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.