Ali'i Luau

1

Lineman

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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.

Opening — 3:45 PM

Two line workers clock in. Set up buffet lines with ice, cold condiments, and tongs.
At 4:00 PM, set up remaining cold condiments and fruit stations with ice bags, kale, and extra tongs.
At 4:45–5:00 PM, take food out to buffet lines and cover with clean plastic wrap to prevent contamination.

During Operation

5:10–5:50 PM: Guests arrive. Refill all buffet and fruit stations. Wipe stations with wet cloth.
5:50–6:10: Close one side of the buffet lines and refill the other. Remove foods and condiments to the back.
6:10–6:20 PM: Two linemen clean tongs while others prepare the open line for closure.

Closing

Remove remaining food from the line and return to the kitchen.
Clean and sanitize the entire service line area.
Return all equipment and condiments to designated storage areas.
Check whiteboard for additional closing assignments.

2

Smoothie Station

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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.

3

Dessert & Gelato

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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.

4

Greeter & Scanner

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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.

5

Scraper

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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.

6

Setter

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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.

7

Server

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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.

Closing

Clear all tables after guests depart.
Return all items to designated storage.
Check the whiteboard for additional closing assignments.
Report to your lead before clocking out.

Two Halls, One Spirit of Aloha

Know Your Role

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