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.