Cashier Host-Copper Cactus Grill-On Call (Harrah's Ak-Chin Casino)

The Host/Cashier maintains a high energy level, seats guests in the restaurant and/or handles transactions as a cashier and/or handles all monies in the cash register. The Host/Cashier ensures smooth operation of seating flow and/or guest transactions.

Responsibilities

• Proficient in the operating functions of cash register and micros computers for all food outlets.

• Maintains expected service levels, ensures all revenue is accurately handled and internal controls during system outages.

• Possess the ability to effectively communicate in a clear, professional and friendly manner with all guests and employees. 

• Accurately manages and delivers comps to guests.

• Differentiate guest service and gives priority service to the appropriate tier leveled player during cash and seating transactions.

• Ensures tables are clear, appropriately set up and presentable for guests to be seated prior to being seated. 

• Presents an impressionable persona when greeting guests and during their departure. 

• Presents customers their menu and informs and up-sells any specials/Chefs feature with enticing verbiage.

• Receives pertinent information and ensures accuracy of food orders for to-go items before delivery. 

• Engages guests in conversation during seating and/or register transactions. 

• Handles and solves any concerns and questions from guests.

• Acts as a role model to other employees and always presents oneself as a credit to Harrah’s and encourages others to do the same.

• Adheres to regulatory, departmental and company policies.

• Keeps designated working area clean and organized and assists in maintaining cleanliness of dining room.

• Records all tips collected from credit cards, comps, and room charges.

• Must move items from shelves to carts and transport them to assigned stations for restocking purposes.

• Observes all safety rules and regulations.

• Makes sure all areas assigned are clean and free of debris.

• Always maintain proper food levels to ensure that all guests receive high quality products as defined by company standards.

• Takes all appropriate actions to ensure quality and to reduce waste as directed by the Executive Chef.

• Always maintains proper food rotation procedures for all items.

• Always maintains a visible positive attitude and greets everyone with a smile and says their department signature greeting.

• All related jobs are performed in accordance with departmental and Caesar’s policies, practices and procedures as defined by the Executive Chef and the company standards of excellence. 

• Able to accurately and quickly process all Cash/Credit and Comp transactions (where applicable)

• Appropriately reserves and manages guest bookings/reservations. 

• Manages the flow of business and seats the restaurant in rotation regardless of business volume.

• Works closely with servers, bussers and management to ensure quality of food, the dining experience and guest satisfaction.

• Ensures accurate set up for accommodating large groups/parties. 

• Keeps designated working area clean and organized, and assists in maintaining cleanliness of dining room, including host stand area, assisting buss person and servers as necessary...

• Other duties as assigned.

• Accurately obtains vital information from guests to communicate with management and casino hosts.

• Upholds standards of dining room ambiance and atmosphere. 

Qualifications

• Three months’ previous experience as a Host/Cashier is preferred

• High School diploma or GED equivalent is preferred

• Must be able to communicate in a clear and concise manner

• Must be able to get along with co-workers and work as a team

• Must present a well-groomed appearance

• Must have speed and accuracy to maintain maximum efficiency

• Must be able to read, write, speak and understand English

• Must have a sense of urgency and react to changing business demands

• Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business

• Possess the ability to professionally handle high pressure and difficult situations.

• Must be able to maneuver to all areas of assigned restaurant throughout entire shift

• Must be able to tolerate areas containing secondary smoke

• Must be able to work at a fast pace and in stressful situations

• Must be able to respond to visual and aural cues

• Must be able to stand on feet for prolonged periods of time

• Must be able to maneuver around in a kitchen setting

• Must be able to work on a computer for long periods of time

• Must be able to work in a noisy environment