Banquet Staff

A banquet server prepares the tables and banquet area before guests arrive, serving many different dishes and courses to guests during a meal, and clearing the tables and banquet area after the guests depart. You will report to the Banquets Manager.

This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive.

MINIMUM QUALIFICATIONS:

• Must be a minimum of 18 years of age.
• Must be 21 years of age to bartend.
• One (1) year of prior banquet experience.
• Must obtain a food handlers license.
• Must obtain an ABLE liquor license.
• Will respond to simple complaints or inquiries from guests, members of the business community, and regulatory agencies.
• Calculate basic math functions (addition, subtraction, multiplication, division, and percentages) as they relate to POS cash/credit transactions, cash reconciliation and product inventory.
• Speak, read, and write English.
• Teamwork skills are required to help overall success and enjoyment of the guest.
• Must have basic knowledge of service standards, guest relations, food and beverage preparations.
• Required to pass a pre-employment drug screening and obtain and maintain a gaming license issued from the Osage Nation.
• Required to provide documents to show the applicant is eligible to work in the United States.
• Osage, Native American, and Veteran preference shall apply to all positions at Osage Casinos.
• Applicants must be able to perform all essential functions of job duties with or without reasonable accommodation.

SUPERVISION RESPONSIBILITIES:

None

DEPARTMENT OPERATIONS:

• You will assist banquet managers in the serving of guests during banquet responsibilities.
• Serve the beverage and food in the appropriate order and in tune with the expectation of the supervisor so as to ensure consistency throughout the banquet.
• Greet and welcome guests and respond to their requests.
• Set up banquet room as requested by the supervisor to include glassware, service ware, and linens.
• You will perform side work providing a safe and clean work environment.
• Remove dishes as guests finish each meal at the end of each meal or function.
• Clean, organize and restock equipment/product returning from catering events.
• Understand safety responsibilities and environmental laws by following established procedures, policies, training and involvement activities.
• Abide by all state, county laws and Osage policies about the serving of alcoholic beverages, policies on safe food handling while following safety and health standards.
• Perform other responsibilities that may be assigned.

GUEST SERVICE:

• Provides excellent internal and external guest services, treating internal and external guests with courtesy and consideration at all times.
• Cooperates and communicates with all fellow employees, always exhibiting mutual respect and consistently projecting a positive, helpful image/attitude.

COMMUNICATION:

• Makes efforts to keep informed of company information and communications by reviewing property bulletin boards, digital signage, and company newsletter.
• Effectively communicates concerns and information to supervisor and listens to communication from supervisor.
• Effectively relates ideas for improvements to supervisor and management in accordance with chain of command.
• Observes and reports any and all unsafe behavior displayed by internal and external guests.

REGULATORY COMPLIANCE:

• Maintains excellent working relationships with other Company staff and all applicable regulatory commissions and other agencies as may be applicable to ensure compliance.
• Performs all duties in accordance with company core values, objectives of the Osage Nation, internal policies and procedures, as well, as applicable laws and gaming regulations, including but not limited to, the state-tribal compact, IGRA, MICS, ONGR, the Bank Secrecy Act, Office of Foreign Asset Control, USA Patriot Act and Privacy Act.

KNOWLEDGE, SKILLS, AND ABILITIES:

• Read, write, speak and understand the English language. Read Company or departmental reports, newsletters, and documents.
• Perform basic mathematical computations (add, subtract, multiply, divide in all units of measure, including whole numbers, common fractions, and decimals.)
• Protect the Companys value by keeping information confidential.
• Perform assigned tasks under frequent supervision. Follow written and verbal instructions.
• Establish and maintain positive relationships with managerial staff, co-workers, guests, and the general public. Work well alone or within a team.
• Communicate information and suggestions in oral and written form. Prepare written documents and complete reports as required.
• Utilize MS Office products at basic (create new documents, open/edit existing documents) skill level.
• Exercise reasonable judgment and seek guidance for decisions in a manner consistent with the essential job duties and responsibilities.
• See problems and avoid situations that could be deemed illegal or represent a safety hazard to fellow employees or guests.
• Respond to inquiries or complaints from employees, guests, regulatory agencies, and others.
• Travel locally, or between properties as needed.
• Maintain physical condition and stamina appropriate to performance of assigned duties.

PHYSICAL DEMANDS:

• The employee is also regularly required to stand for extensive periods of time, walk, sit, and use hands to finger, handle, or feel objects, tools or controls.
• Ability to sit, stoop, kneel, crawl, balance, or crouch while performing duties.
• Ability to use hands to finger, handle, or feel.
• Ability to use arms to reach and lift above shoulders.
• Must have normal auditory and good verbal communication.
• Must be able to endure heights.
• Ability to lift upwards of 50 pounds.
• Ability to drag, push, or pull up to 100 pounds.
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

WORK ENVIRONMENT:

• Work is typically performed within a casino and banquet setting.
• Exposure to second-hand smoke.
• Evening and weekend shifts may be required. Extended hours and irregular shifts may be required. Ability to work nights and weekends required.
• Noise level in the work environment is moderate to high.
• The employee is regularly exposed to risks associated with travel between properties and back and forth to other areas as may be required due to business demands.
• Employee may be exposed to blood/bodily fluids.
• The employee may be exposed to the risks associated in attempting to resolve issues with extremely irate or difficult people.
• Employee may be exposed to chemicals and hazardous material.
• The employee may be exposed to risks associated with the use of tools/machinery.

Source: Hospitality Online