Banquet Waitstaff (PT)

SUMMARY

To provide the Banquet set up and service of assigned functions (ie; breakfast, lunch, dinner, hospitality suites and any other special services required).            

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Executes food and beverage service before, during and after banquet functions
• Demonstrate proper banquet set-up, service, and clean-up
• Work well under pressure and meet deadlines effectively
• Maintain proper cash controls
• Maintain storage area levels and cleanliness
• Must follow proper grooming and dress standards set forth by the Employee Handbook
• Good rapport with fellow employees and reflect positive attitude
• Report to work on time, in uniform and with proper tools
• Complete all assignments requested of you
• Maintain a high standard of sanitation and safety
• Responsible for cleaning and sanitation of own area
• Maintain open line of communication with supervisor
• Must understand and abide by environmental practices of the resort
• Other duties as assigned

EDUCATION/EXPERIENCE

• Food service experience helpful
• High School Diploma or equivalent
• Must be at least 18 years of age, have a valid Michigan driver’s license and be insurable under the Resort’s policy

TYPICAL PHYSICAL DEMANDS

• Must be in good health
• Must be able to stand for long periods of time
• Heavy lifting required
• Pushing of heavy carts

TYPICAL MENTAL DEMANDS

• Must be able to adapt and respond to last minute changes during an event
• Must be able to stay calm and friendly if confronted by a dissatisfied guest
• Must be able to take direction from senior banquet staff

WORKING CONDITIONS

Must be able to work in fast pace environment

Must be able to work flexible schedule

Native American Preference will apply.  Must be able to pass a background investigation and drug screen as a condition of employment. This job description is not intended to be all-inclusive. An employee will also perform other reasonable related job responsibilities as assigned by their supervisor and/or other management of the Resort to meet the current needs of the department or business.