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.