Under general supervision of the Sous Chef, maintains an efficient food operation by preparing, prepping hot and cold food items in accordance with production requirements, recipes and established safety policies and procedures.
This position is responsible for providing leadership and oversight in the operation of all casino activities in the absence of the GM, including but not limited to: providing leadership to assigned staff, ensuring effective internal and external communications, exercising appropriate judgment and decision making skills, and ensuring that all departmental operations are monitored and conducted efficiently and effectively. Also ensures effective tactical and strategic budget development and implementation; interfaces with other departmental and operations personnel to communicate and/or coordinate with those individuals in order to enhance overall company profits.
This position is responsible for taking orders and serving food, alcoholic and/or non-alcoholic beverages. Responsible for proper settlement of all transactions at point of sale. Responsible for providing friendly and professional service to every guest encountered.