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Job Description IMMEDIATE HIRE FOR LINE COOKS, MORNING OR NIGHT SHIFT, PART-TIME OR FULL-TIME, NO EXPERIENCE REQUIRED, TRAINING AVAILABLE. We are seeking a dedicated Line Cook to join our culinary team at Gyotaku Japanese Restaurant. Our restaurant prides itself on delivering exceptional dining experiences through quality food and outstanding service. We offer competitive compensation ranging from $16 to $20 per hour, plus tips, based on experience. Both part-time and full-time positions are available, with shifts in the morning and evening. Line Cook Pay Grades (Plus approximately $2 to $4 per hour in tips, depending on sales and shifts worked, higher tips on weekend shifts) Cook III - Trainee through ability to work 1 station expertly $16 - $18/hr. Cook II - Ability to work 2-3 stations expertly $17 - $19/hr. Cook I - Ability to work 4 stations expertly $18 - $20/hr. About the Role: As a Line Cook at Gyotaku King Street, you will play a crucial role in delivering high-quality Japanese cuisine to our guests by preparing and cooking dishes according to our established recipes and standards. Your work will directly impact the dining experience, ensuring that every plate leaving the kitchen meets our expectations for taste, presentation, and timeliness. You will collaborate closely with the kitchen team to maintain a clean, organized, and efficient workspace while adhering to food safety and sanitation guidelines. This position requires a strong attention to detail, the ability to work under pressure during busy service hours, and a passion for culinary excellence. Ultimately, your contribution will help uphold Gyotaku King Street’s reputation as a premier destination for authentic and innovative Japanese dining in the United States. Minimum Qualifications: • Ability to work in a fast-paced environment and handle multiple tasks simultaneously., • Strong attention to detail and commitment to quality., • Legal authorization to work in the United States. Preferred Qualifications: • Previous experience working as a line cook or in a similar kitchen role a plus but not required., • Basic knowledge of food safety and sanitation standards., • Ability to work flexible hours including nights, weekends, and holidays., • Strong teamwork and communication skills. Responsibilities: • Prepare and cook menu items in accordance with Gyotaku Japanese Restaurant's recipes and quality standards., • Maintain cleanliness and organization of the kitchen workstations throughout the shift., • Ensure all food is stored, handled, and prepared following food safety and sanitation regulations., • Collaborate with other kitchen staff to manage food inventory and minimize waste., • Assist in receiving and inspecting deliveries to ensure ingredient quality and freshness., • Support the kitchen team during peak hours by efficiently managing multiple orders simultaneously., • Communicate effectively with front-of-house staff to ensure timely and accurate order delivery. Skills: The required skills such as food safety knowledge and multitasking are essential for maintaining a safe and efficient kitchen environment, especially during busy service periods. Attention to detail ensures that each dish meets the restaurant’s high standards for taste and presentation, contributing to customer satisfaction. Effective communication and teamwork skills facilitate smooth coordination with kitchen and front-of-house staff, ensuring timely order fulfillment. Overall, these skills combine to create a productive, harmonious kitchen atmosphere that supports Gyotaku Japanese Restaurant's commitment to exceed guest expectations. Benefits: • Health, Vision and Dental Insurance, • Vacation and Sick Leave, • Employee Meal and Dining Discount, • 401k, • Life Insurance, • Award and Incentives, • Opportunity for for growth and development If you are passionate about cooking and eager to contribute to a dynamic team, we encourage you to apply for the Line Cook position at Gyotaku Japanese Restaurant. Join us and be part of a vibrant culinary environment where your skills and creativity are valued. Equal Opportunity: Gyotaku Japanese Restaurant is an equal opportunity employer. We are committed to creating an inclusive environment for all employees and applicants for employment. We encourage individuals of all backgrounds to apply. Pass pre-employment drug screening, current TB clearance and proof of HepA vaccination needed upon hire.

Job Description Location: Honolulu, HI Pay: $16–$22/hour + tips About the Position Honolulu's newest sports bar & grill in Kakaʻako is looking for a skilled and passionate Sushi Chef to join our team! This is an exciting opportunity to join a new restaurant concept where you can showcase your sushi skills, contribute your ideas to menu development and testing, and help create an exceptional dining experience for guests. Position Overview As a Sushi Chef, you will be responsible for preparing and presenting high-quality sushi while maintaining excellent standards for food quality, freshness, sanitation, and customer service. Working at the sushi counter, you will interact directly with guests while also handling food preparation, fish cutting and filleting, inventory management, and coordination with the kitchen team. You may also train and supervise junior sushi chefs and contribute to efficient daily kitchen operations. Key Responsibilities • Prepare and create a variety of sushi dishes according to established recipes and customer preferences, • Prepare high-quality sushi and Japanese cuisine with attention to presentation and detail, • Cut whole fish and/or fillets according to customer specifications and requirements, • Perform precise knife work, including cutting and slicing fish and other ingredients, • Ensure the quality, freshness, and proper handling of all ingredients, • Accurately fulfill orders while maintaining product quality and presentation, • Prepare seafood, meats, poultry, vegetables, and other food items as required, • Follow standard recipes, portion sizes, and established cooking methods, • Maintain proper food safety, handling, storage, and sanitation practices, • Keep the sushi station and surrounding kitchen areas clean, organized, and sanitary, • Monitor inventory levels and assist with ordering supplies as needed, • Train and supervise junior or assistant sushi chefs as required, • Collaborate with kitchen and front-of-house staff to ensure smooth and timely service, • Complete daily opening and closing checklists, • Report equipment issues and food-quality concerns to management promptly, • Attend scheduled employee meetings and contribute suggestions for improvement, • Follow restaurant policies, procedures, quality standards, and kitchen rules, • Provide excellent customer service and professional etiquette when interacting with guests, • Perform other related duties as assigned Position Details • Position: Sushi Chef, • Employment Type: Full-Time, • Openings: 1, • Location: Honolulu, Hawaii, • Schedule: Approximately 40 hours per week, • Shift: Flexible schedule including evenings, weekends, and holidays, • Overtime: Generally not expected Compensation & Benefits • $16–$22/hour + Tips, • Estimated tips: approximately 10–20%, • Compensation based on experience, skills, and qualifications, • Health Insurance, • 401(k), • Opportunities for pay increases, • Parking provided, • Employee discount, • Uniform provided Qualifications & Requirements Experience & Technical Skills • Proven experience as a Sushi Chef or in a relevant food-service role, • Experience with sushi preparation and Japanese cuisine preferred, • Strong knowledge of sushi preparation techniques, • Proficient knife skills for precise cutting and slicing, • Experience with fish filleting and seafood preparation, • Familiarity with kitchen equipment and utensils used in sushi preparation, • Strong understanding of food safety regulations and best practices, • Valid Hawaii Food Handlers Card, • Cleared TB Test, • High school diploma or equivalent, • Basic math skills, • Ability to follow recipes, portion standards, and established procedures Personal & Professional Skills The ideal candidate is: • Passionate about food, sushi, and Japanese cuisine, • Dependable and possesses a strong work ethic, • Self-motivated, organized, and able to take initiative, • Able to work independently as well as part of a team, • Able to multitask and maintain attention to detail in a fast-paced environment, • Able to remain calm and effective under pressure, • Willing to take direction and learn, • Open to constructive criticism and feedback, • Able to communicate effectively with kitchen, management, and front-of-house staff, • Committed to quality service and an excellent guest experience, • Flexible and adaptable to changing demands Why Join Us? This is an opportunity to become part of a new restaurant concept in Kakaʻako that combines the excitement of a sports bar with a more elevated Japanese dining experience. As a Sushi Chef, you'll have the opportunity to work directly with guests at the sushi counter, showcase your culinary skills, and contribute to an evolving menu and dining experience. If you're a talented and dependable Sushi Chef who takes pride in quality, freshness, presentation, and customer service, we encourage you to apply! \nCompany Description Fellows Hawaii Inc. is the second international branch of Fellows Inc., a global company with a strong presence in 15 major cities across Japan, providing specialized services to a wide range of industries worldwide. Fellows Hawaii Inc. is the second international branch of Fellows Inc., a global company with a strong presence in 15 major cities across Japan, providing specialized services to a wide range of industries worldwide.

Job Description IMMEDIATE HIRE FOR LINE COOKS, MUST BE AVAILABLE FRIDAY-SUNDAY, NO EXPERIENCE REQUIRED, TRAINING AVAILABLE. We are seeking a dedicated Line Cook to join our culinary team at Gyotaku Japanese Restaurant working in the noodles and tenpura stations. Our restaurant prides itself on delivering exceptional dining experiences through quality food and outstanding service. We offer competitive compensation ranging from $16 to $20 per hour, plus tips, based on experience. Both part-time and full-time positions are available, with shifts in the morning and evening. Line Cook Pay Grades (Plus approximately $2 to $4 per hour in tips, depending on sales and shifts worked, higher tips on weekend shifts) Cook III - Trainee through ability to work 1 station expertly $16 - $18/hr. Cook II - Ability to work 2-3 stations expertly $17 - $19/hr. Cook I - Ability to work 4 stations expertly $18 - $20/hr. About the Role: As a Line Cook at Gyotaku King Street, you will play a crucial role in delivering high-quality Japanese cuisine to our guests by preparing and cooking dishes according to our established recipes and standards. Your work will directly impact the dining experience, ensuring that every plate leaving the kitchen meets our expectations for taste, presentation, and timeliness. You will collaborate closely with the kitchen team to maintain a clean, organized, and efficient workspace while adhering to food safety and sanitation guidelines. This position requires a strong attention to detail, the ability to work under pressure during busy service hours, and a passion for culinary excellence. Ultimately, your contribution will help uphold Gyotaku King Street’s reputation as a premier destination for authentic and innovative Japanese dining in the United States. Minimum Qualifications: • Ability to work in a fast-paced environment and handle multiple tasks simultaneously., • Strong attention to detail and commitment to quality., • Legal authorization to work in the United States. Preferred Qualifications: • Previous experience working as a line cook or in a similar kitchen role a plus but not required., • Basic knowledge of food safety and sanitation standards., • Ability to work flexible hours including nights, weekends, and holidays., • Strong teamwork and communication skills. Responsibilities: • Prepare and cook menu items in accordance with Gyotaku Japanese Restaurant's recipes and quality standards., • Maintain cleanliness and organization of the kitchen workstations throughout the shift., • Ensure all food is stored, handled, and prepared following food safety and sanitation regulations., • Collaborate with other kitchen staff to manage food inventory and minimize waste., • Assist in receiving and inspecting deliveries to ensure ingredient quality and freshness., • Support the kitchen team during peak hours by efficiently managing multiple orders simultaneously., • Communicate effectively with front-of-house staff to ensure timely and accurate order delivery. Skills: The required skills such as food safety knowledge and multitasking are essential for maintaining a safe and efficient kitchen environment, especially during busy service periods. Attention to detail ensures that each dish meets the restaurant’s high standards for taste and presentation, contributing to customer satisfaction. Effective communication and teamwork skills facilitate smooth coordination with kitchen and front-of-house staff, ensuring timely order fulfillment. Overall, these skills combine to create a productive, harmonious kitchen atmosphere that supports Gyotaku Japanese Restaurant's commitment to exceed guest expectations. Benefits: • Health, Vision and Dental Insurance, • Vacation and Sick Leave, • Employee Meal and Dining Discount, • 401k, • Life Insurance, • Award and Incentives, • Opportunity for for growth and development If you are passionate about cooking and eager to contribute to a dynamic team, we encourage you to apply for the Line Cook position at Gyotaku Japanese Restaurant. Join us and be part of a vibrant culinary environment where your skills and creativity are valued. Equal Opportunity: Gyotaku Japanese Restaurant is an equal opportunity employer. We are committed to creating an inclusive environment for all employees and applicants for employment. We encourage individuals of all backgrounds to apply. Pass pre-employment drug screening, current TB clearance and proof of HepA vaccination needed upon hire.

Job DescriptionJoin Our Crew at Full Bird Cafe! Full Bird Cafe is a mission-driven, high-energy cafe blending military precision with island-style hospitality. We’re looking for a Joe Pro 4—our version of a Kitchen Manager—to lead both front-of-house and back-of-house operations with heart, hustle, and attention to detail. This role is ideal for someone who thrives in a fast-paced environment, has leadership experience, and is passionate about training teams, ensuring product quality, and keeping operations running like clockwork. What You’ll Do: • Lead the Team: Oversee daily operations in both kitchen and cafe service areas. Set the tone, lead by example, and keep the team organized and focused., • Training & Development: Train new staff and coach the team on best practices in prep, cleanliness, service, and consistency., • Ensure Cleanliness & Safety: Maintain top-tier cleanliness and make sure we’re inspection-ready at all times. You’ll ensure food safety standards are met every shift., • Manage Inventory: Keep track of stock, place orders, and make sure we’re always ready without over-ordering or wasting., • Deliver Consistency: Ensure all food and drink meet our quality standards for flavor, appearance, and portioning. Keep things running smoothly during busy hours.

Job Description Cook Position Title: Cook Status: Non-exempt Position Summary: Responsible for preparing and/or directing the preparation of food to be served complying with all Company standards, applicable sanitation, health, and personal hygiene standards, and following established food production programs and procedures. Responsible for appropriate use of facility supplies and equipment to minimize loss, waste, fraud, and injury. Keep lines of communication open between the point person and the Manager-on-Duty. Ability to accurately prepare all menu items. Ability to work each station (grill, fry, and cook?s line). Proven product identification skills, including the ability to determine quality and freshness. Using knowledge of food and kitchen safety as they relate to sanitation, preparation, and proper storage of all food items. Set up the line with appropriate utensils, equipment, and product. Ensure proper food/product rotation. Responsible for prepping, portion control, and assembly of all Cheeseburger menu items. Maintain a well-stocked, clean, and organized station throughout the shift. Carefully read each ticket for modifiers and/or any other special instructions. Clean as you go. Preparation of made to order items as requested. Proper sanitation of all kitchen utensils and equipment. Monitor and log any waste on waste log sheet. Assist Front of House (FOH) employees with any reasonable request per Manager-on-Duty?s approval. All food preparation may only be made with a printed ticket. Ability to lift and carry up to 50 lbs on an as-needed basis. Learn all methods of preparing a high quality, consistent food product every time. Adherence to all rules, regulations, policies, and procedures outlined in the orientation, Employee Handbook, and Safety Manual. Must use safety cut gloves when handling knives. Must use safety goggles when cleaning kitchen equipment that will protect the eyes from exposure to injury. Complete other duties as assigned by the Manager-on-Duty. Basic Qualifications Education/Training: A high school diploma or equivalent preferred. Must be 18 years of age. Skill(s): Moderate reading and writing skills; proficient interpersonal relations and communicative skills; ability to stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less; manual dexterity; auditory and visual skills; ability to follow written and oral instructions and procedures. Experience: Prior experience in related food service positions preferred. Standard Requirements 1. Supports the Mission, Values, and Vision of Cheeseburger Restaurants., 2. Supports, cooperates with, and implements specific procedures and programs for: a. Safety, including universal precautions and safe work practices, established fire/safety/disaster plans, risk management, and security, report and/or correct unsafe working conditions, equipment repair and maintenance needs. b. Quality Assurance and compliance with all regulatory requirements. 1. Supports and participates in common teamwork: a. Cooperates and works together with all co-workers; plan and complete job duties with minimal supervisory direction, including appropriate judgment. b. Uses tactful, appropriate communications in sensitive and emotional situations. c. Follows up as appropriate with Manager-on-Duty regarding reported complaints, problems, and concerns. Essential Duties 1. Prepare or direct preparation of food served using Company established production procedures and systems., 2. Comply with Company established sanitation standards, personal hygiene, and health standards. Observe proper food preparation and handling techniques., 3. Store food properly and safely, marking date and item., 4. Report necessary equipment repair and maintenance to the Manager-on-Duty. Task List - Cook 1. Correctly prepare all food served following Company standard recipes., 2. Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food is preserved., 3. Apportion food for serving., 4. Maintain daily production records., 5. Keep work area neat and clean at all times; clean and maintain equipment used in food preparation., 6. Complete food temperature checks before service. Other Duties 1. Perform tasks which are supportive in nature to the essential functions of the job, but which may be altered or redesigned depending upon individual circumstances., 2. Prepare and serve food for special functions as assigned. Equipment/machines used in the performance of this job The incumbent must maintain skills necessary to safely and efficiently operate the following equipment and machines used in the performance of this job: 1. Kitchen equipment, i.e., oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, and chef's knives. Receipt and Acknowledgment I acknowledge and understand the following: ? Receipt of the job description does not imply nor create a promise of employment, nor an employment contract of any kind, and that my employment is at-will. ? The job description provides a general summary of the position in which I am employed, that the contents of this job description are job requirements and, at this time, I know of no limitations which would prevent me from performing these functions with or without accommodation. I further understand that it is my responsibility to inform the Manager-on-Duty at any time that I am unable to perform these functions. ? Job duties, tasks, work hours and work requirements may be changed at any time with or without notice by Management. ? Acceptable job performance includes completion of the job responsibilities as well as compliance with the policies, procedures, rules, and regulations of the Company.

Job Description IMMEDIATE HIRE FOR LINE COOKS, MUST BE AVAILABLE EVENINGS MONDAY-FRIDAY AND MORNING OR EVENING ON WEEKENDS, NO EXPERIENCE REQUIRED, TRAINING AVAILABLE. We are seeking a dedicated Line Cook to join our culinary team at Koromo Katsu & Curry Bistro. Our restaurant prides itself on delivering exceptional dining experiences through quality food and outstanding service. We offer competitive compensation ranging from $16 to $20 per hour, plus tips, based on experience. Both part-time and full-time positions are available, with shifts in the evening. Line Cook Pay Grades (Plus approximately $2 to $4 per hour in tips, depending on sales and shifts worked, higher tips on weekend shifts) Cook III - Trainee through ability to work 1 station expertly $16 - $18/hr. Cook II - Ability to work 2-3 stations expertly $17 - $19/hr. Cook I - Ability to work 4 stations expertly $18 - $20/hr. About the Role: As a Line Cook at Koromo Katsu & Curry Bistro, you will play a crucial role in delivering high-quality Japanese cuisine to our guests by preparing and cooking dishes according to our established recipes and standards. Your work will directly impact the dining experience, ensuring that every plate leaving the kitchen meets our expectations for taste, presentation, and timeliness. You will collaborate closely with the kitchen team to maintain a clean, organized, and efficient workspace while adhering to food safety and sanitation guidelines. This position requires a strong attention to detail, the ability to work under pressure during busy service hours, and a passion for culinary excellence. Ultimately, your contribution will help uphold Koromo Katsu & Curry Bistro's reputation as a premier destination for authentic and innovative Japanese dining. Minimum Qualifications: • Ability to work in a fast-paced environment and handle multiple tasks simultaneously., • Strong attention to detail and commitment to quality., • Legal authorization to work in the United States. Preferred Qualifications: • Previous experience working as a line cook or in a similar kitchen role a plus but not required., • Basic knowledge of food safety and sanitation standards., • Ability to work flexible hours including nights, weekends, and holidays., • Strong teamwork and communication skills. Responsibilities: • Prepare and cook menu items in accordance with Koromo Katsu & Curry Bistro's recipes and quality standards., • Maintain cleanliness and organization of the kitchen workstations throughout the shift., • Ensure all food is stored, handled, and prepared following food safety and sanitation regulations., • Collaborate with other kitchen staff to manage food inventory and minimize waste., • Assist in receiving and inspecting deliveries to ensure ingredient quality and freshness., • Support the kitchen team during peak hours by efficiently managing multiple orders simultaneously., • Communicate effectively with front-of-house staff to ensure timely and accurate order delivery. Skills: The required skills such as food safety knowledge and multitasking are essential for maintaining a safe and efficient kitchen environment, especially during busy service periods. Attention to detail ensures that each dish meets the restaurant’s high standards for taste and presentation, contributing to customer satisfaction. Effective communication and teamwork skills facilitate smooth coordination with kitchen and front-of-house staff, ensuring timely order fulfillment. Overall, these skills combine to create a productive, harmonious kitchen atmosphere that supports Koromo Katsu & Curry Bistro's commitment to exceed guest expectations. Benefits: • Health, Vision and Dental Insurance, • Vacation and Sick Leave, • Employee Meal and Dining Discount, • 401k, • Life Insurance, • Award and Incentives, • Opportunity for for growth and development If you are passionate about cooking and eager to contribute to a dynamic team, we encourage you to apply for the Line Cook position at Koromo Katsu & Curry Bistro. Join us and be part of a vibrant culinary environment where your skills and creativity are valued. Equal Opportunity: Koromo Katsu & Curry Bistro is an equal opportunity employer. We are committed to creating an inclusive environment for all employees and applicants for employment. We encourage individuals of all backgrounds to apply. Pass pre-employment drug screening, current TB clearance and proof of HepA vaccination needed upon hire.

Job Description Server ? Waikiki Brewing Company Position Summary: As a server for Waikiki Brewing Company, you are an ambassador of our brewery, our brand, and our beer. You must be enthusiastic about sharing our premium quality, fresh, handmade beer with all of our guests ? both visitors to our island and residents alike. Your exceptional knowledge of craft beer and the brewing process is essential to your position. As such, you will be required to be certified by the Cicerone Certification Program as a Certified Beer Server (with training provided by and exam paid for by the company!) As a server/cocktailer, you must be friendly, outgoing, and possess good communication skills. Your individual personality should shine through ? use it to your advantage. You should be organized, able to think and act quickly and effectively while retaining self-composure. Be guest sensitive and possess a sense of timing. Take pride in personal appearance and show dedication to your job. Display integrity and honesty in all aspects of your employment. The serving staff makes their guests feel welcome and at ease. Their thorough knowledge of food and beverage offerings gives them the ability to enhance the guest experience by answering questions and selling suggestively. 1. Position Title: Server (Non-exempt), 2. Department: Front of House Operations, 3. Reports to: EVP, Brewmaster, Bartender, General Manager and or Manager-on-Duty, 4. Location: Waikiki Brewing Company Major Responsibilities: Primary duties and responsibilities include, but are not limited to the following: Arrive to work on time, with proper uniform on, ready for work. Report to work in a neat and clean uniform. Well-groomed hair and personal hygiene are essential. All employees must follow the Standards of Dress Policy. Communicate with Aloha to all guests using clear and enthusiastic words, tone, and body language at all times. Make guests feel appreciated through your actions. Be attentive and take initiative! Offer your assistance before the guests has to ask for it. Approach each table as soon as you can. If you cannot get to a table in less than two minutes, let the guest know by telling them you?ll be right there?make eye contact. Get assistance from your manager or teammates if necessary?don?t wait until it?s too late to save the guest from an unpleasant experience. Learn your guests? names and favorite drinks. Always ask the guest where they are from?this is a critical element in the guest experience we seek to provide. Have thorough and specific knowledge of all food and beverage items and be able to suggestively sell or answer guest questions using this knowledge. Anticipate your guest?s needs. Offer a second drink when the guest?s drink is just under half full. Be alert of guest signals (raising a hand, looking directly at you, etc.), and acknowledge the guest so they know you will be right with them. Always place guests? drinks on a beverage napkin or coaster. When serving or clearing drinks, handle all glasses well below the rim, or by the stem. Always give the guest the right of way in the dining room. If a problem with an order arises, be sure to inform your customer immediately of any delays which might occur. All guests must be treated in a manner to ensure their complete satisfaction. Always strive to exceed our guests? expectations. If a customer has a complaint, bring it to the attention of your supervisor immediately. If the complaint is regarding a meal, remove the plate and offer to replace it, or let the guest choose something else. Always strive to assure that the customer leaves satisfied. Never argue with anyone, especially a guest. Always warn guests of hot plates or beverages when serving. In the event of a spill involving a guest, wipe the spill immediately and get a towel for the guest to use on himself or herself. All accidents or spills involving a customer must be brought to the attention of a Manager as quickly as possible. Check identification of guests to ensure they are of legal age to consume alcoholic beverages. Refuse to serve beverages in a polite manner to guests who are not of legal age. Never serve anyone who appears to be intoxicated. You must provide responsible service of alcohol for all patrons. Should a guest reach the state you do not feel they should be served any more, seek Manager-on-Duty attention immediately. If you have reason to believe that a guest may be unsafe to drive, offer to call a taxi. Never hesitate to ask for management intervention when necessary. Work as a team in order to maintain an effective atmosphere and an efficient food and beverage establishment. Make a commitment to cleanliness. Take responsibility for the appearance your individual station as well as the restaurant as a whole. Complete all pre-shift and post-shift side work thoroughly and efficiently. Serve multiple tables, as determined by management. Required to efficiently ring in all orders and special requests accurately in Point of Sale System. Collect money from guests for food and drinks served and make change accurately. Present both the check and the guest?s change in a check presenter. Tips may not be counted in the dining room. Commenting about the amount of a gratuity is absolutely forbidden, and could cost you your job. Memorize all table numbers. Act as your own busser. Clean and reset tables promptly when guests leave, keep the floor swerpt and your station stocked at all times. Never walk through the dining room with empty hands. Always use ?please? and ?thank you? in the kitchen. Be familiar with guidelines for telephone etiquette. Answer the phone after not more than two rings when possible. Do not group together and gossip with coworkers. Do not make derogatory remarks about a customer or fellow worker. Adhere to all rules, regulations, policies and procedures outline in your orientation, Employee Handbook, and Safety Manual. Other duties as assigned. Essential Physical Requirements: • Hazards include, but are not limited to, cuts, slipping, tripping, falls, and burns., • Frequent washing of hands., • Walks and stands during entire shift., • Continuously reach, bend, twist, turn, push, pull, reach, lift, carry, stoop and wipe., • Constant repetitive hand and wrist movements and forearm rotation., • Be Able to lift and carry up to 50 lbs. on an as-needed basis., • You must be of legal age to serve liquor according to state law. Knowledge and Skills: • Basic mathematical skills., • Basic reading and writing skills., • Must be able to make correct change., • Basic computer skills., • Excellent communication skills., • Multi-task oriented., • Knowledge of workplace safety procedures, • Must be able to suggestively sell food and beverage items. Licenses, certifications or registrations required for the position: • State applicable health and/or alcohol compliance card. I acknowledge and understand the following: ? Receipt of the job description does not imply nor create a promise of employment, nor an employment contract of any kind, and that my employment is at-will. ? The job description provides a general summary of the position in which I am employed, that the contents of this job description are job requirements and, at this time, I know of no limitations, which would prevent me from performing these functions with or without accommodation. I further understand that it is my responsibility to inform the Manager-on-Duty at any time that I am unable to perform these functions. ? Job duties, tasks, work hours and Management may change work requirements at any time with or without notice. ? Acceptable job performance includes completion of the job responsibilities as well as compliance with the policies, procedures, rules, and regulations of the Company. I have read, understand, and acknowledge this job description outlined above.

Job DescriptionCashier / Front Counter Team MemberKabuki Hawaii – Aiea, HI Starting Pay: $16.00 per hour Full-Time & Part-Time Positions Available Join the Kabuki Hawaii Team! Kabuki Hawaii is looking for friendly, dependable Cashiers and Front Counter Team Members to join our team. We're looking for people who enjoy working with customers, can stay organized in a fast-paced environment, and are willing to help wherever needed. Experience is helpful, but we are willing to train the right person. A positive attitude, reliability, and great customer service are most important to us. Responsibilities • Greet customers in a friendly and welcoming manner, • Take customer orders accurately, • Operate the POS/register and handle cash and credit card transactions, • Answer customer questions about menu items and pricing, • Package and prepare takeout orders, • Answer phones and assist with phone orders, • Help customers through the okazuya line, • Restock containers, bags, utensils, condiments, beverages, and other supplies, • Keep the front counter and customer areas clean and organized, • Help maintain attractive food displays, • Communicate with kitchen staff regarding orders and customer needs, • Assist with opening and closing duties, • Help clean and maintain the front-of-house area, • Assist coworkers during busy periods, • Perform other front-of-house duties as needed What We're Looking For • Friendly and positive personality, • Excellent customer service, • Dependable and punctual, • Comfortable handling money and making change, • Able to work quickly while remaining accurate, • Good communication skills, • Willing to learn, • Able to work well as part of a team, • Able to stay calm and professional during busy periods, • Takes pride in keeping the workplace clean and organized Restaurant experience is preferred but not required. We will train dependable applicants with the right attitude. What Makes a Great Kabuki Cashier? Our cashiers are often the first and last employees our customers interact with. We're looking for people who understand that friendly service matters. We want customers to feel welcomed, appreciated, and excited to come back. We especially value employees who see something that needs to be done and take care of it instead of waiting to be asked. Position Highlights • Starting at $16.00 per hour, • Full-time and part-time positions available, • Training provided, • Employee meal discounts, • Opportunities for additional hours, • Opportunities to learn other positions, • Advancement opportunities for dependable employees, • Friendly, team-oriented workplace, • Long-term employment opportunities Kabuki has been serving Hawaii since 1961, and we're looking for dependable people who want to help us continue that tradition. If you're friendly, hardworking, reliable, and enjoy working with people, we'd love to meet you. Apply today to join the Kabuki Hawaii team!

Job Description Summary: Honolulu's newest sports bar & grill is seeking a skilled and passionate Sushi Chef to join our team. Nestled in the heart of Kakaako, Honolulu's most vibrant neighborhood, our restaurant has a unique concept, customers visit not only to relax with friends or watch live sports, but also to enjoy an omakase dinner at the sushi bar. If you love watching sports, also would like to deliver an unparalleled dining experience that blends tradition, innovation, and the freshest ingredients, this is your job! Responsibilities: As a Sushi Chef, you'll stand behind the counter, crafting high-quality sushi while interacting with customers. Responsibilities include all culinary tasks such as prep work, cooking, and plating, as well as management duties like inventory control and maintaining kitchen sanitation. • Maintain kitchen sanitation and safety standards, • Ensure ingredient quality and freshness, • Handle all prep work and cooking, • Monitor inventory levels and order supplies as needed, • Train and supervise assistant sushi chefs, • Collaborate with kitchen and front-of-house staff to ensure smooth and efficient operations Position: Sushi Chef Employment Type: Full-time Openings: 1 Work Location: Honolulu, Hawaii Hours: 40 hours per week (shift schedule including weekends and holidays) Overtime: Generally, none Pay and Benefits: • Compensation: $16-$22 per hour + tips (approx.10-20%), • (Determined based on experience, skills, and previous salary), • Health insurance, • 401(k), • Pay raise, • Parking provided, • Employee discount, • Uniform provided Skills and Qualifications: • Experience as a Japanese cuisine or Sushi Chef, • Proficient knife skills for precise cutting and slicing of ingredients, • Knowledge and practical experience in food hygiene and safety management, • In-depth knowledge of sushi preparation techniques and Japanese cuisine preferred, • Ability to perform well in a fast-paced environment, • Excellent customer service skills and etiquette, • Valid Hawaii Food Handlers Card, • Must have a minimum of a high school diploma or equivalent

Job Description 1. Position Title: Server (Non-exempt), 2. Department: Front of House Operations, 3. Reports to: General Manager and or Manager-on-Duty, 4. Position Summary: The serving staff at Cheeseburger Restaurants runs the show. When you are calm, cool, prepared and in control of your station, the restaurant runs like a fine oiled machine. Approach each guest with a smile and a friendly â??Aloha!â?? Consistent, courteous attention to detail, anticipating and fulfilling our guests needs, and teamwork are the cornerstones of a successful shift. This position sells and serves food and drinks in a professional manner with exhibiting our core value of Aloha., 5. Major Responsibilities: Primary duties and responsibilities include, but are not limited to the following: Complete all pre-shift and post-shift side work thoroughly and efficiently. Serve multiple tables, as determined by management. Arrive to work on time, with proper uniform on, ready for work. Report to work in a neat and clean uniform. Well-groomed hair and personal hygiene are essential. All employees must follow the Standards of Dress Policy. Complete knowledge of Cheeseburger Restaurant's food and beverage preparation. Ability to sell alcohol and food items as needed. Able to efficiently take all orders using the hand-held computer device. Able to interact with guests in a friendly/fast manner with Aloha. Able to accept different types of payment and make change accurately. Maintain specific side-work and ensure the total cleanliness and smooth operation of the restaurant. Clear and reset tables. Check identification of guests to ensure they are of legal age to consume alcoholic beverages. Refuse to serve beverages in a polite manner to guests who are not of legal age. If consuming alcoholic beverages, observe guests behavior, count number of drinks served, and if you feel they should not drive, offer a taxi. Don't hesitate to ask a manager to intervene. All guests must be treated in a manner to ensure their complete satisfaction. Always strive to exceed our guests' expectations. Approach each table as soon as you can. If you cannot get to a table in a timely manner, let the guest know by telling them you'll be right there—make eye contact. Get assistance from your manager if necessary—don't wait until it's too late to save the guest from an unpleasant experience. Successfully complete the Micros training program required by the Company. Memorize all table numbers. Suggestive selling works—up-sell! Your guests are here to buy, not browse. A salesperson will always make more tips than an â??order-takerâ??. In order to be an effective sales person, you must know all of the food and beverage products available. It never looks good when a guest asks you about a specific item, and you don't know the first thing about it. Questions like â??how is it cookedâ??, â??is it mild or spicyâ??, or portion size are common—know the answers. If you don't know, find someone who does, and relay the information to your guest. Up-sell alcohol. Ask the guest if they would prefer a particular brand—of rum for example, in their Mai Tai or Trouble in Waikiki. Drinks from the bar will always be carried on a tray, even one bottle of beer. When serving or clearing drinks, handle all glasses well below the rim, or by the stem. Always place the drink on a beverage napkin or coaster. Card guests who appear to be under 30—no I.D.—no service. If a customer has a complaint, bring it to the attention of the Manager-on-Duty. If the complaint is regarding a meal, remove the plate and offer to replace it, or let the guest choose something else. Always strive to assure that the customer leaves satisfied. Do not hesitate to assist and/or perform the duties of the busser. Never walk through the dining room with empty hands. If a problem with an order arises, be sure to inform your customer of any delays immediately which might occur. Warn guests of hot plates or beverages when serving. Always use â??pleaseâ?? and â??thank youâ?? in the kitchen. Notify a manager immediately if you feel a guest might be intoxicated. Present the check in a check presenter, bid your guests farewell, and remind them that they pay the cashier. If you have the time, you may offer to take the check up for them. Know which forms of payment we accept. Make a commitment to cleanliness. Take responsibility for the appearance your individual station as well as the restaurant as a whole. Adhere to all rules, regulations, policies and procedures outlined in your orientation and in your Employee Manual. Be familiar with the Position descriptions of Host, Cashier and Bartender as well as the guidelines for Telephone Etiquette. Adhere to all rules, regulations, policies and procedures outline in your orientation, Employee Handbook, and Safety Manual. Complete other duties as assigned by your supervisor and or manager-on-duty. Other duties as assigned. 1. Essential Physical Requirements: Hazards include, but are not limited to, cuts, slipping, tripping, falls, and burns. Frequent washing of hands. Walks and stands during entire shift. Continuously reach, bend, twist, turn, push, pull, reach, lift, carry, stoop and wipe. Constant repetitive hand and wrist movements and forearm rotation. Be Able to lift and carry up to 50 lbs. on an as-needed basis. You must be of legal age to serve liquor according to state law. 1. REQUIRED Knowledge and Skillsets: a) Special Skills or knowledge necessary for this position. 1. Basic mathematical skills., 2. Basic reading and writing skills., 3. Must be able to make correct change., 4. Basic computer skills., 5. Excellent communication skills., 6. Multi-task oriented., 7. Knowledge of workplace safety procedures, 8. Must be able to suggestively sell food and beverage items. b) Licenses, certifications or registrations required for the position: 1. State applicable health and/or alcohol compliance card. c) Satisfactorily passing a SERVER APTITUDE TEST with a passing percentage rate of 85% or higher. I acknowledge and understand the following: • Receipt of the job description does not imply nor create a promise of employment, nor an employment contract of any kind, and that my employment is at-will., • The job description provides a general summary of the position in which I am employed, that the contents of this job description are job requirements and, at this time, I know of no limitations which would prevent me from performing these functions with or without accommodation. I further understand that it is my responsibility to inform the Manager-on-Duty at any time that I am unable to perform these functions., • Job duties, tasks, work hours and work requirements may be changed at any time with or without notice by Management., • Acceptable job performance includes completion of the job responsibilities as well as compliance with the policies, procedures, rules, and regulations of the Company. I have read, understand, and ackno

Job DescriptionCompany Overview Founded in 2016, Restaurant 604 offers the best waterfront dining experience for military families, local residents, and those just passing through to enjoy a quality meal with excellent service. Our success comes from the loyalty and dedication of our team, the Ohana. We are proud to employ nearly 400 team members, making 604 one of Hawaii’s largest locally-owned restaurant operators. Together, we strive to impact our community by becoming one of the best workplaces in Hawaii. The success of Restaurant 604 launched the family of 604 restaurants that includes 604 Express, The Beach House by 604, Mangiamo by 604, 60fore Bar & Grill, 604 Ale House and 604 Clubhouse. Our family of restaurants features an enjoyable experience for all with great food, live music, breathtaking views, and exceptional service with Aloha. Job Summary As the line cook, you are responsible for managing the cook station through proper station setup procedures, as well as receiving and communicating guest orders, preparing and plating menu items to meet our quality standards, and maintaining a clean and organized workstation. *This position is focused on Breakfast shifts ( breakfast service), typically scheduled on Saturdays, Sundays, and assigned holidays starting at a $22/hour pay rate (DOE). Responsibilities • Follows all company policies as outlined in the Employee Handbook and the “General Policies and Procedures” section of the Line Cook Training Manual., • Maintains a positive attendance record by reporting to work for assigned shifts 10 minutes prior to the scheduled time, switching and finding replacements for no more than 5% of scheduled shifts, following company time off and illness procedures, and having a 0% No call/no show record., • Follows all sanitation and safety standards set forth by the company; maintains a score of 90% or better on all sanitation and safety audits., • Meets all uniform, appearance, and grooming standards as specified in the, • Employee Handbook and Line Cook Training Manual., • Maintains our guest service philosophy by following guest service standards; maintains a customer complaint ratio of less than 1 per 100 customers served., • Knows all menu items offered at the restaurant. Accurately explains specials to front-of-the-house employees. If asked, accurately answer menu items in regard to the preparation method, ingredients, portion size, and side items accompanying the dish. If asked, specify substitutions for items on the menu., • Determines par levels for daily needs and accurately prepares and communicates the prep list, with an average of no more than 2% waste on unused products., • Clearly communicates orders/needs to station cooks (fry, salad, prep, etc.) with 100% accuracy., • Prepares and verifies that all menu items are prepared according to our company quality standards 100% of the time., • Communicates with the expediter/server when orders are ready for delivery within 1 minute of plating a dish., • Follows the receiving and storage processes with 100% accuracy as specified in the “Checking in Food Orders” section of the Line Cook Training Manual and outlined by the company., • Completes meals to all persons at each table in the assigned section in no more than 1 hour per table., • Performs side work correctly as specified in the “Side Work Duties” section of the, • Line Cook Training Manual., • Follows all end-of-shift checkout procedures with 100% accuracy as specified in the “End of Shift/Checkout Procedures” section of the Line Cook Training Manual and outlined by the company., • Maintains a good team environment by assisting other team members with their station duties and side work when there is a need and/or when available. Qualifications • Must be at least 18 years old, • Must be able to read and communicate in English clearly and effectively., • Must have the ability to lift pots, pans, products, and other items weighing up to 50 pounds frequently., • Must demonstrate enthusiasm and commitment to guest satisfaction., • Must have a valid health card or equivalent., • Must be able to perform simple math calculations and understand units and measures., • Must be able to stand and exert well-paced mobility for the duration of a scheduled shift., • Must have the ability to stand and walk for extended periods of time., • Must have the ability to lift, stoop, and bend., • Must exhibit hand coordination and dexterity for rapid productions. Benefits/Perks for Eligible Employees • Paid Time Off, • Bereavement Leave, • Emergency Days, • Referral Program, • Employee Discounts, • Skechers Direct Program, • Management Bonus Program, • Medical/Dental Benefits, • Group Life Insurance, • Universal Life Insurance, • Short-Term Disability, • 401(k)

Job DescriptionCompany Overview Founded in 2016, Restaurant 604 offers the best waterfront dining experience for military families, local residents, and those just passing through to enjoy a quality meal with excellent service. Our success comes from the loyalty and dedication of our team, the Ohana. We are proud to employ nearly 400 team members, making 604 one of Hawaii’s largest locally-owned restaurant operators. Together, we strive to impact our community by becoming one of the best workplaces in Hawaii. The success of Restaurant 604 launched the family of 604 restaurants that includes 604 Express, The Beach House by 604, Mangiamo by 604, 60fore Bar & Grill, 604 Ale House and 604 Clubhouse. Our family of restaurants features an enjoyable experience for all with great food, live music, breathtaking views, and exceptional service with Aloha. Job Summary As the line cook, you are responsible for managing the cook station by following proper station setup procedures, receiving and communicating guest orders, preparing and plating menu items to meet our quality standards, and maintaining a clean and organized workstation. Responsibilities • Follows all company policies as outlined in the Employee Handbook and the “General Policies and Procedures” section of the Line Cook Training Manual., • Maintains a positive attendance record by reporting to work for assigned shifts 10 minutes prior to scheduled time, switching and finding replacements for no more than 5% of scheduled shifts, following company time off and illness procedures, and having a 0% No call/no show record., • Follows all sanitation and safety standards set forth by the company; maintains a score of 90% or better on all sanitation and safety audits., • Meets all uniform, appearance, and grooming standards as specified in the, • Employee Handbook and Line Cook Training Manual., • Maintains our guest service philosophy by following guest service standards; maintains a customer complaint ratio of less than 1 per 100 customers served., • Knows all menu items offered at the restaurant. Accurately explains specials to front-of-the-house employees. If asked, accurately answer menu items in regard to preparation method, ingredients, portion size, and side items accompanying the dish. If asked, specify substitutions for items on the menu., • Determines par levels for daily needs, and accurately prepares and communicates the prep list, with an average of no more than 2% waste on unused product., • Clearly communicates orders/needs to station cooks (fry, salad, prep, etc.) with 100% accuracy., • Prepares and verifies that all menu items are prepared according to our company quality standards 100% of the time., • Communicates with the expediter/server when orders are ready for delivery within 1 minute of plating a dish., • Follows the receiving and storage processes with 100% accuracy as specified in the “Checking in Food Orders” section of the Line Cook Training Manual and outlined by the company., • Completes meals to all persons at each table in the assigned section in no more than 1 hour per table., • Performs side work correctly as specified in the “Side Work Duties” section of the, • Line Cook Training Manual., • Follows all end-of-shift checkout procedures with 100% accuracy as specified in the “End of Shift/Checkout Procedures” section of the Line Cook Training Manual and outlined by the company., • Maintains a good team environment by assisting other team members with their station duties and side work when there is a need and/or when available.Qualifications, • Must be at least 18 years old., • Must be able to read and communicate in English clearly and effectively., • Must have the ability to lift pots, pans, products, and other items weighing up to 50 pounds frequently., • Must demonstrate enthusiasm and commitment to guest satisfaction., • Must have a valid health card or equivalent., • Must be able to perform simple math calculations and understand units and measures., • Must be able to stand and exert well-paced mobility for the duration of a scheduled shift., • Must have the ability to stand and walk for extended periods of time., • Must have the ability to lift, stoop, and bend., • Must exhibit hand coordination and dexterity for rapid production.Benefits/Perks for Eligible Employees, • Paid Time Off, • Bereavement Leave, • Emergency Days, • Referral Program, • Employee Discounts, • Skechers Direct Program, • Management Bonus Program, • Medical/Dental Benefits, • Group Life Insurance, • Universal Life Insurance, • Short-Term Disability

Job DescriptionCompany Overview Founded in 2016, Restaurant 604 offers the best waterfront dining experience for military families, local residents, and those just passing through to enjoy a quality meal with excellent service. Our success comes from the loyalty and dedication of our team, the Ohana. We are proud to employ nearly 400 team members, making 604 one of Hawaii’s largest locally-owned restaurant operators. Together, we strive to impact our community by becoming one of the best workplaces in Hawaii. The success of Restaurant 604 launched the family of 604 restaurants that includes 604 Express, The Beach House by 604, Mangiamo by 604, 60fore Bar & Grill, 604 Ale House and 604 Clubhouse. Our family of restaurants features an enjoyable experience for all with great food, live music, breathtaking views, and exceptional service with Aloha. Job Summary This program is designed for students preparing for initial career development by providing practical experience in culinary operations to assist in fulfilling their graduation requirements. Additionally, this program provides hands-on experience and training for students to gain valuable life skills and knowledge necessary to reach their culinary career goals. As a 604 Culinary Intern, you are required to complete both Prep Cook and Line Cook training agendas. This paid internship will be paired with the Internship Training Agreement, provided by the student's college or institution. Prep Cook Summary: As the prep cook, you are responsible for taking an ongoing inventory of ingredients to ensure nothing is running low, cutting vegetables, preparing side dishes, sauces, dressings and other items for special events and regular dining hours. Line Cook Summary: As the Line Cook, you will be managing the cook station through proper station setup procedures, as well as receiving and communicating guest orders, preparing and plating menu items to meet our quality standards, and maintaining a clean and organized workstation. Responsibilities • Follows all company policies as outlined in the Employee Handbook and the “General Policies and Procedures” section of the Line Cook Training Manual., • Maintains a positive attendance record by reporting to work for assigned shifts 10 minutes prior to scheduled time, switching and finding replacements for no more than 5% of scheduled shifts, following company time off and illness procedures, and having a 0% No call/no show record., • Follows all sanitation and safety standards set forth by the company; maintains a score of 90% or better on all sanitation and safety audits., • Meets all uniform, appearance, and grooming standards as specified in the, • Employee Handbook and Line Cook Training Manual., • Maintains our guest service philosophy by following guest service standards; maintains a customer complaint ratio of less than 1 per 100 customers served., • Knows all menu items offered at the restaurant. Accurately explains specials to front-of-the-house employees. If asked, accurately answer menu items in regard to the preparation method, ingredients, portion size, and side items accompanying the dish. If asked, specify substitutions for items on the menu., • Determines par levels for daily needs, and accurately prepares and communicates the prep list, with an average of no more than 2% waste on unused product., • Clearly communicates orders/needs to station cooks (fry, salad, prep, etc.) with 100% accuracy., • Prepares and verifies that all menu items are prepared according to our company quality standards 100% of the time., • Maintain the kitchen by sanitizing prep areas before and after use and making sure that all knives and critical equipment are clean, • Communicates with the expediter/server when orders are ready for delivery within 1 minute of plating a dish., • Monitor side dish ingredients and report inventory levels to the Chef or Sous Chef at regular intervals throughout the night., • Follows the receiving and storage processes with 100% accuracy as specified in the “Checking in Food Orders” section of the Line Cook Training Manual and outlined by the company., • Completes meals to all persons at each table in the assigned section in no more than 1 hour per table., • Performs side work correctly as specified in the “Side Work Duties” section of the both the Prep Cook and Line Cook Training Manuals., • Work with wait staff to ensure that each order has the proper types and amounts of side dishes, • Prepare ingredients for main, side, and dessert dishes and ensure that any special requests are taken care of., • Receives and accurately stores all purchase orders., • Follows all end-of-shift checkout procedures with 100% accuracy as specified in the “End of Shift/Checkout Procedures” section of the Prep Cook and Line Cook Training Manuals and outlined by the company., • Maintains a good team environment by assisting other team members with their station duties and side work when there is a need and/or when available. Qualifications • Must be at least 18 years old., • Must be enrolled in a Culinary College or Institution Program, • Must be able to read and communicate in English clearly and effectively., • Must have the ability to lift pots, pans, products, and other items weighing up to 50 pounds frequently., • Must demonstrate enthusiasm and commitment to guest satisfaction., • Must have a valid health card or equivalent., • Must be able to perform simple math calculations and understand units and measures., • Must be able to stand and exert well-paced mobility for the duration of a scheduled shift., • Must have the ability to stand and walk for extended periods of time., • Must have the ability to lift, stoop, and bend., • Must exhibit hand coordination and dexterity for rapid production. Benefits/Perks for Eligible Employees • Paid Time Off, • Bereavement Leave, • Emergency Days, • Referral Program, • Employee Discounts, • Skechers Direct Program, • Management Bonus Program, • Medical/Dental Benefits, • Group Life Insurance, • Universal Life Insurance, • Short-Term Disability

Job Description Expo (Part-Time / Full-Time) Location: Honolulu, HI ( ALA MOANA) Pay Range: $19/hr. - $ 24/hr. About Us At Supreme Dumplings, we proudly deliver moments of joy to our guests, team members, and the communities we serve. We are dedicated to providing the most authentic Xiao Long Bao and other small bites of happiness through exceptional quality, service, and value. We are a Taiwanese restaurant deeply rooted in tradition and craftsmanship. Our specialty, Xiao Long Bao (小籠包)—meaning "little dumpling in a basket"—dates back over 1,000 years to China’s Song Dynasty. This iconic steamed dumpling, cooked traditionally in bamboo baskets, has been perfected over centuries by different regions of China and is now lovingly crafted in our kitchens to offer an unparalleled authentic experience. Our commitment to quality, exceptional service, and creating memorable dining experiences is at the heart of everything we do. We take pride in bringing the rich heritage of Taiwanese cuisine, ensuring every bite tells a story of tradition, passion, and culinary excellence. About the Role The Expo (Expediter) plays a critical role in the flow of service by ensuring orders are accurate, visually appealing, and promptly delivered to guests. This position serves as the bridge between the kitchen and front-of-house team, supporting a smooth and efficient dining experience. If you thrive in a fast-paced environment and have a strong attention to detail, we’d love to hear from you! Key Responsibilities • Act as a liaison between the kitchen and servers to ensure timely and accurate order delivery., • Confirm all dishes leaving the kitchen meet presentation, temperature, and order accuracy standards., • Communicate special requests or dietary needs clearly between FOH and BOH teams., • Prioritize and organize tickets to ensure efficient flow of service., • Garnish and inspect plates before sending them to the dining room., • Maintain cleanliness and organization in the expo line and pass-through area., • Communicate effectively with team members to support smooth service, especially during peak hours., • Assist with packing takeout orders accurately and efficiently., • Perform opening, mid, and closing duties as assigned., • Step in to assist team members as needed to ensure seamless guest service. Requirements • A minimum of 1 year of experience in a fast-paced food service environment preferred., • Strong attention to detail and commitment to food quality and presentation., • Ability to communicate clearly and effectively with both kitchen and front-of-house teams., • Ability to thrive under pressure and multitask in a high-volume setting., • Reliable, punctual, and team-oriented., • Ability to stand for extended periods of time and lift up to 30 lbs., • Must have (or be willing to obtain) a valid food handler’s permit. Benefits • Flexible scheduling, • Paid time off, • Free meal during each working shift, • Employee discounts, • Opportunity to enroll in medical, dental, and vision insurance plans (eligibility requirements apply) We are an equal opportunity employer to all employees and applicants. We do not discriminate against qualified individuals based on their race, color, religion, sex, sex stereotyping, pregnancy (which includes pregnancy, childbirth, and medical conditions related to pregnancy, childbirth, or breastfeeding), gender, gender identity, gender expression, national origin, age, mental or physical disability, ancestry, medical condition, marital status, military or veteran status, citizenship status, sexual orientation, genetic information, or any other status protected by applicable law.

Job DescriptionCompany Overview Founded in 2016, Restaurant 604 offers the best waterfront dining experience for military families, local residents, and those just passing through to enjoy a quality meal with excellent service. Our success comes from the loyalty and dedication of our team, the Ohana. We are proud to employ nearly 400 team members, making 604 one of Hawaii’s largest locally-owned restaurant operators. Together, we strive to impact our community by becoming one of the best workplaces in Hawaii. The success of Restaurant 604 launched the family of 604 restaurants, including 604 Express, The Beach House by 604, Mangiamo by 604, 60fore Bar & Grill, 604 Ale House, and 604 Clubhouse. Our family of restaurants features an enjoyable experience for all with great food, live music, breathtaking views, and exceptional service with Aloha. Job Summary Serve guests in a courteous, helpful, and prompt manner. Responsible for coordinating the serving station and communicating with the front and back-of-the-house personnel to provide a dining experience that exceeds our guests’ expectations. Process guest orders to ensure that all items are prepared accurately and on a timely basis. Determine when meals have been completed, and total bills and accept payment. Responsibilities • Maintains a positive attendance record by reporting to work for assigned shifts 10 minutes prior to scheduled time, switching and finding replacements for no more than 5% of scheduled shifts, following company time off and illness procedures, and having a 0% no call/no show record., • Follows all sanitation and safety standards set forth by the company., • Meets all uniform, appearance, and grooming standards as specified in the employee handbook and Employee Handbook., • Maintains our guest service philosophy by following guest service standards., • Knows all menu items offered at the restaurant. Accurately explains specials to guests. If asked, accurately answers menu items in regard to preparation method, ingredients, portion size, and side items accompanying the dish. If asked, specify substitutions for items on the menu., • Observes table numbering procedures and works assigned section 100% of the time., • Conducts a first greet with guests within 2 minutes after they are seated. Takes orders if time permits, or informs guests that he or she will return within 3 minutes to assist them., • Performs menu merchandising procedures accurately by listing and explaining the specials, suggesting items, and upselling when appropriate., • Takes beverage and food orders accurately for all tables. Has less than 2% return of food to kitchen due to order mistakes., • Legibly completes guest checks and accurately enters orders into the POS system following company procedures with 100% accuracy., • Picks up orders and completes plate preparation correctly as specified by company plating procedures., • Performs check-back procedures with tables within 2 minutes of receiving appetizers, main course, and dessert course., • Totals and presents checks and carries out payment procedures with 100% accuracy., • Performs side-work duties correctly as specified., • Follows all end-of-shift checkout procedures with 100% accuracy., • Follows the alcohol serving procedures in regard to beverage service standards, awareness standards, and government regulations with 100% accuracy., • Busses, sets, and resets tables following company procedures within 3 minutes of guests leaving their tables., • Maintains a good team environment by assisting other team members with their station duties and side-work when there is a need and/or when available., • Follows tip reporting regulations 100% of the time by keeping track of daily tips and following reporting procedures outlined by the Internal Revenue Service. Qualifications • Must be able to read and communicate in English clearly and effectively., • Must be able to lift up to 20 pounds repeatedly, throughout the shift., • Must be able to stand and exert well-paced mobility for the duration of a scheduled shift., • Must have the ability to stand and walk for extended periods of time., • Must have the ability to lift, stoop, and bend., • Must be reliable and punctual, • Must be able to work well with others, • Must demonstrate enthusiasm and commitment to guest satisfaction., • Must be efficient and accurate with money and figures., • Must possess manual ability to manipulate the register system and handle/serve food., • Must be able to pass food safety training., • Must be able to work flexible hours including evenings, weekends, and/or holidays. Benefits/Perks for Eligible Employees • Paid Time Off, • Bereavement Leave, • Emergency Days, • Referral Program, • Employee Discounts, • Skechers Direct Program, • Management Bonus Program, • Medical/Dental Benefits, • Group Life Insurance, • Universal Life Insurance, • Short-Term Disability

Job DescriptionBenefits: • Employee discounts, • Health insurance, • Opportunity for advancement, • Training & development Benefits/Perks • Flexible Scheduling, • Competitive Compensation, • Career Advancement OpportunitiesJob Summary We are seeking an experienced Server to join our team! The Server is the face of our restaurant and plays an integral role in our customer’s dining experience. You will build rapport with customers, answer questions about the menu, take orders, and plate and present take-out food and drinks. The ideal candidate is friendly, outgoing, and has fantastic attention to detail in a high paced environment. Responsibilities: • Take & prepare food orders from customers, • Answer questions about the menu and preparation, • Manage the availability of the food on the line by acting as a go between the front and back of house., • Re-stock paper goods., • Help keep the front presentable., • Cleaning at the end of shift.Qualifications:, • Previous experience as a server is preferred, • Friendly and outgoing personality, • Excellent communication skills, • Ability to meet the physical demands of the position, including standing for long periods, • Familiarity with food safety guidelines, • Ability to work in a fast-paced environment

Assistant Manager Kamukura Surf + Dine is seeking a motivated and dependable Assistant Manager to join our management team. We are looking for someone with strong leadership skills, a positive attitude, and a commitment to providing excellent hospitality. The Assistant Manager will support the restaurant with daily operations while working closely with both front-of-house and back-of-house team members. Key Responsibilities • Assist with daily restaurant operations and ensure smooth, efficient service, • Supervise, support, and motivate team members during shifts, • Provide excellent customer service and assist with resolving guest concerns, • Help train and develop new and existing employees, • Monitor employee performance, attendance, and adherence to company policies, • Assist with opening and closing procedures, • Ensure restaurant cleanliness, organization, and food safety standards are maintained, • Assist with employee scheduling and shift coverage, • Monitor inventory and communicate product or supply needs, • Assist with cash handling, POS procedures, and daily operational reports, • Communicate effectively with kitchen and front-of-house employees, • Support management with promotions, special events, and day-to-day business needs, • Step in and assist employees on the floor as needed during busy periods, • Perform other management and operational duties as assigned Qualifications • Previous restaurant, hospitality, or supervisory experience preferred, • Strong leadership and communication skills, • Dependable, organized, and able to work well under pressure, • Strong customer-service skills and professional attitude, • Ability to lead by example and work as part of a team, • Comfortable working in a fast-paced restaurant environment, • Flexible availability, including evenings, weekends, and holidays as needed Employee Benefits Eligible employees may receive: • Health Insurance, • Dental Insurance, • Vision Insurance, • Paid Time Off (PTO), • Employee Meals, • Employee Discount Join Our Team If you are a dependable, hands-on leader who enjoys working with people and wants to grow within the restaurant industry, we would love to hear from you. Contact us by responding to this post. You can also drop by the restaurant with your resume, 2380 Kuhio Ave Honolulu HI or gives us a call at 808-379-0300. Kamukura Surf + Dine • Waikiki, Honolulu, Hawaii

Job Description Pay Range: $75,000- $77,000 Basic Job Function: The Sales Operations Manager drives group and individual leisure revenue by delivering seamless group booking experiences while managing leisure sales channels, travel advisor relationships, and wholesale FIT (Fully Independent Traveler) partnerships. This role oversees sales reporting, Delphi lead management, and CRM data while serving as a key liaison between prospective clients, the Sales team, and resort operations, including Front Office, Catering, Food & Beverage, and Housekeeping—as well as travel advisors, wholesalers, and Consortia partners. The goal is to create seamless, high-touch experiences from booking through arrival. Reports to: Director of Sales Dotted-line reporting to: Director of Reservations Essential Functions: • Respond to phone and email inquiries, qualify leads, coordinate reservation bookings, and monitor the main Sales inbox., • Partner with Reservations, Front Office, Concierge, Recreation, and other resort teams to ensure leisure guest requests, VIP amenities, and group details are executed seamlessly., • Prepare accurate group contracts, resumes, and event profiles using hospitality systems such as Delphi, Opera, and Salesforce. Manage Delphi lead input, contract processing, CRM updates, and sales reporting., • Support VIP alerts, on-property site inspections, amenity requests, pre-convention meetings, and group resumes. Communicate VIP leisure amenities and group specifications clearly to Front Office, Guest Relations, and Housekeeping. Review client reservations, inspect rooms as needed, and provide timely follow-up., • Serve as a secondary point of contact for travel advisors, Consortia partners (e.g., Virtuoso and American Express Fine Hotels & Resorts), and wholesale partners. Assist with availability, rate requests, and confirmations., • Partner with the Leisure Director to coordinate room blocks, site inspections, itineraries, logistics, and attendee lists for Familiarization (FAM) trips and travel media visits. Maintain accurate travel advisor records., • Maintain and distribute wholesale FIT tariff sheets, track contract deadlines, update partner databases, and coordinate with the Leisure Director and Reservations Manager to ensure contracts and rates are current and accurately communicated. Additional Duties and Responsibilities: • Attend daily sales briefings, weekly sales meetings as and when required., • Follow-up with in-house departments., • Maintain complete knowledge of all hotel services/features and hours of operation and comply with all hotel and departmental policies and procedures., • Reports all suspicious persons or activities and hazardous or unsafe conditions to the Security Department., • Performs a variety of other duties as assigned by the Director of Sales and the Reservations Director. Education/Training Requirements: • Bachelors degree in Sales/Marketing, or a related degree and experience relevant to the position is a plus, • Experience/Skill Requirements:, • Excellent written and verbal communication skills with strong attention to detail., • High proficiency in hotel management software(PMS, CRM, Delphi, OPERA and Microsoft Office., • Strong organizational skills and the ability to manage multiple client inquiries simultaneously. Licenses/Certifications: • Certification of tuberculosis clearance required., • CPR and Standard First Aid Certification preferred., • Valid driver’s license required. Mental Capacity & Organizational Skill Requirements: • Ability to pay attention to detail, work in a fast paced environment, handle multiple tasks and have a high level of patience., • Ability to use sound judgment., • Ability to comprehend and follow oral and written instructions and procedures., • Ability to prioritize work., • Ability to access, understand and accurately input information using a moderately complex computer system utilizing software such as Word Perfect, Delphi and Opera., • Ability to operate various office equipment such as, but not limited to, computer system, photocopying machine, telephone and facsimile., • Ability to type a minimum of 40 wpm. Communication Requirements: • Ability to communicate effectively in English both verbally and in writing., • Ability to effectively deal with internal and external customers, some of whom will require high levels of maturity, patience, tact and diplomacy to diffuse anger, collect accurate information and resolve conflicts. Physical Requirements (Based on an 8-hour work day)_: • Stand / Walk: 4 hours a day, • Sit: 4 hours a day, • Drive: hours a day Lift/carry: (Occasionally = 1/3 workday. Frequently = up to 2/3 workday) • 0-20 lbs. ? Not at all X Occasionally ? Frequently, • 21-50 lbs. ? Not at all X Occasionally ? Frequently, • 51-100 lbs. X Not at all ? Occasionally ? Frequently _ Employee is required to: • Bend: ? Not at all X Occasionally ? Frequently, • Squat: ? Not at all X Occasionally ? Frequently, • Kneel: ? Not at all X Occasionally ? Frequently, • Climb: ? Not at all X Occasionally ? Frequently, • Reach above shoulders ? Not at all X Occasionally ? Frequently, • Perform Repetitive Hand Motions: ? Not at all ? Occasionally X Frequently Other Physical Requirements: • Ability to move throughout the work area while performing the essential job functions., • Ability to lift up to 15 lbs., • Ability to sit for extended periods of time. Environmental Exposure: • Indoors: ? Not at all ? Occasionally X Frequently, • Outdoors: ? Not at all X Occasionally ? Frequently Other Requirements: • Must maintain a neat, clean and well groomed appearance as outlined in the employee handbook., • Ability to work varying shifts and maintain attendance in accordance with the hotel’s attendance policy., • Ability to comply with hotel rules and regulations including policies regarding safety and grooming standards. ADDITIONAL INFORMATION: This job description in no way states or implies that these are the only duties to be performed by the employee filling this position. Employee will be required to follow any other job-related instructions and to perform any other job-related duties requested by management. Management has the right to add to, revise, or delete information in this job description. This document does not create an employment contract, implied or otherwise, other than an “at will” employment relationship.

Job DescriptionBenefits: • Bonus based on performance, • Competitive salary, • Employee discounts, • Free uniforms, • Health insurance, • Paid time off, • Training & development, • Wellness resources We Empower the Fighting Spirit in You! The Operations Manager is the backbone of the club, responsible for ensuring seamless daily functions, maintaining brand standards, and driving operational revenue. You will lead the "back office" and front-desk teams to provide a clean, organized, and high-energy environment for our members. What We Offer • Competitive Salary & Performance Bonuses, • Comprehensive Benefits: Full medical, dental, and vision coverage., • Work-Life Balance: Ample vacation days, personal leave, and holidays., • Growth: Ongoing in-house training and discounted recertifications (NASM, ACE, ISSA)., • Perks: Free gym membership, employee discounts, and team-building events. Key Responsibilities Operational Excellence & Revenue • Financial Targets: Take ownership of hitting monthly Operations Revenue goals through efficient management and point-of-sale oversight., • Inventory Control: Manage supply ordering, receiving, and inventory reporting to ensure the club is always fully stocked and operational., • Reporting: Maintain an efficient "back office" by filing accurate daily and weekly revenue and inventory reports.Team Leadership & Standards, • Staff Development: Hire, train, and develop a high-performing operations team focused on friendliness and punctuality., • Brand Presentation: Ensure the team consistently executes the basics, including strict adherence to dress code and club cleanliness., • Teamwork: Instill a sense of common responsibility across all club functions to improve both the member and team member experience.Member Retention & Experience, • Advocacy: Act as a champion for member retention by advocating for the best possible operational processes and in-club experiences., • Facility Management: Supervise the general maintenance and organizational flow of the club to ensure a premium "Big Gym" feel. Qualifications • Experience: Previous management experience required; background in the Health & Fitness or Hospitality industry is highly preferred., • Skills: Highly organized with strong oral, written, and presentation communication skills., • Leadership: A proactive leader willing to take responsibility and solve problems regardless of the situation., • Technical: Comfortable supervising point-of-sales (POS) operations and managing detailed administrative files. Ready to keep our operations running at peak performance? Apply today! We respond to all applications.

Job Description Food Service Director (Full Time) Salary: Starting at $70,000 per year (negotiable based on your relevant prior experience). Schedule: Full-Time (daytime hours; schedule will vary). Why Join The Plaza? Enjoy a fulfilling culinary career with a predictable pace and stable daytime hours—giving you the perfect work-life balance while working in a friendly and fun kitchen environment. Benefits • 100% Covered Medical, Vision, and Drug Insurance (Single Coverage), • 401k plan with partial company match, • Monthly Bus Pass Reimbursement, • Discounted Employee Meals (Breakfast, Lunch, Dinner) for $3.00/Meal, • Tuition Reimbursement - up to $5,250, • Paid on the job training, • Plaza Life Wellness Programs - social and team building events paid by the company, • Internal growth opportunities - we love to promote within! Position Overview We are searching for a well-organized and self-motivated Food Service Director to lead our daily dining operations. In this role, you will collaborate with dietitians and vendors to develop creative, high-quality menus for our residents. Responsibilities • Manage day-to-day kitchen operations, food inventory, and equipment maintenance., • Supervise, train, and inspire both your kitchen personnel and front-of-house dining staff., • Ensure strict compliance with all food safety, quality control, and sanitation standards., • Conduct daily walk-through assessments to maintain quality control and an efficient dining experience. Qualifications • Proven leadership experience in food service management, ideally experience leading and training a team., • Strong organizational, communication, and interpersonal skills to lead a friendly, collaborative team., • Deep knowledge of food safety regulations and a passion for creative menu planning. The Plaza Assisted Living in an Equal Opportunity Employer. For more information about this position please visit our website at: www.theplazaassistedliving.com or contact Human Resources at: 808-628-7266

Job DescriptionHere at Oahu Country Club, we are currently looking for a Irrigation/Pesticide Application Assistant and if you have the skills, come join our Ohana. Summary: Applies a variety of fertilizers and pesticides on all turf and landscape areas using various application equipment. Maintains and repairs all components of the irrigation system including minor servicing of the main and booster pump stations and wells. Assist in Equipment Operator and Section Person duties when needed. Assist in all in-house construction and renovation projects. Essential Duties and Responsibilities include the following: • Helps to maintain all aspects of the golf course and Grounds irrigation system., • Pipe, sprinkler and valve installation & repairs., • Learns to check sprinklers to assure proper operation., • Learns to investigate wet and dry areas, troubleshoots and learns to repair electrical problems to sprinkler heads., • Helps Irrigation Tech audit sprinklers & valves of their functionality., • Learns to isolate irrigation system to perform repairs., • Digging using hand tools and mechanical tools., • Begins training for use of; backhoe, front-end loader, skid-steer loader, mini excavator & fork-lift., • Will be trained and achieve proficiency on Equipment Operator and Groundskeeper position standards. Will substitute in those roles, as assigned by the superintendent and assistant superintendent., • Assist in-house construction and renovation projects including irrigation and drainage work., • Will be supervised while applying fertility and pesticides to the club grounds., • Will be training on Hawaiʻi Commercial & Private pesticide application licensed techniques., • Will be trained on Integrated Pest Management., • Will be trained on time-management, project preparation & completion, and managing golf course playing surfaces with irrigation and application techniques., • Assist in any storm damage clean up and repairs., • Any & all needs of the golf course, as determined by the supervisory staff., • Other duties may be assigned. Great Benefits for Eligible employees include: • Complimentary golf on our beautiful valley golf course., • 401k with an employer match up to a certain percentage., • Health Insurance., • Paid Sick., • Paid Vacation., • 9 Holidays with a Floating Holiday., • Employee Meals., • With much, much more.

Job Description Pay Range: $28.00 - $35.00/ Hourly Compensation Note this requsition is for an On-Call position. Basic Job Function: Expediter serves as the critical communication link between the kitchen and the front of the house team, ensuring seamless coordination, precision plating and exceptional guest experience. The Alan Wong?s Expediter will uphold the highest standards of timing, presentation and quality control while maintaining calm and organized during peak service periods.

Job DescriptionCompany Overview Founded in 2016, Restaurant 604 offers the best waterfront dining experience for military families, local residents, and those just passing through to enjoy a quality meal with excellent service. Our success comes from the loyalty and dedication of our team, the Ohana. We are proud to employ nearly 400 team members, making 604 one of Hawaii’s largest locally-owned restaurant operators. Together, we strive to impact our community by becoming one of the best workplaces in Hawaii. The success of Restaurant 604 launched the family of 604 restaurants that includes 604 Express, The Beach House by 604, Mangiamo by 604, 60fore Bar & Grill, 604 Ale House and 604 Clubhouse. Our family of restaurants features an enjoyable experience for all with great food, live music, breathtaking views, and exceptional service with Aloha. Job Summary A restaurant Busser is to support front of house staff and is responsible for setting, clearing, and resetting dining areas of the restaurant. The busser also ensures guest satisfaction by maintaining a clean and sanitary environment for guests to dine. He or she also assists servers in efficiently servicing their tables. Responsibilities • Follows all company policies as outlined in the Employee Handbook and the “General Policies and Procedures” section of the Bus Person Training Manual., • Maintains a positive attendance record by reporting to work for assigned shifts 10 minutes prior to scheduled time, switching and finding replacements for no more than 5% of scheduled shifts, following company time off and illness procedures, and having a 0% no call/no show record., • Follows all sanitation and safety standards set forth by the company; maintains a score of 90% or better on all sanitation and safety audits., • Meets all uniform, appearance, and grooming standards as specified in the, • Employee Handbook and Bus Person Training Manual., • Maintains our guest service philosophy by following guest service standards; maintains a customer complaint ratio of less than 1 per 100 customers served., • Understands the company table numbering system and is able to identify delegated table assignments 100% of the time., • Greets guests and serves water and bread to the table within 3 minutes of guests being seated., • Performs side-work correctly as specified in the “Side-work Duties” section of the, • Bus Person Training Manual., • Follows all end-of-shift checkout procedures with 100% accuracy as specified in the “End of Shift/Checkout Procedures” section of the Bus Person Training Manual and outlined by the company., • Busses, sets, and resets tables following company procedures within 3 minutes of guests leaving their tables., • Maintains a good team environment by assisting other team members with their station duties and side-work when there is a need and/or when available.Qualifications, • Must be at least 16 years old., • Must be able to read and communicate in English clearly and effectively., • Must be able to lift up to 50 pounds repeatedly, throughout shift., • Must demonstrate enthusiasm and commitment to guest satisfaction., • Must be able to stand and exert fast-paced mobility for periods of up to four hours in length., • Must possess manual ability to handle/serve food., • Must have a valid health card or equivalent.Benefits/Perks for Eligible Employees, • Paid Time Off, • Bereavement Leave, • Emergency Days, • Referral Program, • Employee Discounts, • Skechers Direct Program, • Management Bonus Program, • Medical/Dental Benefits, • Group Life Insurance, • Universal Life Insurance, • Short-Term Disability

Job Description Job Title: Shift Supervisor Location: Maui Brewing Co. Waikiki Wages: $27- $30/hour DOE Step into Leadership and Grow with Us! We’re seeking a motivated and reliable Shift Supervisor who’s ready to take their restaurant experience to the next level. In this role, you’ll work alongside our management team, supporting day-to-day operations while developing the skills to become a future department manager. This is an excellent opportunity for someone with a strong background in front-of-house roles who is eager to lead and grow within the hospitality industry. We have a target start date for this position in mid to late October & will start reaching out to qualified candidates early in the first week of October. Job Duty Summary: • Assisting the manager on duty with running shifts, ensuring smooth operations and excellent guest service., • Gaining hands-on experience across all FOH roles (greeter, server, busser/runner, bartender, etc.) and building a foundation of kitchen knowledge to support BOH teamwork., • Leading and motivating hourly team members to maintain high service standards., • Acting as a role model and liaison between the team and management. What We’re Looking For: • You’ve been a server lead, shift lead, or taken on progressively responsible roles in the FOH., • A solid background in FOH operations is required,., • Great references., • A goal-oriented individual with a strong desire to advance into a management role. Current benefits: • Medical/Vision/Dental insurance when working 20+ hours per week - 1.5% of gross income., • Vision and dental buy-up at a low cost to the employees., • Great employee discounts on food, drinks & merchandise., • Free Shift Meal, • PTO after 1 year, • Room for growth, • Great team and company culture to work with!

Job Description Pay Range: $26.70 - $33.37 / hourly compensation Note: This requisition is for an On-Call position. Food runner communicates orders and information between the front of house and back of house, making sure that food is cooked in the right order, quickly, and presented to the customer as beautifully as possible in a timely and complete manner.

Job Description We are looking for friendly & energetic individuals to join our day and evening time front of house staff. Kalapawai Cafe & Deli offers a casual counter-service environment that caters to neighborhood residents and visitors. This is a mid paced, customer service driven position that is perfect for anyone with a passion for coffee, food and ensuring that every guest is served quickly, with a smile and has a wonderful experience. All of our positions offer full medical and dental benefits once qualified. Tips on paycheck) Requirements/Responsibilities • Must have weekend availability! -Excellent customer service skills -Registration with Honolulu Liquor Commission -Prompt attendance -Availability to work mornings, nights, weekends and holidays -Must be able to multi-task (take customer orders, answer phone calls, process cash transactions, etc...) -Attention to detail to ensure that guests have a quality experience and all of their needs are met -Maintain a clean and sanitary dining room and work area -Follow all company rules & procedures -Valid TB Test Special Instructions Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. In your Cover Letter, please write a short paragraph describing yourself and why you would make a great addition to our team. Email resumes to nalo@kalapawaimarket.com ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

Job Description Our kitchen depends on our dishwashers to help keep things running smoothly in our high-volume kitchen. Many of our guests have been regulars for decades, and we are proud of our role in introducing visitors to Hawaiian cuisine, so expectations are high for consistency and presentation. We are looking for dependable individuals who are excited to be part of our team to join our kitchen crew! Duties include: • Using a commercial dishwasher, and/or sink, spray hose(s), water, cleaning and sanitizing solutions/chemicals, gloves, scrub pads and/or hands, wash dishes, glasses, flatware, pots, pans, cooking and serving implements, catering items and other assorted restaurant items. At times hand washing of items is required and expected., • Inspecting all items, after washing, to ensure they are thoroughly clean with no food or food residue left on them., • In a timely fashion, putting away and returning thoroughly washed and sanitized items to their proper location within the restaurant., • Proper and prompt clearing, cleaning, and setting of tables as needed., • Stocking, cleaning, and prepping back and front of house areas., • Opening and/or closing work area, following to expected opening/closing standards and procedures., • Assist with food preparation functions, when needed, as directed by supervisor. Company Overview Highway Inn is an award-winning 75-year-old, third-generation-owned Hawaiian and local food restaurant. We are proud of the food we serve and the exceptional service we extend to every guest. ‘Ohana and aloha are our core values—many of our employees have been with us for more than 20 years and generations of families have been dining with us since we first opened in 1947. Qualifications · No prior experience necessary, but previous work in catering or restaurant service is a plus · Excellent interpersonal skills · Strong attendance record · Positive attitude · Team player who is able to multitask efficiently · Able to stand and/or walk continuously for long periods of time, often up to 10 hours a day, in non-temperature-controlled, high-humidity, high-heat environment, working with hot and/or sharp equipment, including steam-emitting equipment · Must be able to lift up to 35 pounds with or without assistance · Required to follow both oral and written instruction · Expected to communicate clearly and efficiently with co-workers and managers Benefits/Perks · Closed on all major holidays: Thanksgiving, Christmas, New Year’s · Based on hours worked, employees are eligible for: o Employee discounts o Comprehensive health insurance o Paid time off o Temporary disability insurance o 401K/Profit sharing

Job Description Host/Hostess 1. Title: Host/Hostess (Non-exempt), 2. Department: Front of House Operations, 3. Reports to: General Manager or Manager-on-Duty, 4. Typical Work Week: 35 ? 40 hours, 5. Position Summary: You are warm and friendly to immediately greet guests at the door. Seats, and presents clean menus to guests in a friendly, professional, and quick manner. When guests come into a restaurant they want to be greeted promptly and treated well, they feel uncomfortable if they cannot make immediate eye contact with someone who appears to be in charge. It is your job to welcome each guest to Cheeseburger with a smile and a warm Aloha Spirit. The Host / Hostess are the first employees to greet all of our customers. How the guests feel they have been treated at the door will have a huge impact on how they perceive their dining experience at Cheeseburger. Your positive and friendly attitude will make a definite impression on the guest, as you will most likely be the last Cheeseburger employee the guest will encounter. Our customers continue to say that our restaurants have the nicest staff on the island. Let?s keep it that way and continue to get those repeat customers year after year. Always remember to thank each guest for their patronage and invite them to return to any of our fabulous Cheeseburger locations., 6. Major Responsibilities: Primary duties and responsibilities include, but are not limited to, the following: Check with Manager-on-Duty for any changes on the floor. Check host stand for adequate supplies such as applications, wait lists, and pens. Ensure the floor plans are current and servers are given an update of their stations. Make sure you are aware of any menu changes and able to answer any menu questions. Greet all guests with ?Aloha? and a smile. If you cannot assist them right away acknowledge and make them aware you will be right with them. Lead guest to their table with a smile and always keeping within close proximity. Lay menus on the table with cocktail side facing the guest. Let the guest know who their server will be and recommend Mai Tais. Never say, ?Your server will be right with you.? Never seat a guest at a dirty table; wait until the bus person has completed cleaning the area. This means floors and chairs. Special attention should be to the following guests: Children, babies, and people with disabilities. It is important when seating guests that you are using the proper seating rotation. When seating guests utilize the Manager-on-Duty if you notice any server or employee not able to satisfy our guests needs. If there is two host staff on the door one should always be at the front greeting guests and the other should be seating them. As they return back to the desk they should note any open tables that are available. As the host staff returns to the host area they should collect menus and silverware throughout the restaurant. When a host walks a guest to the table, they should ALWAYS SAY, ?Are you ready for some Mai Tais?? or ?I have an ocean view table ready for you?? as you set the menus down, you should make every effort to say ?Have a great time?. This sets the stage for a positive, fun experience and set in motion advance suggestive selling of our signature drink, ?the Mai Tai?, Hawaii?s most famous beverage. Compliance to all rules, regulations, policies and procedures outline in your orientation, Employee Handbook, and Safety Manual. Complete other duties as assigned by the Manager-on-Duty. Greets and seats guests, presents menus to guests, informs them of special catch and soups. All guests must be treated in a manner to ensure their complete satisfaction. Always strive to exceed our guests? expectations. Write names on a waiting list. Run the floor plan board. Observes tables and keep track of clean, dirty and occupied tables. Takes guest information and quotes wait to guests accurately when tables are not immediately available. Cleans, organizes and stocks menus at host area. Answers phone and answers questions concerning the menu and restaurant. Interacts with guests in and as they leave the restaurant to ensure positive dining experience. Fill to go orders, if applicable. Maintain restrooms throughout shift. Other duties as assigned by the Manager-on-Duty. 1. Essential Physical Requirements: Hazards include, but are not limited to, slipping, tripping, and falls. Frequent washing of hands. Walks and stands during entire shift. Continuously reach, bend, twist, turn, push, pull, reach, lift, carry, stoop and wipe as needed. Constant repetitive hand and wrist movements and forearm rotation. Be Able to lift and carry up to 50 lbs. on an as-needed basis. Constantly communicates verbally with all quests and phone callers. 1. Knowledge and Skills: a) Special Skills or knowledge necessary for this position. 1. Excellent communication skills (verbally interacts with management, servers, team members and guests.), 2. Must be able to read, write and determine wait time based on Company?s procedures and protocols., 3. Must visually scan restaurant for clean, unoccupied tables., 4. Organizational skills., 5. Multi-task oriented., 6. Knowledge of workplace safety procedures. I acknowledge and understand the following: ? Receipt of the job description does not imply nor create a promise of employment, nor an employment contract of any kind, and that my employment is at-will. ? The job description provides a general summary of the position in which I am employed, that the contents of this job description are job requirements and, at this time, I know of no limitations which would prevent me from performing these functions with or without accommodation. I further understand that it is my responsibility to inform the Manager-on-Duty at any time that I am unable to perform these functions. ? Job duties, tasks, work hours and work requirements may be changed at any time with or without notice by Management. ? Acceptable job performance includes completion of the job responsibilities as well as compliance with the policies, procedures, rules, and regulations of the Company.

Job Description Bartender Position Summary: As a bartender for Waikiki Brewing Company, you are an ambassador of our brewery, our brand, and our beer. You must be enthusiastic about sharing our premium quality, fresh, handmade beer with all of our guests ? both visitors to our island and residents alike. Your exceptional knowledge of craft beer and the brewing process is essential to your position. As such, you will be required to be certified by the Cicerone Certification Program as a Certified Beer Server (with training provided by and exam paid for by the company!) As a bartender, you must be friendly, outgoing, and possess good communication skills. Your individual personality should shine through ? use it to your advantage. You should be organized, able to think and act quickly and effectively while retaining self-composure. Be guest sensitive and possess a sense of timing. Take pride in personal appearance and show dedication to your job. Display integrity and honesty in all aspects of your employment. The bartender is responsible not only for his/her guests seated at the bar but also he/she is responsible to the serving staff for specialty drinks and alcoholic beverages served and consumed on premises. The bartender must provide friendly, efficient, and consistent customer service to all guests seated at the bar as well as to servers and guests in the brewery dining area. 1. Position Title: Bartender (Non-Exempt), 2. Department: Front of House Operations, 3. Reports to: EVP, Brewmaster, General Manager, and or Manager-on-Duty, 4. Location: Waikiki Brewing Company Major Responsibilities: Primary duties and responsibilities include, but are not limited to, the following: Arrive to work on time, with proper uniform on, ready for work. Report to work in a neat and clean uniform. Well-groomed hair and personal hygiene are essential. All employees must follow the Standards of Dress Policy. Communicate with Aloha to all guests using clear and enthusiastic words, tone, and body language at all times. Make guests feel appreciated through your actions. Be attentive and take initiative! Offer your assistance before the guests has to ask for it. Approach or acknowledge every customer within one minute after they have taken a seat at your bar. Learn your guests? names and favorite drinks. Always ask the guest where they are from?this is a critical element in the guest experience we seek to provide. Have thorough and specific knowledge of all food and beverage items and be able to suggestively sell or answer guest questions using this knowledge. Anticipate your guest?s needs. Offer a second drink when the guest?s drink is just under half full. Be alert of guest signals (raising a hand, looking directly at you, etc.), and acknowledge the guest so they know you will be right with them. Always place guests? drinks on a beverage napkin or coaster. When serving or clearing drinks, handle all glasses well below the rim, or by the stem. Always give the guest the right of way in the dining room. If a problem with an order arises, be sure to inform your customer immediately of any delays which might occur. All guests must be treated in a manner to ensure their complete satisfaction. Always strive to exceed our guests? expectations. If a customer has a complaint, bring it to the attention of your supervisor. If the complaint is regarding a meal, remove the plate and offer to replace it, or let the guest choose something else. Always strive to assure that the customer leaves satisfied. Never argue with anyone, especially a guest. Always warn guests of hot plates or beverages when serving. In the event of a spill involving a guest, wipe the spill immediately and get a towel for the guest to use on himself or herself. All accidents or spills involving a customer must be brought to the attention of a your supervisor as quickly as possible. Check identification of guests to ensure they are of legal age to consume alcoholic beverages. Refuse to serve beverages in a polite manner to guests who are not of legal age. Never serve anyone who appears to be intoxicated. You must provide responsible service of alcohol for all patrons. Should a guest reach the state you do not feel they should be served any more, seek your supervisor?s attention immediately. If you have reason to believe that a guest may be unsafe to drive, offer to call a taxi. Never hesitate to ask for management intervention when necessary. Work as a team in order to maintain an effective atmosphere and an efficient food and beverage establishment. Make a commitment to cleanliness. Take responsibility for the appearance your individual station as well as the restaurant as a whole. Clear and reset tables/bar top in a timely manner. Act as your own bar back. Keep your ice stocked, take bus tubs to the kitchen dish area. Keep your workspace clean, organized, and stocked at all times. Work with others to keep all areas cleaned and stocked in accordance to the Company?s standards at all times. Complete all pre-shift and post-shift side work thoroughly and efficiently. Mix, garnish, and serve alcoholic and non-alcoholic drinks for patrons of bar following Company standard recipes. Never free pour. Always use a jigger to measure liquor correctly. Maintain and complete specific side work and other duties as assigned by your supervisor and/or manager-on-duty. Arrange bottles and glasses to maintain an attractive and organized display. Wash and sanitize all glassware. All glasses must be clean, spot free, and chip free. Assist in the maintenance and upkeep of all bar equipment. Report any defective equipment to the Manager-on-Duty immediately. Required to efficiently ring in all orders and special requests accurately in Point of Sale System. Ring in all drink orders into computer immediately. You must generate a guest check through the Aloha POS that indicates a starting time for the first drink served to your customers. Using Aloha POS, record all food and beverage items consumed by guests seated at your bar. This check must be placed in front of your customer. Collect money from guests for food and drinks served and make change accurately. Commenting about the amount of a gratuity is absolutely forbidden, and could cost you your job. Assures all sales are rung in properly and correctly. No ?call out? orders. An Aloha POS ticket is required for every order. Each Bartender will be issued a bank at the beginning of their shift. Count and verify your bank, reporting any discrepancies to the Manager-on-Duty. Whether opening or closing, all cash counting should be done in the Manager?s office out of direct view of our guests. Do not let anyone else in your drawer. You are responsible at all times for maintaining the correct dollar amount of the bank. All Bartenders must be checked out by the Manager-on-Duty at the end of their shift. Do not leave until the Manager has received your deposit. Be familiar with guidelines for telephone etiquette. Answer the phone after not more than two rings when possible. Do not group together and gossip with coworkers. Do not make derogatory remarks about a customer or fellow worker. Adhere to all rules, regulations, policies and procedures outline in your orientation, Employee Handbook, and Safety Manual. Other duties as assigned. Essential Physical Requirements: • Walks and stands during entire shift., • Continuously reach, bend, twist, turn, push, pull, reach, lift, carry, stoop and wipe., • Constant repetitive hand and wrist movements and forearm rotation., • Frequent washing of the hands., • Be Able to lift and carry up to 50 lbs. on an as-needed basis., • Hazards may include, but are not limited to, slipping and tripping., • You must be of legal age to serve liquor according to state law. Knowledge and Skills: • Basic mathematical skills, handle money, and give correct change., • Basic reading skills., • Basic computer skills., • Basic knowledge of beer, wine and spirits., • Excellent communication skills., • Organizational skills., • Multi-task oriented., • Knowledge of Company?s food & beverage specifications., • Knowledge of workplace safety procedures. License certification and registrations required for the position: • State applicable health and/or alcohol compliance card. I acknowledge and understand the following: ? Receipt of the job description does not imply nor create a promise of employment, nor an employment contract of any kind, and that my employment is at-will. ? The job description provides a general summary of the position in which I am employed, that the contents of this job description are job requirements and, at this time, I know of no limitations, which would prevent me from performing these functions with or without accommodation. I further understand that it is my responsibility to inform the Manager-on-Duty at any time that I am unable to perform these functions. ? Job duties, tasks, work hours and Management may change work requirements at any time with or without notice. ? Acceptable job performance includes completion of the job responsibilities as well as compliance with the policies, procedures, rules, and regulations of the Company. I have read, understand, and acknowledge this job description outlined above.

Job Description Host/Hostess ? Waikiki Brewing Company As a Host/Hostess for Waikiki Brewing Company, you are an ambassador of our brewery, our brand, and our beer. You must be enthusiastic about sharing our premium quality, fresh, handmade beer with all of our guests ? both visitors to our island and residents alike. As a Host/Hostess, you must be friendly, outgoing, and possess good communication skills. Your individual personality should shine through ? use it to your advantage. You should be organized, able to think and act quickly and effectively while retaining self-composure. Be guest sensitive and possess a sense of timing. Take pride in personal appearance and show dedication to your job. Display integrity and honesty in all aspects of your employment. The host staff is our first impression to make guests feel welcome and at ease. By helping to control the flow of guests, clean and prepare tables for seating, assisting and communicating with servers, bartenders, and managers, you are an integral part of the Waikiki Brewing Company experience. 1. Title: Host/Hostess (Non-exempt), 2. Department: Front of House Operations, 3. Reports to: General Manager or Manager-on-Duty, 4. Typical Work Week: 35 ? 40 hours, 5. Position Summary: You are warm and friendly to immediately greet guests at the door. Seats, and presents clean menus to guests in a friendly, professional, and quick manner. When guests come into a restaurant they want to be greeted promptly and treated well, they feel uncomfortable if they cannot make immediate eye contact with someone who appears to be in charge. It is your job to welcome each guest to Waikiki Brewing Company with a smile and a warm Aloha Spirit. The Host / Hostess are the first employees to greet all of our customers. How the guests feel they have been treated at the door will have a huge impact on how they perceive their dining experience at Waikiki Brewing Company. Your positive and friendly attitude will make a definite impression on the guest, as you will most likely be the last Waikiki Brewing Company employee the guest will encounter. Always remember to thank each guest for their patronage and invite them to return to any of our fabulous Waikiki Brewing Company locations., 6. Major Responsibilities: Primary duties and responsibilities include, but are not limited to, the following: Check with Manager-on-Duty for any changes on the floor. Check host stand for adequate supplies such as applications, wait lists, and pens. Ensure the floor plans are current and servers are given an update of their stations. Make sure you are aware of any menu changes and able to answer any menu questions. Greet all guests with ?Aloha? and a smile. If you cannot assist them right away acknowledge and make them aware you will be right with them. Lead guest to their table with a smile and always keeping within close proximity. Never seat a guest at a dirty table; wait until the bus person has completed cleaning the area. This means floors and chairs. Special attention should be to the following guests: Children, babies, and people with disabilities. It is important when seating guests that you are using the proper seating rotation. When seating guests utilize the Manager-on-Duty if you notice any server or employee not able to satisfy our guests needs. If there is two host staff on the door one should always be at the front greeting guests and the other should be seating them. As they return back to the desk they should note any open tables that are available. Compliance to all rules, regulations, policies and procedures outline in your orientation, Employee Handbook, and Safety Manual. Complete other duties as assigned by the Manager-on-Duty. Greets and seats guests, presents menus (if applicable), lets guest know about specials. All guests must be treated in a manner to ensure their complete satisfaction. Always strive to exceed our guests? expectations. Write names on a waiting list or use waitlist app on tablet. Run the floor plan board. Observes tables and keep track of clean, dirty and occupied tables. Takes guest information and quotes wait to guests accurately when tables are not immediately available. Cleans, organizes and stocks menus at host area. Answers phone and answers questions concerning the menu and restaurant. Interacts with guests in and as they leave the restaurant to ensure positive dining experience. Fill to go orders, if applicable. Maintain restrooms throughout shift. Other duties as assigned by the Manager-on-Duty. 1. Essential Physical Requirements: Hazards include, but are not limited to, slipping, tripping, and falls. Frequent washing of hands. Walks and stands during entire shift. Continuously reach, bend, twist, turn, push, pull, reach, lift, carry, stoop and wipe as needed. Constant repetitive hand and wrist movements and forearm rotation. Be Able to lift and carry up to 50 lbs. on an as-needed basis. Constantly communicates verbally with all quests and phone callers. 1. Knowledge and Skills: a) Special Skills or knowledge necessary for this position. 1. Excellent communication skills (verbally interacts with management, servers, team members and guests.), 2. Must be able to read, write and determine wait time based on Company?s procedures and protocols., 3. Must visually scan restaurant for clean, unoccupied tables., 4. Organizational skills., 5. Multi-task oriented., 6. Knowledge of workplace safety procedures. I acknowledge and understand the following: ? Receipt of the job description does not imply nor create a promise of employment, nor an employment contract of any kind, and that my employment is at-will. ? The job description provides a general summary of the position in which I am employed, that the contents of this job description are job requirements and, at this time, I know of no limitations which would prevent me from performing these functions with or without accommodation. I further understand that it is my responsibility to inform the Manager-on-Duty at any time that I am unable to perform these functions. ? Job duties, tasks, work hours and work requirements may be changed at any time with or without notice by Management. ? Acceptable job performance includes completion of the job responsibilities as well as compliance with the policies, procedures, rules, and regulations of the Company. I have read, understand, and acknowledge this job description outlined above.

Job DescriptionCompany Overview Founded in 2016, Restaurant 604 offers the best waterfront dining experience for military families, local residents, and those just passing through to enjoy a quality meal with excellent service. Our success comes from the loyalty and dedication of our team, the Ohana. We are proud to employ nearly 400 team members, making 604 one of Hawaii’s largest locally-owned restaurant operators. Together, we strive to impact our community by becoming one of the best workplaces in Hawaii. The success of Restaurant 604 launched the family of 604 restaurants that includes 604 Express, The Beach House by 604, Mangiamo by 604, 60fore Bar & Grill, 604 Ale House, and 604 Clubhouse. Our family of restaurants features an enjoyable experience for all with great food, live music, breathtaking views, and exceptional service with Aloha. Job Summary The Front of House manager is responsible for the day-to-day operation and management of the restaurant. Additionally, they are responsible for training, supervising, and scheduling front-of-house staff as well as ensuring that the restaurant is providing excellent service to guests while adhering to company policies and procedures. Responsibilities • Coordinate daily operations, • Manage a team of front-of-house staff including scheduling and training., • Assist in the interviewing and hiring of front-of-house positions., • Ensure high-quality service and full-time guest satisfaction during all hours of operation., • Ensure all quoted seating times are met and the waitlist is executed properly at the host stand., • Ensure kitchen ticket times do not exceed or violate company standards., • Maintain order and discipline in the restaurant during working hours., • Attend management training/meetings including leadership and HR management training., • Execute opening and closing duties to ensure they are completed correctly and that cleanliness and maintenance are maintained 100% of the time., • Responsible for daily deposits, and the correct operation of the POS systems., • Inventory and maintenance of par levels for front-of-house items as assigned., • Providing excellent customer service to guests and excellent leadership to all employees., • Gain a working knowledge of sales goals, cost of goods sold, labor allotments, budget variance, inventory counts and all other reporting data as assigned., • Enforce and monitor all health, safety, and sanitation standards in accordance with company policy., • Handle/respond to guest complaints according to provided guidelines as needed., • Work closely in being responsive with all management team members including the Executive Team to provide seamless execution of operational service., • Perform all other duties as assigned including but limited to specific areas of responsibility assigned by AGM. Qualifications • 2+ years of restaurant management experience is preferred., • Positive attendance and work performance record., • Extensive food and beverage knowledge., • Strong leadership, motivational, people, verbal, written, and communication skills, • Customer service experience as a Manager, • Excellent decision-making, communication skills, and strong time management skills, • Experience using POS systems and cash handling., • Passion for the food and restaurant industry, • Familiar with restaurant and workplace safety policies and procedures., • Strong computer skills, including G-Suite (i.e. Docs, Sheets, Slides, etc.)., • Ability to influence others and interact with all levels of the organization., • Organized and detail-oriented approach, including strong analytical and tactical execution., • Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm., • Ability to work extended hours, including weekends and/or holidays., • Must be able to lift and/or carry up to 20 lbs. occasionally., • Outstanding oral and written communication skills., • High energy, positive personality with a sense of urgency., • Strong organizational skills, can-do and positive attitude with the ability to prioritize, multi-task and meet deadlines and resolve issues effectively in a changing work environment., • Must be able to stand and exert well-paced mobility for the duration of a scheduled shift., • Must have the ability to stand and walk for extended periods of time., • Must have the ability to lift, stoop, and bend., • Must be reliable and punctual, • Must be efficient and accurate with money and figures including cash management., • Must be able to pass food safety training., • Must be able to work flexible hours including evenings, weekends, and/or holidays. Benefits/Perks for Eligible Employees • Paid Time Off, • Bereavement Leave, • Emergency Days, • Referral Program, • Employee Discounts, • Skechers Direct Program, • Management Bonus Program, • Medical/Dental Benefits, • Group Life Insurance, • Universal Life Insurance, • Short-Term Disability

Job Description Bartender 1. Position Title: Bartender (Non-Exempt), 2. Department: Front of House Operations, 3. Reports to: General Manager and or Manager-on-Duty, 4. Position Summary: As a bartender, you must be friendly, outgoing, and possess good communication skills. A guest?s dinner and/or bar experience should be equally enjoyable and you play a major role in the overall picture. Remember, consistency is a key element in a positive experience. We achieve this by always following recipes and protocols. Your individual personality should shine through ? use it to your advantage. You should be organized, able to think and act quickly and effectively while retaining self-composure. Be guest sensitive and possess a sense of timing. Take pride in personal appearance and show dedication to your job. Display integrity and honesty in all aspects of your employment. You are our first line of attack to get the guest to enjoy the Aloha Spirit of Cheeseburger Restaurants. This is not only an eating establishment; it is a state of mind. So hopefully you have yourself ready to embark on a fun uplifting idea of Cheeseburger and ready to show off your Aloha Spirit. The bartender is responsible not only for his/her guests seated at the bar but he/she is responsible to the serving staff for most specialty drinks and alcoholic beverages served and consumed on premises. The bartender?s goal is to provide friendly, efficient, and consistent customer service to all guests seated at the bar as well as in the dining room. 1. Major Responsibilities: Primary duties and responsibilities include, but are not limited to, the following: Communicate with Aloha to all guests using clear and enthusiastic words, tone, and body language at all times. Make guests feel appreciated through your actions. Work as a team in order to maintain an effective atmosphere and an efficient food and beverage establishment. Work with others to keep all areas cleaned and stocked in accordance to the Company?s standards at all times. Mix, garnish, and serve alcoholic and non-alcoholic drinks for patrons of bar following Company standard recipes. Complete all necessary pre-work according to Company recipes and guidelines. Ring in all drink orders into computer immediately, collect money from guests for drinks served and make change. Arrange bottles and glasses to maintain an attractive and organized display. Wash and sterilize all stemware. All glasses must be clean, spot free, and chip free. Assist in the maintenance and upkeep of all bar equipment. Report any defective equipment to the Manager-on-Duty immediately. Be attentive and take initiative! Offer your assistance before the guests has to ask for it. Count all drinks guests are served. Anticipate your guest?s needs. Follow the half-full rule when offering another drink. Be alert of guest signals (raising a hand, looking directly at you, etc.), and acknowledge the guest so they know you will be right with them. Learn your guests? names and favorite drinks. You must provide responsible service of alcohol for all patrons. Should a guest reach the state you do not feel they should drive, seek Manager-on-Duty attention immediately. Never hesitate to ask for management intervention when necessary. Always ask the guest where they are from?this is a critical element in the Cheeseburger experience. Suggestive selling to guest?s, ability to answer questions regarding food, beverages and service. Required to place all orders and special requests on handheld computer accurately. Assures all sales are rung in properly and correctly. Maintains and completes specific side work assigned by Manager-on-Duty. Clears and resets tables in a timely manner. Try to approach every customer within one minute after they have taken a seat at your bar. Require valid identification for all customers who appear to be under 30 years of age. Each Bartender will be issued a bank at the beginning of their shift. Count and verify your bank, reporting any discrepancies to the Manager-on-Duty. Whether opening or closing, all cash counting should be done in the Manager?s office out of direct view of our guests. Do not let anyone else in your drawer. You are responsible at all times for maintaining the correct dollar amount of the bank. All Bartenders must be checked out by the Manager-on-Duty at the end of their shift. Do not leave until the Manager has counted and verified your bank as well as your deposit. You must generate a guest check through the Micros that indicates a starting time for the first drink served to your customers. Using Micros, record all food and beverage items consumed by guests seated at your bar. This check must be placed in front of your customer. Never free pour. Always use a jigger to measure liquor correctly. Never serve anyone who appears to be intoxicated. Attend the alcohol awareness program offered by management. No ?call out? orders. A micros ticket is required for every order. Suggestive selling works- up-sell! Your guests are here to buy, not browse. A salesperson will always make more tips than an ?order-taker?. We have an excellent selection of tropical cocktails, suggest and sell! Always place the drink on a beverage napkin or coaster. Make a commitment to cleanliness. Take responsibility for the appearance your individual station as well as the restaurant as a whole. Drinks from the bar will always be carried on a tray, even one bottle of beer. If a customer has a complaint, bring it to the attention of the Manager-on-Duty immediately. If the complaint is regarding a meal, remove the plate and offer to replace it, or let the guest choose something else. Always strive to assure that the customer leaves satisfied. Do not hesitate to assist and/or perform the duties of the busser. The guest always has the right of way in the dining room. In the event of a spill involving a guest, wipe the spill immediately and get a towel for the guest to use on themselves. All accidents or spills involving a customer must be brought to the attention of a Manager as quickly as possible. Never argue with anyone, especially a guest. Never walk through the dining room with empty hands. If a problem with an order arises, be sure to inform your customer immediately of any delays which might occur. Warn guests of hot plates or beverages when serving. Compliance to all Company rules, regulations, policies, and procedures outlined in your orientation, Employee Handbook, and Safety Manual. Complete other duties as assigned by your supervisor and or manager-on-duty. 1. Essential Physical Requirements: Walks and stands during entire shift. Continuously reach, bend, twist, turn, push, pull, reach, lift, carry, stoop and wipe. Constant repetitive hand and wrist movements and forearm rotation. Frequent washing of the hands. Be Able to lift and carry up to 50 lbs. on an as-needed basis. Hazards may include, but are not limited to, slipping and tripping. You must be of legal age to serve liquor according to state law. 1. Knowledge and Skills: a) Special Skills or knowledge necessary for this position. 1. Basic mathematical skills, handle money, and give correct change., 2. Basic reading skills., 3. Basic computer skills., 4. Basic knowledge of beer, wine and spirits, and be familiar with standard Company drink recipes., 5. Excellent communication skills., 6. Organizational skills, 7. Multi-task oriented., 8. Knowledge of Company?s food & beverage specifications, 9. Knowledge of workplace safety procedures b) License certification and registrations required for the position. 1. State applicable health and/or alcohol compliance card I acknowledge and understand the following: ? Receipt of the job description does not imply nor create a promise of employment, nor an employment contract of any kind, and that my employment is at-will. ? The job description provides a general summary of the position in which I am employed, that the contents of this job description are job requirements and, at this time, I know of no limitations which would prevent me from performing these functions with or without accommodation. I further understand that it is my responsibility to inform the Manager-on-Duty at any time that I am unable to perform these functions. ? Job duties, tasks, work hours and work requirements may be changed at any time with or without notice by Management. ? Acceptable job performance includes completion of the job responsibilities as well as compliance with the policies, procedures, rules, and regulations of the Company.

Job DescriptionYou never get a second chance to make a first impression, and our hosts play the crucial role of ensuring that our guests are greeted warmly, treated with aloha, and are made to feel welcome. Hosts are responsible for greeting and seating guests, as well as explaining specials and helping to familiarize malihini (visitors) and first-time diners with our dishes. The ideal candidate is not only pleasant but a tactful problem solver and excellent at handling sometimes impatient or frustrated guests. If hospitality is your passion and you love to share the aloha spirit, you’re perfect for our team! Duties include: • Greeting and seating guests, informing them of specials and explaining our dishes to guests who are unfamiliar with Hawaiian or local-style foods, • Managing wait times to ensure prompt seating and service, including anticipating and planning how to handle potential service bottlenecks due to large parties or reservations, • Reviewing and monitoring reservations calendar to ensure prompt service for guests with reservations; alerting servers of any special notations in reservations details, • Answering questions about menu items if guests’ server is unavailable, • Identifying guests who need help and assisting or obtaining help for them, • Quickly and accurately report all complaints and/or service exceptions to the manager on duty so that action can be taken before customer(s) leave the restaurant, • Secondary duties include serving as back-up for counter service, take-out orders and/or incoming phone calls, • General stocking, cleaning, and daily maintenance of front-of-house areas, • Assisting co-workers to ensure prompt, high-quality guest service, • May be called upon to assist with serving duties Company Overview Highway Inn is an award-winning 75-year-old, third-generation-owned Hawaiian and local food restaurant. We are proud of the food we serve and the exceptional service we extend to every guest. ‘Ohana and aloha are our core values—many of our employees have been with us for more than 20 years and generations of families have been dining with us since we first opened in 1947. Qualifications • 1 to 2 years of customer service experience; preferred experience with restaurant service, especially host duties, as well as familiarity with Hawaiian food and “Hawai‘i local” dishes, • Excellent customer service and interpersonal skills, • Conversational level or fluency in non-English languages a plus, • Strong attendance record, • Positive attitude, • Team player who is able to multitask efficiently, • Proactive in identifying and anticipating the needs and concerns of customers, co-workers, and managers, • Able to stand and/or walk continuously for long periods of time, read the POS screen, and hear customers in an often-noisy environment, • Must be able to lift 20-25 pounds with or without assistance, • Required to follow both oral and written instruction, • Expected to communicate clearly and efficiently with co-workers and managersBenefits/Perks, • Closed on all major holidays: Thanksgiving, Christmas, New Year’s, • Based on hours worked, employees are eligible for:, • Employee discounts, • Comprehensive health insurance, • Paid time off, • Temporary disability insurance, • 401K/Profit sharing

Job Description Front of House Supervisor 1. Position Title: FOH Supervisor, 2. Department: Front of House Operations, 3. Reports to: General Manager and or Manager-on-Duty, 4. Position Summary: The FOH Supervisor is a Cheeseburger Restaurants & Waikiki Brewing Company ambassador that serves as a role model for all Employees to follow, closely adhering to all policies standards and best practices, at all times. Your primary job is to assist in Supervising the Front of the House, floor operations. Ensuring that you have closely followed your training program to ensure that all Front of the House Team Members are able to excel at their jobs. This includes but is not limited to carrying out the Aloha Sequence of Service Standards set forth in the Server Training Manual at all times every time. 1. Requirements: Completed your Front of the House Server/Bartender/Supervisor Training Program. Able to work the set-schedule set-forth upon hire with no changes/alterations to schedule Able to Supervise the Front of the House staff without Management presence. This is your full-time and primary job. 1. Responsibilities: Primary duties and responsibilities include, but are not limited to the following: The ability to exceptionally perform the essential functions of the job at all times. Full compliance to the Aloha Service and Sales Training protocol as provided to you by Management. Coaching, guiding, and reminding fellow employees on compliance to Company standards and on offering tips on providing excellent customer service and improving sales. Ongoing communication with your direct supervising manager daily during the course of employment, (issues, resolutions, etc?). Participation in additional meetings with your supervising manager and regular continuing education as provided by Cheeseburger Restaurants with the assistance in the teaching and training process. Performing the daily closing duties of the restaurant: ? Completing daily Server/Bartender Check-Outs ? Reconciling Cash Drawers ? Nightly Closing Paperwork ? Ensuring all Team Members are off the clock in a timely fashion. ? Safely securing the restaurant before leaving nightly Other duties as assigned by the MOD dependent upon the needs of the business. 1. Essential Physical Requirements: Hazards include, but are not limited to, cuts, slipping, tripping, falls, and burns. Frequent washing of the hands. Walks and stands during entire shift. Continuously reach, bend, twist, turn, push, pull, reach, lift, carry, stoop, and wipe. Constant repetitive hand and wrist movements and forearm rotation. Be able to lift and carry up to 50 lbs. on an as-needed basis. You must be of legal age to serve liquor according to state law. 1. Knowledge and Skills: Basic mathematical skills. Basic reading and writing skills. Must be able to make correct change. Basic computer skills. Excellent communication skills. Multi-task oriented. Knowledge of workplace safety procedures 1. Licenses, certifications or registrations required for the position: State applicable health and/or alcohol compliance card. 1. I attest to acknowledge the following terms and conditions: Receipt of the job description does not imply nor create a promise of employment, nor an employment contract of any kind, and that my employment is at-will. The job description provides a general summary of the position in which I am employed, that the contents of this job description are job requirements and, at this time, I know of no limitations, which would prevent me from performing these functions with or without accommodation. I further understand that it is my responsibility to inform the Manager-on-Duty at any time that I am unable to perform these functions. Job duties, tasks, work hours and Management may change work requirements at any time with or without notice. Acceptable job performance includes completion of the job responsibilities as well as compliance with the policies, procedures, rules, and regulations of the Company. I fully understand to comply that IF I voluntarily resign the position as FOH Supervisor, I agree to give a 14-day advance written notice with the General Manager. I have fully read, understand, and acknowledge this job description outlined above.