• CUSTOMER SERVICE: Meet service quality standards that affect guest satisfaction; respond to guest questions or problems in a timely, professional manner.
• WORK HABITS: Meet the hotel standards for work procedures, dress, grooming, attendance, and punctuality; report to work and return from breaks on time; give advance notice when absence is anticipated; require typical amount of supervision; accept work assignments without complaints.
• PERSONAL DEVELOPMENT: Accept opportunities to learn new skills, improve performance or cross-train for other hotel positions; solve routine problems that occur on the job; ask questions when not sure how to complete something; learn new skills as quickly as most others in the same job.
• SAFETY AND SECURITY: Be alert to hazards and responsible in carrying out hotel’s safety, security, and emergency procedures; suggest ways to improve safety conditions that reduce or prevent accidents and injuries; participate on safety committee or other special projects for safety; actively seek and report potential security risks or hazardous conditions.
• SET-UP AND BUSSING: Set tables according to restaurant or banquet specifications; bus tables and service areas in timely fashion; meet standards for cleaning tables, meeting rooms and other food service areas.
• CLEANING/MAINTENANCE: Meet the hotel’s standards for cleanliness of food service areas clean all assigned areas of the restaurant/lounge/kitchen on schedule; pass inspections.
• STOCKING: Stock according to company procedures; inspect to ensure stock is adequate at beginning of shift; know what items are not available to guests; re-stock the self-serve areas as food and beverage are consumed to prevent temporary shortages; replace and rotate stock in correct place as soon as possible; keep table condiments stocked during shift.
• SANITATION: Follow recommended procedures for handling and storing food supplies in order to control food-borne illnesses and food spoilage; maintain sanitary personal hygiene, maintain local health department standards and receive passing score on inspections.

The information is based on 2024 content. The information is subject to be changed without prior notice.

• CUSTOMER SERVICE: Meet service quality standards that affect guest satisfaction; respond to guest questions or problems in a timely, professional manner.
• WORK HABITS: Meet the hotel standards for work procedures, dress, grooming, attendance, and punctuality; report to work and return from breaks on time; give advance notice when absence is anticipated; require typical amount of supervision; accept work assignments without complaints.
• PERSONAL DEVELOPMENT: Accept opportunities to learn new skills, improve performance or cross-train for other hotel positions; solve routine problems that occur on the job; ask questions when not sure how to complete something; learn new skills as quickly as most others in the same job.
• SAFETY AND SECURITY: Follow the hotel’s recommended safety, security and emergency procedures; follows hotel procedures for key control, lifting heavy objects and/or using chemicals; reports potential security risks and hazardous conditions to management.
• SANITATION: Follow recommended procedures for handling and storing food supplies in order to control food-borne illnesses and food spoilage; maintain sanitary personal hygiene, maintain local health department standards and receive a passing score on inspections.
• CLEANING/MAINTENANCE: Meet the hotel standards for cleanliness of food service areas; clean all assigned areas of the restaurant, lounge or kitchen on schedule; pass most inspections.

The information is based on 2024 content. The information is subject to be changed without prior notice.

Job Responsibility : 

– Maintains outlet inventory/supplies as well as outlet cleanliness

– Performs point of sale (POS) function, when needed

– Communicates inventory needs and maintenance problems to supervisors

– Sets up stations and performs side work and opening/closing duties as directed by supervisor

– Receives, fills and delivers stock orders/requisitions

The information is based on 2024 content. The information is subject to be changed without prior notice.

Principle Responsibilities and Duties
– Maintain a high quality of guest service according to Jacobs Entertainment, Inc. Mission Statement and F.A.S.T. Track Values Statement.
– Maintains bank, greet and seat guests.
– Relay customer complaints and compliments to supervisor.
– Familiar with all menu items, prices and hours of operation.
– Maintain a clean work area, profession appearance and present positive customer service techniques.
– Thorough knowledge of applicable Company and departmental policies and procedures as well as the willingness to learn and follow any policy or procedure that may be introduced in the future.
– Adhere to all appearance and uniform standards.
– Maintain an open line of communication with Management.
– Maintain a positive and professional demeanor during all interactions with guest, fellow Employees, and Vendors.
– Ability to accept performance feedback in a professional manner.
– Regular attendance to all scheduled shifts is considered an essential function of the job.
– Arriving on-time for all scheduled shifts is considered an essential function of the job.
– Other duties as assigned.

The information is based on 2024 content. The information is subject to be changed without prior notice.

Job Responsibility :

• Prepare all food items according to standard recipes or as otherwise specified by supervisor to ensure consistency of product to the guest.
• Check and control the proper storage of all products, checking on portion control to maintain quality products,
• Monitor and keep all refrigeration, storage and equipment in clean, working condition.
• Visually inspect, select and use only the freshest fruits, vegetables, meats and food products of the highest standard in preparation of all menu items.
• Read and employ math skills to follow standard recipes and menu specifications. Perform any other duties as assigned by management.
• Provide outstanding guest service to all internal and external guests.

The information is based on 2024 content. The information is subject to be changed without prior notice.

• CUSTOMER SERVICE: Meet service quality standards that affect guest satisfaction; respond to guest questions or problems in a timely, professional manner.
• WORK HABITS: Meet the hotel standards for work procedures, dress, grooming, attendance, and punctuality; report to work and return from breaks on time; give advance notice when absence is anticipated; require typical amount of supervision; accept work assignments without complaints.
• PERSONAL DEVELOPMENT: Accept opportunities to learn new skills, improve performance or cross-train for other hotel positions; solve routine problems that occur on the job; ask questions when not sure how to complete something; learn new skills as quickly as most others in the same job.
• SAFETY AND SECURITY: Follow the hotel’s recommended safety, security and emergency procedures; follows hotel procedures for key control, lifting heavy objects and/or using chemicals; reports potential security risks and hazardous conditions to management.
• FOOD/BEVERAGE PRESENTATION: Prepare and arrange food or drinks that are attractive and appetizing to the guests; receive few complaints about the food served; inspect food being served; meet service standards.
• FOOD/BEVERAGE PREPARATION: Use only quality foods and ingredients; thoroughly wash food and prepare according to standards; accurately estimate cooking times; test foods to ensure quality; assembles attractive food items; amount of waste and spoilage is acceptable; prepare food according to guest specifications.

The information is based on 2024 content. The information is subject to be changed without prior notice.