POSITION PURPOSEProviding Inspired Food & Beverage to highlight the destination we represent is one of our passions.  As a Server at Kea Lani Restaurant, you will be a hospitality ambassador that will connect our guests to the delectable cuisine inspired by our diverse culture and island home.  Your detailed knowledge, colorful descriptions of our offerings and impeccable service will help us showcase our passion and accomplish our mission of turning moments into memories.ESSENTIAL FUNCTIONSResponsible for providing Food & Beverage service within Fairmont & Leading Quality Assurance (LQA) standards.  Areas of responsibility will include and are not limited to the following:Confirm station assignmentComplete daily opening checklist and duties assignedFollow Fairmont Kea Lani sequence of service which will include but not limited to the following: welcome guests, introduce venue with approved verbiage, set table with glassware, take beverage orders, pour water/juice/coffee, take food orders, punch in order to POS, pick up or prepare drinks and deliver, set table, pick-up and delivery of food orders and maintain cleanliness of all tables and work stationReceive and process all transactions from guests in an efficient and accurate mannerHave full knowledge of all menu items, garnishes, contents and preparation methodsActively participate in monthly departmental sales promotionsAdhere to the State of Hawaii & EHC (Environmental Health Consultancy) food handling safety standardsOrganize time so all side work is completed according to shift demandMaintain atmosphere of aloha spirit by providing engaging, personalized, timely, and efficient service to our discerning guestsFocus attention on guest needs, remaining calm and courteous at all timesPromote and enforce health and safety awareness as well as to have a complete understanding of the emergency proceduresFollow hotel and departmental policies, procedures and service standardsContribute to the improvement of the operation by contributing ideas, making suggestions and actively participate in departmental communication meetingsActively participate and promote the Fairmont Kea Lani, Maui’s environmental program and department specific initiatives in working towards sustainable operationsCheck with manager before leaving shift.  Bring any concerns to the attention of the Manager On DutyUpon employment, all colleagues are required to fully comply with Fairmont rules and regulations for the safe and effective operation of the hotel’s facilities.  Colleagues who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.SUPPORTIVE FUNCTIONSIn addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:Additional duties as necessary and assigned.  SUPERVISION RECEIVEDDirect:              Kea Lani Restaurant Manager   Indirect:            Director of Food & Beverage SUPERVISION EXERCISED     Direct:              N/A      Indirect:            N/A  SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIESThe individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:Must be able to speak, read, write and understand the English language.Requires good communication skills, both verbal and written.Must be able to read and write to facilitate the communication process.Multilingualism is an assetMust be service oriented and capable of communicating effectively with persons involved in all levels of authority, both internally and externally.Must possess basic computational ability.Must be able to multi-task and be detail-oriented in a fast paced, high volume environment.Must have ability to work independently and to prioritize or seek clarification in prioritizing work assignments.Must be able to work well with othersMaintain a professional working environment and attitude. Physical Demands Frequency Key:  Rare: up to 1 hour, Occasional: 1-3 hours, Frequent: 3-6 hours, Constant: 6-8 hours. Physical Activity                                  FrequencySitting                                                   RareStanding                                               ConstantWalking, climbing stairs                         ConstantCrouching/Bending/Stooping/Kneeling   OccasionalReaching                                              OccasionalLifting/Carrying (50 lbs.)                         OccasionalLifting/Carrying (30 lbs.)                         FrequentPushing/Pulling (50 lbs.)                        OccasionalNear Vision                                           ConstantFar Vision                                             ConstantHearing                                                 ConstantTalking                                                  Constant Must have manual dexterity to be able to operate kitchen or restaurant equipment as needed. Work tasks are performed both indoors and outdoors.  Indoor temperature is moderate and controlled by hotel environmental systems.  Outdoor conditions will vary throughout the year.
