Potawatomi
Description
JOB TITLE: Banquet Staff
ORGANIZATIONAL UNIT: Grand Casino
SUPERVISOR: Banquet & Events Manager
FLSA: Non-Exempt
HOURLY RATE: $12.00 Per Hour
ALL FULL TIME POSITIONS: In addition to your pay, your salary also includes Medical, Dental and Vision Insurance. The Biweekly deduction from employee paycheck is $40.00 for Employee Only, $95.00 Employee plus Children, $120.00 Employee plus Spouse, and $140.00 Employee plus family.
FUNCTIONS STATEMENT:
• Set up Personnel are responsible for caring for all customers’ needs in the Banquet or Event
MAJOR DUTIES :
• Set up room according to diagram
• Design tables according to contract
• Set up all tables with dishware, glassware, polished silverware, and folded napkins
• Assist with any guest request
• Fold napkins and prepare for any needed item for each contract.
• Set up bars
• Set up sodas, beer, keg holders and kegs, bottled water etc.as needed for banquet or event
• Ensure that room is set according to each contract
• Set up green room with hospitality and amenities as needed for each concert or event
• Break down staging area, bag linen and return all items to their designated place • Prepare room for viewing after each banquet or event
• Professional appearance (well-groomed).
•
NOTE:
The above duties are intended to describe the general nature of work performed by an employee in this position.
These statements are not to be considered as an all-inclusive list of the duties, knowledge, skills, abilities and other characteristics of an employee in this position. FACTOR 1:
KNOWLEDGE REQUIRED BY THE POSITION • Knowledge of Public Health prescribed methods of hand washing techniques. • Knowledge of courteous, appropriate, and inappropriate greeting techniques. • Knowledge of what constitutes "undue familiarity" with guests and customers. • Knowledge of infection control factors, i.e., unsanitary cleaning cloths, and personal apparel, sterilization techniques of glasses, dishes, and utensils. • Knowledge of various beverage recipes. • Knowledge of techniques of accepting and recording orders and serving food and beverages with the least amount of confusion and distraction for the guests and customers. • Great people skills FACTOR 2:
SUPERVISORY CONTROLS: • The incumbent is under the direct supervision of the wait staff manager. • The supervisor assigns work advice on changes in procedures and is available in the immediate area for assistance when required. • Routine work is performed independently following set procedures. • The work is reviewed for accuracy through spot checks, through complaints from customers and through observation of the employee at work. • When instructions do not apply, the problem is referred to the supervisor. • These guidelines are generally applicable, but the employee makes adaptations in dealing with problems and unusual situations. •
FACTOR 3:
GUIDELINES • Written and oral guides provide specific instructions for doing the work. • Most instructions are easily memorized and require little interpretation. FACTOR 4:
COMPLEXITY • The complexity level ranges from a low level to medium level that involves cleaning tables to public relations. FACTOR 5:
SCOPE AND EFFECT: • The primary purpose of the work is to provide a pleasant experience, quality food and beverages to banquet and event customers. • This work contributes to the satisfaction of the customer and promotes a positive image for the Citizen Potawatomi Nation FACTOR 6:
PERSONAL CONTACTS: • Contacts are on a face-to-face basis with guests and customers from all walks of life and from all points of the country and world. FACTOR 7:
PHYSICAL DEMANDS • Sitting or standing for long periods of time. • Occasional bending, stooping, kneeling, repetitive motions, intelligible speech, hearing and visual acuity. • Frequent lifting (up to 50 lbs.). FACTOR 8:
WORK ENVIRONMENT • Normal restaurant environment.
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NOTE:
The above duties are intended to describe the general nature of work performed by an employee in this position.
These statements are not to be considered as an all-inclusive list of the duties, knowledge, skills, abilities and other characteristics of an employee in this position. FACTOR 1:
KNOWLEDGE REQUIRED BY THE POSITION • Knowledge of Public Health prescribed methods of hand washing techniques. • Knowledge of courteous, appropriate, and inappropriate greeting techniques. • Knowledge of what constitutes "undue familiarity" with guests and customers. • Knowledge of infection control factors, i.e., unsanitary cleaning cloths, and personal apparel, sterilization techniques of glasses, dishes, and utensils. • Knowledge of various beverage recipes. • Knowledge of techniques of accepting and recording orders and serving food and beverages with the least amount of confusion and distraction for the guests and customers. • Great people skills FACTOR 2:
SUPERVISORY CONTROLS: • The incumbent is under the direct supervision of the wait staff manager. • The supervisor assigns work advice on changes in procedures and is available in the immediate area for assistance when required. • Routine work is performed independently following set procedures. • The work is reviewed for accuracy through spot checks, through complaints from customers and through observation of the employee at work. • When instructions do not apply, the problem is referred to the supervisor. • These guidelines are generally applicable, but the employee makes adaptations in dealing with problems and unusual situations. •
FACTOR 3:
GUIDELINES • Written and oral guides provide specific instructions for doing the work. • Most instructions are easily memorized and require little interpretation. FACTOR 4:
COMPLEXITY • The complexity level ranges from a low level to medium level that involves cleaning tables to public relations. FACTOR 5:
SCOPE AND EFFECT: • The primary purpose of the work is to provide a pleasant experience, quality food and beverages to banquet and event customers. • This work contributes to the satisfaction of the customer and promotes a positive image for the Citizen Potawatomi Nation FACTOR 6:
PERSONAL CONTACTS: • Contacts are on a face-to-face basis with guests and customers from all walks of life and from all points of the country and world. FACTOR 7:
PHYSICAL DEMANDS • Sitting or standing for long periods of time. • Occasional bending, stooping, kneeling, repetitive motions, intelligible speech, hearing and visual acuity. • Frequent lifting (up to 50 lbs.). FACTOR 8:
WORK ENVIRONMENT • Normal restaurant environment.
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