As an integral part of a team, the Bakery Associate 2 is responsible for continuously looking for ways to improve each guest\xe2\x80\x99s experience from providing exceptional guest service. Service of all aspects of coffee, tea and juice service in accordance with hotel standards. Prepare, retrieve and serve beverage and food orders to guest promptly, courteously and professionally according to Halekulani standards. Assists in the maintenance of the boulangerie, kitchen and all needed equipment.

ESSENTIAL FUNCTIONS

1. Take guests\xe2\x80\x99 food & beverage orders, utilizing suggestive selling techniques; serve orders to guests.
2. Prepare beverage orders such as specialty coffee, tea and other items offered in the boulangerie and restaurant.
3. Assist guest with orders and prepare as requested and ensure that they are prepared within designated timeliness.
4. Maintain complete knowledge of bakery products, coffee and tea characteristics and description.
5. Maintain positive guest relations.
6. Maintain complete knowledge of correct maintenance and use of equipment.
7. Anticipate guests\xe2\x80\x99 needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
8. Clean and reset tables immediately.
9. Complete opening side duties as assigned.
10. Complete closing side duties as assigned.
11. Perform proper check settlement, tip reporting and closing reconciliation procedures.
12. Responsible for replenishing products in display case.
13. Responsible for maintaining, preparing and stocking logo packaging items for all bakery items.
14. Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.
15. Resolve guest complaints, ensuring guest satisfaction.
16. Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
17. Check storage areas for proper supplies, organization and cleanliness.
18. Establish par levels.
19. Assist other staff whenever necessary.
20. Complete all paperwork and closing duties in accordance with departmental standards.
21. Perform all other duties as may be required or assigned.
SUPERVISORY REQUIREMENTS

Reports To: Food and Beverage Manager and/or Assistant Manager

Supervises: None

EDUCATION/EXPERIENCE

• High school diploma or equivalent vocational training certificate, prior restaurant service and guest relations experience preferred.
• Minimum 21 years of age to serve alcoholic beverages.

LICENSES/CERTIFICATIONS

• Liquor Commission Card and certification from alcohol awareness program required to serve alcoholic beverages.
• Certification of previous training in liquor, wine and food service preferred.
• Tuberculosis (TB) Clearance

KNOWLEDGE, SKILLS, & ABILITIES

• Ability to anticipate guest needs; respond promptly and acknowledge all guests.
• Ensure familiarity with all hotel services/features and local attractions and activities to respond to guest inquiries accurately.
• Must be highly organized, detail-oriented and have the ability to multi-task.
• Ability to maintain positive guest relations at all times.
• Familiarity with P.O.S. system operation and manual procedures.

PHYSICAL DEMANDS

The physical demands and work environment characteristics described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ability to lift up to 60 lbs.
• Ability to reach 8 feet.
• Ability to stand/walk for up to 8 hours throughout work shift.
• Maintain stationary position for up to 7 hours throughout work shift.

WORK ENVIRONMENT

• In door, air conditioned restaurant environment.
• Exposure to hot, humid weather conditions.
• Variable noise levels.