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Position Summary:

Under general direction from the Restaurant Services Supervisor, responsible for maintaining an efficient and profitable restaurant operation by obtaining guest orders, deliver food, drinks and merchandise to guests while serving guests in an efficient and pleasant manner. Accurately execute guest transactions entering orders, tabulating bills, and receiving guest payment according to established policies and procedures.

 

This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive.

 

Essential Duties & Responsibilities:

• Responsible for preparing all food and or beverage items in accordance with prep sheets and standard recipes.
• Prepare and display all food and merchandise in accordance to ServSafe and other regulatory standards.
• Maintain inventory, supplies and prepare food based on business volumes and as directed by Supervisors using par levels.
• Must be knowledgeable for full utilization of the Point of Sale (POS) system.
• Responsible for cash-handling practices adherent to Casino-wide, Food and Beverage Policies and Procedures.
• Counting cash, separating charge slips, and ensuring cash tips are input into tip pouches immediately.
• Ensure dining area tables cleaned and maintained properly throughout the shift.
• Clean shelves, counters and windows.
• Maintain a clean and sanitary work area at all times. Maintain and clean the food and display equipment.
• Responsible for setting up and maintaining stations and preparing food.
• Ensure all displays cases and refrigerators are clean and stocked throughout shift.
• Maintain an organized work area for convenient guest interaction and safety.
• Maintain knowledge and answer guest questions regarding all food venues, beverage service, and Casino related information.
• Properly bag or package purchases for guests.

• Knows proper order taking sequence and service standards.
• Greets and takes food and drink orders from customers.
• Serves the food orders in an accurate, prompt and professional manner.
• Remains attentive to the customers throughout the entire dining experience, adhering to or exceeding customer service standards.
• Memorizes menu items, recipes and daily specials in order to answer questions and make recommendation to customers.
• Maintains cleanliness standards in restaurant, wait station and kitchen service area; adheres to the company, state and local health board requirements.
• Completes all restocking and cleaning duties by performing opening and closing side work as instructed.
• Controls allocated guest checks by following established check-use procedures; documents all required information as the guest's order is taken and processed.
• Receives proper payment from guest and ensures accuracy of guest check and method of payment in order to safeguard customer and restaurant.
• Attends and participates in all pre-meal and departmental meetings in person in order to gain knowledge of products, service and facility.
• Responds to customer inquiries and comments by providing timely and knowledgeable information in order to provide quality customer service.
• Reports any maintenance or housekeeping discrepancies to management in a prompt manner.
• Exhibits a professional appearance and maintains a friendly, cheerful and courteous demeanor at all times.
• Follows guidelines regarding safety and customer service according to established policies and procedures.
• Contributes to a team effort and accomplishes related results as required.

• Practices safe and responsible alcohol service as trained
• Promote special offerings.
• Complete knowledge of menu items and preparation.
• Utilize upselling skills to enhance guest experience.
• Proper wine and spirits knowledge for fine dining restaurant.
• Performs other duties as required.
• Maintains proper health, sanitation and food handling principles.

• Performs other duties as required.

 

Access to Sensitive Areas: Access to F&B storage areas.

Signatory Authority: None.

 

Minimum Qualifications:

High School Diploma or GED is required unless waived by Human Resources Management. Six (6) months of customer service experience required. Food and Beverage experience and cash handling experience preferred. Must be able to successfully pass a pre-employment drug/alcohol screen, background investigation, obtain and maintain gaming license.

 

Knowledge, Skills and Abilities:

• Knowledge of restaurant operations and food service principles.
• Knowledge of basic math and arithmetic.
• Knowledge of all menu items including entrees, side dishes, beverages, non-alcoholic, alcoholic, wine and desserts.
• Knowledge of proper hand and tray service.
• Knowledge of menu and restaurant operations.
• Skill in providing excellent customer service.
• Skill in utilizing computer equipment and POS systems.
• Ability to create a friendly atmosphere and demonstrate excellent customer service.
• Ability to operate a cash register.
• Ability to communicate effectively, both verbally and in writing.
• Ability to interact and maintain good working relationships with individuals of varying social and cultural backgrounds.
• Ability to establish and maintain professional relationships with co-workers at all levels.
• Ability to work independently and meet strict time lines.
• Ability to interpret a variety of instructions furnished in written and oral form.

 

Physical Demands:

While performing the duties of this job, the employee is regularly required to talk and hear. The employee is regularly required to stand, walk, sit, use hand to finger, handle or feel objects, tools or controls, and reach with hands and arms. The employee frequently lifts and/or moves up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, color vision, and the ability to adjust focus.

 

Work Environment:

While performing the duties of this position, the employee may be exposed to cigarette smoke. The work environment is noisy and employee will work indoors and outdoors; work performed in areas which may be unusually hot, cold, noisy, smoky and dimly lit, and maneuver outside in temperatures in excess of 115° and as cold as 15° (exposed to all weather conditions).

Must be able to work Nights, Weekends, and Holidays