Serves as a Waiter Leader (Banquet) in the Banquet Department of the Hale Koa Hotel.
This position will remain open until filled with a first cutoff date of 4/17/2025 for employment consideration. Additional lists will be pulled after this first cut-off date at the request of the hiring manager.
Local candidates will be reviewed first as PCS is not authorized. If determined that area of consideration is to be expanded, all candidates will be considered.
Serves as a Waiter Leader (Banquet) in the Banquet Department of the Hale Koa Hotel.
This position will remain open until filled with a first cutoff date of 4/17/2025 for employment consideration. Additional lists will be pulled after this first cut-off date at the request of the hiring manager.
Local candidates will be reviewed first as PCS is not authorized. If determined that area of consideration is to be expanded, all candidates will be considered.
The area of consideration for this vacancy is US and Non-US Citizens
Supervisor issues instructions on work sequences, procedures, methods, and deadlines, and relies on the incumbent to assure that other members of the group carry out work assignments. Supervisor is available to provide information or decisions regarding problems that may arise during work. Overall work operations are reviewed for status and progress, causes of delays, quality, and results achieved.
MAJOR DUTIES: Serves as a banquet captain and a working leader of 3 or more banquet servers in accomplishing trades and labor work. Banquet workers are classified as Waiter, NA-7420-03 and 01. The highest level of non-supervisory work led is Waiter, NA-7420-03.
1. Passes on to other workers instructions received from supervisor, and starts work (e.g., by assigning the immediate tasks to be performed by individual members of the group led). Insures that needed supplies and materials are available. Sees to it that there is enough work to keep everyone in work crew busy. Checks work in progress and when finished for compliance with supervisor's instructions on work sequence, procedures, methods, and deadlines. Urges or advises other employees to follow supervisor's instructions and to meet deadlines. Trains workers on proper work methods. Instructs and/corrects workers on proper methods and practices when deviations are observed. Answers workers' questions regarding procedures, policies, and instructions. Obtains needed information or decisions from the supervisor on problems that come up during the work. Provides information to supervisor on status and progress of work, causes of delays, and overall operations. Assures that safety and housekeeping rules are followed.
2. Works along with other workers, setting the pace performing non-supervisory work of the same kind and level as that done by the group led.
3. Sets tables, arranges place settings and table decorations. Receives guests, makes suggestions and answers questions about food, wines and other items available. Takes orders. Places order with and receive food and beverages from kitchen and bar when required. Maintains sales record. Collects cash or payment by credit card. Clears and cleans tables and other customer service areas. May provide work direction to other dining room staff as necessary.
4. Performs administrative tasks related to the banqueting work, i.e., assignment and/or scheduling of workers to fill in for staff who have called in or become otherwise expectantly unavailable; documenting on-the-job injury reports; recording time and attendance of workers, submitting bi-weekly tip sheets to accounting, billing and posting, ordering supplies, and preparing after-action reports for supervisory approval.
Performs other duties as assigned.
SKILL AND KNOWLEDGE: Ability to lead others in a team effort. Knowledge of sanitary food handling and serving techniques. Math ability to compute checks and make change. Ability to recognize the signs of intoxication. Able to train servers on procedures and micros.
RESPONSIBILITY: Works under general supervision in accomplishing tasks. Responsible for accomplishment of assigned work with little or no instruction. Plans work by reviewing daily schedules and determining sequences, steps, procedures and techniques to be followed in accomplishing the work. Responsible for receipts and complying with accountability procedures. Work is reviewed for results achieved, production and quality.
PHYSICAL EFFORT: Stands and walks for long periods. Continually lifts and carries, food, beverage and banqueting items weighing up to 10 pounds, and occasionally up to 40 pounds.
WORKING CONDITIONS: Works primarily indoors and outdoors in a quick paced environment in areas that usually have adequate light and ventilation. There is a danger of cuts and bruises handling chipped or broken glassware, silverware or utensils. There is also a danger of slipping on wet or polished floors. Work outdoor results in occasional exposure to inclement weather.
1. Six months experience in banqueting.
2. Must be friendly and outgoing and be able to communicate effectively in English.
3. Must work quickly and efficiently in order to serve guests.
4. Must meet state age requirements for the selling of alcohol.
This job does not have an education qualification requirement.
You will be evaluated for this job based on how well you meet the qualifications above.
Your experience is subject to evaluation and verification against the information in your resume. The numeric rating you receive is a self-assessment only and is based on your responses to the questionnaire. Do not overstate or understate your level of experience and capability. If a determination is made that you rated yourself higher than is supported by your resume, or if your resume lacks sufficient information, you will be rated accordingly or you may be considered ineligible.
The following documents must be submitted with your application:
You may submit your application packet using one of the two methods identified below:
Referred applicants will be evaluated by a rating panel to determine the quality and extent of total accomplishments, experience, education, and/or certification. The top candidates will be forwarded to the hiring official for selection consideration and may undergo an interview and reference checks.
The Federal hiring process is set up to be fair and transparent. Please read the following guidance.
