ESSENTIAL DUTIES AND RESPONSIBILITIES 

The following and other duties may be assigned as necessary:

• Provide friendly, fast, and helpful customer service to all guests and team members.

• Assist attendant with guests dining experience including delivering orders to dine in and take out guests. 

• Complete any task assigned by shift manager, chef, or supervisor

• Responsible for clearing all table and resetting them for new seating in accordance with venue standards

• Ensure each table is ready for guests arrival in accordance with venue standards

• Responsible for approaching newly seated guests in a timely and pleasant manner working with attendants to expedite service at all tables

• Perform service duties for attendants by picking up their orders when ready in the kitchen and delivering them

• Monitor tables to assess guests’ needs and anticipate and respond to guest requests when meal had been completed keeping table clear to provide a clean, neat, eating area

• Restock and clean assigned station at the end of shift to have ready for start of next shift in accordance with Department of Health standards

• Attendance at pre-shift meetings

• Responsible for maintaining a regular and consistent attendance record

• Participate as a team member with all attendants, venue hosts, supervisors and kitchen staff in maintaining a smooth and efficient operation

• Attend all departmental and company training programs or meetings as directed.

• Compile information, complete and submit reports as needed.

• Adhere to all company policies and procedures.

• Adhere to all gaming laws and regulations.

• Perform all job duties in a safe and responsible manner including keeping areas clean and free of safety hazards, debris and litter. 

• Meet department uniform, appearance and grooming requirements. This includes purchasing and wearing slip resistant safety shoes when performing all job duties.

• Any reasonably requested job duty needed to promote productivity in the efficient administration of business, or any reasonable request made by your supervisor or management personnel.

• Other duties as assigned 

QUALIFICATION REQUIREMENTS  

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age.

• Associates Degree (A.A.) in culinary or related field; minimum of four years culinary experience in multiple venues, or equivalent combination of education and experience. Minimum of three years previous supervisory experience required.

• Minimum of three years’ experience in restaurant, baking and pastry work preferred, including artisan style bread production, ice cream, and sorbet production, sugar & chocolate work, centerpieces, high volume cake production, cake decorating and finishing skills. 

• Must have excellent verbal and written communication skills.

• Must be proficient in Microsoft applications (Excel, Word, and Outlook).

• Flexible to work all shifts including holidays, nights, weekends, and overtime as business needs dictate.

• Ability to write reports, business correspondence, and procedure manuals.  

• Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.

• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.  Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

• Must have the ability to interact with guests, staff and colleagues and resolve problems and conflicts in a diplomatic and tactful manner.

• Must meet professional appearance standards as prescribed by company policy

• Must be able to respond to visual and oral cues

• Able to work in constricting areas

• Able to tolerate second-hand smoke, noise, bright lights 

• Able to work at a fast pace in often crowded/noisy environment

• Ability to earn and maintain a current Food Handlers Card

• Ability to earn and maintain RBS Certification within 60 days of employment

• Must be able to acquire and maintain appropriate gaming license. 

SUPERVISORY RESPONSIBILITIES                                               

This job may or may not have supervisory responsibilities.

• Responsible for staff development and training programs.

• Responsible for rewards and recognition program to maximize employee engagement.

• Evaluates team members within department and delivers constructive feedback to employees in regards to performance.

• Provides recommendation for staffing (including interviewing and hiring) and scheduling (planning, assigning, and directing work) to meet business needs.

• Manages work procedures and expedites workflow.

• Provides recommendation for employee performance (disciplining, coaching, and counseling).

LANGUAGE SKILLS 

Ability to read and interpret documents In English, such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in English may also be required.

MATHEMATICAL SKILLS 

Ability to add, subtract, multiply, and divide into all units of measure, using whole numbers, common fractions, and decimals. Ability to perform these operations using units of American money and weight measurement, volume, and distance.  Must be able to efficiently and accurately count money and gaming chips and make a change. Possess the ability to operate an adding machine and have basic computer skills.

REASONING ABILITY 

Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

CERTIFICATES, LICENSES, REGISTRATIONS

Team members must be able to qualify for licenses and permits required by federal, state, and local regulations.

PHYSICAL DEMANDS  

The physical demands described here represent those that must be met by a team member to perform the essential functions of this job successfully. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the team member is regularly required to stand and use hands to finger, handle, or feel objects, tools, or controls. The team member frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision, color vision, and peripheral vision.

The team member must regularly lift and/or move up to 25 pounds, frequently lift and/or move up to 50 pounds, and occasionally lift and/or move up to 75 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces.

WORK ENVIRONMENT

The work environment characteristics described here represent what a team member encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually very loud. Team member will be exposed to an environment containing unrestricted secondhand tobacco smoke.