Position Summarv: To bus and turn around the tables and ensure guests are able to  seat themselves at a preset, open table.  Assist the server in all aspects of service, in a quick and efficient manner when primary function is finished. Must display outstanding Team & Guest relations. Must have menu knowledge.

Essential Functions:

1.      Inform the immediate supervisor of any product shortages and equipment needs.

2.      Always conduct yourself in a manner that reflects a positive, professional image that reflects the Company’s best practices.

3.      Practice and observe safety rules and regulations and encourage others to do so.  Comply with Board of Health Standards.

4.      Must maintain the Company’s personal grooming and uniform standard per your position and the Company’s policies.

5.      Have knowledge where your SDS booklet is located in your area.

6.      Display knowledge of all emergency procedures.

7.      Ask about the guest's preference about beverages.

8.      Maintain water levels during dining experience.

9.      All food courses must be marked with the appropriate silverware placed in the proper positions on the table.

10.  When necessary, deliver all food items in a timely and accurate fashion. The Team Member will always use the proper seat and table numbers when delivering food. Food will not be "auctioned" off to any guests. All food will be delivered to the guest from the left hand side using the left hand unless it is liquid, i.e. soups, which are delivered from the right hand side using the right hand. Each menu item will be placed in front of the guest with the main item at the six o'clock position. Team Member will announce the menu item when placing it in front of guest. Always use a napkin splashguard when pouring beverages at the table.

11.  Observe and anticipate Guest's needs. Help Server keep table clear of refuse and debris and refilling beverages throughout the meal.

12.  Remove debris from the floor as required or necessary.

13.  Monitor booth seats and chairs for crumbs to ensure cleanliness.

14.  Replaced use silverware or pieces that are picked up as needed.

15.  Once Guests have left the restaurant, reset table according to the restaurant service standards.

16.  Perform all post meal side work.

17.  Assist fellow Team Members in areas as needed.

18.  Always conduct oneself in a manner that reflects a positive and professional image of the restaurant. Any and all guests requesting items of team members will be attended to immediately even if they are not in a team member's assigned station. Team Members will volunteer to retrieve item or assist any guest at any times. Treat the entire dining room as a single station.

19.  Knowledge of casino safety procedures and emergency evacuation procedures for the guests and Team Members.

Minimum Qualifications:

1.   Must be able to obtain the required work cards for the jurisdiction in which the property is located.

2.  Ability to communicate effectively with guests, Team Members and Management in both written and verbal form.

3.  Ability to demonstrate leadership skills, sound judgment, logical decision making and manage time effectively with minimum supervision.

Physical Requirements:

1.  Requires ability to lift and carry 50 lbs.

2.  Requires the physical ability to walk and stand for long periods of time. Ability to push, stoop, reach above the shoulders, grasp, pull and bend repeatedly with or without assistance.

3.   Requires normal, corrected vision of range and the ability to distinguish letters and

Symbols.

4.      Requires eye/hand coordination.  Requires normal sense of smell, taste, touch and sound.  Requires regular and predictable attendance.  Requires good verbal communication skills.

Work Conditions: Work is typically in an area, which may be unusually hot, cold, noisy, smoky, indoor and/or outdoor food and beverage service.  Work may be performed in small areas with a 3-ft. access.  Tasks performed from a non-sitting position.  Team members will be required to stand, walk, lift, reach, push, pull and grasp.  These tasks include the maintenance and care of an assigned area.  Work entails chemical usage.  Constant contact with staff and customer.

Important Notices:

**This position is not limited to just those duties listed in this job description. Duties and responsibilities can be changed, expanded, reduced or delegated by management to meet the business needs of the Food and Beverage department.

Position Summarv: To bus and turn around the tables and ensure guests are able to  seat themselves at a preset, open table.  Assist the server in all aspects of service, in a quick and efficient manner when primary function is finished. Must display outstanding Team & Guest relations. Must have menu knowledge.

Essential Functions:

1.      Inform the immediate supervisor of any product shortages and equipment needs.

2.      Always conduct yourself in a manner that reflects a positive, professional image that reflects the Company’s best practices.

3.      Practice and observe safety rules and regulations and encourage others to do so.  Comply with Board of Health Standards.

4.      Must maintain the Company’s personal grooming and uniform standard per your position and the Company’s policies.

5.      Have knowledge where your SDS booklet is located in your area.

6.      Display knowledge of all emergency procedures.

7.      Ask about the guest's preference about beverages.

8.      Maintain water levels during dining experience.

9.      All food courses must be marked with the appropriate silverware placed in the proper positions on the table.

10.  When necessary, deliver all food items in a timely and accurate fashion. The Team Member will always use the proper seat and table numbers when delivering food. Food will not be "auctioned" off to any guests. All food will be delivered to the guest from the left hand side using the left hand unless it is liquid, i.e. soups, which are delivered from the right hand side using the right hand. Each menu item will be placed in front of the guest with the main item at the six o'clock position. Team Member will announce the menu item when placing it in front of guest. Always use a napkin splashguard when pouring beverages at the table.

11.  Observe and anticipate Guest's needs. Help Server keep table clear of refuse and debris and refilling beverages throughout the meal.

12.  Remove debris from the floor as required or necessary.

13.  Monitor booth seats and chairs for crumbs to ensure cleanliness.

14.  Replaced use silverware or pieces that are picked up as needed.

15.  Once Guests have left the restaurant, reset table according to the restaurant service standards.

16.  Perform all post meal side work.

17.  Assist fellow Team Members in areas as needed.

18.  Always conduct oneself in a manner that reflects a positive and professional image of the restaurant. Any and all guests requesting items of team members will be attended to immediately even if they are not in a team member's assigned station. Team Members will volunteer to retrieve item or assist any guest at any times. Treat the entire dining room as a single station.

19.  Knowledge of casino safety procedures and emergency evacuation procedures for the guests and Team Members.

Minimum Qualifications:

1.   Must be able to obtain the required work cards for the jurisdiction in which the property is located.

2.  Ability to communicate effectively with guests, Team Members and Management in both written and verbal form.

3.  Ability to demonstrate leadership skills, sound judgment, logical decision making and manage time effectively with minimum supervision.

Physical Requirements:

1.  Requires ability to lift and carry 50 lbs.

2.  Requires the physical ability to walk and stand for long periods of time. Ability to push, stoop, reach above the shoulders, grasp, pull and bend repeatedly with or without assistance.

3.   Requires normal, corrected vision of range and the ability to distinguish letters and

Symbols.

4.      Requires eye/hand coordination.  Requires normal sense of smell, taste, touch and sound.  Requires regular and predictable attendance.  Requires good verbal communication skills.

Work Conditions: Work is typically in an area, which may be unusually hot, cold, noisy, smoky, indoor and/or outdoor food and beverage service.  Work may be performed in small areas with a 3-ft. access.  Tasks performed from a non-sitting position.  Team members will be required to stand, walk, lift, reach, push, pull and grasp.  These tasks include the maintenance and care of an assigned area.  Work entails chemical usage.  Constant contact with staff and customer.

Important Notices:

**This position is not limited to just those duties listed in this job description. Duties and responsibilities can be changed, expanded, reduced or delegated by management to meet the business needs of the Food and Beverage department.