Position Summary:
The Buffet Manager is primarily responsible for the day to day operations of the Buffet front of the house, as well as the Employee Dining Room. This position ensures product and service quality, consistency, and team member development on all levels. Additionally, this position is responsible for meeting all company and State Health Department rules and regulations.
Essential Functions:
- Ensure all buffet and EDR (FOH) operational quality aspects are met.
- Assist in develop of preliminary menu and revisions as directed.
- Develop service standards and implement standards in the buffet and EDR.
- Assist in the development of cost-related parameters for buffet and EDR.
- Maintain expenses to meet budgeted or forecasted goals, and recommend changes for improvement when necessary.
- Schedule all Front of House buffet and EDR staff members while meeting designated payroll costs.
- Comply with all Iowa Department of Health Codes, internal controls, and other government rules and regulations.
- Track and evaluate all critical areas of food and beverage service.
- Hire and develop all levels of staff for the buffet and EDR service teams.
- Evaluate team members and develop strategies to improve service standards.
- Track inventory, including rotation, par levels, perform physical inventory, and discontinue relevant items.
- Coordinate new inventory items with Food and Beverage Director and Purchasing Manager.
- Monitor and maintain all outlet sanitation, storage, and rotation of inventory.
- Perform other duties as assigned.
Required:
- Associate's degree (A. A.) or equivalent; 3-4 years related experience and/or training; or equivalent combination of education and experience.
- Must demonstrate excellent interpersonal relationship skills and both verbal and written communication skills.
- Must demonstrate organization skills and ability to multi-task.
Work Schedule:
- Varies by time/day of week, to include nights, weekends, and holidays.
Position Summary:
The Buffet Supervisor is primarily responsible for the day to day operations of the Buffet dining room, ensuring product and service quality, consistency, and team member development on all levels. Additionally, this position is responsible for meeting all company and State Health Department rules and regulations.
Essential Functions:
- Ensure all buffet and EDR (FOH) operational quality aspects are met.
- Assist Buffet Manager in development and implementation of cost-related parameters for the buffet.
- Assist Buffet Manager in maintaining expenses to meet budgeted or forecasted goals.
- Schedule all Front of House buffet staff members while meeting designated payroll costs.
- Comply with all Iowa Department of Health Codes, internal controls, and other government rules and regulations.
- Hire and develop all levels of staff for the buffet service team.
- Evaluate team members and develop strategies to improve service standards.
- Perform other duties as assigned.
Required:
- High School Diploma or GED; 6 months related experience and/or training; or equivalent combination of education and experience.
- Must demonstrate excellent interpersonal and communication skills.
- Must demonstrate organization skills and ability to multi-task.
Work Schedule:
- Full time; to include days, nights, weekends, and holidays.
Position Summary:
The Sous Chef is responsible for overseeing all aspects of food service in the restaurants. This position must be able to lead and train other staff members, as well as possess extensive knowledge of quality food and appearance.
Essential Functions:
- Ensure all restaurant operational quality aspects are met.
- Designate restaurant responsibilities among cooks in the appropriate manner.
- Monitor line level cook performance and productivity.
- Assure proper seasoning and flavor in a consistent manner.
- Ability to lead staff in a productive manner.
- Evaluate team members and develop strategies to improve culinary standards.
- Provide exceptional guest service to all internal/external customers.
- Perform other duties as assigned.
Required:
- A.O.S; Minimum 5 years related experience and/or training; or equivalent combination of education and experience.
- Must demonstrate excellent management and communication skills.
- Must demonstrate organization skills and ability to multi-task.
Work Schedule:
- Varies by time/day of week, to include nights, weekends, and holidays.
Position Summary:
The Sous Chef is responsible for overseeing all aspects of food service in the restaurants. This position must be able to lead and train other staff members, as well as possess extensive knowledge of quality food and appearance.
Essential Functions:
- Ensure all restaurant operational quality aspects are met.
- Designate restaurant responsibilities among buffet cooks in the appropriate manner.
- Monitor line level cook performance and productivity.
- Assure proper seasoning and flavor in a consistent manner.
- Ability to lead staff in a productive manner.
- Evaluate team members and develop strategies to improve culinary standards.
- Provide exceptional guest service to all internal/external customers.
- Perform other duties as assigned.
Required:
- A.O.S; Minimum 5 years related experience and/or training; or equivalent combination of education and experience.
- Must demonstrate excellent management and communication skills.
- Must demonstrate organization skills and ability to multi-task.
Work Schedule:
- Varies by time/day of week, to include nights, weekends, and holidays.
Position Summary:
The Banquet Captain is responsible for ensuring consistent, efficient, and welcoming service for all Banquet Guests.
Essential Functions:
- Partners with Banquet Manager and fellow team members to facilitate remarkable service.
- Exhibit skills and practices in time management, staff, and resources for efficient operation.
- Demonstrate ability to set up food and beverage in an appealing manner and assist in service.
- Interact effectively with guests from diverse cultural and socio economic backgrounds.
- Assist in maintaining cleanliness, care, and inventory of work and storage areas of equipment and furnishings.
- Perform other duties as assigned.
Required:
- 18 years of age.
- Must demonstrate excellent interpersonal and communication skills.
- Ability to work in a standing position for up to five hours.
- Available to work varied and/or irregular hours, to include weekends.
Work Schedule:
- Full-time position, to include days, evenings, weekends, and holidays.
Position Summary:
Responsible for maintaining stock and providing accurate snack and beverage service to the golfers.
Essential Functions:
- Provide exceptional guest service to all customers.
- Take and prepare beverage orders from golfers.
- Responsible for opening and closing duties and providing accurate and speedy snack and beverage service to golfers.
- Prepare and serve alcoholic and non-alcoholic drinks consistent with the RCGR rules and regulations
- Learns names and personally recognizes regular golfers
- Accept guest payment, process credit cards charges, casino comps, and make change
- Stock product in snack shack. Maintain stock. Put away stock and verify inventory at dusk
- Report all equipment problems to supervisor
- Be available to fill in as needed to ensure the smooth and efficient operation of the beverage cart team as directed by manager or immediate supervisor.
- Have working knowledge of beer, wine, and liquor and common drinks
- Possess basic math skills to have the ability to handle money and make correct change
- Be able to reach, bend stoop and frequently lift up to 40lbs.
- Ability to operate a golf cart safely
- Ability to work under pressure
- Weather changes daily
Required:
- Tips certification (currently are or can be certified)
Work Schedule:
- Seasonal; Varies to include days, nights & weekends
Position Summary:
The Cook Level I is responsible for learning and maintaining knowledge of kitchen equipment and knives. This position must be able to work in all assigned stations in the kitchen, assisting the Cook Level III and Sous Chef in everyday workings of the kitchen.
Essential Functions:
- Ensure operational quality aspects are met, helping to create high quality product that is eye appealing and flavorful.
- Understand basic knowledge of equipment pertaining to assigned work area.
- Assist Cook Level III in the smooth operation of the kitchen.
- Ability to take instructions and follow through with directions.
- Prepare food with proper seasonings and flavors.
- Perform other duties as assigned.
Required:
- Practical kitchen knowledge
- Must demonstrate communication skills.
- Must demonstrate organization skills and ability to multi-task.
Work Schedule:
- FT; Varies by time/day of week, to include nights, weekends, and holidays.
Position Summary:
The Cook II is responsible for maintaining knowledge of all kitchen equipment and knives. This position must be able to work in all stations in the kitchen, assisting the Cook III in everyday workings of the kitchen. The Cook II must also have knowledge of quality food and food preparation, as well as a positive attitude in training and working with others.
Essential Functions:
- Ensure operational quality aspects are met, creating high quality product that is eye appealing and flavorful.
- Possess a working knowledge in all aspects of kitchen stations.
- Assist Cook III in the smooth operation of the kitchen.
- Ability to take instructions and follow through with directions.
- Prepare food with proper seasonings and flavors.
- Perform other duties as assigned.
Required:
- A.O.S; Minimum 6 months related experience and/or training; or equivalent combination of education and experience.
- Must demonstrate communication skills.
- Must demonstrate organization skills and ability to multi-task.
Work Schedule:
- Varies by time/day of week, to include nights, weekends, and holidays.
- Position requires availability to cover buffet/diner operating hours
Position Summary:
The Cook Level III is responsible for maintaining knowledge of all kitchen equipment and knives. This position must be able to work in all stations in the kitchen, assisting the Diner Chef d’Cuisine in everyday workings of the kitchen. The Cook III must also have knowledge of quality food and food preparation, as well as a positive attitude in training and working with others.
Essential Functions:
- Ensure operational quality aspects are met.
- Possess a working knowledge in all aspects of kitchen stations.
- Ability to take instructions, as well as relay instructions in a constructive manner.
- Maintain knowledge of all food products in use and in stock.
- Prepare food with proper seasonings and flavors.
- Evaluate team members and use the strengths of each to accomplish goals in the kitchen.
- Perform other duties as assigned.
Required:
- A.O.S; Minimum 3 years related experience and/or training; or equivalent combination of education and experience.
- Must demonstrate management and communication skills.
- Must demonstrate organization skills and ability to multi-task.
- A La Carte experience preferred.
Work Schedule:
- Full- Time; Varies by time/day of week, to include days, nights, weekends, and holidays.
Position Summary:
The Cook Level III is responsible for maintaining knowledge of all kitchen equipment and knives. This position must be able to work in all stations in the kitchen, assisting the Diner Chef d'Cuisine in everyday workings of the kitchen. The Cook III must also have knowledge of quality food and food preparation, as well as a positive attitude in training and working with others.
Essential Functions:
- Ensure operational quality aspects are met.
- Possess a working knowledge in all aspects of kitchen stations.
- Ability to take instructions, as well as relay instructions in a constructive manner.
- Maintain knowledge of all food products in use and in stock.
- Prepare food with proper seasonings and flavors.
- Evaluate team members and use the strengths of each to accomplish goals in the kitchen.
- Perform other duties as assigned.
Required:
- A.O.S; Minimum 3 years related experience and/or training; or equivalent combination of education and experience.
- Must demonstrate management and communication skills.
- Must demonstrate organization skills and ability to multi-task.
- A La Carte experience preferred.
Work Schedule:
- Full- Time; Varies by time/day of week, to include days, nights, weekends, and holidays.
Position Summary:
The Cook Level III is responsible for maintaining knowledge of all kitchen equipment and knives. This position must be able to work in all stations in the kitchen, assisting the Ruthie’s Chef d’Cuisine in everyday workings of the kitchen. The Cook III must also have knowledge of quality food and food preparation, as well as a positive attitude in training and working with others.
Essential Functions:
- Ensure operational quality aspects are met.
- Possess a working knowledge in all aspects of kitchen stations.
- Ability to take instructions, as well as relay instructions in a constructive manner.
- Maintain knowledge of all food products in use and in stock.
- Prepare food with proper seasonings and flavors.
- Evaluate team members and use the strengths of each to accomplish goals in the kitchen.
- Perform other duties as assigned.
Required:
- A.O.S; Minimum 3 years related experience and/or training; or equivalent combination of education and experience.
- Must demonstrate management and communication skills.
- Must demonstrate organization skills and ability to multi-task.
- A La Carte experience preferred.
Work Schedule:
- Full- Time; Varies by time/day of week, to include days, nights, weekends, and holidays.
Position Summary:
The Server is responsible for serving meals, while providing friendly and responsive service to create an exceptional dining experience for all guests. This position serves meals, prepares the bill, and performs side work to prepare for the next shift.
Essential Functions:
- Greet and inform guests of any specials or recommendations.
- Take orders and answer questions regarding the menu.
- Deliver food and beverages from kitchen and bar.
- Monitor the guests dining experience to ensure satisfaction with food and service.
- Respond promptly and courteously to any requests.
- Perform side work at the start and end of each shift as required by service station provided.
- Assist other servers during peak periods in delivering food and guest requests.
- Operate POS system to place orders and print checks.
- Maintain clean service areas at all times.
- Perform other duties as assigned.
Required:
- 18 years of age.
- Basic knowledge of math skills and dining room and service functions.
- Must demonstrate excellent interpersonal and communication skills.
- Ability to work in a standing position for up to five hours.
- Ability to work under time pressure with a positive attitude.
Work Schedule:
- Full Time and On-call positions; to include days, evenings, weekends, and holidays.
Position Summary:
The Bartender is responsible for mixing and serving beverages to guests and filling orders for cocktail waitresses. This position requires the ability to multi-task by entertaining customers while mixing cocktails.
Essential Functions:
- Arrange bottles and glasses to create attractive displays.
- Create bar menus and drink recipes.
- Check identification of customers to verify age requirements.
- Serve appetizers, cocktails, wine, and beer to customers.
- Assist patrons with the selection of wine and liquor.
- Clean bar area and equipment.
- Collect money from customers and make accurate change.
- Slice and pit fruit for garnishing drinks.
- Take beverage orders from serving staff or directly from patrons.
- Order liquors and supplies for bar area.
- Observe guests, and if necessary, persuade customers to limit alcohol intake and provide transportation arrangements.
- Perform other duties as assigned.
Required:
- 18 years of age.
- Must demonstrate excellent interpersonal and communication skills.
- Ability to work in a standing position for up to eight hours.
- Ability to carry trays weighing up to 25 lbs.
- 6 months experience.
Work Schedule:
- Full-time positions available; Varies to include days, nights, overnights, weekends, and holidays.
Position Summary:
Responsible for maintaining stock on golf carts and providing accurate snack and beverage service to the golfers.
Essential Functions:
- Provide exceptional guest service to all customers.
- Take and prepare beverage orders from golfers.
- Responsible for opening and closing duties and providing accurate and speedy snack and beverage service to golfers.
- Prepare and serve alcoholic and non-alcoholic drinks consistent with the RCGR rules and regulations.
- Learns names and personally recognizes regular golfers
- Accept guest payment, process credit cards charges, casino comps, and make change
- Maintains golf cart in an attractive and functional manner to support efficient drink preparation and promotion of beverages.
- Stock product on beverage cart. Maintain stock. Put away stock and verify inventory at dusk
- Report all equipment/cart problems to supervisor
- Be available to fill in as needed to ensure the smooth and efficient operation of the beverage cart team as directed by manager or immediate supervisor.
- Have working knowledge of beer, wine, and liquor and common drinks
- Possess basic math skills to have the ability to handle money and make correct change
- Be able to reach, bend stoop and frequently lift up to 40lbs.
- Ability to operate a golf cart safely
- Ability to work under pressure
- Weather changes daily
Required:
- Tips certification (currently are or can be certified)
Work Schedule:
- Seasonal; Varies to include days, nights & weekends
Position Summary:
The Cocktail Server is responsible for serving alcoholic/non-alcoholic beverages to guests in the gaming area of the casino. This position requires attention to detail and a positive attitude.
Essential Functions:
- Serve beverages to patrons on the gaming floor.
- Carry trays of drinks weighing up to 25 lbs.
- Keep service area clean at all times.
- Inform customers of beer, wine, and drink selections.
- Follow all service procedures in the beverage manual.
- Collect money from customers and make accurate change.
- Observe patrons, and if necessary, persuade customers to limit alcohol intake and make arrangements for transportation.
- Perform duties with exceptional customer service skills, being friendly, helpful, and courteous to all guests.
Required:
- 18 years of age.
- Must demonstrate excellent interpersonal and communication skills.
- Ability to work in a standing position for up to eight hours.
- Ability to carry trays weighing up to 25 lbs.
Preferred:
Work Schedule:
- Full-time and On-Call positions available; to include days, nights, graves, weekends, and or holidays.
Position Summary:
The Host/Cashier is responsible for welcoming guests, operating the POS cash registers, and seating guests in appropriate sections. This position must provide exceptional guest service to all customers.
Essential Functions:
- Welcome and greet guests, creating a positive first impression for the outlet.
- Operate the Micros terminal, collect payments, and make change.
- Keep and accurate count of money in cash drawer.
- Seat guests in appropriate sections at clean tables.
- Maintain knowledge of outlet layout, menu items, and nightly features.
- Remain courteous and helpful to guests at all times.
- Keep dining area neat and clean at all times (chairs, booths, floors).
- Maintain a high standard of personal appearance at all times.
- Perform assigned side-work duties.
- Report all guest incidents and complaints immediately to supervisor.
- Smile and make eye contact with all guests.
- Perform all other related tasks deemed necessary by management.
Required:
- Excellent interpersonal and written communication skills.
- Maintain courteous and effective working relationships with others.
- Ability to work in a standing position for up to seven hours.
- 18 years old
Work Schedule:
- Part-time position; to include days, evenings, weekends, and holidays.
Position Summary:
The Host/Cashier is responsible for welcoming guests, operating the POS cash registers, and seating guests in appropriate sections. This position must provide exceptional guest service to all customers.
Essential Functions:
- Welcome and greet guests, creating a positive first impression for the outlet.
- Operate the Micros terminal, collect payments, and make change.
- Keep and accurate count of money in cash drawer.
- Seat guests in appropriate sections at clean tables.
- Maintain knowledge of outlet layout, menu items, and nightly features.
- Remain courteous and helpful to guests at all times.
- Keep dining area neat and clean at all times (chairs, booths, floors).
- Maintain a high standard of personal appearance at all times.
- Perform assigned side-work duties.
- Report all guest incidents and complaints immediately to supervisor.
- Smile and make eye contact with all guests.
- Perform all other related tasks deemed necessary by management.
Required:
- Excellent interpersonal and written communication skills.
- Maintain courteous and effective working relationships with others.
- Ability to work in a standing position for up to seven hours.
Work Schedule:
- Part-time, Varies; to include days, evenings, weekends, and holidays.
Position Summary:
The Host is responsible for welcoming guests, and seating guests in appropriate sections. This position must provide exceptional guest service to all customers.
Essential Functions:
- Welcome and greet guests, creating a positive first impression for the outlet.
- Seat guests in appropriate sections at clean tables.
- Maintain knowledge of outlet layout, menu items, and nightly features.
- Remain courteous and helpful to guests at all times.
- Keep dining area neat and clean at all times (chairs, booths, floors).
- Maintain a high standard of personal appearance at all times.
- Perform assigned side-work duties.
- Report all guest incidents and complaints immediately to supervisor.
- Smile and make eye contact with all guests.
- Perform all other related tasks deemed necessary by management.
Required:
- Excellent interpersonal and written communication skills.
- Maintain courteous and effective working relationships with others.
- Ability to work in a standing position for up to seven hours.
- 18 years of age or older.
Work Schedule:
- Part-time position; to include evenings, weekends, and holidays.
Position Summary:
The Express Attendant is responsible for welcoming guests, operating the POS cash registers, serving meals while providing friendly and responsive guest service to all customers to create an exceptional dining experience. This position also prepares meals & the bill, and performs side work to prepare for the next shift.
Essential Functions:
- Greet and inform guests of any specials or recommendations.
- Operate the Micros terminal, collect payments, and make change.
- Take orders and answer questions regarding the menu.
- Keep and accurate count of money in cash drawer.
- Maintain knowledge of outlet layout, menu items, and nightly features.
- Respond promptly and courteously to any requests.
- Keep dining area neat and clean at all times (chairs, tables, floors).
- Perform assigned side-work duties.
- Report all guest incidents and complaints immediately to supervisor.
- Smile and make eye contact with all guests.
- Perform all other related tasks deemed necessary by management.
Required:
- 18 years of age.
- Basic knowledge of math skills and dining room and service functions.
- Must demonstrate excellent interpersonal and communication skills.
- Ability to work in a standing position for up to seven hours.
Work Schedule:
- Part-time position; to include days, evenings, weekends, and holidays.\
Position Summary:
The server is responsible for welcoming guests and serving meals while providing friendly and responsive service to create an exceptional dining experience for all guests. This position serves meals, prepares the bill, and performs side work to prepare for the next shift.
Essential Functions:
- Greet and inform guests of any specials or recommendations.
- Operate the Micros terminal, collect payments, and make change.
- Take orders and answer questions regarding the menu.
- Deliver food and beverages from kitchen and bar.
- Monitor the guests dining experience to ensure satisfaction with food and service.
- Respond promptly and courteously to any requests.
- Perform side work at the start and end of each shift as required by service station provided.
- Assist other servers during peak periods in delivering food and guest requests.
- Operate POS system to place orders and print checks.
- Maintain clean service areas at all times.
- Perform other duties as assigned.
Required:
- 18 years of age.
- Basic knowledge of math skills and dining room and service functions.
- Must demonstrate excellent interpersonal and communication skills.
- Must have dining server experience; a la cart dining exp preferred.
Work Schedule:
- Part-time; to include days, evenings, weekends, and holidays.
Position Summary:
The server is responsible for welcoming guests and serving meals while providing friendly and responsive service to create an exceptional dining experience for all guests. This position serves meals, prepares the bill, and performs side work to prepare for the next shift.
Essential Functions:
- Greet and inform guests of any specials or recommendations.
- Operate the Micros terminal, collect payments, and make change.
- Take orders and answer questions regarding the menu.
- Deliver food and beverages from kitchen and bar.
- Monitor the guests dining experience to ensure satisfaction with food and service.
- Respond promptly and courteously to any requests.
- Perform side work at the start and end of each shift as required by service station provided.
- Assist other servers during peak periods in delivering food and guest requests.
- Operate POS system to place orders and print checks.
- Maintain clean service areas at all times.
- Perform other duties as assigned.
Required:
- 18 years of age.
- Basic knowledge of math skills and dining room and service functions.
- Must demonstrate excellent interpersonal and communication skills.
- Must have dining server experience; a la cart dining exp preferred.
Work Schedule:
- Part-time; to include days, evenings, weekends, and holidays.
Position Summary:
The server is responsible for welcoming guests and serving meals while providing friendly and responsive service to create an exceptional fine dining experience for all guests. This position serves meals, prepares the bill, and performs side work to prepare for the next shift.
Essential Functions:
- Greet and inform guests of any specials or recommendations.
- Operate the Micros terminal, collect payments, and make change.
- Take orders and answer questions regarding the menu.
- Deliver food and beverages from kitchen and bar.
- Monitor the guests dining experience to ensure satisfaction with food and service.
- Respond promptly and courteously to any requests.
- Perform side work at the start and end of each shift as required by service station provided.
- Assist other servers during peak periods in delivering food and guest requests.
- Operate POS system to place orders and print checks.
- Maintain clean service areas at all times.
- Perform other duties as assigned.
Required:
- 18 years of age.
- Basic knowledge of math skills and dining room and service functions.
- Must demonstrate excellent interpersonal and communication skills.
- Must have fine dining server experience
Work Schedule:
- Part-time position; to include evenings, weekends, and holidays.
Position Summary:
The Table Busser is responsible for serving guests bread, butter, and water upon their arrival and providing refills as necessary. This position removes used tableware and dishes, and resets tables when guests leave.
Essential Functions:
- Clear tables after guests depart, taking silverware, dishes, and glassware to appropriate areas.
- Promptly clean table tops, chairs, booths and floor.
- Assist server with food delivery and other requests during peak periods.
- Respond appropriately to guest requests, communicating with servers if necessary.
- Smile and make eye contact with guests and thank them as they depart.
- Maintain impeccable appearance of restaurant outlet.
Required:
- Effective interpersonal and communication skills.
- Maintain courteous and effective working relationships with others.
- Ability to work under time pressure with a positive attitude.
- Ability to work in a standing position for up to five hours.
Work Schedule:
- Part-time position; to include days, evenings, weekends, and holidays.
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