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.