivalent certificate desired. Minimum 2 years prior Front Services experience, hospitality management or equivalent, strong guest/customer service skills in luxury hotel environment. Experience with property management system helpful. 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. LICENSES/CERTIFICATIONS Valid driver’s license with an acceptable abstract. No moving violations three consecutive years. KNOWLEDGE, SKILLS, & ABILITIES Ensure familiarity with all Hotel services and features. Friendly, outgoing personality and professional demeanor. Ability to work independently, deal with interruptions and to successfully manage multiple tasks. Working knowledge of basic office machines and computer software (word, excel, outlook) and use of application. Basic mathematical skills. Ability to drive and operate manual and automatic transmission vehicles. Ability to anticipate guests needs; respond promptly and acknowledge all guests. Ability to research, locate, organize, and retrieve resources and information relating to guest needs/request. Creativity to solve new or unique guest issues. Ability to input and access information in a property management system/application. Ability to communicate internally within the department using email. Must have ability to work and lead harmoniously in a team setting with fellow workers, guests, and management. Ability to promote positive relationships, maintain high employee morale and team spirit within the division and interdepartmentally. Ability to conduct on-the-job training (OJT) and assist with review of new staff to uphold Halekulani service standards and ensure consistency. Must be highly organized, detail-oriented and have the ability to multi-task. Be 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. Must exhibit a poised and professional image and personable voice projection. Ability to assist Front Services Manager with scheduling the Porter Clerks and Front Service Attendants to provide maximum service to guests within budgeted guidelines. Proficient 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 . Must be able to work various days and/or evenings including weekends and holidays pending business demands. Consistent attendance and punctuality is required. PHYSICAL AND MENTAL DEMANDS The 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. Continuously stands in Porte Cochere/Bell desk work stations, with frequent walking, running, bending and stooping. Frequently pushes and pulls up to 110 pounds, lifts up to 50 pounds and carries up to 20 pounds. Continuously uses visual and hearing skills. Must 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. Requires 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. Able to handle multiple priorities; anticipate needs of the company and guests; resolve basic customer service issues. WORK ENVIRONMENT Ability to work any days or hours. Outdoors in an area that is exposed to humidity, noise, and vehicular exhaust.

  Directly observed · confirmed Oct 21, 2026, 8:51 PM UTC

  Observed via

  https://jobs.dayforcehcm.com/api/geo/halekulani/jobposting/search

  Read from

  https://jobs.dayforcehcm.com

  All published fields

  Title

  Front Services - Front Services Supervisor

  Description

  POSITION SUMMARY As 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. ESSENTIAL FUNCTIONS As the first point of contact, warmly greet and welcome arriving guests and patrons as they enter the Hotel. Assist the Front Services Manager with the supervision, training, coaching, counseling, discipline of Front Services staff, ensuring compliance with all applicable company policies and procedures. Assist 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. Maintain confidentiality of all Front Office matters (including discussions at meetings, counseling employee matters, etc.) at all times. Anticipate guests’ needs, respond promptly. Assist physically challenged travelers and other guests with special needs. Coordinate guests ‘requests / special services and communicates with staff and/or appropriate departments. Work closely with other departments and managers to enhance/personalize guest experience opportunities and ensure follow-up on any special guest requests. Answer the phone in a courteous and professional manner within 2 rings. Coordinate collection and delivery of luggage in an efficient and timely manner and ensuring logging of all items on the “Porter Log Sheet.” Ensure that the guest has verified that all luggage has been accounted for. Assist guest with long term luggage storage request/left luggage request. Ensure the efficient delivery and collection of group luggage. Assign 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. Assign Front Service Attendants to retrieve guest vehicles as requested and/or in the order of departure. Keep informed on local events/activities to recommend and provide accurate information and direction of local attractions, entertainment, facilities within or outside the property. Perform administrative duties as required, ie: HMS, etc. Ensure to maintain cleanliness, sanitation, and organization of work-related areas at all times. Be the “eyes and ears” for security of the Hotel. Responsible to report any security or safety problems, safety hazards and potential security problems to Front Services Manager or Manager on Duty immediately. Ensure all Front Services guests’ experiences are memorable, unique, and as per the Hotel’s standards. Perform other related duties as may be required or assigned by management. SUPERVISORY REQUIREMENTS Reports To: (Primary) Front Services Manager, (Secondary) Director of Front Office Operations Supervises: Front Services Clerk, Front Services Attendant EDUCATION/EXPERIENCE High school diploma or equivalent certificate desired. Minimum 2 years prior Front Services experience, hospitality management or equivalent, strong guest/customer service skills in luxury hotel environment. Experience with property management system helpful. 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. LICENSES/CERTIFICATIONS Valid driver’s license with an acceptable abstract. No moving violations three consecutive years. KNOWLEDGE, SKILLS, & ABILITIES Ensure familiarity with all Hotel services and features. Friendly, outgoing personality and professional demeanor. Ability to work independently, deal with interruptions and to successfully manage multiple tasks. Working knowledge of basic office machines and computer software (word, excel, outlook) and use of application. Basic mathematical skills. Ability to drive and operate manual and automatic transmission vehicles. Ability to anticipate guests needs; respond promptly and acknowledge all guests. Ability to research, locate, organize, and retrieve resources and information relating to guest needs/request. Creativity to solve new or unique guest issues. Ability to input and access information in a property management system/application. Ability to communicate internally within the department using email. Must have ability to work and lead harmoniously in a team setting with fellow workers, guests, and management. Ability to promote positive relationships, maintain high employee morale and team spirit within the division and interdepartmentally. Ability to conduct on-the-job training (OJT) and assist with review of new staff to uphold Halekulani service standards and ensure consistency. Must be highly organized, detail-oriented and have the ability to multi-task. Be 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. Must exhibit a poised and professional image and personable voice projection. Ability to assist Front Services Manager with scheduling the Porter Clerks and Front Service Attendants to provide maximum service to guests within budgeted guidelines. Proficient 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 . Must be able to work various days and/or evenings including weekends and holidays pending business demands. Consistent attendance and punctuality is required. PHYSICAL AND MENTAL DEMANDS The 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. Continuously stands in Porte Cochere/Bell desk work stations, with frequent walking, running, bending and stooping. Frequently pushes and pulls up to 110 pounds, lifts up to 50 pounds and carries up to 20 pounds. Continuously uses visual and hearing skills. Must 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. Requires 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. Able to handle multiple priorities; anticipate needs of the company and guests; resolve basic customer service issues. WORK ENVIRONMENT Ability to work any days or hours. Outdoors in an area that is exposed to humidity, noise, and vehicular exhaust.

  Recruiting platform

  publisher_declared

• HK Bakery - Bakery Cafe Supervisor

  Recruiting platform

  publisher_declared

  Description

  POSITION SUMMARY As 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. ESSENTIAL FUNCTIONS & RESPONSIBILITIES Operations, Production & Quality Control Oversee day-to-day bakery operations to ensure all products meet quality standards and approved recipes. Maintain proper inventory levels of food, beverage, and retail merchandise; order supplies as needed and manage product freshness using FIFO methods. Monitor sales trends and adjust production levels accordingly to minimize waste and maximize availability. Assist with the introduction of new products and the rotation of existing recipes. Participate in the testing of new bakery recipes while maintaining an attractive presentation for guests. Complete opening and closing procedures, including securing the facility at the end of each shift. Prepare and review production reports, pre-shift meeting notes, and other required documentation. Ensure all cashiering functions are performed in accordance with Halekulani cash-handling policies and procedures. Participate in departmental inventories and scheduled department cleanups. Meet deadlines and work effectively under tight timelines. Perform other duties as required or assigned by management. Team Leadership Supervise, train, coach, and mentor bakery staff to ensure consistent performance and service excellence. Assign daily tasks and assist with employee scheduling based on business needs. Conduct performance evaluations and foster a high-performance, respectful, and inclusive work environment. Ensure bakery associates are knowledgeable about all food, beverage, and retail products, including preparation methods, baking techniques, and allergy information. Ensure all staff understand their roles, responsibilities, and departmental expectations. Track and report employee attendance, including tardiness, absences, and approved time off. Ensure compliance with hotel standards, grooming guidelines, and dress codes. Participate in monthly departmental meetings and support internal communication initiatives. Participate in marketing sales calls and client visits as needed to support brand awareness and revenue growth. Customer Service & Sales Manage and enhance the overall guest experience by promptly addressing customer inquiries and concerns. Maintain positive guest relations and resolve complaints in a timely and professional manner. Ensure product displays are visually appealing and shelves are fully stocked to maximize sales. Review all Food & Beverage request forms, Internal Flag reports, menus, special arrangements, and VIP information, and accurately communicate details to bakery staff. Maintain complete knowledge of all food menu items, including preparation and presentation standards. Maintain complete knowledge of all beverage offerings, including preparation and presentation standards. Sanitation & Safety Compliance Ensure the bakery is clean, organized, and fully compliant with all health codes and food safety regulations. Monitor and maintain cleanliness, sanitation, and organization of all assigned work areas. Manage sanitation standards, including equipment maintenance and routine product temperature checks. Conduct regular inspections of all operational areas and initiate maintenance requests to address deficiencies. Promote safety awareness and proper body mechanics in a fast-paced work environment. Participate in ongoing safety and sanitation training programs. Proactively identify and address potential hazards and report unsafe conditions to the Department Manager. SUPERVISORY REQUIREMENTS Reports To: Director of Food & Beverage, Assistant Director of Food & Beverage Supervises: All Bakery staff EDUCATION/EXPERIENCE Minimum two (2) years of experience in a similar role with baking and supervisory responsibilities in a retail or commercial bakery environment. High school diploma or equivalent vocational training certificate. Any equivalent combination of education and experience that provides the knowledge, skills, and abilities required to perform the essential functions of the position. LICENSES/CERTIFICATIONS Food Safety Certification (e.g., ServSafe) Liquor Commission Card as required by state law KNOWLEDGE, SKILLS, & ABILITIES Ability to anticipate guest needs and respond promptly and courteously. Knowledge of hotel services, features, and local attractions to assist guest inquiries. Strong verbal and written communication skills with guests, managers, staff, and vendors. Ability to read, count, and write accurately and complete required documentation. Ability to perform basic math calculations related to pricing, discounts, labor costs, and scheduling. Strong organizational, time-management, and multitasking skills with attention to detail. Proficiency in Microsoft Office applications and POS or inventory management systems. MENTAL DEMANDS Must be able to comprehend, analyze, organize and prioritize a wide variety of information within time limitations. Requires the ability to read and perform mathematical calculations. Requires concentration, alertness and attention to detail. Must be able to perform under stressful conditions while maintaining a courteous and professional demeanor. Must be able to work collaboratively with other team members. PHYSICAL DEMANDS Activity Over 2/3 of the time About 2/3 of the time About 1/3 of the time Less than 1/3 of the time Seldom or Never Sitting x Climbing x Stooping, kneeling, crouching and/or crawling x Standing x Walking x Handling or fingering x Eye-hand-foot coordination x Use of vision x Activity Less than 25 lbs 25 to 50 lbs. More than 50 lbs. Pushing x Pulling x Lifting x Carrying x The physical demands and work environment characteristics described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Ability to access all areas of the bakery, including offices, sales floor, registers, stock areas, kitchen, and walk-in coolers and freezers. Ability to move equipment and merchandise as needed. Ability to lift and carry items weighing up to 50 pounds occasionally. Ability to stand and/or walk for up to eight (8) hours per shift. Ability to sit or stand for extended periods of time. Ability to perform repetitive movements including walking, standing, bending, stooping, reaching, and lifting. Ability to operate office equipment such as calculators, telephones, computers, printers, and fax machines. Ability to work varied schedules, including early mornings, weekends, and holidays. Ability to reach up to six (6) feet. COMMUNICATION DEMANDS Activity Over 2/3 of the time About 2/3 of the time About 1/3 of the time Less than 1/3 of the time Never Talking (in-person) to co-workers X Talking (in-person) to business associates (i.e. outside contractors, vendors, etc.) X Talking (in-person) to the public (including guests) X Talking on the telephone and/or video conferencing X Written communication to co-workers X Written communication to business associates (i.e. outside contractors, vendors, etc.) X Written communication to the public (including guests) X Supervising employees or monitoring services provided by outside consultants, vendors and suppliers X Responding to written or verbal requests from co-workers X Responding to written or verbal requests from business associates (i.e. outside contractors, vendors, etc.) X Responding to written or verbal requests from the public (including guests) X Training and/or giving verbal instructions X Training and/or giving written instructions X Receiving verbal instructions X Receiving written instructions X Reading X Visiting and/or working at other work sites x WORK ENVIRONMENT Indoor and outdoor work under variable temperature conditions. Exposure to hot, humid weather conditions. Exposure to varying noise levels. MATERIAL OR EQUIPMENT DIRECTLY USED Computer, calculator, telephone, copy machine, fax machine, coffee machines, and other equipment as required.

  Directly observed · confirmed Oct 21, 2026, 8:51 PM UTC

  Observed via

  https://jobs.dayforcehcm.com/api/geo/halekulani/jobposting/search

  Read from

  https://jobs.dayforcehcm.com

  All published fields

  Title

  HK Bakery - Bakery Cafe Supervisor

  Description

  POSITION SUMMARY As 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. ESSENTIAL FUNCTIONS & RESPONSIBILITIES Operations, Production & Quality Control Oversee day-to-day bakery operations to ensure all products meet quality standards and approved recipes. Maintain proper inventory levels of food, beverage, and retail merchandise; order supplies as needed and manage product freshness using FIFO methods. Monitor sales trends and adjust production levels accordingly to minimize waste and maximize availability. Assist with the introduction of new products and the rotation of existing recipes. Participate in the testing of new bakery recipes while maintaining an attractive presentation for guests. Complete opening and closing procedures, including securing the facility at the end of each shift. Prepare and review production reports, pre-shift meeting notes, and other required documentation. Ensure all cashiering functions are performed in accordance with Halekulani cash-handling policies and procedures. Participate in departmental inventories and scheduled department cleanups. Meet deadlines and work effectively under tight timelines. Perform other duties as required or assigned by management. Team Leadership Supervise, train, coach, and mentor bakery staff to ensure consistent performance and service excellence. Assign daily tasks and assist with employee scheduling based on business needs. Conduct performance evaluations and foster a high-performance, respectful, and inclusive work environment. Ensure bakery associates are knowledgeable about all food, beverage, and retail products, including preparation methods, baking techniques, and allergy information. Ensure all staff understand their roles, responsibilities, and departmental expectations. Track and report employee attendance, including tardiness, absences, and approved time off. Ensure compliance with hotel standards, grooming guidelines, and dress codes. Participate in monthly departmental meetings and support internal communication initiatives. Participate in marketing sales calls and client visits as needed to support brand awareness and revenue growth. Customer Service & Sales Manage and enhance the overall guest experience by promptly addressing customer inquiries and concerns. Maintain positive guest relations and resolve complaints in a timely and professional manner. Ensure product displays are visually appealing and shelves are fully stocked to maximize sales. Review all Food & Beverage request forms, Internal Flag reports, menus, special arrangements, and VIP information, and accurately communicate details to bakery staff. Maintain complete knowledge of all food menu items, including preparation and presentation standards. Maintain complete knowledge of all beverage offerings, including preparation and presentation standards. Sanitation & Safety Compliance Ensure the bakery is clean, organized, and fully compliant with all health codes and food safety regulations. Monitor and maintain cleanliness, sanitation, and organization of all assigned work areas. Manage sanitation standards, including equipment maintenance and routine product temperature checks. Conduct regular inspections of all operational areas and initiate maintenance requests to address deficiencies. Promote safety awareness and proper body mechanics in a fast-paced work environment. Participate in ongoing safety and sanitation training programs. Proactively identify and address potential hazards and report unsafe conditions to the Department Manager. SUPERVISORY REQUIREMENTS Reports To: Director of Food & Beverage, Assistant Director of Food & Beverage Supervises: All Bakery staff EDUCATION/EXPERIENCE Minimum two (2) years of experience in a similar role with baking and supervisory responsibilities in a retail or commercial bakery environment. High school diploma or equivalent vocational training certificate. Any equivalent combination of education and experience that provides the knowledge, skills, and abilities required to perform the essential functions of the position. LICENSES/CERTIFICATIONS Food Safety Certification (e.g., ServSafe) Liquor Commission Card as required by state law KNOWLEDGE, SKILLS, & ABILITIES Ability to anticipate guest needs and respond promptly and courteously. Knowledge of hotel services, features, and local attractions to assist guest inquiries. Strong verbal and written communication skills with guests, managers, staff, and vendors. Ability to read, count, and write accurately and complete required documentation. Ability to perform basic math calculations related to pricing, discounts, labor costs, and scheduling. Strong organizational, time-management, and multitasking skills with attention to detail. Proficiency in Microsoft Office applications and POS or inventory management systems. MENTAL DEMANDS Must be able to comprehend, analyze, organize and prioritize a wide variety of information within time limitations. Requires the ability to read and perform mathematical calculations. Requires concentration, alertness and attention to detail. Must be able to perform under stressful conditions while maintaining a courteous and professional demeanor. Must be able to work collaboratively with other team members. PHYSICAL DEMANDS Activity Over 2/3 of the time About 2/3 of the time About 1/3 of the time Less than 1/3 of the time Seldom or Never Sitting x Climbing x Stooping, kneeling, crouching and/or crawling x Standing x Walking x Handling or fingering x Eye-hand-foot coordination x Use of vision x Activity Less than 25 lbs 25 to 50 lbs. More than 50 lbs. Pushing x Pulling x Lifting x Carrying x The physical demands and work environment characteristics described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Ability to access all areas of the bakery, including offices, sales floor, registers, stock areas, kitchen, and walk-in coolers and freezers. Ability to move equipment and merchandise as needed. Ability to lift and carry items weighing up to 50 pounds occasionally. Ability to stand and/or walk for up to eight (8) hours per shift. Ability to sit or stand for extended periods of time. Ability to perform repetitive movements including walking, standing, bending, stooping, reaching, and lifting. Ability to operate office equipment such as calculators, telephones, computers, printers, and fax machines. Ability to work varied schedules, including early mornings, weekends, and holidays. Ability to reach up to six (6) feet. COMMUNICATION DEMANDS Activity Over 2/3 of the time About 2/3 of the time About 1/3 of the time Less than 1/3 of the time Never Talking (in-person) to co-workers X Talking (in-person) to business associates (i.e. outside contractors, vendors, etc.) X Talking (in-person) to the public (including guests) X Talking on the telephone and/or video conferencing X Written communication to co-workers X Written communication to business associates (i.e. outside contractors, vendors, etc.) X Written communication to the public (including guests) X Supervising employees or monitoring services provided by outside consultants, vendors and suppliers X Responding to written or verbal requests from co-workers X Responding to written or verbal requests from business associates (i.e. outside contractors, vendors, etc.) X Responding to written or verbal requests from the public (including guests) X Training and/or giving verbal instructions X Training and/or giving written instructions X Receiving verbal instructions X Receiving written instructions X Reading X Visiting and/or working at other work sites x WORK ENVIRONMENT Indoor and outdoor work under variable temperature conditions. Exposure to hot, humid weather conditions. Exposure to varying noise levels. MATERIAL OR EQUIPMENT DIRECTLY USED Computer, calculator, telephone, copy machine, fax machine, coffee machines, and other equipment as required.

  Recruiting platform

  publisher_declared

Locations

External references