Banquet

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.