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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
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: PREP COOK - BUFFET & STEAKHOUSE TYPE: NON-EXEMPT, FULL-TIME AND PART-TIME EMPLOYEES, HOURLY REPORTS TO: KITCHEN MANAGER STATEMENT OF JOB Prepare and cook food for restaurant steakhouse in a fine dining atmosphere. Prepare and cook to order a variety of foods during dinner service that require only a short preparation time. Take orders from servers using the printer and point of sale system, refresh salad line, 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 and plates 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 cookers, ovens, broilers, grills, and roasters. • Wash pots, pans, dishes, utensils, and other cooking equipment. • During breakfast or dinner service, 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 vegetables, 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: 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: 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: 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
Responsible for day-to-day activities of the human resource department. Coordination and implementation of Silverado-Franklin policies and procedures. Responsibilities include hiring and onboarding new staff members, payroll and benefit administration, training programs and organizational/team development. Salary dependent on prior experience, responsibilities and successes. Please include resume, cover letter with salary requirements and references when you apply or mail to: PO Box 2860, Rapid City, SD 57709 Attn: Michael Deal
Requirements
Education: Bachelor's (Preferred) Work authorization: United States (Required) Work Location: One location
Additional Information
Benefits: Health insurance Dental insurance Vision insurance Retirement plan Paid time off Flexible schedule Professional development assistance Tuition reimbursement Schedule: Monday to Friday Weekends required Day shift 8-10 hour shift
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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