Description
JOB TITLE: GAMING CASINO CONTROLLER TYPE: EXEMPT, FULL-TIME EMPLOYEES, EXEMPT, SALARY REPORTS TO: GENERAL MANAGER STATEMENT OF JOB Direct financial activities, such as planning, procurement and investments for operations of the Silverado-Franklin. Analyze financial information and prepare financial reports to determine or maintain records of assets, liabilities, profit and loss, tax liability, or other financial activities within the Silverado-Franklin. Supervisory experience is required. Knowledge of computer systems and programs including Microsoft Office, Excel, and Great Plains are required. A minimum of four years of gaming and accounting experience is preferred. Must have the ability to secure a Key Gaming License with the South Dakota Commission on Gaming. Ensure that daily deadlines are met with government compliance, budgeting, and financial analysis. All Full-time employees must be available to work 50 hours per week along with meeting deadlines during tax season or other quarterly events.
Requirements
SUMMARY OF TASKS AND WORK RESPONSIBILITIES A. GENERAL • Give all customers prompt and courteous service. B. DEPARTMENTAL TASKS • Supervise employees performing financial reporting, accounting, billing, collections, payroll, and budgeting duties. • Prepare, examine, or analyze accounting records, financial statements, or other financial reports to assess accuracy, completeness, and conformance to reporting and procedural standards. • Coordinate and direct the financial planning, budgeting, procurement, or investment activities. • Develop internal control polices, guidelines, and procedures for activities such as budget administration, cash and credit management, and accounting. • Maintain current knowledge of organizational policies and procedures, federal, state, and gaming policies and directives, and current accounting standards. • Prepare and direct preparation of financial statements, business activity reports, financial position forecasts, annual budgets, or reports required by regulatory agencies. • Report to management regarding the finances of establishment. • Establish tables of accounts and assign entries to proper accounts. • Develop, implement, modify, and document recordkeeping and accounting systems, making use of current computer technology. • Compute taxes owed and prepare tax returns, ensuring compliance with payment, reporting, or other tax requirements. • Resolve customer and employee complaints per Silverado policy and procedure. Follow procedures and policy outlined in employee handbook and in Danger Zones training. • Follow up on reports of customer-related incidents occurring in gaming areas to managers and department heads. B. EMPLOYEE & CUSTOMER SAFETY • Check for and instruct placement and proper signage to identify wet floors or areas that are closed for repair or cleaning. • Follow policy and procedure for proper documentation of employee injuries and customer/vendor incidents. • Follow principles of Danger Zones training. C. PERSONNEL & CUSTOMER SERVICE • Ability to coach department trainers and employees in the areas of: accounting principles, customer service, knowledge of accounting systems, safety, attendance and standards of conduct as outlined in the employee handbook. Compile and maintain records of supply use, expenditures, and safety. • Communicate events and concerns with other managers during shift change. For example: gaming issues, facility issues, payouts of large jackpots, player status, and customer or employee incidents. Provide accurate information that enhances the comumication level within all departments. • Assit with training new employees. • Subsitute for or assit other departments during emergencies or rush periods. SUMMARY OF REQUIREMENTS NECESSARY FOR THE ESSENTIAL FUNCTION OF THE JOB • Knowledge of economic and accounting principles and practices, the financial markets, banking and the analysis and reporting of financial data. • Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources. • 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 works, rulers of composition, and grammar. • Knowledge of laws, legal codes, court procedures, precedents, government regulations, executive orders, agency rules, and the democratic political process. • 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 affective disorders. • Communicating with supervisors, peers, or subordinates: Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Processing information: Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying information or data. • Getting information: observing, receiving, and otherwise obtaining information from all relavant sources. • Analyzing data or information: identifying the underlying principles, reasons, or facts of information by breaking down information or data into separate parts. • Critical thinking skill: Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. • Judgment and decision making skill: Considering the relative cost and benefits of potential actions to choose the most appropriate one. • Complex problem solving skill: Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions. • Management of financial resources skill: determining how money will be spent to get the work done, and accounting expenditures. • Reading comprehension skill: Understanding written sentences and paragraphs in work related documents. • 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. • Deductive reasoning ability: The ability to apply general rules to specific problems to produce answers that make sense. • Inductive reasoning ability: The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events). • Oral comprehension ability: The ability to listen and understand information and ideas presented in the English language through spoken words and sentences. • Problem sensitivity ability: The ability to tell when something is wrong or likely to go wrong. It does not involve solving the problem, only recognizing there is a problem. • Near vision ability: The ability to see details at close ranges (within a few feet of the observer). • 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, with or without reasonable accommodation. • Memorization ability: The ability to remember information such as words, numbers, pictures, and procedures. • Position requires a valid Support or Key Gaming License from the SDGC and working knowledge of Gaming Commission Rules and Regulations. • Proficient in PC operations including MS Office, Excel, Great Plains, and Oasis. • 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. • The ability to use departmental equipment, tools, 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: BUFFET COOK TYPE: NON-EXEMPT, FULL-TIME AND PART-TIME EMPLOYEES, HOURLY REPORTS TO: KITCHEN MANAGER STATEMENT OF JOB Prepare and cook large quantities of food for restaurant buffet, banquets, and casino floor food lines. Prepare and cook to order a variety of foods during breakfast and banquet funtions that requre only a short preparation time. Take orders from customers at carving stations, refresh buffet lines, prep to par levels, and follow food handling safety 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 • Clean, cut, grill, cook, bake, roast, broil, steam, and fry foods, such as meats, fish, vegetables, and other foods to menu specifications. • Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption. • Garnish platters, plates, and hotel pans per menu plan. • Stock steam tables and shams with food to par levels. Ensure proper operation of equipment. • Perform simple food preparation tasks such as making sandwiches, carving meats, and brewing coffee. • Turn or stir foods to ensure even cooking. Season and cook food according to recipes. • Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment. • Regulate temperature of ovens, broilers, grills, and roasters. • Wash pots, pans, dishes, utensils, and other cooking equipment. • During breakfast and banquets, plan work so that items served together are finished at the same time. 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 frozen crab, 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 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: 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: HOST, Silverado Grand Buffet TYPE: NON-EXEMPT, FULL-TIME AND PART-TIME EMPLOYEES, HOURLY REPORTS TO: RESTAURANT MANAGER ON DUTY 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
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: DISHWASHER, Legends Steakhouse at the Historic Franklin Hotel 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
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
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: 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
JOB TITLE: FLOOR SUPERVISOR TYPE: NON-EXEMPT, FULL-TIME AND PART-TIME EMPLOYEES, HOURLY, TIPPED REPORTS TO: OPERATIONS DIRECTOR STATEMENT OF JOB Supervise gaming operations and personnel in the casino. Circulate among casino rooms, hotel, and restaurant and observe operations. Ensure that stations and games are covered for each shift. Explain and interpret operating rules of house and SDCG to patrons. Strong desire to learn or prior experience with troubleshooting digital surveillance, desktop, mobile, and network computer systems is required. Plan and organize assigned activities. Create friendly atmosphere for guests in the hotels and casinos. May adjust service complaints within department guidelines and proper authorization. Ensures that all policies and procedures are followed at all times by employees and guests. Report any infractions to the appropriate department head and/or human resources. All Full-time employees must be available to work various shifts, any day of the week.
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 game operations to ensure that house rules are followed, that South Dakota and Federal regulations are adhered to, and that employees provide courteous service. • Maintain familiarity with the games at the Silverado, and with strategies and tricks used by cheaters. • Follow up on employee and customer reports of cheating. Observe surveillance as required to document suspected cheating. • Troubleshoot and assist employees and office workers with desktop, mobile, digital surveillance, program and system malfunctions to restore normal functioning. • Maintain surveillance log requirements per gaming regulations. • Assist IT and Slot department with special projects including installation of new computer systems. • Perform paperwork required for casino transactions. • Resolve customer and employee complaints per Silverado policy and procedure. Follow procedures and policy outlined in employee handbook and in Danger Zones training. • Follow up on reports of customer-related incidents occurring in gaming areas to managers and department heads. • Explain and interpret house rules, such as game rules and betting limits, for patrons. • 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. • Notify managers concerning the need for major repairs or additions to building operating systems. • Requisition supplies and equipment needed for casino and restaurant operations. B. EMPLOYEE & CUSTOMER SAFETY • Check for and instruct placement and proper signage to identify wet floors or areas that are closed for repair or cleaning. • Follow policy and procedure for proper documentation of employee injuries and customer/vendor incidents. • Follow principles of Danger Zones training. C. PERSONNEL & CUSTOMER SERVICE • Ability to coach department trainers and employees in the areas of: customer service, product knowledge, safety, attendance and standards of conduct as outlined in the employee handbook. Compile and maintain records of supply use, expenditures, and safety. • Communicate events and concerns with other managers during shift change. For example: employee attendance issues, facility issues, payouts of large jackpots, current player status, and customer or employee incidents. Provide accurate information that enhances the communication level within all departments. • Assist with training new employees. • Substitute for or assist other departments during emergencies or rush periods. 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 affective disorders. • Knowledge of arithmetic, algebra, geometry, statistics, and their applications. • Technology Sill: Knowledge of electronic equipment, computer hardware and software, including applications and programming. • 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. • Position requires a valid Support or Key Gaming License from the SDGC and working knowledge of Gaming Commission Rules and Regulations. • Proficient in PC operations including MS Office, Night Vision, Micros, Keystroke and Oasis. • 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. • 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. • 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 observe) check product labels and cleanliness of objects, with or without reasonable accommodations. • Ability to lift up to 40 pounds, pick up and transport drop boxes, chip trays, garbage, etc., at least three 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 surveillance equipment and electronic registers. • The ability to use departmental equipment, tools, 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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