Job Title:               Steward – Full-Time & Part-Time
Department:        Food and Beverage
Reports To:           Sous Chef

SUMMARY

Maintain a sanitary environment for food and beverage preparation and storage, as well as maintain the dish stations, all kitchen areas, and restaurant back of the house areas while assisting the Sous Chefs with those assignments and responsibilities as they arise

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

Provide friendly, fast, and helpful customer service, through the consistent practice and delivery of our vision of treating our guests and each other with kindness, dignity and respect

Clean and sanitize all dishware, glassware and silverware.

Maintain cleanliness and organization of all kitchen areas and equipment.

Maintain a pace of work, which allows supplies to be cleaned and put in their proper place, which meets business demands.

Operate equipment as directed.

Stock all supplies as directed by your immediate supervisor.

Assist others in duties as directed by supervisors.

Must assist patrons in answering questions and direct them to areas of safety during emergencies as instructed by management, security or senior crew members.

Assure exceptional customer service to all patrons by communicating in a pleasant, friendly, and professional manner at all times.

Sets up dishwashing machine, i.e. drains closed, tanks filled, temperatures at correct level, detergent at proper level and thoroughly cleans dishwashing equipment and working areas.

Responsible for handling the removal of garbage; mopping and sweeping floors; washing walls and ceiling tiles.

Wear all PPE as according to OSHA standards.

Follow all health & sanitation guidelines.

Assist the Cooks and Servers as necessary.

Scrapes food from dirty dishes, pots, pans, and trays and washes them by hand or in dishwashing machine.

Run silverware & glasses through dish machine twice.

Sweeps and mops floor in dish area as needed.

Refill soap & paper towels as needed.

Washes stainless steel walls, doors, & kitchen equipment.

Separates and removes trash and garbage and places it in designated containers; steam-cleans or hoses-out garbage cans as needed.

Clean Cooler floors, doors, thresholds, kick plates, & shelves 3 times a week.

Keep Kitchen areas stocked.

Transfers supplies and equipment between storage and work areas by hand or by use of hand truck.

Puts away all clean utensils; puts away & rotates stock in designated areas.

Responsible for the overall cleanliness of all kitchen, dishroom, storeroom, bake shop, deli, corridors and clean and maintain cafeteria dish area.

Perform such other duties as assigned by steward and/or Sous chef.

Perform general cleaning tasks using standard cleaning products as assigned by supervisor to adhere to health standards.

Perform other duties as requested by management, for example cleaning unexpected spills, or special customer requests, to ensure total customer satisfaction.

Other duties as assigned.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

Knowledge of the appropriate supplies and equipment needed to service restaurant kitchen and casino.

Ability to operate dishwasher and other cleaning equipment.

Knowledge of proper usage of all cleaning chemicals according to standards.

EDUCATION and/or EXPERIENCE

Any combination of education, training or experience that provides the required knowledge, skills and abilities.  Grade school education preferred.  Three to six months experience in high volume food and beverage operation preferred.

LANGUAGE SKILLS

Ability to read a limited number of two- and three-syllable words and to recognize similarities and differences between words and between series of numbers.  Ability to print and speak simple sentences.  Ability to understand verbal English to comprehend basic customers requests.  Ability to understand written English to read any caution or safety notices.  Ability to speak sufficient English in order to communicate with customers, coworkers and management.

MATHEMATICAL SKILLS

Ability to add and subtract two digit numbers and to multiply and divide with 10’s and 100’s.  Ability to perform these operations using units of American money and weight measurement, volume, and distance.

REASONING ABILITY

Ability to apply common sense understanding to carry out simple one- or two-step instructions.  Ability to deal with standardized situations with only occasional or no variables.

CERTIFICATES, LICENSES, REGISTRATIONS

Ability to obtain any government required licenses or certificates.  For example: CPR Certification and/or First Aid training.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job.

While performing the duties of this job, the team member is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; and climb or balance.  The team member frequently is required to stoop, kneel, crouch, or crawl; talk or hear; and taste or smell.  The team member must regularly lift and/or move up to 50 pounds through a crowded room and move or push a hand cat/truck weighing a maximum of 200 pounds.  Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this job.

While performing the duties of this job, the team member is regularly exposed to wet and/or humid conditions and moving mechanical parts.  The team member is frequently exposed to fumes or airborne particles.  The noise level in the work environment is usually loud.

Should be able to adapt well to the casino environment, involving large numbers of people, loud and continuous high noise level.   Must also be able to psychologically handle the concepts of persons occupying an establishment for the purposes of gambling, drinking, eating and smoking for long periods of time.

Apply Now

Job Title: Bartender – Full-Time & Part-Time
Department: Food and Beverage
Reports To: F&B Supervisor/Manager
FLSA Status: Non-Exempt

SUMMARY

Responsible for providing friendly, courteous beverage service in accordance with standard procedures.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

Preparation and service of beverage as ordered by food servers, cocktail servers and lounge customers.

Maintain all par levels of required inventory, stocking beer, wine and liquor when Barback is unavailable.

Requisition all replacement inventory according to standards; obtain all necessary signatures for approval.

Maintain organization and cleanliness of bar areas.

Adhere to all cash handling procedures and opening/closing duties.

Perform general cleaning tasks using standard cleaning products as assigned by supervisor to adhere to health standards.

Operate manual coffee machines and grinders.

Provide menu information as requested by customers.

Provide change to guests.

Assist with bussing in the lounge when servers are unavailable.

Perform other duties as requested by management, for example, cleaning unexpected spills, or special customers requests, to ensure total customer satisfaction.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

Knowledge of all cocktail recipes, mixology, garnish and glassware.

Knowledge of various beer & wine brands.

Ability to grasp, lift and/or carry, or otherwise, transport up to 100 pounds through a crowded room.

EDUCATION and/or EXPERIENCE

Any combination of education, training or experience that provides the required knowledge, skills and abilities.  High school education preferred.  Two-three years bartender experience in high volume beverage operation.

LANGUAGE SKILLS

Ability to read and write in English.  Ability to understand and interpret documents such as safety rules, operating and maintenance instructions, procedure manuals, and any caution or safety notices.  Ability to write routine reports and correspondences.  Ability to speak effectively before groups or team members of the organization.

MATHEMATICAL SKILLS

Ability to add and subtract two digit numbers and to multiply and divide with 10’s and 100’s.  Ability to perform these operations using units of American money.

REASONING ABILITY

Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.  Ability to deal with problems involving a few concrete variables in standardized situations.

CERTIFICATES, LICENSES, REGISTRATIONS

Ability to obtain any government required licenses or certificates.  Example: CPR Certification and/or First Aid training.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job.

While performing the duties of this job, the team member is regularly required to stand; walk; use hands to finger, handle, or feel; and reach with hands and arms.  The team member frequently is required to stoop, kneel, or crouch; talk or hear; and taste or smell.  The team member must regularly grasp, lift and/or carry, or otherwise transport up to 100 pounds and move or push on a hand cart/truck a maximum of 200 pounds.  Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an team member encounters while performing the essential functions of this job.

While performing the duties of this job, the team member is regularly exposed to fumes or airborne particles.  The team member is frequently exposed to moving mechanical parts, toxic or caustic chemicals, and risk of electrical shock.  The team member is occasionally exposed to wet and/or humid conditions.  The noise level in the work environment is usually loud.

Should be able to adapt well to the casino environment, involving large numbers of people, loud and continuous high noise level.   Must also be able to psychologically handle the concepts of persons occupying an establishment for the purposes of gambling, drinking, eating and smoking for long periods of time.

Apply Now

Job Title:               Food Server
Department:          Food and Beverage
Reports To:           F&B Supervisor/Manager

SUMMARY

The food server is an ambassador to the Casino and the food and beverage department. The position represents our finest service standards, educated and trained by our World Class Managers and supervisors. Our service team will welcome the guest, provide a warm and personal greeting and offer our menus with depth and knowledge. Our servers will demonstrate refined service techniques with an emphasis on an upbeat and enthusiastic personality. Candidates will support the Food and Beverage service standards and contribute to our legendary team.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Provide friendly, fast, and helpful customer service, through the consistent practice and delivery of our vision of treating our guests and each other with kindness, dignity and respect.

• Staff is well groomed, attired in clean, crisp, well-maintained uniforms with proper fitting.

• Greets guests within two minutes of seating and offers a friendly verbal greeting.

• Proactively offers additional products or service” Player Club” or specials for the day

• Checks for guests’ satisfaction between each course and speaks to the dish in specific terms.
• All servers are trained to describe in detail the preparation methods and ingredients associated with any item on the menu. Explain menu highlights and promote specials prior to taking food orders.

• Servers are trained to describe in detail the preparation methods and ingredients associate with all premium cocktails offered on the cocktail menu and be given basic Mixology training.

• Servers will be required to attend all training session and vendor tastings.

• All candidates will be required to take a menu knowledge test at the conclusion of training and show proficiency in order taking, wine service, and tableside cooking techniques.

• All service candidates are required to participate in all sales promotions and incentive targets.

• Managers will track top sales and reward top performers.

• Will communicate with management to express suggestions and customer feedback. Work in collaboration with culinary staff to ensure the best possible guest experience.

• All staff is required to attend daily pre-shift and at the conclusion be prepared to pass the information to guests and fellow team members.

• All Staff required for inspecting table set ups, cleanliness of China, glass and flatware. Servers are responsible for wiping of all flatware and glassware for spot free finishes.

• All service staff are responsible for following detailed list of side work, opening and closing procedures.

• Staff is required to adhere to established departmental standard operating procedures for all matters of execution and behavior.

• Greets the customers in a friendly and courteous manner and explain all specials and/or restaurant promotions for the customer awareness. Required to up-sell appetizers, soups, salads, desserts and beverage through upbeat friendly suggestive sales techniques.

• Accurately record the customer order by repeating the order.

• Accurately input the order into the Point-of-Sale computer, utilizing modifiers when necessary.

• Retrieve order from kitchen and serve to customers with appropriate condiments. Abide by all State, Federal and Corporate liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated customers and using all prescribed Food and Beverage serving techniques.

• Maintenance of a clean and neat tabletop throughout the service sequence.

• Replenish beverages as necessary and check with customers for overall satisfaction during the course of the meal.

• Complete daily assigned side work.

• Pre-busing of tabletop prior to dessert service.

• Promptly present the customer check immediately after dessert and/or beverages are served and collect payment from guests and return change from personal bank.

• Process all Players Club Card transactions following proper procedures.

• All check settlement will be handled by the food server. Server must provide a personal bank of a minimum of $25.00 to facilitate cash transactions. Credit card transaction will be handled after food server obtains credit card approval authorization via credit card approval machines located in the restaurant.

• Check station before, during and after shift for proper set-up and cleanliness of China, glassware, utensils, condiments and table items. Maintain adequate stock of supplies in service stations.

• Clearing and resetting of all dining room tables throughout the shift.

SUPERVISORY RESPONSIBILITIES

This position has no supervisory responsibilities.

QUALIFICATIONS

• To perform this job successfully, an individual must be able to competently perform each essential duty. The requirements listed below are representative of the knowledge, skill, and/or ability required.

• Must have basic knowledge of food and beverage preparation, service standards, customer relations and etiquette.

• Knowledge of the appropriate table settings, service ware and menu items.

• Ability to memorize table numbers in order to operate Point of Sale system.

• Ability to remember, recite and promote the variety of menu items.

• Ability to manually operate food and beverage equipment (toaster, coffee machines, etc.)

• Ability to operate and learn Point of Sale procedures to pre-check order and close out the check.

EDUCATION and/or EXPERIENCE

• Any combination of education, training or experience that provides the required knowledge, skills and abilities. High school education preferred.

LANGUAGE SKILLS

• Ability to read and comprehend simple instructions, short correspondence, memos, caution and safety notices. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers and other team members of the organization. Ability to understand verbal English to comprehend basic customers’ requests.

MATHEMATICAL SKILLS

• Ability to add and subtract two-digit numbers and to multiply and divide with 10’s and 100’s. Ability to perform these operations using units of American money.

REASONING ABILITY

• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

CERTIFICATES, LICENSES, REGISTRATIONS

• Ability to obtain any government required licenses or certificates. For example: CPR Certification and/or First Aid training.

• Must obtain an RBS training certification within 60 days of employment. The passage of Assembly Bills 1221 in 2017 and 82 in 2020, effective July 1, 2022, dictates any alcoholic beverage server must have a valid responsible beverage service (RBS) certification within 60 days from their first date of employment. To become certified, you must complete RBS training from an ABC-accredited RBS training provider and pass an ABC-administered RBS exam.

PHYSICAL DEMANDS

• The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. While performing the duties of this job, the team member is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms. The team member frequently is required to stoop, kneel, crouch, or crawl; talk or hear; and taste or smell. The team member must regularly lift and/or move up to 50 pounds through a crowded room and move or push a hand car/truck weighing a maximum of 100 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

WORK ENVIRONMENT

• The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this job.

• Should be able to adapt well to the casino environment, involving large numbers of people, loud and continuous high noise level. Must also be able to psychologically handle the concepts of persons occupying an establishment for the purposes of gambling, drinking, eating for long periods of time.
With my signature below, I am acknowledging I have read the job description and understand the expectations.

Apply Now

Job Title:          Cook – Full-Time & Part-Time
Department:     Food and Beverage
Reports To:      Sous Chef

SUMMARY

To provide the most responsive, knowledgeable, and courteous service possible through assuming production activity in the kitchen.  Executing recipes based on the Standard Operating Procedure Manual including batch cooking and line cooking. Cooks must work neat and clean and follow health standards for their station and the general work areas of the kitchen. They are to be organized, precise and able to follow directions with flexibility based on production and customer demands

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

Provide friendly, fast, and helpful customer service, through the consistent practice and delivery of our vision of treating our guests and each other with kindness, dignity and respect.

The line cook is responsible for cooking and preparing a variety of menu items per recipe standards

Provide friendly, fast, and helpful customer service, through the consistent practice and delivery of our vision of treating our guests and each other with kindness, dignity and respect.

Follow recipes to prepare and/or cook food to meet departmental standards or as directed.

Measure and convert recipes without affecting quality.

Perform assigned function within the kitchen such as broiler, sauté, Asian, prep and production when needed.

Accepts direction during day to day operations to ensure culinary standards and operational guidelines including kitchen areas, food preparation activities and facilities are met.

Efficient preparation of all food related items based on established recipes and plating procedures for both batch and individual plated with attention to maintaining appropriate volume, quality, cleanliness and attractiveness

Knowledge/understanding of kitchen equipment to include safe operations and regulation of temperatures for proficient cooking times and temperatures.

Understands fundamentals of soups, sauces, starches, thickeners and emulsifiers.

Must adhere to regulatory, department and company policies.

Partners with culinary leadership to work as a team to ensure coordinated work flow during shift to meet business demands and ensure customer satisfaction.

Must be familiar with and have exposure to prep list.

Take inventories for work stations

Exhibit intermediate knife skills, classic cuts and sharpening.

Attend all departmental and company training programs or meetings as directed.

Properly maintains, cleans and sanitizes equipment and work areas to meet departmental standards or as directed.

Perform all job duties in a safe and responsible manner.

Meet department uniform, appearance and grooming requirements. This includes purchasing and wearing slip resistant safety shoes when performing all job duties.

Perform other job related and compatible duties as assigned

Monitors setup work for the kitchen and all food line.

Observes all safety rules and regulations.  Reports any and all accidents, safety hazards or potential safety hazards to the Executive Chef, Manager, or Security Department immediately.

SUPERVISORY RESPONSIBILITIES

This position does not have any supervisory responsibilities.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Work requires effective communication in English both verbal and written form in a professional manner.

Work requires a minimum of two years’ experience.

Work requires ability to work from a standing position for extended periods of time.

Work requires pushing carts up to 250lbs, lifting full pots up to 100lbs, repetitive stirring, and bending at the waist.

Good working knowledge of the fundamentals of hot food preparation.

Good working knowledge of accepted standards of sanitation.

Knowledge of operating all kitchen equipment i.e. stove ovens, broilers, slicers, steamers, kettles, etc.

EDUCATION and/or EXPERIENCE

Any combination of education, training or experience that provides the required knowledge, skills and abilities.  High school Diploma preferred.  Culinary or apprenticeship program preferred.

Must have at least one-year proficient full time (40 hours week) work experience on hot line and must be technically proficient.

LANGUAGE SKILLS

Ability to read and comprehend simple instructions, short correspondence, and memos.  Ability to write simple correspondence.  Ability to effectively present information in one-on-one and small group situations to customers, clients, and other team members of the organization.

MATHEMATICAL SKILLS

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.  Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

REASONING ABILITY

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.  Ability to deal with problems involving several concrete variables in standardized situations.

CERTIFICATES, LICENSES, REGISTRATIONS

Ability to obtain any government required licenses or certificates

WORK ENVIRONMENT

The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this job.  The noise level in the work environment is usually loud.

Should be able to adapt well to the casino environment, involving large numbers of people, loud and continuous high noise level.   Must also be able to psychologically handle the concepts of persons occupying an establishment for the purposes of gambling, drinking, eating and smoking for long periods of time.

Apply Now

Job Title:              Outside Service Agent

Department:       Customer Service

Reports To:          Director of Marketing Ops. Projects                     

FLSA:                      Non-Exempt, Non-Union                                 

SUMMARY

Provide outstanding customer service for all arriving and departing guests. Maintains organization and traffic flow of the property Porte Cochere. Greet and interact with guests, addressing questions and informing them of property events. Monitors the outside guest smoking area and all other components of the Porte Cochere.

ESSENTIAL DUTIES AND RESPONSIBILITIES  (Includes but not limited to the following)

Ensure vehicles move promptly through the Porte Cochere, and politely inform guests of the need to move their vehicles from the area, when necessary Coordinate with Security personnel when guests leave their vehicles unattended Assist guests with directions and any questions or concerns they may have Monitor work area and ensure that it remains clean, organized, and safe Provide outstanding customer service in a timely manner to both guests and fellow employees Greets all guests arriving and departing property Opens car doors for guests being dropped off or picked up Coordinates with Security for guest shuttle service Facilitates Taxi service for guests.

QUALIFICATIONS

Previous experience in same or similar role preferred Previous experience providing outstanding guest service Ability to work calmly and efficiently in a very fast paced, stressful environment Able to effectively manage multiple tasks at the same time At least 18 years of age.

SUPERVISOR RESPONSIBILITIES

This position has no supervisory responsibility.

EDUCATION and/or EXPERIENCE

High School Diploma or equivalent

LANGUAGE SKILLS

Must be proficient in English both in written and verbal.

MATHEMATICAL SKILLS

Must possess basic math skills. Ability to add, subtract, multiply, and divide using whole numbers, common fractions, and decimals.

CERTIFICATES, LICENSES, OR REGISTRATIONS

Ability to obtain and maintain a Lytton Tribal Gaming Commission gaming license at all times of employment.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job.

While performing the duties of this job, the team member is regularly required to lift, push, pull, sit, squat, stand and/or walk as well as working with hundreds of machines and/or drop boxes that will need to be opened, so upper body strength is required.

Must be able to lift between 25 – 50 pounds frequently.

Occasionally push and /or pull up to 100 lbs. Must be willing to work outdoors in seasonal heat (100F+) or cold as well as inclement weather or adverse weather conditions.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job. While performing the duties of this job, the Team Member is occasionally exposed to fumes or airborne particles. The noise level in the work environment ranges from moderate to loud, depending on equipment needed to perform functions.

Should be able to adapt well to the casino environment, involving large numbers of people, loud and continuous high noise level. Must also be able to psychologically handle the concepts of persons occupying an establishment for the purposes of gambling, drinking, eating, and smoking for long periods of time.

With my signature below, I am acknowledging I have read the job description and understand the expectations.

Apply Now

Job Title:               Officer – Full and Part Time

Department:          Security

Reports To:           Security Supervisor

SUMMARY

Ensures the safety and protection of the guests, fellow team members, property, and assets of Casino San Pablo.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

Provides security and protection for customers, casino assets, and other team members

Prepares detailed reports on incidents occurring on casino property.

Provides interior observations during cash removals and deliveries to casino property.

React promptly and effectively to any disturbances at any location on casino property as required or directed.

Observe, report, and react to any individual suspected of conducting illegal activity.

Administer first aid and assist injured customers and team members of the casino.

Responds to the direction of a Security Supervisors and/or upper management.

Conducts or observes removal, replacement and securing of boxes containing cash, or redeemable tokens and tickets from gaming tables and machines.

Read and understand all Duty Sheets, Department Manual, Company Team Member Handbook, and other material as presented. Any questions, suggestions, and constructive ideas should be expressed in briefing or to a Security Supervisor or above in a one on one format.

All of the Security Team must understand and embrace superior guest service in our culture of Friendliness & Cleanliness embodied in the commitment to Kindness, Dignity, and Respect for everyone we deal with.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required.

SUPERVISORY RESPONSIBILITIES

This position has no supervisory responsibilities.

EDUCATION and/or EXPERIENCE

No experience required

LANGUAGE SKILLS

Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other team members of the organization.

MATHEMATICAL SKILLS

Basic math skills

REASONING ABILITY

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

CERTIFICATES, LICENSES, REGISTRATIONS

Gaming License, CPR, First Aid, AED, Verbal Judo, Laws of Arrest.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. While performing the duties of this job, the team member is regularly required to stand and/or walk. Must be able to lift between 40 – 80 pounds deadweight.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this job. The noise level in the work environment is usually loud. Should be able to adapt well to the casino environment, involving large numbers of people, loud and continuous high noise level. Must also be able to psychologically handle the concepts of persons occupying an establishment for the purposes of gambling, drinking, eating and smoking for long periods of time.

Apply Now