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Description
JOB TITLE: DISHWASHER, Silverado Grand Buffet TYPE: NON-EXEMPT, FULL-TIME AND PART-TIME EMPLOYEES, HOURLY REPORTS TO: KITCHEN MANAGER STATEMENT OF JOB Washes and properly stores all dishes, trays, eating utensils, cups and small equipment for the department. Maintains the dish room and dish machine in a sanitary and efficient manner.
Requirements
SUMMARY OF TASKS AND WORK RESPONSIBILITIES A. GENERAL • Give all customers prompt and courteous service. • Follow the work schedule as posted, unless manager arranges a change in schedule. • Properly punch in and out using electronic time clock system. B. DEPARTMENTAL TASKS • Sets up and breaks down dish machine, including arms screens and baskets. Cleans and polishes machine thoroughly including removing any paper and hosing down interior. Ensures machine is operating correctly and reports any defects immediately. Washes and properly stores all dishes, trays, utensils, cups and small equipment for the department. Checks water temperature during dishwasher operation to ensure proper temperature. • Removes trash from dish room and places in dumpster. Cleans and sanitizes garbage cans, and keeps clean liners in cans at all times. • Cleans and keeps neat dish room area including detergent storage area and belt line from the dining area. • Keeps all lowerators and dish racks clean, polished and neatly stored. B. CUSTOMER & EMPLOYEE SAFETY / FOOD SAFETY • Clean cooking area, serving areas, equipment, kitchen appliances, and work areas in order to ensure observance of safe, sanitary food-handling practices. • Observe and test detergents to determine if they are set properly, using methods such as taking temperatures, tasting, reading charts or gauges. C. PERSONNEL & CUSTOMER SERVICE • Assist with training new employees. • Substitute for or assist other back of the house employees during emergencies or rush periods. • Alert manager of supply shortages and stock shelves, coolers, and refrigerators to the company’s floor plan. SUMMARY OF REQUIREMENTS NECESSARY FOR THE ESSENTIAL FUNCTION OF THE JOB • Be able to work entire assigned shift on your feet, bending, stooping and moving about both inside and outside the restaurant, with our without reasonable accommodation. • Subject to wet floors, temperature extremes and loud noise. • Ability to use dish-washing equipment and tools by moving hands, arms and torso, with or without reasonable accommodations. • Be able to read, understand and write the English language. • Be able to speak and understand English, including the ability to hear the spoken word. • Have the ability to acquire working knowledge and perform the procedures of the Serve-Safe program. • Have sufficient visual acuity to check product labels, recipes, and warning labels, with or without reasonable accommodations. • Be able to read and understand instructions for operating cooking equipment. • Ability to lift up to 60 pounds, carrying garbage, cases or racks of dishes, etc., frequent times per shift. Occasionally lift up to 100 pounds. • Be able to stock shelves and coolers. • Be able to use a razor sharp case cutter safely. • Have sufficient hearing activity to hear high-pitched sounds for operation of dish washing console and other equipment. • Be able to tolerate exposure to heat, cold and cleaning products. • Be able to sweep and mop floors as many times as needed to maintain the general safety and appearance of the cooking and presentation area. • Ability to follow directions and ensure observance of safe, sanitary food handling practices. • Able to handle multiple tasks at one time. • The ability to use the provided tools, cleaners, and equipment safely.
Additional Information
DISCLAIMER The list of tasks, work activities, and requirements are not exhaustive, but are merely the most accurate summary list for the current job. Management reserves the right to revise this summary of the job description and to require that other tasks be performed.
Description
OB TITLE: FOOD SERVER, Silverado Grand Buffet TYPE: NON-EXEMPT, FULL-TIME AND PART-TIME EMPLOYEES, HOURLY REPORTS TO: RESTAURANT SUPERVISOR ON DUTY STATEMENT OF JOB Responsible for coordinating assigned work station, including all service stations. Take food and drink orders from customers at table, may refresh buffet lines, prep to par levels, and create a friendly atmosphere for guests in the Silverado-Franklin. Follow food handling safety policies. Must be 21 years of age and possess the ability to take the South Dakota approved Techniques of Alcohol Management exam (TAM or equivalent) and secure a passing score. All full-time & part-time employees must be available to work variety of shifts within times listed: Monday – Thursday: 6:00am to 11:00pm Friday – Saturday: 6:00am to 12:00am Sunday: 7:00am to 11:00pm
Requirements
SUMMARY OF TASKS AND WORK RESPONSIBILITIES A. GENERAL • Give all customers prompt and courteous service. • Follow the work schedule as posted, unless manager arranges a change in schedule. • Properly punch in and out using electronic time clock system. B. DEPARTMENTAL TASKS • Obtains assigned service areas in all parts of the restaurant. • Greets guest and presents them with menu as needed. • Takes, rings in, and delivers all food and beverage orders from customers as required by Silverado-Franklin standards. • Informs customers of daily specials, and new menu items. Makes suggestions and answers any questions regarding food, beverages, and service. • Serves courses from kitchen promptly, garnishes items properly prior to service. • Observes all Silverado-Franklin customers to ensure quality of service as required by Silverado-Franklin guidelines. Check with customers to ensure that they are enjoying their meals and take action to correct any problems. • Totals customer checks, accept payments for food and drinks served and makes correct change as necessary. Enters each order into the POS. Prepare checks that itemize and total meal costs, discounts, and sales tax. • Balance cash and promotional receipts. Record transactions in Micros point of sale registers and maintain accuracy with ringing in coupons or other tracked transactions as instructed by supervisor or department head. • Pre-bus and clean tables according to Silverado-Franklin guidelines in all areas in the restaurant. • Responsible for work station side work as assigned by the restaurant supervisor on duty or as written on the posted side work schedule. • Assists bus person or host in duties as assigned by the restaurant supervisor on duty. • Write patrons’ food orders on order slips, memorize orders, or enter orders into computers for transmittal to host or kitchen staff. • Check identification of customers to verify age requirements for purchase of alcohol. • Attempt to limit problems and liability related to customers’ excessive drinking by taking steps such as persuading customers to stop drinking, or ordering taxis or other transportation for intoxicated patrons. Follow TAM instruction – SIR, MAAM, and STOP. • Wash and sanitize glasses, utensils, and restaurant equipment. • Take beverage orders from serving staff or directly from patrons. • Serve wine, and bottled or draft beer. • Clean floors, work areas, and tables after patrons have finished dining. • Stock chest coolers, walk-in coolers, and soda stations with product to par levels. Ensure proper operation of equipment. • Perform simple food preparation tasks such as brewing coffee and cutting fruits and vegetables. B. CUSTOMER & EMPLOYEE SAFETY / FOOD SAFETY • Clean cooking area, serving areas, equipment, kitchen appliances, and work areas in order to ensure observance of safe, sanitary food-handling practices. • Observe and test foods to determine if they have been cooked sufficiently, using methods such as taking temperatures, tasting, smelling, or piercing them with utensils. C. PERSONNEL & CUSTOMER SERVICE • Compile and maintain records of food or beverage use, expenditures, and temperatures. • Assist with training new employees. • Substitute for or assist other food servers during emergencies or rush periods. • Alert manager of supply shortages and stock shelves, coolers, and refrigerators to the company’s floor plan. SUMMARY OF REQUIREMENTS NECESSARY FOR THE ESSENTIAL FUNCTION OF THE JOB • Be able to work entire assigned shift on your feet, bending, stooping and moving about both inside and outside the restaurant, with our without reasonable accommodation. • Ability to use serving trays and bus tubs by moving hands, arms and torso, with or without reasonable accommodations. • Be able to read, understand and write the English language. • Be able to speak and understand English, including the ability to hear the spoken word. • Have the ability to acquire working knowledge and perform the procedures of the Serve-Safe program. • Have sufficient visual acuity to check product labels, recipes, and warning labels, with or without reasonable accommodations. • Must have ability to deal with mild mental stress for long periods. • Be able to read and understand instructions for operating cooking equipment. • Ability to lift up to 40 pounds, carrying trays, plates, bus tubs, garbage, soft drinks, juice containers, etc., at least three times per shift. • Be able to stock shelves and coolers. • Be able to use a razor sharp case cutter safely. • Have sufficient hearing activity to hear high-pitched sounds for operation of temperature sensors and other equipment. • Be able to tolerate exposure to heat, cold and cleaning products. • Be able to sweep and mop floors as many times as needed to maintain the general safety and appearance of the cooking and presentation area. • Ability to follow directions and ensure observance of safe, sanitary food handling practices. • Able to handle multiple tasks at one time. • The ability to use the provided tools, prep knives, and equipment safely.
Additional Information
DISCLAIMER The list of tasks, work activities, and requirements are not exhaustive, but are merely the most accurate summary list for the current job. Management reserves the right to revise this summary of the job description and to require that other tasks be performed.
Description
JOB TITLE: LINE COOK, FRANKLIN HOTEL STEAKHOUSE TYPE: NON-EXEMPT, FULL-TIME AND PART-TIME EMPLOYEES, HOURLY REPORTS TO: KITCHEN MANAGER STATEMENT OF JOB Prepare and cook to order food for restaurant, banquet, and casino floor food lines. Prepare and cook to order a variety of foods during serving times that require only a short preparation time. Receive orders from serving staff and supervisors. Complete food and plate presentation recopies to company standards. Prep to par levels and follow food handling safety procedures and policies.
Requirements
SUMMARY OF TASKS AND WORK RESPONSIBILITIES A. GENERAL • Give all customers prompt and courteous service. • Follow the work schedule as posted, unless manager arranges a change in schedule. • Properly punch in and out using electronic time clock system. B. DEPARTMENTAL TASKS • Broil, grill, cook, and fry foods such as steaks, fish, potatoes, eggs, and pancakes. • Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption. • Clean food preparation equipment, work areas, and counters or tables. Ensure proper operation of equipment. • Turn or stir foods to ensure even cooking. Season and cook food according to recipes. • Weigh, measure, and mix ingredients according to recipes, using various kitchen utensils and equipment. • Regulate temperature of ovens, broilers, grills, and roasters. • Wash pots, pans, dishes, utensils, and other cooking equipment. • Take orders from customers and cook foods requiring short preparation times, according to customer requirements. • Broil, grill and garnish steaks or other meats such as burgers and chops. • Restock kitchen supplies, rotate food, and stamp the time and date on food in coolers or other food storage areas. • Perform food preparation tasks, such as making sandwiches, carving and trimming meats, making soups or salads, baking breads or desserts, and brewing coffee or tea. • Plan work on orders so that items served together are finished at the same time. • Complete orders from steam tables, placing food on plates and serving customers at table or counters. • Perform general cleaning activities in kitchen and dining area. • Log or write charge slips as necessary for orders or inventory control procedures. B. CUSTOMER & EMPLOYEE SAFETY / FOOD SAFETY • Clean cooking area, serving areas, equipment, kitchen appliances, and work areas in order to ensure observance of safe, sanitary food-handling practices. • Observe and test foods to determine if they have been cooked sufficiently, using methods such as taking temperatures, tasting, smelling, or piercing them with utensils. C. PERSONNEL & CUSTOMER SERVICE • Compile and maintain records of food use, expenditures, and temperatures. • Assist with training new employees. • Substitute for or assist other cooks during emergencies or rush periods. • Alert manager of supply shortages and stock shelves, coolers, and refrigerators to the company’s floor plan. SUMMARY OF REQUIREMENTS NECESSARY FOR THE ESSENTIAL FUNCTION OF THE JOB • Be able to work entire assigned shift on your feet, bending, stooping and moving about both inside and outside the restaurant, with our without reasonable accommodation. • Ability to use cooking equipment and tools by moving hands, arms and torso, with or without reasonable accommodations. • Be able to read, understand and write the English language. • Be able to speak and understand English, including the ability to hear the spoken word. • Have the ability to acquire working knowledge and perform the procedures of the Serve-Safe program. • Have sufficient visual acuity to check product labels, recipes, and warning labels, with or without reasonable accommodations. • Be able to read and understand instructions for operating cooking equipment. • Ability to lift up to 60 pounds, carrying garbage, cases of raw meat, soft drinks, juice containers, etc., at least three times per shift. Occasionally lifting up to 100 pounds. • Be able to stock shelves and coolers. • Be able to use a razor sharp case cutter safely. • Have sufficient hearing activity to hear high-pitched sounds for operation of deep frying console and other equipment. • Be able to tolerate exposure to heat, cold and cleaning products. • Be able to sweep and mop floors as many times as needed to maintain the general safety and appearance of the cooking and presentation area. • Ability to follow directions and ensure observance of safe, sanitary food handling practices. • Able to handle multiple tasks at one time. • The ability to use the provided tools, prep knives, and equipment safely.
Additional Information
DISCLAIMER The list of tasks, work activities, and requirements are not exhaustive, but are merely the most accurate summary list for the current job. Management reserves the right to revise this summary of the job description and to require that other tasks be performed.
Description
JOB TITLE: FOOD SERVER, Legends Steakhouse at the Historic Franklin Hotel TYPE: NON-EXEMPT, FULL-TIME AND PART-TIME EMPLOYEES, HOURLY REPORTS TO: RESTAURANT SUPERVISOR ON DUTY STATEMENT OF JOB Responsible for coordinating assigned work station, including all service stations. Take food and drink orders from customers at table, may refresh buffet lines, prep to par levels, and create a friendly atmosphere for guests in the Silverado-Franklin. Follow food handling safety policies. Must be 21 years of age and possess the ability to take the South Dakota approved Techniques of Alcohol Management exam (TAM or equivalent) and secure a passing score. All full-time & part-time employees must be available to work variety of shifts within times listed: Monday – Thursday: 6:00am to 11:00pm Friday – Saturday: 6:00am to 12:00am Sunday: 7:00am to 11:00pm
Requirements
SUMMARY OF TASKS AND WORK RESPONSIBILITIES A. GENERAL • Give all customers prompt and courteous service. • Follow the work schedule as posted, unless manager arranges a change in schedule. • Properly punch in and out using electronic time clock system. B. DEPARTMENTAL TASKS • Obtains assigned service areas in all parts of the restaurant. • Greets guest and presents them with menu as needed. • Takes, rings in, and delivers all food and beverage orders from customers as required by Silverado-Franklin standards. • Informs customers of daily specials, and new menu items. Makes suggestions and answers any questions regarding food, beverages, and service. • Serves courses from kitchen promptly, garnishes items properly prior to service. • Observes all Silverado-Franklin customers to ensure quality of service as required by Silverado-Franklin guidelines. Check with customers to ensure that they are enjoying their meals and take action to correct any problems. • Totals customer checks, accept payments for food and drinks served and makes correct change as necessary. Enters each order into the POS. Prepare checks that itemize and total meal costs, discounts, and sales tax. • Balance cash and promotional receipts. Record transactions in Micros point of sale registers and maintain accuracy with ringing in coupons or other tracked transactions as instructed by supervisor or department head. • Pre-bus and clean tables according to Silverado-Franklin guidelines in all areas in the restaurant. • Responsible for work station side work as assigned by the restaurant supervisor on duty or as written on the posted side work schedule. • Assists bus person or host in duties as assigned by the restaurant supervisor on duty. • Write patrons’ food orders on order slips, memorize orders, or enter orders into computers for transmittal to host or kitchen staff. • Check identification of customers to verify age requirements for purchase of alcohol. • Attempt to limit problems and liability related to customers’ excessive drinking by taking steps such as persuading customers to stop drinking, or ordering taxis or other transportation for intoxicated patrons. Follow TAM instruction – SIR, MAAM, and STOP. • Wash and sanitize glasses, utensils, and restaurant equipment. • Take beverage orders from serving staff or directly from patrons. • Serve wine, and bottled or draft beer. • Clean floors, work areas, and tables after patrons have finished dining. • Stock chest coolers, walk-in coolers, and soda stations with product to par levels. Ensure proper operation of equipment. • Perform simple food preparation tasks such as brewing coffee and cutting fruits and vegetables. B. CUSTOMER & EMPLOYEE SAFETY / FOOD SAFETY • Clean cooking area, serving areas, equipment, kitchen appliances, and work areas in order to ensure observance of safe, sanitary food-handling practices. • Observe and test foods to determine if they have been cooked sufficiently, using methods such as taking temperatures, tasting, smelling, or piercing them with utensils. C. PERSONNEL & CUSTOMER SERVICE • Compile and maintain records of food or beverage use, expenditures, and temperatures. • Assist with training new employees. • Substitute for or assist other food servers during emergencies or rush periods. • Alert manager of supply shortages and stock shelves, coolers, and refrigerators to the company’s floor plan. SUMMARY OF REQUIREMENTS NECESSARY FOR THE ESSENTIAL FUNCTION OF THE JOB • Be able to work entire assigned shift on your feet, bending, stooping and moving about both inside and outside the restaurant, with our without reasonable accommodation. • Ability to use serving trays and bus tubs by moving hands, arms and torso, with or without reasonable accommodations. • Be able to read, understand and write the English language. • Be able to speak and understand English, including the ability to hear the spoken word. • Have the ability to acquire working knowledge and perform the procedures of the Serve-Safe program. • Have sufficient visual acuity to check product labels, recipes, and warning labels, with or without reasonable accommodations. • Must have ability to deal with mild mental stress for long periods. • Be able to read and understand instructions for operating cooking equipment. • Ability to lift up to 40 pounds, carrying trays, plates, bus tubs, garbage, soft drinks, juice containers, etc., at least three times per shift. • Be able to stock shelves and coolers. • Be able to use a razor sharp case cutter safely. • Have sufficient hearing activity to hear high-pitched sounds for operation of temperature sensors and other equipment. • Be able to tolerate exposure to heat, cold and cleaning products. • Be able to sweep and mop floors as many times as needed to maintain the general safety and appearance of the cooking and presentation area. • Ability to follow directions and ensure observance of safe, sanitary food handling practices. • Able to handle multiple tasks at one time. • The ability to use the provided tools, prep knives, and equipment safely.
Additional Information
DISCLAIMER The list of tasks, work activities, and requirements are not exhaustive, but are merely the most accurate summary list for the current job. Management reserves the right to revise this summary of the job description and to require that other tasks be performed.
Description
JOB TITLE: HOST, Legends Steakhouse at the Historic Franklin Hotel TYPE: NON-EXEMPT, FULL-TIME AND PART-TIME EMPLOYEES, HOURLY REPORTS TO: RESTAURANT MANAGER ON DUTYhttps://my.peoplematter.com/silveradocasino/Job# STATEMENT OF JOB Graciously greets guests upon arrival, escorts them to their table, provides menus to customers once seated, and informs customer of who will be serving them. Manages special seating requests of guests consistent with table availability. Relays messages to servers and bus persons as appropriate. Assists with the duties of servers and bus persons as needed to maintain service effectiveness and efficiency.
Requirements
SUMMARY OF TASKS AND WORK RESPONSIBILITIES A. GENERAL • Give all customers prompt and courteous service. • Follow the work schedule as posted, unless manager arranges a change in schedule. • Properly punch in and out using electronic time clock system. B. DEPARTMENTAL TASKS • Checks table settings for proper presentation and completeness, and check service tray stations or adequacy of supplies used for refill or replacement purposes. • Graciously greets guests upon their arrival and escorts them to their table, balancing the customer flow among the service stations, taking into account requests for a particular table or server, depending on availability. • Assists with seating as appropriate and, once seated, provide menus for guests and inform them of their server’s name. • Assists with the duties of servers and bus persons, such as securing a food or beverage item for a customer, resetting a table, etc., as the customer traffic allows, to ensure the maintenance of foodservice effectiveness and efficiency. B. CUSTOMER & EMPLOYEE SAFETY / FOOD SAFETY • Clean host area, serving areas, equipment, kitchen appliances, and work areas in order to ensure observance of safe, sanitary food-handling practices. • Prevent slips and falls by reporting or correcting potential hazards or obstructions to supervisors and managers as soon as possible. Monitor bathroom supplies and cleanliness every ½ hour and report or correct findings to supervisor on duty. C. PERSONNEL & CUSTOMER SERVICE • Assist with training new employees. • Substitute for or assist other front of the house employees during emergencies or rush periods. • Alert manager of supply shortages and stock shelves, coolers, and refrigerators to the company’s floor plan. SUMMARY OF REQUIREMENTS NECESSARY FOR THE ESSENTIAL FUNCTION OF THE JOB • Be able to work entire assigned shift on your feet, bending, stooping and moving about both inside and outside the restaurant, with our without reasonable accommodation. • Subject to wet floors, temperature extremes and loud noise. • Ability to use dish-washing equipment and tools by moving hands, arms and torso, with or without reasonable accommodations. • Be able to read, understand and write the English language. • Be able to speak and understand English, including the ability to hear the spoken word. • Have the ability to acquire working knowledge and perform the procedures of the Serve-Safe program. • Have sufficient visual acuity to check product labels, recipes, and warning labels, with or without reasonable accommodations. • Be able to read and understand instructions for operating cooking equipment. • Ability to lift up to 25 pounds, carrying garbage, menus, chairs etc., frequent times per shift. Occasionally lift up to 40 pounds. • Be able to stock shelves and coolers. • Be able to use a razor sharp case cutter safely. • Have sufficient hearing activity to hear high-pitched sounds for operation of wait list coasters and other equipment. • Be able to tolerate exposure to heat, cold and cleaning products. • Be able to sweep and mop floors as many times as needed to maintain the general safety and appearance of the cooking and presentation area. • Ability to follow directions and ensure observance of safe, sanitary food handling practices. • Able to handle multiple tasks at one time. • The ability to use the provided tools, cleaners, and equipment safely.
Additional Information
DISCLAIMER The list of tasks, work activities, and requirements are not exhaustive, but are merely the most accurate summary list for the current job. Management reserves the right to revise this summary of the job description and to require that other tasks be performed.
Description
OB TITLE: BARTENDER TYPE: NON – EXEMPT, FULL-TIME AND PART-TIME EMPLOYEES, HOURLY, TIPPED REPORTS TO: BAR MANAGER STATEMENT OF JOB In a casino environment, provide bar tending service to patrons and create a friendly atmosphere for guests in the Silverado-Franklin. Mix and serve drinks to customers directly or through bar servers or wait staff. Must be 21 years of age and possess the ability to take the South Dakota approved Techniques of Alcohol Management exam (TAM or equivalent) and secure a passing score. All full-time & part-time employees must be available to work variety of shifts within times listed: Monday – Thursday: 8:00am to 2:30am Friday – Saturday: 8:00am to 3:30am Sunday: 8:00am to 2:30am
Requirements
SUMMARY OF TASKS AND WORK RESPONSIBILITIES A. GENERAL • Give all customers prompt and courteous service. • Follow the work schedule as posted, unless manager arranges a change in schedule. • Properly punch in and out using electronic time clock system. B. DEPARTMENTAL TASKS • Collect payment for drinks served and enter each order into the POS. • Check identification of customers to verify age requirements for purchase of alcohol. • Balance cash and promotional receipts. Record transactions in Micros point of sale registers and maintain accuracy with ringing in coupons or other tracked transactions as instructed by supervisor or department head. • Attempt to limit problems and liability related to customers’ excessive drinking by taking steps such as persuading customers to stop drinking, or ordering taxis or other transportation for intoxicated patrons. Follow TAM instruction – SIR, MAAM, and STOP. • Wash and sanitize glasses, utensils, and bar equipment. • Take beverage orders from serving staff or directly from patrons. • Serve wine, and bottled or draft beer. • Clean bars, work areas, and tables. • Mix ingredients, such as liquor, soda, water, sugar, and bitters, to prepare cocktails and other drinks. • Suggest or serve snacks to customers seated at the bar. Suggest restaurant food items to customers seated at the bar or on the casino floor. • Wash, peel, cut, and seed fruits and vegetables to prepare them for shift use. Garnish drinks per menu plan. • Stock chest coolers, walk-in coolers, and soda stations with product to par levels. Ensure proper operation of equipment. • Perform simple food preparation tasks such as brewing coffee and cutting limes. • Weigh, measure, and mix ingredients according to recipes or personal judgment, using various bar utensils and equipment. B. FOOD & BEVERAGE SAFETY • Clean bar area, serving areas, equipment, bar appliances, and work areas in order to ensure observance of safe, sanitary food-handling practices. • Date and label food stuffs to ensure they have been stored and rotated sufficiently, using methods such as taking temperatures, tasting, smelling, or piercing them with utensils. C. PERSONNEL & CUSTOMER SERVICE • Compile and maintain records of bar use, expenditures, and customer activity. • Assist with training new employees. • Ability to resolve guest problems so that both guest and casino are pleased with the outcome. • Substitute for or assist other bartenders or bar servers during emergencies or rush periods. • Alert manager of supply shortages and stock shelves, coolers, and refrigerators to the company’s floor plan. SUMMARY OF REQUIREMENTS NECESSARY FOR THE ESSENTIAL FUNCTION OF THE JOB • Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards of services, and evaluation of customer satisfaction. • Knowledge of human behavior and performance; individual difference in ability, personality, and interests; learning and motivation; psychological research methods; and the assessment and treatment of behavioral and effective disorders. • Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications. • Active listening skill: Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting in inappropriate times. • Speaking skill: Talking to others to convey information effectively. • Social Perceptiveness skill: Being aware of others’ reactions and understanding why they react as they do. • Mathematics skill: Using mathematics to solve problems. • Service orientation skill: Actively looking for ways to help people. • Critical thinking skill: Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. • Reading comprehension skill: Understanding the English language in written sentences and paragraphs in work related documents. • Learning strategies skill: Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things. • Coordination skill: Adjusting actions in relation to others’ actions. • Judgment and decision making skill: Considering the relative cost and benefits of potential actions to choose the most appropriate one. If in doubt or if not sure of expectation, please ask you supervisor or department head for guidance. • Oral comprehension ability: The ability to listen and understand information and ideas presented in the English language through spoken words and sentences. • Oral expression ability: The ability to communicate information and ideas in speaking so others will understand. • Problem sensitivity ability: The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem. • Speech recognition ability: The ability to identify and understand the speech of another person. • Near vision ability: The ability to see details at close ranges (within a few feet of the observer). • Speech clarity ability: The ability to speak the English language clearly so others can understand you. • Information ordering ability: The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (eg., patters or numbers, letters, words, pictures, mathematical operations). • Trunk strength ability: The ability to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without ‘giving out’ or fatiguing. • Manual dexterity ability: The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects. • Memorization ability: The ability to remember information such as words, numbers, pictures, and procedures. • Be able to work entire assigned shift on your feet, bending, stooping and moving about both inside and outside the restaurant, with our without reasonable accommodation. • Ability to use bar equipment and tools by moving hands, arms and torso, with or without reasonable accommodations. • Be able to read, understand and write the English language. • Be able to speak and understand English, including the ability to hear the spoken word. • Have the ability to acquire working knowledge and perform the procedures of the Techniques of Alcohol management program. Must complete TAM exam with passing score. • Have sufficient visual acuity to check identification, product labels, recipes, and warning labels, with or without reasonable accommodations. • Be able to read and understand instructions for operating bar equipment. • Ability to lift up to 60 pounds, carrying garbage, cases of bottled beer, soft drinks, juice containers, etc., at least three times per shift. • Be able to stock shelves and coolers. • Be able to use a razor sharp case cutter safely. • Have sufficient hearing activity to hear high-pitched sounds for operation of cash register and other equipment. • Be able to tolerate exposure to heat, cold and cleaning products. • Be able to sweep and mop floors as many times as needed to maintain the general safety and appearance of the bar and casino area. • Ability to follow directions and ensure observance of safe, sanitary food handling practices. • Able to handle multiple tasks at one time. • The ability to use the provided tools, jiggers, and equipment per instruction and in a safe manner.
Additional Information
DISCLAIMER The list of tasks, work activities, and requirements are not exhaustive, but are merely the most accurate summary list for the current job. Management reserves the right to revise this summary of the job description and to require that other tasks be performed.
Description
OB TITLE: COCKTAIL SERVER TYPE: NON – EXEMPT, FULL-TIME AND PART-TIME EMPLOYEES, HOURLY, TIPPED REPORTS TO: BAR MANAGER STATEMENT OF JOB In a casino environment, provide cocktail service to patrons and create a friendly atmosphere for guests in the Silverado-Franklin. Serve drinks to customers directly or through bartenders or wait staff. Must be 21 years of age and possess the ability to take the South Dakota approved Techniques of Alcohol Management exam (TAM or equivalent) and secure a passing score. All full-time & part-time employees must be available to work variety of shifts within times listed: Monday – Thursday: 8:00am to 2:30am Friday – Saturday: 8:00am to 3:30am Sunday: 8:00am to 2:30am
Requirements
SUMMARY OF TASKS AND WORK RESPONSIBILITIES A. GENERAL • Give all customers prompt and courteous service. • Follow the work schedule as posted, unless manager arranges a change in schedule. • Properly punch in and out using electronic time clock system. B. DEPARTMENTAL TASKS • Check patrons’ identification to ensure that they meet minimum age requirements for consumption of alcoholic beverages. • Attempt to limit problems and liability related to customers’ excessive drinking by taking steps such as persuading customers to stop drinking, or ordering taxis or other transportation for intoxicated patrons. Follow TAM instruction – SIR, MAAM, and STOP. • Collect payment for drinks served and enter each order into the POS by using mobile stations. • Write patrons’ drink orders on order slips if mobile stations are not available, memorize orders, or enter orders into stationary POS stations for transmittal to bartenders. • Take orders from patrons for beverages. Direct or assist in answering questions relating to the restaurant or other casino promotions and events. • Check with customers to ensure that they are enjoying their drinks and take action to correct any problems. • Serve beverages to patrons, and prepare or serve specialty drinks to patrons on the casino floor. Serve non-alcoholic beverages and wine, liquor, bottled or draft beer. • Prepare checks that itemize and total drink costs and sales taxes. Do not start tabs for customers; cash them out after each order is delivered. Ask your supervisor or department head for clarification if you are unclear of what is expected. • Remove dishes, glasses, and ashtrays form tables or counters, and take them to the bar for cleaning. • Present menus verbally to patrons and answer questions about menu items, making recommendations upon request. Know and understand pricing of menu items and what is included in each menu item. Accurately and consistently inform customers of specials, promotions, and Players Center offerings. • Balance cash and promotional receipts. Record transactions in Micros point of sale registers and maintain accuracy with ringing in coupons or other tracked transactions as instructed by supervisor or department head. • Wash and sanitize glasses, utensils, and bar equipment. Clean bars, work areas, and tables. • Wash, peel, cut, and seed fruits and vegetables to prepare them for shift use. Garnish drinks per menu plan. • Ensure proper operation of equipment and that each workstation is properly stocked to established company par levels. C. CUSTOMER & EMPLOYEE SAFETY / FOOD & BEVERAGE SAFETY • Clean casino serving areas, equipment, bar appliances, and work areas in order to ensure observance of safe, sanitary food-handling practices. • Date and label food stuffs to ensure they have been stored and rotated sufficiently, using methods such as taking temperatures, tasting, smelling, or piercing them with utensils. D. PERSONNEL & CUSTOMER SERVICE • Compile and maintain records of bar use, expenditures, and customer activity. • Assist with training new employees. • Ability to resolve guest problems so that both guest and casino are pleased with the outcome. • Substitute for or assist other bartenders or bar servers during emergencies or rush periods. • Alert manager of supply shortages and stock shelves, coolers, and refrigerators to the company’s floor plan. SUMMARY OF REQUIREMENTS NECESSARY FOR THE ESSENTIAL FUNCTION OF THE JOB • Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards of services, and evaluation of customer satisfaction. • Knowledge of human behavior and performance; individual difference in ability, personality, and interests; learning and motivation; psychological research methods; and the assessment and treatment of behavioral and effective disorders. • Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications. • Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar. • Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marking strategy and tactics, product demonstration, sales techniques, and sales control systems. • Active listening skill: Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting in inappropriate times. • Speaking skill: Talking to others to convey information effectively. • Social Perceptiveness skill: Being aware of others’ reactions and understanding why they react as they do. • Mathematics skill: Using mathematics to solve problems. • Service orientation skill: Actively looking for ways to help people. • Critical thinking skill: Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. • Reading comprehension skill: Understanding the English language in written sentences and paragraphs in work related documents. • Learning strategies skill: Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things. • Coordination skill: Adjusting actions in relation to others’ actions. • Judgment and decision making skill: Considering the relative cost and benefits of potential actions to choose the most appropriate one. If in doubt or if not sure of expectation, please ask you supervisor or department head for guidance. • Oral comprehension ability: The ability to listen and understand information and ideas presented in the English language through spoken words and sentences. • Oral expression ability: The ability to communicate information and ideas in speaking so others will understand. • Problem sensitivity ability: The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem. • Speech recognition ability: The ability to identify and understand the speech of another person. • Near vision ability: The ability to see details at close ranges (within a few feet of the observer). • Speech clarity ability: The ability to speak the English language clearly so others can understand you. • Information ordering ability: The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (eg., patters or numbers, letters, words, pictures, mathematical operations). • Trunk strength ability: The ability to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without ‘giving out’ or fatiguing. • Manual dexterity ability: The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects. • Memorization ability: The ability to remember information such as words, numbers, pictures, and procedures. • Be able to work entire assigned shift on your feet, bending, stooping and moving about both inside and outside the restaurant, with our without reasonable accommodation. • Ability to use bar equipment and tools by moving hands, arms and torso, with or without reasonable accommodations. • Have sufficient visual acuity to check identification, product labels, recipes, and warning labels, with or without reasonable accommodations. • Ability to lift up to 60 pounds, carrying garbage, cases of bottled beer, soft drinks, juice containers, etc., at least three times per shift. • Be able to stock shelves and coolers. • Be able to use a razor sharp case cutter safely. • Have sufficient hearing activity to hear high-pitched sounds for operation of cash register and other equipment. • Be able to tolerate exposure to heat, cold and cleaning products. • Be able to sweep and mop floors as many times as needed to maintain the general safety and appearance of the bar and casino area. • Ability to follow directions and ensure observance of safe, sanitary food handling practices. • Able to handle multiple tasks at one time.
Additional Information
DISCLAIMER The list of tasks, work activities, and requirements are not exhaustive, but are merely the most accurate summary list for the current job. Management reserves the right to revise this summary of the job description and to require that other tasks be performed.
Description
JOB TITLE: HOTEL FRONT DESK TYPE: NON – EXEMPT, FULL-TIME & PART-TIME EMPLOYEES, HOURLY REPORTS TO: HOTEL MANAGER STATEMENT OF JOB Accommodate hotel patrons by registering and assigning rooms to guests, issuing room keys or cards, transmitting and receiving messages, keeping records of occupied rooms, and guests’ accounts, making and confirming reservations, and presenting statements to and collecting payments from departing guests. Scan valid identification cards and Player’s Club Cards presented by patrons, calculate amount of winnings and transfer amounts to patrons’ club cards. Provide accurate and timely information and rules for club membership. Is responsible for ensuring that our guests enjoy a memorable gaming experience. All Full-time employees must be 21 and available to work various shifts, any day of the week and be able to secure a SDCG Support License. Possess the ability to take the South Dakota approved Techniques of Alcohol Management exam (TAM or equivalent) and secure a passing score.
Requirements
SUMMARY OF TASKS AND WORK RESPONSIBILITIES A. GENERAL • Give all customers prompt and courteous service. • Follow the work schedule as posted, unless manager arranges a change in schedule. • Properly punch in and out using electronic time clock system. B. DEPARTMENTAL TASKS • Greet, register, and assign rooms to guests of hotel • Verify customers’ credit, and establish how the customer will pay for the accommodation. • Contact housekeeping or maintenance staff when guests report problems. • Make and confirm reservations using computer software, telephone, email, or walk-ins. • Issue room keys and escort instructions to door greeters. • Maintain confidentiality, randomness, accuracy, and integrity of redemptions, promotions, and customer information. • Enroll customers into the Players Card system using appropriate procedures on the casino floor and behind the Players Center counter. • Use effective and efficient customer service skills. • Assist with identifying high-end players, help resolve problems with the all customers and cultivate appropriate business relationships. • Use highly effective verbal, written and spoken communication skills while dealing with the Platinum and Millionaire guests, as well as all guests. • Report customer-related and employee incidents occurring in gaming areas to floor supervisors and department heads. C. HOTEL & PLAYERS CENTER SAFETY • Access hotel and retail items using proper ladder and lifting techniques. • Clean work areas to ensure nothing is left in walkways and becomes a tripping hazard. • Inform supervisor or department head of hazards so they can be promptly fixed. D. PERSONNEL & CUSTOMER SERVICE • Compile and maintain Hotel and Players Center records for operations and marketing use. • Assist with training new employees. • Ability to resolve guest problems so that guests and casino are pleased with the outcome. • Substitute or assist other Front Desk, and casino floor employees during emergencies or rush periods. • Alert supervisor of supply shortages and stock shelves, office supplies, and promotional supplies to the company’s floor plan. SUMMARY OF REQUIREMENTS NECESSARY FOR THE ESSENTIAL FUNCTION OF THE JOB • Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards of services, and evaluation of customer satisfaction. • Knowledge of human behavior and performance; individual difference in ability, personality, and interests; learning and motivation; psychological research methods; and the assessment and treatment of behavioral and effective disorders. • Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications. • Active listening skill: Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting in inappropriate times. • Speaking skill: Talking to others to convey information effectively. • Social Perceptiveness skill: Being aware of others’ reactions and understanding why they react as they do. • Mathematics skill: Using mathematics to solve problems. • Service orientation skill: Actively looking for ways to help people. • Critical thinking skill: Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. • Reading comprehension skill: Understanding the English language in written sentences and paragraphs in work related documents. • Learning strategies skill: Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things. • Coordination skill: Adjusting actions in relation to others’ actions. • Judgment and decision making skill: Considering the relative cost and benefits of potential actions to choose the most appropriate one. If in doubt or if not sure of expectation, please ask you supervisor or department head for guidance. • Oral comprehension ability: The ability to listen and understand information and ideas presented in the English language through spoken words and sentences. • Oral expression ability: The ability to communicate information and ideas in speaking so others will understand. • Problem sensitivity ability: The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem. • Speech recognition ability: The ability to identify and understand the speech of another person. • Near vision ability: The ability to see details at close ranges (within a few feet of the observer). • Speech clarity ability: The ability to speak the English language clearly so others can understand you. • Information ordering ability: The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (eg., patters or numbers, letters, words, pictures, mathematical operations). • Trunk strength ability: The ability to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without ‘giving out’ or fatiguing. • Manual dexterity ability: The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects. • Memorization ability: The ability to remember information such as words, numbers, pictures, and procedures. • Excellent verbal and written skills (English). Strong interpersonal and telephone skills. • Proficient in PC operations including Windows, Excel and E-mail. • Good organizational skills; able to handle multiple projects at one time. • Ability to maintain the strictest confidence regarding all information concerning the Silverado-Franklin and its guests. • Ability to resolve guest problems so that both guest and casino are pleased with the outcome. • Position requires a Support Gaming License from the SDGC and working knowledge of Gaming Commission Rules and Regulations. • Ability to lift a minimum of 10 pounds, up to approximately 25 pounds. • Ability to work entire assigned shift on your feet, bending stooping and moving inside the casino, with or without reasonable accommodations.
Additional Information
DISCLAIMER The list of tasks, work activities, and requirements are not exhaustive, but are merely the most accurate summary list for the current job. Management reserves the right to revise this summary of the job description and to require that other tasks be performed.
Description
JOB TITLE: HOUSEKEEPER TYPE: NON-EXEMPT, FULL-TIME AND PART-TIME EMPLOYEES REPORTS TO: HOUSEKEEPING MANAGER STATEMENT OF JOB Perform any combination of light cleaning duties to maintain hotel in a clean and orderly manner. Duties include making beds, replenishing linens, cleaning room and halls, and vacuuming. If assigned, duties may also include cleaning and folding laundry using a washing machine, drier, and cleaning agents.
Requirements
SUMMARY OF TASKS AND WORK RESPONSIBILITIES A. GENERAL • Give all customers prompt and courteous service. • Follow the work schedule as posted, unless manager arranges a change in schedule. • Properly punch in and out using electronic time clock system. B. DEPARTMENTAL TASKS • Carry linens, towels, toilet items, and cleaning supplies, using wheeled carts. • Clean rooms, hallways, lobbies, lounges, restrooms, corridors, elevators, stairways, locker rooms, and other work areas so that health standards are met. • Empty wastebaskets, empty and clean ashtrays, and transport other trash and waste to disposal areas. • Replenish supplies, such as drinking glasses, linens, writing supplies, and bathroom items. • Keep storage areas and carts well-stocked, clean, and tidy. Lock closets and employee only areas to maintain security and safety standards. • Dust and polish furniture and equipment. • Sweep, scrub, wax, or polish floors, using brooms, mops, or powered scrubbing and waxing machines. • Clean rugs, carpets, upholstered furniture, and draperies, using vacuum cleaners and shampooers. • Wash walls, floor molding, ceilings, and woodwork, waxing and polishing as necessary. • Clean windows, glass partitions, and mirrors, using soapy water or other cleaners, sponges, and squeegees. • Hang draperies and dust window blinds. • Follow procedures for the use of chemical cleaners and power equipment, in order to prevent damage to floors and fixtures. • Mix water and detergents or acids in containers to prepare cleaning solutions, according to specifications. • Notify managers concerning the need for major or minor repairs. • Laundry: Load and remove items from washing drying equipment. Start washers, driers, or extractors, and turn valves or levers to regulate machine processes and the volume of soap, detergent, water, bleach, starch, and other additives. • Laundry: Sort and count articles removed from dryers, and fold, wrap, or hang them. • Laundry: Examine and sort into lots articles to be cleaned, according to color, fabric, dirt content, and cleaning technique required. • Laundry: Clean machine filters, and lubricate equipment. • Laundry: Inspect soiled articles to determine sources of stains, to locate color imperfections, and to identify items requiring special treatment. C. EMPLOYEE & CUSTOMER SAFETY • Use proper signage to identify wet floors or areas that are closed for repair or cleaning. • Follow mixing instruction of all chemicals to maintain proper concentratoins and prevent adverse reactions that could cause hazardous fumes or chemical burns. • Perform work duties in accordance with written safety manual and alert manager to safety concerns. D. PERSONNEL & CUSTOMER SERVICE • Compile and maintain records of supply use, expenditures, and safety. • Assist with training new employees. • Substitute for or assist other housekeepers or janitors during emergencies or rush periods. • Alert manager of supply shortages and stock shelves, closets, and storage areas to the company’s floor plan. SUMMARY OF REQUIREMENTS NECESSARY FOR THE ESSENTIAL FUNCTION OF THE JOB • Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards of services, and evaluation of customer satisfaction. • Active listening skill: Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting in inappropriate times. • Speaking skill: Talking to others to convey information effectively. • Time Management skill: Managing one’s own time and the time of others. • Equipment selection skill: Determining the kind of tools and equipment needed to do a job. • Critical thinking skill: Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. • Reading comprehension skill: Understanding the English language in written sentences and paragraphs in work related documents. • Oral comprehension ability: The ability to listen and understand information and ideas presented in the English language through spoken words and sentences. • Oral expression ability: The ability to communicate information and ideas in speaking so others will understand. • Problem sensitivity ability: The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem. • Speech recognition ability: The ability to identify and understand the speech of another person. • Near vision ability: The ability to see details at close ranges (within a few feet of the observer). • Speech clarity ability: The ability to speak the English language clearly so others can understand you. • Information ordering ability: The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (eg., patters or numbers, letters, words, pictures, mathematical operations). • Trunk strength ability: The ability to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without ‘giving out’ or fatiguing. • Manual dexterity ability: The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects. • Memorization ability: The ability to remember information such as words, numbers, pictures, and procedures. • Be able to work entire assigned shift on your feet, bending, stooping and moving about both inside and outside the casino, with our without reasonable accommodation. • Ability to use cleaning equipment and tools by moving hands, arms and torso, with or without reasonable accommodations. • The ability to use abdominal and lower back muscles to support part of the body repeatedly or continuously over time without “giving out” or fatiguing. • The ability to bend, stretch, twist, or reach with your body, arms, and/or legs. • The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects. • The ability to exert maximum muscle force to lift, push, pull, or carry objects, with or without reasonable accommodations. • Be able to read, understand and write the English language. • Be able to speak and understand English, including the ability to hear the spoken word. • Have sufficient visual acuity to see details at close range (within a few feet of the observer) check product labels and cleanliness of objects, with or without reasonable accommodations. • Be able to read and understand instructions for operating janitorial equipment. • Ability to lift up to 40 pounds, carrying garbage, mop buckets with water, vacuums, cleaning containers, etc., at least ten times per shift. • Be able to stock shelves and storage areas. • Be able to use a razor sharp case cutter safely. • Have sufficient hearing activity to hear high-pitched sounds for operation of electronic safety equipment and other tools. • Be able to tolerate exposure to cleaning products. • Be able to sweep, vacuum, and mop floors as many times as needed to maintain the general safety and appearance of the hotel and casino area. • The ability to use departmental tools, cleaning products, and equipment safely.
Additional Information
DISCLAIMER The list of tasks, work activities, and requirements are not exhaustive, but are merely the most accurate summary list for the current job. Management reserves the right to revise this summary of the job description and to require that other tasks be performed.
Description
JOB TITLE: LAUNDRY & HOUSEKEEPER TYPE: NON-EXEMPT, FULL-TIME AND PART-TIME EMPLOYEES REPORTS TO: HOUSEKEEPING MANAGER STATEMENT OF JOB Perform any combination of light cleaning duties to maintain hotel in a clean and orderly manner. Duties include making beds, replenishing linens, cleaning room and halls, and vacuuming. If assigned, duties may also include cleaning and folding laundry using a washing machine, drier, and cleaning agents.
Requirements
SUMMARY OF TASKS AND WORK RESPONSIBILITIES A. GENERAL • Give all customers prompt and courteous service. • Follow the work schedule as posted, unless manager arranges a change in schedule. • Properly punch in and out using electronic time clock system. B. DEPARTMENTAL TASKS • Carry linens, towels, toilet items, and cleaning supplies, using wheeled carts. • Clean rooms, hallways, lobbies, lounges, restrooms, corridors, elevators, stairways, locker rooms, and other work areas so that health standards are met. • Empty wastebaskets, empty and clean ashtrays, and transport other trash and waste to disposal areas. • Replenish supplies, such as drinking glasses, linens, writing supplies, and bathroom items. • Keep storage areas and carts well-stocked, clean, and tidy. Lock closets and employee only areas to maintain security and safety standards. • Dust and polish furniture and equipment. • Sweep, scrub, wax, or polish floors, using brooms, mops, or powered scrubbing and waxing machines. • Clean rugs, carpets, upholstered furniture, and draperies, using vacuum cleaners and shampooers. • Wash walls, floor molding, ceilings, and woodwork, waxing and polishing as necessary. • Clean windows, glass partitions, and mirrors, using soapy water or other cleaners, sponges, and squeegees. • Hang draperies and dust window blinds. • Follow procedures for the use of chemical cleaners and power equipment, in order to prevent damage to floors and fixtures. • Mix water and detergents or acids in containers to prepare cleaning solutions, according to specifications. • Notify managers concerning the need for major or minor repairs. • Laundry: Load and remove items from washing drying equipment. Start washers, driers, or extractors, and turn valves or levers to regulate machine processes and the volume of soap, detergent, water, bleach, starch, and other additives. • Laundry: Sort and count articles removed from dryers, and fold, wrap, or hang them. • Laundry: Examine and sort into lots articles to be cleaned, according to color, fabric, dirt content, and cleaning technique required. • Laundry: Clean machine filters, and lubricate equipment. • Laundry: Inspect soiled articles to determine sources of stains, to locate color imperfections, and to identify items requiring special treatment. C. EMPLOYEE & CUSTOMER SAFETY • Use proper signage to identify wet floors or areas that are closed for repair or cleaning. • Follow mixing instruction of all chemicals to maintain proper concentratoins and prevent adverse reactions that could cause hazardous fumes or chemical burns. • Perform work duties in accordance with written safety manual and alert manager to safety concerns. D. PERSONNEL & CUSTOMER SERVICE • Compile and maintain records of supply use, expenditures, and safety. • Assist with training new employees. • Substitute for or assist other housekeepers or janitors during emergencies or rush periods. • Alert manager of supply shortages and stock shelves, closets, and storage areas to the company’s floor plan. SUMMARY OF REQUIREMENTS NECESSARY FOR THE ESSENTIAL FUNCTION OF THE JOB • Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards of services, and evaluation of customer satisfaction. • Active listening skill: Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting in inappropriate times. • Speaking skill: Talking to others to convey information effectively. • Time Management skill: Managing one’s own time and the time of others. • Equipment selection skill: Determining the kind of tools and equipment needed to do a job. • Critical thinking skill: Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. • Reading comprehension skill: Understanding the English language in written sentences and paragraphs in work related documents. • Oral comprehension ability: The ability to listen and understand information and ideas presented in the English language through spoken words and sentences. • Oral expression ability: The ability to communicate information and ideas in speaking so others will understand. • Problem sensitivity ability: The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem. • Speech recognition ability: The ability to identify and understand the speech of another person. • Near vision ability: The ability to see details at close ranges (within a few feet of the observer). • Speech clarity ability: The ability to speak the English language clearly so others can understand you. • Information ordering ability: The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (eg., patters or numbers, letters, words, pictures, mathematical operations). • Trunk strength ability: The ability to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without ‘giving out’ or fatiguing. • Manual dexterity ability: The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects. • Memorization ability: The ability to remember information such as words, numbers, pictures, and procedures. • Be able to work entire assigned shift on your feet, bending, stooping and moving about both inside and outside the casino, with our without reasonable accommodation. • Ability to use cleaning equipment and tools by moving hands, arms and torso, with or without reasonable accommodations. • The ability to use abdominal and lower back muscles to support part of the body repeatedly or continuously over time without “giving out” or fatiguing. • The ability to bend, stretch, twist, or reach with your body, arms, and/or legs. • The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects. • The ability to exert maximum muscle force to lift, push, pull, or carry objects, with or without reasonable accommodations. • Be able to read, understand and write the English language. • Be able to speak and understand English, including the ability to hear the spoken word. • Have sufficient visual acuity to see details at close range (within a few feet of the observer) check product labels and cleanliness of objects, with or without reasonable accommodations. • Be able to read and understand instructions for operating janitorial equipment. • Ability to lift up to 40 pounds, carrying garbage, mop buckets with water, vacuums, cleaning containers, etc., at least ten times per shift. • Be able to stock shelves and storage areas. • Be able to use a razor sharp case cutter safely. • Have sufficient hearing activity to hear high-pitched sounds for operation of electronic safety equipment and other tools. • Be able to tolerate exposure to cleaning products. • Be able to sweep, vacuum, and mop floors as many times as needed to maintain the general safety and appearance of the hotel and casino area. • The ability to use departmental tools, cleaning products, and equipment safely.
Additional Information
DISCLAIMER The list of tasks, work activities, and requirements are not exhaustive, but are merely the most accurate summary list for the current job. Management reserves the right to revise this summary of the job description and to require that other tasks be performed.
Description
JOB TITLE: BLACK JACK/ROULETTE/TABLE GAMES DEALER TYPE: NON-EXEMPT, FULL-TIME & PART-TIME EMPLOYEE, HOURLY, TIPPED REPORTS TO: OPERATIONS DIRECTOR STATEMENT OF JOB Operate table games: deal Black Jack, and Roulette in the Black Jack Department. Create friendly atmosphere for guests in the casino. Stand behind table and operate games of chance by dispensing the appropriate number of cards to players, spinning wheel and ball as a croupier, while ensuring compliance with gaming rules and regulations. Compare the house’s hand against players’ hands, compare ball location and numbered pocket, and payoff or collect players’ money or chips to determine winners of the specific games that are being dealt. All Full-time employees must be available to work 1st, 2nd, or 3rd shift, any day of the week. 1st Shift 6:00 a.m. through 4:00 p.m. 2nd Shift 4:00 p.m. through 2:00 a.m. 3rd Shift 10:00 p.m. through 8:00 a.m.
Requirements
SUMMARY OF TASKS AND WORK RESPONSIBILITIES GENERAL Give all customers prompt and courteous service. Follow the work schedule as posted, unless manager arranges a change in schedule. Properly punch in and out using electronic time clock system. DEPARTMENTAL TASKS Follow all gaming regulations, company policies, and procedures. Maintain confidentiality of customers’ transactions. Exchange paper currency for playing chips or coin money. Explain and interpret house rules, such as game rules and betting limits, for patrons. Pay winnings or collect losing bets as established by the rules and procedures of a specific game. Deal cards to house hands, and compare these with players’ hands to determine winners, as in black jack. Check to ensure that all players have placed bets before play begins. Stand behind a gaming table and deal the appropriate number of cards to each player. Inspect gaming pieces and equipment to be used in games to ensure that they are in good condition. Start and control games and gaming equipment, and announce winning hands. Open and close table games as directed. Maintain familiarity with the table games at the Silverado, and with strategies and tricks used by cheaters in the various games. Ability to learn and execute the 9 points in our training manual: Accuracy, Mechanical Skills, Knowledge of the Game, Ability to Control the Game, Positive Attitude, Professional Demeanor, Ability to Deal with Customers, Appearance, and Reliability. Report customer-related incidents occurring in gaming areas to pit boss, supervisors, and/or department heads. EMPLOYEE & CUSTOMER SAFETY Clean black jack pit table area, serving areas, equipment, and work areas in order to ensure observance of safe, sanitary practices. Check for placement and proper signage to identify trip hazards or areas that are closed for repair or cleaning. PERSONNEL & CUSTOMER SERVICE Compile and maintain records of table game use, expenditures, and customer activity. Assist with training new employees. Ability to resolve guest problems so that both guest and casino are pleased with the outcome. Substitute for or assist other casino employees during emergencies or rush periods. Alert manager of supply shortages and stock shelves, trays, and podium to the company’s floor plan. SUMMARY OF REQUIREMENTS NECESSARY FOR THE ESSENTIAL FUNCTION OF THE JOB Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards of services, and evaluation of customer satisfaction. Knowledge of human behavior and performance; individual difference in ability, personality, and interests; learning and motivation; psychological research methods; and the assessment and treatment of behavioral and effective disorders. Knowledge of arithmetic, algebra, geometry, statistics, and their applications. Active listening skill: Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting in inappropriate times. Speaking skill: Talking to others to convey information effectively. Social Perceptiveness skill: Being aware of others’ reactions and understanding why they react as they do. Mathematics skill: Using mathematics to solve problems. Service orientation skill: Actively looking for ways to help people. Critical thinking skill: Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Reading comprehension skill: Understanding the English language in written sentences and paragraphs in work related documents. Learning strategies skill: Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things. Coordination skill: Adjusting actions in relation to others’ actions. Judgment and decision making skill: Considering the relative cost and benefits of potential actions to choose the most appropriate one. If in doubt or if not sure of expectation, please ask your supervisor or department head for guidance. Oral comprehension ability: The ability to listen and understand information and ideas presented in the English language through spoken words and sentences. Oral expression ability: The ability to communicate information and ideas in speaking so others will understand. Problem sensitivity ability: The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem. Speech recognition ability: The ability to identify and understand the speech of another person. Near vision ability: The ability to see details at close ranges (within a few feet of the observer). Speech clarity ability: The ability to speak the English language clearly so others can understand you. Information ordering ability: The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (eg., patters or numbers, letters, words, pictures, mathematical operations). Trunk strength ability: The ability to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without ‘giving out’ or fatiguing. Manual dexterity ability: The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects. Memorization ability: The ability to remember information such as words, numbers, pictures, and procedures. Ability to secure a valid SDCG support license and working knowledge of Gaming Commission Rules and Regulations. Be able to work entire assigned shift on your feet, bending, stooping and moving about both inside and outside the black jack pit, with our without reasonable accommodation. Ability to use black jack equipment and tools by moving hands, arms and torso, with or without reasonable accommodations. Be able to read, understand and write the English language. Have the ability to acquire working knowledge and perform the procedures of the Techniques of Alcohol management program. Must complete TAM exam with passing score. Have sufficient visual acuity to check identification, posted rules, cards, chips, and warning labels, with or without reasonable accommodations. Be able to read and understand instructions for operating black jack equipment and computers. Ability to lift up to 25 pounds, carrying garbage, chip racks, tills, drop boxes, etc., at least three times per shift. Be able to stock trays and shelves. Be able to use a razor sharp case cutter safely. Have sufficient hearing activity to hear high-pitched sounds for operation of radio equipment, computers, cash register, and other equipment. Be able to tolerate exposure to cleaning products. Be able to sweep and pick up debris as many times as needed to maintain the general safety and appearance of the black jack and casino area. Able to handle multiple tasks at one time. The ability to use the provided tools, shufflers, and equipment per instruction and in a safe manner.
Additional Information
DISCLAIMER The list of tasks, work activities, and requirements are not exhaustive, but are merely the most accurate summary list for the current job. Management reserves the right to revise this summary of the job description and to require that other tasks be performed.
Description
JOB TITLE: MSPT POKER DEALER TYPE: NON-EXEMPT, FULL-TIME TEMPORARY / SEASONAL, HOURLY REPORTS TO: POKER ROOM MANAGER STATEMENT OF JOB Prior poker dealing experience is required. Operate poker games within a televised or closed circuit broadcasting environment and create a friendly atmosphere for guests in the casino. Sit behind table and operate games of chance by dispensing the appropriate number of cards to players. Compare one player’s hands against other players’ hands and payoff or collect players’ money or chips. Explain operating rules of house to patrons. Assist in implementation of poker activities and create friendly atmosphere for guests in the casino. • Housing will be provided during the tournament (double occupancy) from April 17-22, 2018 • Meals are not provided however an employee discount will be provided for the Silverado Grand Buffet during serving times as per the company employee meal purchase policy • South Dakota gaming license is required (see additional information below). • Gaming tag cost will be reimbursed through payroll provided employee is actively employed at the end of the MSPT tournament. Possess the ability to secure a South Dakota Commission on Gaming license during the MSPT tournament for the dates of April 17 through April 22, 2018. Please allow 4 weeks for SD gaming approval process. Link for the gaming license application is below. https://dor.sd.gov/Gaming/Applications_and_Fees/PDFs/Support%20License%20base-2016.pdf
Requirements
SUMMARY OF TASKS AND WORK RESPONSIBILITIES GENERAL • Give all customers prompt and courteous service. • Follow the work schedule as posted, unless manager arranges a change in schedule. • Properly punch in and out using electronic time clock system. DEPARTMENTAL TASKS • Follow all gaming regulations, company policies, and procedures. • Maintain confidentiality of customers’ transactions. • Exchange paper currency for playing chips or coin money. • Explain and interpret house rules, such as game rules and betting limits, for patrons. • Pay winnings or collect losing bets as established by the rules and procedures of poker. • Deal cards to players, and compare these with other players’ hands to determine winners. • Check to ensure that all players have placed bets before play begins. • Sit behind a gaming table and deal the appropriate number of cards to each player. • Inspect cards and equipment to be used in games to ensure that they are in good condition. • Start and control games and gaming equipment, and announce winning hands. • Open and close table games as directed. • Maintain familiarity with the games at the Silverado, and with strategies and tricks used by cheaters at poker. • Observe gambler’s behavior for signs of cheating such as marking or switching cards; notify security staff of suspected cheating. • Perform paperwork required for monetary transactions. • Report customer-related incidents occurring in gaming areas to managers and department heads. EMPLOYEE & CUSTOMER SAFETY • Clean poker tables area, serving areas, equipment, and work areas in order to ensure observance of safe, sanitary practices. • Check for placement and proper signage to identify trip hazards or areas that are closed for repair or cleaning.
Additional Information
DISCLAIMER The list of tasks, work activities, and requirements are not exhaustive, but are merely the most accurate summary list for the current job. Management reserves the right to revise this summary of the job description and to require that other tasks be performed.
Description
JOB TITLE: PLAYERS CENTER HOST TYPE: NON – EXEMPT, FULL-TIME & PART-TIME EMPLOYEES, HOURLY REPORTS TO: PLAYERS CENTER MANAGER STATEMENT OF JOB Assist in the operation of Silverado & Franklin Player’s Center. Scan valid identification cards and Player’s Club Cards presented by patrons, calculate amount of winnings and transfer amounts to patrons’ club cards. Provide accurate and timely information and rules for club membership. May start gaming equipment that randomly selects winners or numbers. May announce winners selected until total numbers specified for each promotion are selected. May pick up tickets from players, receive, verify and record patrons' wagers. Is responsible for ensuring that our guests enjoy a memorable gaming experience. All Full-time employees must be 21 and available to work various shifts, any day of the week and be able to secure a SDCG Support License. Possess the ability to take the South Dakota approved Techniques of Alcohol Management exam (TAM or equivalent) and secure a passing score.
Requirements
SUMMARY OF TASKS AND WORK RESPONSIBILITIES A. GENERAL • Give all customers prompt and courteous service. • Follow the work schedule as posted, unless manager arranges a change in schedule. • Properly punch in and out using electronic time clock system. B. DEPARTMENTAL TASKS • Maintain confidentiality, randomness, accuracy, and integrity of redemptions, promotions, and customer information. • Enroll customers into the Players Card system using appropriate procedures on the casino floor and behind the Players Center counter. • Make scheduled announcements over PA system. • Use personal computer for random selection program, customer enrollments, printing of club cards, club card point transfers, redemption processes, and verifying information. • Use effective and efficient customer service skills. • Assist with identifying high-end players, help resolve problems with the all customers and cultivate appropriate business relationships. • Use highly effective verbal, written and spoken communication skills while dealing with the Platinum and Millionaire guests, as well as all guests. • Report customer-related and employee incidents occurring in gaming areas to floor supervisors and department heads. C. PLAYERS CENTER SAFETY • Access retail items using proper ladder and lifting techniques. • Clean work areas to ensure nothing is left in walkways and becomes a tripping hazard. • Inform supervisor or department head of hazards so they can be promptly fixed. D. PERSONNEL & CUSTOMER SERVICE • Compile and maintain Players Center records for operations and marketing use. • Assist with training new employees. • Ability to resolve guest problems so that guests and casino are pleased with the outcome. • Substitute or assist other Players Center and casino floor employees during emergencies or rush periods. • Alert supervisor of supply shortages and stock shelves, office supplies, and promotional supplies to the company’s floor plan. SUMMARY OF REQUIREMENTS NECESSARY FOR THE ESSENTIAL FUNCTION OF THE JOB • Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards of services, and evaluation of customer satisfaction. • Knowledge of human behavior and performance; individual difference in ability, personality, and interests; learning and motivation; psychological research methods; and the assessment and treatment of behavioral and effective disorders. • Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications. • Active listening skill: Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting in inappropriate times. • Speaking skill: Talking to others to convey information effectively. • Social Perceptiveness skill: Being aware of others’ reactions and understanding why they react as they do. • Mathematics skill: Using mathematics to solve problems. • Service orientation skill: Actively looking for ways to help people. • Critical thinking skill: Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. • Reading comprehension skill: Understanding the English language in written sentences and paragraphs in work related documents. • Learning strategies skill: Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things. • Coordination skill: Adjusting actions in relation to others’ actions. • Judgment and decision making skill: Considering the relative cost and benefits of potential actions to choose the most appropriate one. If in doubt or if not sure of expectation, please ask you supervisor or department head for guidance. • Oral comprehension ability: The ability to listen and understand information and ideas presented in the English language through spoken words and sentences. • Oral expression ability: The ability to communicate information and ideas in speaking so others will understand. • Problem sensitivity ability: The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem. • Speech recognition ability: The ability to identify and understand the speech of another person. • Near vision ability: The ability to see details at close ranges (within a few feet of the observer). • Speech clarity ability: The ability to speak the English language clearly so others can understand you. • Information ordering ability: The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (eg., patters or numbers, letters, words, pictures, mathematical operations). • Trunk strength ability: The ability to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without ‘giving out’ or fatiguing. • Manual dexterity ability: The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects. • Memorization ability: The ability to remember information such as words, numbers, pictures, and procedures. • Excellent verbal and written skills (English). Strong interpersonal and telephone skills. • Proficient in PC operations including Windows, Excel and E-mail. • Good organizational skills; able to handle multiple projects at one time. • Ability to maintain the strictest confidence regarding all information concerning the Silverado-Franklin and its guests. • Ability to resolve guest problems so that both guest and casino are pleased with the outcome. • Position requires a Support Gaming License from the SDGC and working knowledge of Gaming Commission Rules and Regulations. • Ability to lift a minimum of 10 pounds, up to approximately 25 pounds. • Ability to work entire assigned shift on your feet, bending stooping and moving inside the casino, with or without reasonable accommodations.
Additional Information
DISCLAIMER The list of tasks, work activities, and requirements are not exhaustive, but are merely the most accurate summary list for the current job. Management reserves the right to revise this summary of the job description and to require that other tasks be performed.
Description
JOB TITLE: CASINO CAGE CASHIER - Silverado-Franklin TYPE: NON – EXEMPT, FULL-TIME AND PART-TIME EMPLOYEES, HOURLY, TIPPED REPORTS TO: OPERATIONS DIRECTOR In a gaming establishment, conduct financial transactions for patrons. Reconcile daily summaries of transactions to balance books. Redeem tickets and sell gambling chips or tokens to patrons, or to other workers for resale to patrons. Convert gaming chips, tokens, or tickets to currency upon patron's request. Use a personal computer and software to record transactions. Must be 21 years of age or older and have a SD gaming support license.
Requirements
Tasks: • Follow all gaming regulations and company policies/procedures. • Maintain confidentiality of customers' transactions. • Count funds and reconcile daily summaries of transactions to balance books. • Convert gaming checks, coupons, tokens, tickets, and coins to currency for gaming patrons. • Maintain cage security. • Determine cash requirements for windows. • Verify accuracy of reports such as authorization forms, transaction reconciliations, and exchange summary reports. • Cash checks and process credit card advances for patrons. • Sell gambling chips or tokens to patrons or to other workers for resale to patrons. Work Activities: Performing for or Working Directly with the Public: Performing for people or dealing directly with the public. This includes serving customers by assisting with thier cage needs. Dispense valid and accurate information and guide customers to requested areas of interest. The ability to stand uninterrupted for up to four hours at a time. Getting Information: Observing, receiving, and otherwise obtaining information from all relevant sources. Identifying Objects, Actions, and Events: Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events. Communicating with Supervisors, Peers, or Subordinates: Providing valid and accurate information to supervisors, co-workers, and subordinates by telephone, by radio, in written form, or in person. Documenting/Recording Information: Entering, transcribing, recording, storing, or maintaining information in written or electronic/magnetic form. Evaluating Information to Determine Compliance with Standards: Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards. Interacting With Computers: Using computers and computer systems (including hardware and software) to enter data or process information. (Technology: Microsoft Excel, Microsoft Word, Oasis Quickets) Processing Information: Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying information or data. The ability to add, subtract, multiply, or divide quickly and correctly. (Tools: 10-key calculators, Automatic coin wrappers, Currency scanners, Credit card processing terminals, Automatic coin sorters). Judging the Qualities of Things, Services, or People: Assessing the value, importance, or quality of things or people. Handling and Moving Objects: Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things. Ability to lift up to 20 pounds.
Additional Information
DISCLAIMER The list of tasks, work activities, and requirements are not exhaustive, but are merely the most accurate summary list for the current job. Management reserves the right to revise this summary of the job description and to require that other tasks be performed.
Description
OB TITLE: DOOR GREETER / SECURITY TYPE: NON – EXEMPT, FULL-TIME AND PART-TIME EMPLOYEES, HOURLY REPORTS TO: FLOOR SUPERVISOR STATEMENT OF JOB In a casino environment guard or monitor to prevent theft, violence, or infractions of rules. Observe parking lot areas as instructed and report violations to floor supervisor using a handheld radio. Assist patrons in the hotel and casino environment by performing duties such as verifying identification, using red and green hand stamps, assisting in directing customers to casino events, parking, and other locations of interest. May take messages, arrange or give advice on transportation, business services or entertainment, or monitor guest requests for housekeeping and maintenance. All full-time & part-time employees must be available to work variety of shifts within times listed: Monday – Thursday: 8:00am to 12:00am Friday – Saturday: 8:00am to 3:00am (or to 6:00am on Special Events) Sunday: 8:00am to 12:00am
Requirements
SUMMARY OF TASKS AND WORK RESPONSIBILITIES A. GENERAL • Give all customers prompt and courteous service. • Follow the work schedule as posted, unless manager arranges a change in schedule. • Properly punch in and out using electronic time clock system. B. DEPARTMENTAL TASKS • Open the door and greet patrons as they enter the casino. Open the door and thank customers for their patronage as they leave the casino. • Check identification of customers to verify age requirements for purchase of alcohol and gaming device use. Stamp customer’s hand with red stamp if under 21 years of age. Stamp customer’s hand with green stamp if 21 years of age or older. • Monitor and authorize entrance and departure of employees, visitor, and other persons to guard against theft and maintain security of premises. • Ask for valid identification from customers who appear to be 30 years of age and younger. Make a diligent inquiry to verify the presented identification. • Direct patrons to restrooms, restaurant, bars, player’s center, hotel front desk, gaming devices, and other areas of interest. • Follow proper radio etiquette as instructed during training. • Visually scan casino floor and report any infraction of rules to the floor supervisor. • Warn persons of rule infractions or violations and report incidents to floor supervisor. • Refuse admittance to undesirable patrons or persons without proper identification after the restaurant closes. • At the Franklin, underage persons are only permitted in hotel lobby and in the hotel. • Guide patrons to exits or provide other instructions or assistance in case of emergency. • Maintain order and ensure adherence to safety rules. • Provide assistance with patrons’ special needs, such as helping those with wheelchairs. B. DOOR GREETER / SECURITY SAFETY • Ensure that entrances are free of debris and tripping hazards. • Avoid physical confrontations with customers. Settle customer disputes with the assistance of the floor supervisor and help solve customer concerns. • Guide customers and employees to predetermined safe locations in case of emergency. • Radio for a call to police or fire departments in cases of emergency, such as fire or presence of unauthorized persons. Respond to all urgent or radio back up calls. C. PERSONNEL & CUSTOMER SERVICE • Assist with training new employees. • Ability to resolve guest problems so that both guest and casino are pleased with the outcome. • Substitute for or assist other casino staff members during emergencies or rush periods. • Alert floor supervisor of customer service issues that have been observed or reported by customers. SUMMARY OF REQUIREMENTS NECESSARY FOR THE ESSENTIAL FUNCTION OF THE JOB • Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards of services, and evaluation of customer satisfaction. • Knowledge of human behavior and performance; individual difference in ability, personality, and interests; learning and motivation; psychological research methods; and the assessment and treatment of behavioral and effective disorders. • Knowledge of public safety and security: relevant equipment, policies, procedures, and strategies to promote effective casino security operations for the protection of people, data, property, and structures. • Knowledge of arithmetic, algebra, geometry, statistics, and their applications. • Active listening skill: Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting in inappropriate times. • Speaking skill: Talking to others to convey information effectively. • Social Perceptiveness skill: Being aware of others’ reactions and understanding why they react as they do. • Mathematics skill: Using mathematics to solve problems. • Service orientation skill: Actively looking for ways to help people. • Critical thinking skill: Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. • Coordination skill: Adjusting actions in relation to others’ actions. • Mathematics skill: Using mathematics to solve problems. • Reading comprehension skill: Understanding the English language in written sentences and paragraphs in work related documents. • Learning strategies skill: Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things. • Judgment and decision making skill: Considering the relative cost and benefits of potential actions to choose the most appropriate one. If in doubt or if not sure of expectation, please ask you supervisor or department head for guidance. • Oral comprehension ability: The ability to listen and understand information and ideas presented in the English language through spoken words and sentences. • Oral expression ability: The ability to communicate information and ideas in speaking so others will understand. • Problem sensitivity ability: The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem. • Speech recognition ability: The ability to identify and understand the speech of another person. • Near vision ability: The ability to see details at close ranges (within a few feet of the observer). • Far vision ability: The ability to see details from a distance. • Speech clarity ability: The ability to speak the English language clearly so others can understand you. • Information ordering ability: The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (eg., patters or numbers, letters, words, pictures, mathematical operations). • Trunk strength ability: The ability to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without ‘giving out’ or fatiguing. • Manual dexterity ability: The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects. • Memorization ability: The ability to remember information such as words, numbers, pictures, and procedures. • Be able to work entire assigned shift on your feet, bending, stooping and moving about both inside and outside the casino, with our without reasonable accommodation. • Ability to use hand stamps and tools by moving hands, arms and torso, with or without reasonable accommodations. • Must be 21 years of age or older. • Be able to read, understand and write the English language. • Be able to speak and understand English, including the ability to hear the spoken word. • Have the ability to acquire working knowledge and perform the procedures of the Techniques of Alcohol management program. Must complete TAM exam with passing score. • Have sufficient visual acuity to check identification and be able to read the ID checking guide book with or without reasonable accommodations. • Ability to lift up to 40 pounds, opening doors, moving or carrying luggage, pushing customers in a wheel chair, etc., as needed throughout entire shift. • Have sufficient hearing activity to hear high-pitched sounds such as alarms or radio transmissions. • Be able to tolerate exposure to heat or cold and outdoor air including airborne allergens. • Able to handle multiple tasks at one time.
Additional Information
DISCLAIMER The list of tasks, work activities, and requirements are not exhaustive, but are merely the most accurate summary list for the current job. Management reserves the right to revise this summary of the job description and to require that other tasks be performed.
Description
JOB TITLE: CASINO JANITOR/PORTER & MAINTENANCE TYPE: NON-EXEMPT, FULL-TIME AND PART-TIME EMPLOYEES, HOURLY REPORTS TO: OPERATIONS DIRECTOR STATEMENT OF JOB Keep buildings in clean and orderly condition. Perform heavy cleaning duties, such as cleaning floors, shampooing rugs, washing walls and glass, and removing rubbish. Duties, if assigned, may include tending to furnace, boiler, or other major equipment. Duties include performing routine maintenance activities, notifying management of need for repairs, and cleaning snow or debris from sidewalk.
Requirements
SUMMARY OF TASKS AND WORK RESPONSIBILITIES A. GENERAL • Give all customers prompt and courteous service. • Follow the work schedule as posted, unless manager arranges a change in schedule. • Properly punch in and out using electronic time clock system. B. DEPARTMENTAL TASKS • Monitor building security and safety by performing such tasks as locking doors after operating hours and checking electrical appliance use to ensure that hazards are not created. • Service, clean, and supply restrooms. • Clean and wipe down gaming devices in accordance with company policy and SDGC rules. • Gather and empty trash, ashtrays, and other rubbish. • Clean building floors by sweeping, mopping, scrubbing, or vacuuming them. • Follow procedures for the use of chemical cleaners and power equipment, in order to prevent damage to floors and fixtures. • Mix water and detergents or acids in containers to prepare cleaning solutions, according to specifications. • Strip, seal, finish, and polish floors. • Notify managers concerning the need for major repairs or additions to building operating systems. • Requisition supplies and equipment needed for cleaning and maintenance duties. • Clean windows, glass partitions, and mirrors, using soapy water or other cleaners, sponges, and squeegees. C. EMPLOYEE & CUSTOMER SAFETY • Use proper signage to identify wet floors or areas that are closed for repair or cleaning. • Follow mixing instruction of all chemicals to maintain proper concentrations and prevent adverse reactions that could cause hazardous fumes or chemical burns. • Perform work duties in accordance with written safety manual and alert manager to safety concerns. D. PERSONNEL & CUSTOMER SERVICE • Compile and maintain records of supply use, expenditures, and safety. • Assist with training new employees. • Substitute for or assist other janitors during emergencies or rush periods. • Alert manager of supply shortages and stock shelves, closets, and storage areas to the company’s floor plan. 3. SUMMARY OF REQUIREMENTS NECESSARY FOR THE ESSENTIAL FUNCTION OF THE JOB • Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards of services, and evaluation of customer satisfaction. • Active listening skill: Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting in inappropriate times. • Speaking skill: Talking to others to convey information effectively. • Time Management skill: Managing one’s own time and the time of others. • Equipment selection skill: Determining the kind of tools and equipment needed to do a job. • Critical thinking skill: Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. • Reading comprehension skill: Understanding the English language in written sentences and paragraphs in work related documents. • Oral comprehension ability: The ability to listen and understand information and ideas presented in the English language through spoken words and sentences. • Oral expression ability: The ability to communicate information and ideas in speaking so others will understand. • Problem sensitivity ability: The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem. • Speech recognition ability: The ability to identify and understand the speech of another person. • Near vision ability: The ability to see details at close ranges (within a few feet of the observer). • Speech clarity ability: The ability to speak the English language clearly so others can understand you. • Information ordering ability: The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (eg., patters or numbers, letters, words, pictures, mathematical operations). • Trunk strength ability: The ability to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without ‘giving out’ or fatiguing. • Manual dexterity ability: The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects. • Memorization ability: The ability to remember information such as words, numbers, pictures, and procedures. • Be able to work entire assigned shift on your feet, bending, stooping and moving about both inside and outside the casino, with our without reasonable accommodation. • Ability to use cleaning equipment and tools by moving hands, arms and torso, with or without reasonable accommodations. • The ability to use abdominal and lower back muscles to support part of the body repeatedly or continuously over time without “giving out” or fatiguing. • The ability to bend, stretch, twist, or reach with your body, arms, and/or legs. • The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects. • The ability to exert maximum muscle force to lift, push, pull, or carry objects, with or without reasonable accommodations. • Be able to read, understand and write the English language. • Be able to speak and understand English, including the ability to hear the spoken word. • Have sufficient visual acuity to see details at close range (within a few feet of the observer) check product labels and cleanliness of objects, with or without reasonable accommodations. • Be able to read and understand instructions for operating janitorial equipment. • Ability to lift up to 50 pounds, carrying garbage, mop buckets with water, vacuums, cleaning containers, etc., at least two times per shift. • Be able to stock shelves and storage areas. • Be able to use a razor sharp case cutter safely. • Have sufficient hearing activity to hear high-pitched sounds for operation of electronic safety equipment and other tools. • Be able to tolerate exposure to cleaning products. • Be able to sweep and mop floors as many times as needed to maintain the general safety and appearance of the employee break, restaurant, hotel, and casino area. • The ability to use departmental tools, cleaning products, and equipment safely.
Additional Information
DISCLAIMER The list of tasks, work activities, and requirements are not exhaustive, but are merely the most accurate summary list for the current job. Management reserves the right to revise this summary of the job description and to require that other tasks be performed.
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