Alan Wong's Expediter

The Kahala Hotel & Resort•Honolulu, HI

14h•Onsite

About The Position

The Expediter serves as the critical communication link between the kitchen and the front of the house team, ensuring seamless coordination, precision plating, and an exceptional guest experience. The Alan Wong's Expediter will uphold the highest standards of timing, presentation, and quality control while maintaining calm and organization during peak service periods. This role is part of the Food & Beverage department and reports to the Alan Wong’s General Manager.

Requirements

High School Diploma or General Education Diploma required.
Certification of tuberculosis clearance required.
Minimum two (3-4) years restaurant and/or hotel food and beverage and/or culinary experience required.
Strong understanding of culinary terminology and food preparation methods.
Ability to communicate in English, both verbally and in writing.
Ability to deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy, and must be able to articulate clearly.
Must be able 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.

Nice To Haves

Culinary training and/or restaurant certifications preferred.
Previous supervisory experience preferred.
Experience in a first-class, luxury restaurant and hotel preferred.
CPR and Standard First Aid Certification preferred.
Food handler’s permit or certification preferred.

Responsibilities

Acts as central point of communication between culinary and servers.
Manage ticket flow and ensure proper pacing of courses.
Ensures that all kitchen orders are prepared in a timely manner and according to menu and customer specifications.
Monitor preparation times to maintain consistency and avoid delays.
May also finalize the presentation of the plate and test the temperature of the food.
Directs the kitchen and wait staff who are delivering completed orders, to keep orders flowing from the kitchen to the diners and maintain timely service.
In charge of the final presentation of the plate, making sure it is dressed and garnished correctly and free from smudges or spills.
Explain special orders to the cooks, and tell servers when the kitchen is out of a particular menu item.
Communicate allergy and/or dietary restrictions with BOH and FOH.
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.