Potawatomi
Description
ORGANIZATIONAL UNIT:
Grand Casino Hotel & Resort SUPERVISOR:
Restaurant Manager FLSA:
Non-Exempt HOURLY RATE:
$16.00 to $21.00 Per Hour *Proof of liquor license or receipt of application is due by first day of employment. Employment is conditional based on obtaining the liquor license.* ALL FULL TIME POSITIONS:
In addition to your pay, your salary also includes Medical, Dental and Vision Insurance. The Biweekly deduction from employee paycheck is $40.00 for Employee Only, $95.00 Employee plus Children, $120.00 Employee plus Spouse, and $140.00 Employee plus family.
Overview Description
Responsibilities
FUNCTIONS STATEMENT:
To administer and coordinate the daily operation of the Grand Casino Hotel & Resort Restaurants, under the direction of the Restaurant Manager.
MAJOR DUTIES:
Responsible for overseeing restaurant operations.
Complies with health and safety regulations.
Responsible for assisting with stocking, ordering, and inventory control of the restaurant’s items.
Prepares daily deposits and revenue reports as directed by manager.
Maintains and operates cash register in times of high-volume Customer Service.
Perform other duties and projects as required by the Restaurant Manager.
Note:
The above duties are intended to describe the general nature of work performed by an employee in this position. These statements are not to be considered as an all-inclusive list of the duties, knowledge, skills, abilities, and other characteristics of an employee in this position.
Qualifications
MINIMUM QUALIFICATIONS FOR CONSIDERATION :
Must have a High School diploma or GED equivalent
Excellent communication skills
Able to work weekends, nights, and holidays
Must be able to communicate clearly with managers and kitchen personnel.
Knowledge & Environment Notes
Knowledge of Public Health prescribed hand-washing techniques.
Knowledge of food, air and cleaning cloth borne microbes, germs, and bacteria.
Knowledge of minimum internal temperature for a variety of cooked foods.
Knowledge of presentation and garnish requirements.
Knowledge of safety standards as prescribed by OSHA.
Knowledge of traditional and contemporary methods of preparing and presenting local, regional, national, and international styles of food dishes.
Knowledge of operating a cash register
Knowledge of daily preparation of cash receipts, reports, and deposits.
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Grand Casino Hotel & Resort SUPERVISOR:
Restaurant Manager FLSA:
Non-Exempt HOURLY RATE:
$16.00 to $21.00 Per Hour *Proof of liquor license or receipt of application is due by first day of employment. Employment is conditional based on obtaining the liquor license.* ALL FULL TIME POSITIONS:
In addition to your pay, your salary also includes Medical, Dental and Vision Insurance. The Biweekly deduction from employee paycheck is $40.00 for Employee Only, $95.00 Employee plus Children, $120.00 Employee plus Spouse, and $140.00 Employee plus family.
Overview Description
Responsibilities
FUNCTIONS STATEMENT:
To administer and coordinate the daily operation of the Grand Casino Hotel & Resort Restaurants, under the direction of the Restaurant Manager.
MAJOR DUTIES:
Responsible for overseeing restaurant operations.
Complies with health and safety regulations.
Responsible for assisting with stocking, ordering, and inventory control of the restaurant’s items.
Prepares daily deposits and revenue reports as directed by manager.
Maintains and operates cash register in times of high-volume Customer Service.
Perform other duties and projects as required by the Restaurant Manager.
Note:
The above duties are intended to describe the general nature of work performed by an employee in this position. These statements are not to be considered as an all-inclusive list of the duties, knowledge, skills, abilities, and other characteristics of an employee in this position.
Qualifications
MINIMUM QUALIFICATIONS FOR CONSIDERATION :
Must have a High School diploma or GED equivalent
Excellent communication skills
Able to work weekends, nights, and holidays
Must be able to communicate clearly with managers and kitchen personnel.
Knowledge & Environment Notes
Knowledge of Public Health prescribed hand-washing techniques.
Knowledge of food, air and cleaning cloth borne microbes, germs, and bacteria.
Knowledge of minimum internal temperature for a variety of cooked foods.
Knowledge of presentation and garnish requirements.
Knowledge of safety standards as prescribed by OSHA.
Knowledge of traditional and contemporary methods of preparing and presenting local, regional, national, and international styles of food dishes.
Knowledge of operating a cash register
Knowledge of daily preparation of cash receipts, reports, and deposits.
#J-18808-Ljbffr