The Bartender shall mix and serve alcoholic and nonalcoholic drinks to customers seated at Gaming Machines or bar areas throughout the gaming facilities
The Food and Beverage Supervisor is responsible for effective use of all assigned restaurant and/or beverage personnel to achieve maximum operating results, revenue enhancements and tracking, and cost of goods control. Ensures that guest’s service needs in the restaurant and beverage areas are identified and implements programs designed to ensure proper guest service. Provides leadership and direction for assigned employees in the restaurant/beverage areas and supports all Casino initiatives throughout the property.
The Hotel Housekeeping Room Attendant play a critical role in the overall guest experience by preparing guestrooms that are clean, comfortable, well maintained and serviced according to company specifications.
The Steakhouse Back Waiter is responsible for clearing and re-setting tables. The Steakhouse Back Waiter also stocks side stations and assists with the service of food to guests.
The Hotel House Attendant performs an array of tasks that make guests feel welcome and important, most notably by maintaining clean corridors, delivering guest request items and restocking supplies/equipment.
The Line Cook is responsible for the timely preparation of food items for customers according to written or printed orders. Sets up line cooking stations. Prepares menu items at proper cook stations including pantry, grill, broiler, sauté, and garde manger. Assembles food onto dishes according to written specifications, adhering to quality standards. Exercises proper handling of food items, maintain an organized work area, and maintains order in all refrigeration and storage areas.
The Soft Count Attendant must be knowledgeable in all aspects of the gaming operation and is responsible for adequately and accurately handling currency transactions. Must be competent, dependable, and trustworthy.
The Prep Cook is responsible for the timely preparation of all cold prep items including but not limited to: salad and sandwich dressings, dipping sauces, marinations, canapés, hors d’oeuvres, buffet displays and knowledge of banquets salad and dessert presentation. Assembles food onto plates according to written specifications, adhering to quality standards. Exercises proper handling of food items and maintain an organized work area including all refrigeration and storage areas.
The Line Cook is responsible for the timely preparation of food items for customers according to written or printed orders. Sets up line cooking stations. Prepares menu items at proper cook stations including pantry, grill, broiler, sauté, and garde manger. Assembles food onto dishes according to written specifications, adhering to quality standards. Exercises proper handling of food items, maintain an organized work area, and maintains order in all refrigeration and storage areas.