ESSENTIAL DUTIES & RESPONSIBILITIES

 General:  Maintain a pleasant, friendly, and welcoming attitude toward all external and internal customers at all times. Take customers’ drink orders, and serve and refill drinks promptly.  Present featured food offerings to patrons and answer questions about food items, making recommendations upon request. Remove customers’ dirty dishes from tables during the course of their meal using trays, as they make repeat trips to the buffet line and upon completion of their dining experience. Stock wait stations, bar, and host stand. Bring ice as needed. Assist hosts with seating guests if necessary. Resetting tables after they have been cleared. Roll silverware, set up food stations or set up dining areas to prepare for the next shift or for large parties. Accurately and appropriately set up banquet functions. Clean up after banquet functions, including moving chairs, tearing down tables, and removing dirty dishes and linen. Efficiently serve all food and beverage items for banquet functions as directed, including plated and buffet dining and bar items. Have knowledge of customer alcohol limitations and company policy and procedure regarding limitations. Have complete knowledge of all casino events and promotional activities, and assist as needed. Keep work area in a clean and orderly manner. Adhere to regulatory, departmental, and Company policies in an ethical manner and empower and require others to do the same.  Must be able to work a flexible schedule as required by business operations, including late nights, weekends, and holidays; shifts may change. Build guest relations throughout every shift by talking with customers, making them feel welcome and comfortable, and inviting them back. Perform other duties as assigned or reasonably requested by any member of management.

 

 

Operating Principles:  Ensure at all times operating principles are being adhered to: Clean – Keep all areas clean and pristine; Safe – Follow all safety policies and procedures; Friendly – Use customer courtesy skills of See Say Smile to provide superior guest service; Fun – Be interactive with all internal and external guests while maintaining professional standards. Tools and Technology:  Serving trays; bus tub; food and dish carts; beverage dispensers; cleaning materials; wet mops and brooms. Licensure: Not required.

 

 

QUALIFICATIONS

Experience:  A high school diploma or GED equivalent is preferred.  Must be at least 21 years of age. Knowledge:  Knowledge of principles and processes for providing customer and personal services.  This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. Skills:  Managing one's own time and the time of others. Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Adjusting actions in relation to others' actions.

 

 

PHYSICAL DEMANDS AND WORK ENVIRONMENT

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

Physical Demands:  Required to stand and walk; use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; and talk and hear.  Frequently required to bend or stoop and to lift up to 25 pounds, including lifting overhead.  Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Work Environment:  A restaurant environment with varied noise levels, variable temperatures, wet areas, and smoke.  Use of an elevator and stairs. A kitchen environment with a variety of workstations and storage areas, exposed to varied temperatures, smoke, steam, noise, and wet areas.  May also work in a banquet/showroom environment with varied noise levels and temperatures, wet areas, and exposure to low-level lights. Use of elevator and stairs.