Alan Wong's Expediter

Alan Wong's Expediter Position located at The Kahala Hotel and Resort, Honolulu, HI. Commencement February2026. Description Pay Range: $28.00 – $35.00 per hour. Basic Job Function Act as the critical communication link between the kitchen and the front‑of‑house team, ensuring seamless coordination, precision plating, and an exceptional guest experience. Essential Functions Act as central point of communication between the culinary team and servers. Manage ticket flow and ensure proper pacing of courses. Ensure that all kitchen orders are prepared on time and meet menu and customer specifications. Monitor preparation times to maintain consistency and avoid delays. May finalize presentation of the plate and test the temperature of the food. Direct kitchen and wait staff to keep orders flowing from kitchen to diners and maintain timely service. Ensure final presentation of the plate, dressed and garnished correctly and free from smudges or spills. Explain special orders to cooks and inform servers when menu items are out. Communicate allergy and dietary restrictions with BOH and FOH. Expectations Possess exceptional organization, coordination, and communication skills. Remain calm and maintain composure in a loud, hot environment. Anticipate service challenges and proactively resolve issues before they reach the guest. Support servers with detailed dish descriptions when needed. Provide clear, concise direction to cooks and service staff. Foster teamwork between BOH and FOH to promote operational harmony. Maintain good physical condition to accommodate bending, standing, and working in hot conditions. Education/Training Requirements High School Diploma or General Education Diploma required. Culinary training and/or restaurant certifications preferred. Experience/Skill Requirements Minimum 3–4 years of restaurant and/or hotel food and beverage and/or culinary experience required. Strong understanding of culinary terminology and food preparation methods. Previous supervisory experience preferred. Experience in a first‑class, luxury restaurant and hotel preferred. Leadership skills essential for successful execution between kitchen and floor. Sensory awareness: sense of taste and smell. Time‑management skills and ability to multitask. Licenses/Certifications Tuberculosis clearance certification required. CPR and Standard First Aid certification preferred. Food handler’s permit or certification. Communication Requirements Ability to communicate in English, both verbally and in writing. Ability to deal with internal and external customers, exercising patience, tact, and diplomacy, and articulate clearly. Physical Requirements Stand/Walk: 8 hours a day Drive: variable hours Lifting/Carrying Occasional lifting of 0–20 lbs (up to 1/3 workday). Occasional lifting of 21–50 lbs (up to 1/3 workday). Occasional lifting of 51–100 lbs (up to 1/3 workday). Employee Physical Requirements Bending: Occasionally / Frequently Squatting: Occasionally / Frequently Kneeling: Occasionally / Frequently Climbing: Occasionally / Frequently Reaching above shoulders: Occasionally / Frequently Performing repetitive hand motions: Occasionally / Frequently Other Physical Requirements Move, pull, or push goods on a cart or hand truck weighing up to 75 lbs. Lift up to 15 lbs. Sit and stand for extended periods of time. Move throughout the work area while performing essential job functions. Indoors exposure: Occasional Outdoors exposure: Occasional Maintain neat, clean, and well‑groomed appearance per the employee handbook. Work varying shifts and maintain attendance per hotel attendance policy. Comply with hotel rules and regulations. Full-Time/Part-Time Full‑Time Shift Various Shifts Number of Openings 1 Exempt/Non-Exempt Non‑Exempt Req Number FOO‑26‑00005 EEO Statement We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law. Position Status This position is currently accepting applications. #J-18808-Ljbffr