Hailing from the small town of Tūrangi, New Zealand, Alfred Grace moved to Hawaii for an engineering apprenticeship. The rise of Hawaii’s tourism industry captivated President Grace as the same thing was happening back in his home country. After completing the apprenticeship, President Grace then applied to BYU–Hawaii in 1983. After graduation, Alfred continued in the Sales Department and rose through the ranks to become the CEO of the organization. Alfred Grace has worked at the Polynesian Cultural Center (PCC) for 38 years first starting as a student employee at the adjacent Brigham Young University-Hawaii campus.
A tour guide is responsible for leading groups of tourists through the PCC, providing detailed information about the Polynesia’s history, culture, and points of interest, while ensuring a safe and enjoyable experience by answering questions, managing schedules, and adapting to the group's needs and preferences.
Key responsibilities of a tour guide:
Deliver informative presentations:
Plan and manage itineraries:
Ensure safety:
Participates in job shadowing of a variety of customer service, office and administration duties under the direction of the department director. Assists in designated operational details using initiative and judgment. Resolves routine department inquiries and complaints while providing efficient and courteous service. Monitors guests’ and employees’ satisfaction, questions and complaints. Provides liaison between guests, tenants and various organization departments. Assures that appropriate records are collected and maintained and required reports are prepared.
The Culinary Services Division(CSD) is responsible for completing the guest experience by producing cuisine that encapsulates the essence that is Polynesia. On any given day the CSD will service 1,400 guests in an operationally efficient manner that includes food that is cooked to order. The planning, preparation, logistics and execution associated with such an operation is an admirable feat.
Participates in job shadowing of a variety of customer service, office and administration duties under the direction of the department director. Assists in designated operational details using initiative and judgment. Assists in supervising and coordinating activities of PCC Culinary Services locations. Responsible for the efficiency, service, food quality, and guest satisfaction. Assists in managing the Culinary Services operations in compliance with established policies and procedures.