Jobs at Twin Arrows Navajo Casino Resort

• Revenue Manager (Revenue Management)

  If you possess a bachelor's Degree in Business or Hotel Administration, or a related field, plus five (5) years' of experience in revenue management and experience overseeing a hotel web site, we invite you to join our team as a Revenue Manager in beautiful Flagstaff, AZ offering great benefits!

  Under general supervision of the Director of Hotel Operations, the Revenue Manager produces various reports analyzing ADR, RevPar, and Occupancy rates and percentages per market segment. Manages the Hotel's Web site, and all third-party web sites. 

• Payroll Clerk (Finance/Accounting)

• Groundskeeper (Engineering/Maintenance)

• Maintenance Technician (Engineering/Maintenance)

  Under the general direction of the Maintenance Supervisor, Facilities Manager and/or Director of Facilities, responsible for maintenance, and repair of the grounds, buildings, and equipment of the facility including performing a variety of skilled technical duties and semi-skilled labor in the operation and maintenance of the facility’s water system.; performs adjustments and repairs to plant equipment; collects and documents samples for laboratory testing; performs lead supervision and training to assigned staff, and performs a variety of related duties as assigned which may include other NNGE facilities.

• Housekeeping Supervisor (EVS) (Housekeeping)

• Event Coordinator (Meetings/Events)

  Under the general direction of the Director of Marketing, this position is responsible for the documentation and implementation of casino marketing promotions. This includes, but is not limited to, compliance submissions, the technical set-up of promotions, validation that promotions are running as expected, and communications routed through the Director of Marketing to operational partners for the successful execution of each marketing promotion. The Event Coordinator will be required to provide analysis and feedback to the Director of Marketing to provide for a better understanding of expected expenses and related revenues; development and approval of the final structure of Casino Promotions will remain the responsibility of the Director of Marketing. The goal of the position is to attract new customers as well as maintain and retain existing customers. Maintains confidentiality of all privileged information.

• Casino Host (Sales & Marketing)

• Player's Club Representative (Sales & Marketing)

  Under general direction from the Player’s Club Supervisor, promotes a positive customer experience by educating guests on the benefits of the Players Club in a prompt, professional and courteous manner.

• Sous Chef (Chefs/Kitchen)

  Under general supervision of the Restaurant Chef, Executive Chef, Assistant Director of Food and Beverage Operations, Director of Food & Beverage, and/or Travel Center Manager, performs one-on-one training of line cooks. Assists in menu writing, P&L, costing, scheduling, and all other related duties as assigned.

• Food & Beverage Supervisor (Food & Beverage)

• Cook (Chefs/Kitchen)

  Under general direction from the Sous Chef, Restaurant Chef, Executive Chef, Pastry Manager and/or Travel Center Supervisor - maintains an efficient restaurant and travel center operations by preparing hot and cold food items in accordance with production requirements, recipes and established policies and procedures. Maintains all food preparation standards in a safe, accident-free environment.

• Hostess / Cashier (Food & Beverage)

• Bartender (Bartender/Mixologist)

  Under general direction from the Food & Beverage Supervisor and/or Food and Beverage Manager, prepares and serves cocktails and other beverages to customers or prepares for wait staff, in a prompt, courteous and professional manner. Ensures customers meet age requirements for the purchase of alcohol and tobacco products.

• Bartender (Bartender/Mixologist)

  Under general direction from the Food & Beverage Supervisor and/or Food and Beverage Manager, prepares and serves cocktails and other beverages to customers or prepares for wait staff, in a prompt, courteous and professional manner. Ensures customers meet age requirements for the purchase of alcohol and tobacco products.

• Sous Chef (Chefs/Kitchen)

  Under general supervision of the Restaurant Chef, Executive Chef, Assistant Director of Food and Beverage Operations, Director of Food & Beverage, and/or Travel Center Manager, performs one-on-one training of line cooks. Assists in menu writing, P&L, costing, scheduling, and all other related duties as assigned.

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