Banquet Employee

Job Type


Full-time, Part-time

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.