Preference for Hiring in Employment

It shall be the policy and practice of the Corporate Employers to recruit Corporate Team Members according or the following priorities:

First: Qualified candidates who are enrolled members of the Pueblo of Pojoaque.
Second: Qualified candidates who are not enrolled members of the Pueblo of Pojoaque, but who are spouses, significant others, or children of enrolled members of the Pueblo of Pojoaque. 
Third: Qualified candidates who are enrolled members of another (Non-Pojoaque) Indian Tribe.
Fourth: Other qualified Candidates 

ESSENTIAL FUNCTIONS:

• Supervise Food and Beverage service to ensure consistency throughout the banquet.
• Assist with the planning, organizing, and execution of all banquet functions.
• Supervise banquet rooms set-up and clean-up.
• Greet Clients in charge and respond to requests.
• Speak at roll call meetings before events to inform staff about event particulars and

  expectations.

• Prepare a banquet check for signature.
• Supervised all assigned sidework to include replenishing condiments and restocking banquet cabinet supplies.
• Supervise general cleaning tasks using standard hotel products as assigned to adhere to health

  standards.

• Abide by all state, federal, and corporate liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated guests.
• Check with Facilities, Catering, and Culinary for any minute changes.
• Other duties as assigned.

REQUIRED QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES):

• Must be at least 21 years of age
• Ability to read, write, and speak the English language fluently to interact with staff.
• Basic knowledge of food and beverage preparations, service standards, guest relations, and etiquette.
• Knowledge of appropriate table settings and service ware.

REQUIRED QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES):

• Must be at least 21 years of age
• Ability to read, write, and speak the English language fluently to interact with staff.
• Basic knowledge of food and beverage preparations, service standards, guest relations, and etiquette.
• Knowledge of appropriate table settings and service ware.
• Ability to make quick and accurate decisions.
• Must possess strong organizational skills.
• Ability to perform under pressure effectively for extensive periods of time while maintaining professionalism.

REQUIRED EDUCATION OR COMBINATION OF EDUCATION AND EXPERIENCE:

• High School Diploma or GED.
• Prior banquet department or ala carte experience required. Prior food service preferred.

• Must follow safety precautions and requirements.
• PPABC Liquor Certification or successful completion of the PPABC Liquor Certification course.
• CPR Certification and/or First Aid Training required.