Banquet Employee

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.