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Hilton

Breakfast/Lunch Delivery Attendant - Hilton Waikoloa Village

Career Insights for Busser / Banquet Worker / Cafeteria Attendant

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Based on Hawaii data

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What they do

A Busser, Banquet Worker, or Cafeteria Attendant assists with food service at a restaurant, large banquet hall or cafeteria. Removes used dishes, sets tables with clean dishes and linens, replenishes foods served at food stations or buffet tables, and provides water, coffee or other beverages for patrons.

$35,516 / year median in Hawaii

+7% projected growth

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Job Description

Exceptional Hospitality Starts with You Picture yourself brightening someone's day. When you join our Hotels team, that's exactly what you'll do every time you come to work! As a Breakfast/Lunch Delivery Attendant , you're not just providing food and drink service - you're spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest. What It Takes to Make the Stay At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member: A passion for spreading the light and warmth of Hospitality . Acting with Integrity and always doing the right thing. Inspiring others through Leadership . A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now , bringing urgency and discipline to every moment, knowing it can make a lasting impact.
Shift Pattern:
7 AM to 3 PM, including weekends and holidays Here's what you'll do during a typical day: Delight our guests: Welcome guests upon arrival and provide support throughout their stay, addressing inquiries and resolving complaints to ensure an exceptional experience Prepare for exceptional service: Set up for service including stocking serviceware, preparing coffee and/or bar stations, and delivering food and beverages to rooms Maintain service stations: Make sure food and beverage stations are always fully stocked, clean, and organized throughout service Manage serviceware and inventory: Collect used serviceware, monitor and inspect inventory quality, and restock the kitchen Comply with regulatory standards: Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member well-being