Waitstaff - Cafe

Description

HOURLY RATE: $7.25

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 handwashing 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:

• •The 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, complaints from customers, and 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 a 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.