Grand Cafe Waitstaff

Description

JOB TITLE: Waitstaff/Server

ORGANIZATIONAL UNIT: Grand Casino Hotel & Resort

SUPERVISOR: F&B Manager

FLSA: Non-Exempt

HOURLY RATE: $7.25

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.

Proof of liquor license or receipt of application is due by first day of employment**Employment is conditional based on obtaining the liquor license*

FUNCTIONS STATEMENT:

Wait Staff Personnel are responsible for caring for all customers in the casino.

MAJOR DUTIES :

Accurately taking food orders.

Explaining and describing menu items to customers.

Describing preparation methods of special menu items.

Maintain a clean and sanitary workstation.

Maintain all product levels on the salad bar as well as the dessert carousel.

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 infection control factors, i.e. unsanitary cleaning cloths, and personal apparel, sterilization techniques of glasses, dishes and utensils.

FACTOR 2: SUPERVISORY CONTROLS:

Incumbent is under the direct supervision of the wait staff manager.

The supervisor assigns work, advises 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 guests and customers.

This work contributes to the satisfaction of the customer and promotes a positive image for the Citizen Potawatomi Nation as a successful entrepreneur.

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: PURPOSE OF CONTACTS:

The purpose of the contacts is to create a satisfied customer so as to encourage a high level of customer returns.

FACTOR 8: PHYSICAL DEMANDS

Sitting or standing for long periods of time.

Occasional bending, stooping, kneeling, repetitive motions, intelligible speech, hearing and visual acuity. ? Occasional lifting (up to 50 lbs.)

FACTOR 9: WORK ENVIRONMENT

Normal restaurant environment.

MINIMUM QUALIFICATIONS FOR CONSIDERATION:

Must have a High School diploma or GED equivalent.

Liquor License

Knowledge of basic mathematics skills.

Excellent communication skills.

Availability to work weekends, nights, and holidays.