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.