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.