Ali'i Luau

The Line Server (Lineman) is responsible for accurate, safe, and efficient meal assembly while maintaining food quality, proper portion control, timely replenishment of food items, verification of allergen restrictions, and overall cleanliness of the service line. This role plays a critical part in ensuring each guest receives safe and appropriate food options prepared according to established standards. Hale Ohana Opening Assignment:  3:45 PM Two line workers will clock in at this time. Set up the buffet lines, including the ice, cold condiments, and tongs. 4:00 PM Set up the buffet lines, including the remaining cold condiments, and prepare the fruit stations with ice bags, kale, and extra tongs.  4:45-5:00 PM Back kitchen assistance, take the food out to the buffet lines. Include covering the food with clean plastic wrap to prevent flies and contamination. During Operation: 5:10-5:50 PM Guests started to make their way to the buffet lines. Refill all the buffet stations, including the fruit stations. Refill small and big plates. Wipe the buffet stations with wet clothes.  5:50-6:10 One side of the two buffet lines will be closed. Close the lines and refill condiments on the other side. Remove foods and condiments; take everything to the back of the house. 6:10-6:20 PM Two linemen clean the tongs while the other two prepare the open line for closure and making the plate.  Closing Assignment: 6:30 PM The remaining buffet lines are now closed. Everyone started to make a plate. 6:35-7:00 PM The remaining linemen not in charge of the tongs will do the closing for cups and decanters. 7:10-7:35 PM Push all the carts to the main kitchen. Place everything in the dishwashing machine. (Cups, decanters, utensils, and ramekins).  7:40-7:45 PM Push everything back to the venue. 7:45 PM Ensure all closing assignments are completed. Clock Out.  Hale Aloha Opening Assignment:  3:30 PM - Initial Setup Set up the fruit station: bring out all decorations and place them in their proper containers. Then bring out the fruits, place them in the white shells, and arrange them neatly for display. Organize required items for service: grab a broom and dustpan and place them in the designated area for closing. Prepare the tools and supplies for closing and keep them easy to reach. 4:00 PM - Station Preparation Prepare ice and condiments: fill ice bins and place condiments in their proper containers. Set up the cold line: arrange all cold items in their assigned locations. Distribute utensils and sanitation buckets: place utensils in the correct areas and place sanitation buckets underneath the cold line stations. Prepare tongs for service: Prepare tongs for service: Set out 30 small black tongs, 6 black dressing scoops, 6 spoon scoops for other condiments, 2 large black tongs for green salad, 2 large beige tongs for taro bread, 16 large rubber-handled tongs and 8 large rubber-handled serving spoons for the hot line, and 8 small stainless-steel tongs for the fruit station. Light the torch and set up the taro bread station with the butter chips. 4:45-5:00 PM - Buffet Display  All staff assist in garnishing hot food in the kitchen. Prepare and arrange hot food on the buffet line. Ensure all stations are clean, organized, and visually ready for guests. During Operation: 5:10 - 6:25 PM Maintain cleanliness of all buffet lines at all times by wiping surfaces regularly and cleaning any spills immediately. Refill food promptly when items run low to ensure continuous availability for guests. Monitor guest flow and assist in maintaining an orderly and smooth movement through the buffet line. Ensure all utensils and service areas remain clean, properly arranged, and sanitary throughout service. Mid-Service Adjustment 5:50 PM Close the farthest buffet station.  Wash and sanitize tongs.  Refill fruits, ensuring they remain fully stocked until closing.  Maintain and monitor all remaining active buffet stations. Closing Assignment: 6:25 PM Fruit Station: The assigned person who set up the fruit station is responsible for closing it. Store decorations in the fridge. Clean all used items, including white shells and kale. Mop the floor around the buffet area. Buffet Lines: Begin breakdown and cleaning. Remove all hot food and transfer it to the back area. Remove all condiments, place them in the big cart, and send them to the assigned back panner. Tongs: Collect, pre-wash, and run through the dishwasher to ensure proper cleaning and sanitation. Once cleaned, store properly and cover with a clean cloth.Ramekins: Collect and clean all ramekins. Assist with cleaning the kitchen floor once all personal assignments and tasks are completed. 7:45 PM Leads: Walk through their assigned area to ensure all items that need cleaning have been properly cleared and cleaned. Ensure all closing assignments are completed. Clock out.

The Smoothie Station team delivers our signature complimentary piña colada smoothies to every guest table. You are one of the first direct contacts guests have with our team — your smile and warmth set the tone for the entire evening. Service Script "Aloha ohana. Welcome to Ali'i Luau. This is our complementary drink: Piña colada smoothie. It's non-alcoholic and contains pineapple, coconut, and dairy milk. Is there anyone who is allergic?" If yes, offer mango smoothie: "Our mango smoothie is dairy-free, pineapple-free and coconut-free." During Operation Station at your area at exactly 4:30 PM. Grip and carry each tray with care so nothing spills. SMILE while serving — even before you arrive at the table. ROAM your area continuously to ensure all guests are served. At 5:10 PM, push carts to the back when guests are dismissed. Closing Prepare refills only as requested — smoothies left out too long become watery. Wash trays by hand (Ohana) or run through dishwasher. Put the blender and mango glasses in designated storage. Wash empty pineapple racks and push back to the main kitchen. Put empty coolers outside for runners to collect.

The Dessert and Gelato team manages two of the most memorable stations at the Ali'i Luau. Presentation is everything — make sure your station looks BEAUTIFUL at all times and that every guest feels welcomed and valued. Gelato Opening Turn on machine (lights) around 5 PM after dismissing. Take gelato out of freezer and leave for at least 5 minutes — don't let it get too melted. Garnish gelato BEAUTIFULLY — use corresponding fruits. Do NOT use little umbrellas. Fill black bowls with hot/warm water. Ensure enough cups and spoons. Put up your labels nicely. Gelato Service Greet guests warmly at all times. Use mini plastic cups with only 1 scoop unless guest requests more. Use a DIFFERENT scoop for each flavour — IMPORTANT! Change gloves when they become sticky or dirty. Don't rush guests — let them take their time. Monitor popular flavors and communicate restocking needs. Gelato Closing Take out gelato trays and record leftovers. Wrap leftovers twice with plastic wrap and return to freezer. Clean empty trays, scoops, and bowls. Clean inside and outside of machine with paper towel and sanitizer spray. Defrost machine every other two weeks (Aloha: twice a week). Turn off lights. Order breakout for next day. Dessert Closing ›Remove desserts and place with food for plate making. ›Clean dessert station — wipe and remove all food crumbs. ›Wipe dessert trays with the correct chemical (Red chemical — Page 89). ›Sweep and mop the floor. Closing assignments done by 7:30.

The Greeters and Scanners are responsible for welcoming guests in a friendly, professional, and efficient manner while ensuring a positive first impression of the venue. Welcoming guests while radiating the Spirit of Aloha is your top priority. Opening Set up the front entrance — podium, stanchions, radios, and guest management tools. Ensure adequate lei supply for all expected guests. Brief with your team on the evening's guest count. During Operation Scan guest tickets and ensure correct number of guests enters. Dancers will be at the front, ready to give leis to guests. Magic Memories photographers will take guest pictures at entry. Direct guests to seaters to be seated. Monitor guest count and ensure enough leis remain. Closing At 5:45 PM begin closing the front area. One greeter remains for late-arriving guests. After the show, return to the front to bid guests farewell. Collect condiments, salt/pepper shakers, and items from drinking stations. Check out with your lead and supervisor before leaving.

The Scraper is responsible for efficient clearing and collection of used dishes, glassware, utensils, and food waste from guest tables and service areas while maintaining cleanliness and organization in the dining environment. This position is a helping hand of the linemen with support in overall sanitation and operational flow. Opening Fill each buffet line — two buckets per line, one and a half bins per poke station. Help prepare the piña coladas: be the runner and refill pineapple carts continuously, and make mango smoothie when needed. During Operation Prepare bins and trash bags for food waste. Arrange two racks in the sink where servers organize silverware. Fill sink with water and eco lab dishwashing soap. Start scraping plates immediately — do not let plates pile up. Clean dirty plates with warm water and place them in the dollies. Check soap and refill as needed. Closing Push silverware to the machine to clean it. Arrange plate dollies for runners to pick up. Clean the dishwashing sink and floor. Help clean the kitchen.

The Setter team prepares the venue for service — from setting tables and arranging silverware to setting up the drinking stations, fruit stations, and dessert areas. A beautifully set venue is the foundation of the guest experience. Morning Shift (9:00 AM–12:30 PM) Pick up the laundry bin from laundry. Pick up the breakout and leis (Leads pick the Breakout). Put cups, condiments, and menu brochure on tables. Roll silverware in a napkin; fold the napkin for the Supers. Set plates, cups, and silverware on the table. Set up tables according to the counts. Afternoon Shift (1:00 PM–4:30 PM) Set up drinking stations with decanters and coffee cups. Set up the Fruit Station. Set up the Desserts/Gelato Station. Ice in the Soda Machines. At 2:30 PM: receive all food units from the runners. Notify manager if food units have not arrived by 2:35 PM. Notes Ohana cups are set by the afternoon Setter. Always check with your lead for specific count updates. Keep the venue looking pristine throughout setup.

Servers are the face of the Ali'i Luau dining experience. Your interactions with guests define their memories of the evening. You represent the Spirit of Aloha with every plate served and every conversation shared. Key Responsibilities Greet guests warmly and introduce yourself by name. Take drink orders and refill beverages proactively. Deliver food courses in sequence and according to guest count. Check for allergies and communicate to the kitchen. Monitor tables and address guest needs promptly. Guest Experience Always smile and make eye contact with guests. Use positive scripting — friendly, warm, and respectful tone. Anticipate guest needs before they ask. Coordinate with your team to ensure seamless service flow.