Banquet Wait Staff

Job DetailsJob Location: Legal Address - Milwaukee, WI 53202 SAINTJOHN’S COMMUNITIES JOB DESCRIPTION JOB TITLE: Banquet Wait Staff - PRN REPORTS TO: Fine Dining Event Manager FLSA CATEGORY: Non-Exempt-Hourly JOB OBJECTIVE: Performs a variety of food service and hospitality tasks including food preparation/assembly, sanitation, taking food/beverage orders and performing gracious table service to all State/Federal regulations/codes and Saint John's policies, procedures, and practices. Works together with all members of the community to uphold and further the mission, vision, principles, and values of Saint John's Community. ESSENTIAL DUTIES: 1. Performs a variety of food service duties, sets up rooms and tables for events, serves food and beverages, plates food and clears dirty dishes. 2. Knows or learns the rules of service as instructed and regularly puts them into practice. 3. Performs a wide variety of table service duties; serves and removes dishes, pours beverages with a glass in place, clears soiled dishes between courses; offers additional beverages. 4. Maintains cleanliness and order in the banquet support rooms and all storage areas. Returns all equipment to its proper location in a ready-to-use condition. Ensures that all supplies are stocked and on hand. 5. As required, performs dish washing, cleaning, and mopping in accordance with service policies/guidelines. Fills and sets up dishwasher, scrapes and washes dishes, pots and pans and loads/unloads clean dishes and puts in storage, cleans, and sanitizes equipment including dishwasher and food carts. 6. Sets up, pours and serves alcoholic beverages as requested. 7. Assures that all residents/client rights are always maintained. Reports any violations or suspected deviations immediately, according to Saint John’s policy. 8. Maintains confidentiality of all departments and organizational information. 9. Knows and follows existing lines of communication and authority. 10. Restricts the use of personal cell phones during work hours to maintain work‑related contact with fellow staff and supervisors/managers. 10. Works tactfully and cooperatively with residents, clients, families, visitors, and staff throughout the organization. All Employees Must Foster Person Centered Care/Professional Integrity and Responsibility Act with honesty and openness in all resident/family/ responsible party and employee contacts. Function as Saint John’s Communities Ambassadors to maintain a working environment that values respect, fairness, inclusiveness, and integrity. Promote a responsible workplace in recognition and support of the boundaries of people with whom we work and serve. Demonstrate commitment to the person-first philosophy that gives residents the power of choice. Function as a community member within the principles and practices that guide care and services through knowing and honoring the person before the task. In this vein, we will: Foster relationships between residents, family and staff. Know each person as an individual who can and does make a difference. Nurture the spirit as well as the mind and body. Promote growth and development for all. Create an environment that meets the physical, social, emotional, intellectual, spiritual and occupational needs of individuals and the community. WORK SETTING/ENVIRONMENT: Work is usually performed indoors with occasional exposure to wetness/high humidity when picking up orders from kitchen or when assigned to dishwashing/cleaning tasks. There are occasional exposures to temperature extremes of 40oF to 85oF and to seasonal conditions including humidity, sunlight, poor air quality, and biting insects when working outdoor summer special events. There are frequent exposures to hazardous chemicals used in sanitizing dishes and heated water ranging in temperatures of 150-190 degrees; with occasional exposures to burns and bodily injuries/illnesses; seldom are there exposures to blood/body fluids. EQUIPMENT USED: Knives, scoops, ladles, service carts, blender, coffee maker, can opener, coffee maker, microwave oven, dishwashing machine, coolers, warming boxes, vacuum, carpet sweeper, trays, china, flatware, glassware, pots/pans, corkscrew, chafing dishes and Sterno canisters, lighters, tables and chairs, phone, paper forms, pencil/pen, tablecloths/napkins/table skirting, skirting clips, bucket, cleaning cloths, and telephone among others PHYSICAL/SENSORY COGNITIVE REQUIREMENTS TO PERFORM THE ESSENTIAL JOB FUNCTIONS: The physical demands described here are representatives of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The phrases “occasionally,” “regularly,” and “frequently” correspond to the following definitions: “occasionally” means up to 1/3 of working time, “regularly” means between 1/3 and 2/3 of working time, and “frequently” means 2/3 and more of working time. Physical Strength: Must be able to frequently push/pull/lift/move objects weighing up to 25 and occasionally push/pull/move food carts weighing up to 35 pounds. Manual Dexterity: Must be able to continuously perform simple manipulative tasks such as carrying dishes/trays; frequently perform difficult manipulation as when writing reservations and slicing food. Coordination: Must be able to continuously perform tasks requiring good hand/eye coordination and steadiness of motion as when serving, pouring, and setting tables. Mobility: Must be able to continuously stand, walk, bend and twist when waiting tables, dishwashing, assembling food, etc. Speech: Must be frequently articulate clearly and precisely with residents/visitors/staff in face-to-face interactions and when speaking on the phone. Emotional Stability: Must be able to frequently deal effectively with stress created by service demands of residents/visitors; strict mealtime schedules and working cooperatively as a part of the food service team. Vision: Must be able to frequently discriminate colors and see objects closely to read menus, party service instructions, handle money and make change. Customers can be demanding and difficult, therefore stressful situations are occasional and require tactful responses. Hearing: Must be able to continuously hear normal sounds and voices within a moderately noisy dining room and kitchen environment to communicate with residents/visitors, receive instructions, etc. Smell: Must frequently use this sense to distinguish the quality of food. Concentration: Must be able to frequently concentrate on moderate detail with some interruption as when reading instructions, taking meal orders from service tables. Attention Span: Must be able to frequently understand task/function for more than 60 minutes at a time. Conceptualization: Must be able to frequently understand and use specific ideas generally several at a time; and frequently understand and relate to concepts behind specific ideas. Memory: Must be able to continuously remember verbal/written tasks/assignments for full shift. EMPLOYEE RESPONSIBILITY IN AN EMERGENCY: Must know, understand, and comply with all emergency procedures and be able to assist with resident evacuation if necessary and all safety, security, infection control and hazardous materials policies and procedures. This job description is not intended to be all-inclusive. The employee will also perform other reasonably related business duties as assigned by the supervisor or other management. Management reserves the right to change job responsibilities, duties, and hours as needs prevail. This document is for management communication only and is not intended to imply a written or implied contract of employment. I have read and understand this job description. I agree to accept the responsibilities and duties as outlined with or without reasonable accommodation. Employee Signature: Date: Supervisor Signature: Date: 6/29/23 QualificationsKNOWLEDGE, SKILLS, ABILITIES, QUALIFICATIONS: Must have over 6 months of wait staff experience in a banquet service setting or transferable hospitality skills and a willingness to be trained. Must demonstrate the ability to comprehend and follow established procedures and a range of verbal/written instructions with a high degree of accuracy. Must read, write, and speak English in an understandable manner. Must have the ability to adapt to changing organizational needs, work flexible hours to meet the scheduling requirements. Must be professional in actions, neat attire appropriate to the position, excellent customer service skills, and desire to work with and serve older adults. Must demonstrate the ability to comprehend and follow established procedures, be able to multi- task, be able to work independent... #J-18808-Ljbffr Priority Dispatch