19 hospitality jobs found

Job Description Landry's has an open position for a Part Time Gift Card Specialist (20 Hours per week) at our Corporate Headquarters in the Galleria area of Houston, TX. We need high caliber, experienced individuals to join our organization. If your skills and talents are a match for our needs, we can open the door to many career opportunities! Duties and responsibilities include those listed below. Other duties may be assigned. Responsible for the execution and distribution of gift cards and online sales. Provide excellent customer service, and support all gift card marketing initiatives as well as track and organize the inventory and assist with reporting as needed. Administrative duties such as mailing, filing and gift card order fulfillment. Make outgoing prospect calls to accounts Attract potential customers by answering product and service questions; suggesting information about other products and services. Resolves product or service problems by clarifying the customer's complaint; determining the cause of the problem; selecting and explaining the best solution to solve the problem; expediting correction or adjustment; following up to ensure resolution. Responsible for asking questions when a business account calls in to uncover further sales opportunities. Qualifications include: Excellent customer service and organizational skills. Strong attention to detail and listening skills Conflict resolution Self-starter Basic selling skills or ability, with desire to learn Proficiency in Microsoft Office and Excel. Excellent interpersonal communication, written and presentation skills. Must be able to work in a fast paced multi-tasking, hands-on environment. Ability to establish and maintain a positive and professional working relationship with all individuals; listens carefully and has the ability to perform as a team member Landry's is a multinational, diversified restaurant, hospitality, gaming, and entertainment conglomerate based in Houston, Texas. The company operates more than 500 high-end and casual dining establishments around the world, including well-known concepts, such as Landry's Seafood, Bubba Gump Shrimp Co., Rainforest Cafe, Morton's The Steakhouse, The Oceanaire, McCormick & Schmick's, Mitchell's Fish Market, Chart House, Saltgrass Steak House, Claim Jumper, and Mastro's Restaurants. The company also operates a group of signature restaurants, including Vic & Anthony's, Grotto, Willie G's, and others. The gaming division includes the renowned Golden Nugget Hotel and Casino concept, with locations in Las Vegas and Laughlin, NV, Atlantic City, NJ, Biloxi, MS, and Lake Charles, LA. The entertainment and hospitality divisions encompass popular destinations, including the Galveston Island Historic Pleasure Pier, Kemah Boardwalk, Aquarium Restaurants, and other exciting attractions, coupled with deluxe accommodations throughout the Houston and Galveston area, including the Westin Hotel in downtown Houston, the Kemah Boardwalk Inn and Luxurious San Luis Resort, including the Hilton and Holiday Inn located on Galveston Island. We need high caliber, experienced individuals to join our organization. If your skills and talents are a match for our needs, we can open the door to career opportunities.

JOB DISCRIPTION Ensure all service/kitchen wares are clean and sanitized. Interacts with fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality. ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: Anticipate and accommodate the needs of all employees. Aides in cleaning inside and outside the venue. Proper storage and removal of garbage and soiled linens. Maintains cleanliness and sanitation of the dish station, the kitchen, and the entire venue. Follow supervisor's instructions, communicate with and support co-workers while being a team player. Possesses in-depth knowledge of the dish machine. Possesses in-depth knowledge of proper usage of cleaning chemicals, equipment, and supplies. Possesses general knowledge of the venue. Complies with Department of Health and company sanitation standards. Communicates product needs to the chefs and/or purchaser. Properly sets-up dish station and performs opening/closing procedures as directed by management, including: Stocks stations with prescribed supplies. Maintain and clean kitchen equipment. Wipes down and sanitizes stations. Performs opening side-work as prescribed. Performs closing side-work as prescribed. Reports all breakage, and damage of equipment or furniture immediately to management. Attends and participates in daily pre-service meetings (where applicable). Attends and participates in any training sessions or departmental meetings. Learn by listening, observing other team members, and sharing knowledge while leading by example. Portrays a positive and professional attitude. Demonstrates knowledge of Tao Group Hospitality, its partners, and supporting hotel environments. Works as part of a team and provides help and support to all fellow team members. Assist and/ or complete additional tasks as assigned TRAINING REQUIREMENTS: Tao Group Hospitality in-venue dishwasher training EDUCATION/WORKING KNOWLEDGE: Previous porter and/or Dishwasher experience preferred. SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions. Ability to write and verbally communicate Must be able to move quickly Must be able to push and lift up to 50 lbs. Must be able to stand for extended periods of time Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working Environment Exposure to hot kitchen elements or cleaning materials Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required Maintain a professional, neat, and well-groomed appearance adhering to Company standards Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner Ability to maintain confidentiality Ability to handle a fast-paced, busy, and somewhat stressful environment

JOB SUMMARY: Responsible for the cleanliness and sanitation for all pots and pans. Responsible of washing china, glassware, silverware, mopping and sweeping floors, and keeping their work area clean and organized. Responsible of washing floormats, speed racks, queenmarys, kettles, roasting pans, dollies, etc. Responsible for re-stocking the buffet lines with ice, china, flatware, and glassware. Responsible of polishing all silver equipment as needed/or directed. Responsible of emptying trash cans and keeping the loading dock clean. Responsible for the over all cleanliness of the floors as directed by the supervisor. Responsible for the cleanliness of all walk-ins, freezers, reach-ins and back hallways. Will help in banquet dish ups as needed or directed by his/her supervisor. The kitchen worker will adhere to all Health department, sanitation and safety regulations as required by the company ESSENTIAL JOB FUNCTIONS: 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. Respects all company property. 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. QUALIFICATIONS: High school diploma or GED equivalent preferred. Back of house restaurant experience preferred. Must have neat and clean appearance. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to push, pull, carry, or lift up to 100lbs repetitively throughout the work day. The physical ability to stand and/or walk continuously for duration of shift. The physical ability to climb stairs, balance, bend/stoop, and kneel continuously. The physical ability to frequently crouch, push/pull, squat, and work above the shoulders with both arms. The physical ability to use both hands for continuous grasping. The physical ability to tolerate any required personal protective equipment such as gloves, safety glasses, safety goggles, and other protective equipment deemed appropriate on a continuous basis. Ability to safely operate motorized equipment Attention to detail and must have visual capabilities needed to inspect work upon completion to avoid leaving deficient work. Ability to maintain regular, predictable attendance according to schedule Communicate verbally, clearly and articulately. Understand and comply with Policies and Procedures, Job Description, daily memorandums, and other instructions. Must be able to work under stressful conditions. At Caesars Entertainment, Inc., our Team Members create the extraordinary. We are the largest casino-entertainment company in the U.S. and one of the world s most diversified casino-entertainment providers. Since beginning in Reno, Nevada, in 1937, Caesars Entertainment has grown through the development of new resorts, expansions and acquisitions. Our resorts operate primarily under the Caesars, Harrah s, Horseshoe and Eldorado brand names. We focus on building loyalty and value with our guests through a combination of impeccable service, operational excellence and technological leadership. The company is committed to its Team Members, suppliers, communities and the environment through its PEOPLE PLANET PLAY framework. Our Caesars family is driven by our Mission, Vision and Values. We take great pride in living these values - Together We Win, All In On Service and Blaze the Trail - every day. Our mission, Create the Extraordinary . Our vision, Create spectacular worlds. That immerse, inspire and connect you. We don t perform magic; we create it with excellence. WeAreCaesars . If you are ready to create some magic, we invite you to explore our dynamic, yet unique, career opportunities.Responsible for the cleanliness and sanitation for all pots and pans.

Job Description Now Hiring - Luchini Las Vegas a casually refined Italian-American restaurant, opening this fall within MGM Grand Hotel & Casino. The Kitchen manager works alongside the Executive Chef and Executive Sous Chef. The Kitchen Manager is responsible for supervising the daily activities of the heart-of-house operations and team members in accordance with department policies and procedures. Interacts with fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality. ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: Ensures the needs of the guests are accommodated. Ensures the general cleanliness of the heart-of-house, and the entire venue. Participate in interviewing, hiring, and training new applicants and team member development of all subordinates. Responsible for the scheduling of assigned departments (where applicable). Participates in growth opportunities and team member development of all heart-of-house team members. Ensures safety, quality, and recipe accuracy. Manage the execution of regular service, catering, take-out, delivery, and all in-venue/off-premise events. Ensures Department of Health and company sanitation standards. Ensures that the venue is compliant with all federal, state, and local laws and regulations; and company policies. Coaches and develops heart-of-house team members by setting clear guidelines and expectations. Responsible for all mechanical systems being in good working order and compliant with all federal, state, and local ordinances. Ensures all team members are compliant with all heart-of-house standards and procedures. Responsible for checking cover counts, BEOs, and/or Fire Sheets. Ensures the preparation and delivery of menu-focus items to daily pre-service meetings. Proficient with all operational systems, which include payroll, inventory, and purchasing. Possesses in-depth knowledge of all recipes, and food menus and maintains station recipe books. Organize, develop and produce new recipes for potential new menu items and specials. Ensures the completion of all opening and closing procedures as prescribed by the company. Ensures expediting standards. Communicates clearly and concisely with all team members during service. Practical knowledge of the job duties of all supervised team members. Participates in overseeing the replacement or repair of all breakage, and damage to equipment or furniture. Attends, leads, and participates in any training sessions, departmental meetings, or daily pre-shift meetings. Learn by listening, observing other team members, and sharing knowledge while leading by example. Portrays a positive and professional attitude. Demonstrates knowledge of the venue, Tao Group Hospitality, its partners, and supporting hotel environments. Works as part of a team and provides help and support to all fellow team members. Assist and/ or complete additional tasks as assigned EDUCATION/WORKING KNOWLEDGE: Minimum 2-3 years of previous Culinary supervisory/management experience within a high-volume kitchen setting is essential. Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred. Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required. Must be organized, self-motivated, and proactive with strong attention to detail. Proficient with computers (Microsoft Products), POS, and technology. SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions Must have strong problem-solving skills Excellent written and verbal communication skills required Ability to work under pressure and meet deadlines Must have good positive energy throughout the day Must be able to read the computer monitors and print legibly Must be able to bend, kneel, sit, and/or stand for extended periods of time Must be able to move quickly through work and set the pace in the office Must be able to push and lift up to 50 lbs. Small to Medium office environment Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment 5-25% Local Travel (United States) Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required Maintain a professional, neat, and well-groomed appearance adhering to Company standards Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner Ability to maintain a high level of confidentiality Ability to handle a ast-paced, busy, and somewhat stressful environment About Us ABOUT TAO GROUP HOSPITALITY Tao Group Hospitality delivers distinctive culinary and premium entertainment experiences through its portfolio of restaurants, nightclubs, lounges, and daylife venues. Tao Group Hospitality acquired Hakkasan Group in April 2021. The combined company operates over 80 branded locations in over 20 markets across four continents and features a collection of widely recognized hospitality brands. These include TAO, Hakkasan, OMNIA, Marquee, LAVO, Beauty & Essex, Wet Republic, Yauatcha, Ling Ling, Cathédrale, Little Sister, The Highlight Room, Sake No Hana, Jewel, and more. Tao Group Hospitality is part of Mohari Hospitality, an investment firm focused on the luxury lifestyle and hospitality sectors.

Title:Prep CookJob Description: Job Overview Would you like to prepare delicious seafood dishes for our guests and play a critical role in the kitchen? A Prep Cook at Red Lobster is an important kitchen position where you will prep food items to be cooked and maintain a clean, organized work area. Prep Cooks are also responsible for food storage and ensuring the correct ingredients are readily available for our culinary team. What You Need to Succeed •The Willingness and Ability to Cross-Train and Work in Multiple Positions - We believe in the concept of ONE Kitchen, where your training and flexibility will enable you to become an expert in all Heart of House roles•Skills to Make the Grade - Multi-tasking, organization skills, and ability to follow recipes to assist in creating delicious dishes•Job Qualifications - Must be at least 18 years of age, any culinary education is a plus!•Perform the Physical Demands - Remain on your feet for several hours at a time, be able to lift and carry up to 45 pounds, ability to withstand higher temperatures, bend, kneel, and stoop BIG plans are on the horizon for Red Lobster. Our team and restaurants are great today, but our future is even better. There is no better time than now to join the Red Lobster Family! Great SeafoodYou can be proud of the food you serve. The tremendous variety of seafood makes us the perfect destination for seafood lovers. Our annual "Ultimate Events" like Lobsterfest , Crabfest , and Endless Shrimp are more widely known than practically any other restaurant. You will serve fish at a premium standard. We are a global pioneer and an industry leader in Seafood Sustainability . W ith seafood served from over 30 countries, Red Lobster has a long standing commitment to sustainable fishing and farming. We are a founder and current member of the Global Aquaculture Alliance and a current member of National Fisheries Institute. Our team is proud to be known for not serving any endangered species on the menu and for buying only from fisheries that are sustainably managed through BAP (Best Aquaculture Practices) standards. Great PeopleYou will work at a destination for celebration. Our restaurants have a rich history of hosting birthdays, anniversaries, receptions, reunions, and other important memorable occasions. You are part of an amazing family. Our restaurants are a place where you can both make friends and find a mentor. It's important that our family of team members flourish, learn and grow. Our RL Cares program, for instance, is designed to help team members with unplanned expenses in times of great need. You give back to the community. Our RL Shares program donates millions of pounds of food to Food Banks and Food Shelters across the country - making a significant difference for the homeless and hungry in the communities where we operate. Great ResultsThe Seafood Restaurant Company in the US. Opened in 1968, we have earned an exceptional name, brand recognition, and reputation. The casual dining employer for our size. (Forbes Magazine 2016 List of America's Best Employers and 2016 List of Canada's Best Employers) A restaurant that is loved. Our ratings are among the highest in casual dining for restaurant followers and consumer engagement. Req ID:1424BRPosition:RLUSA_0170 Prep Cook State:NV City:Las Vegas Job Type:Culinary/Kitchen Staff Zip Code: Restaurant Location:Flamingo Rd - Las Vegas, Nv Address:2325 E Flamingo Road

La Popular Values Our values driven culture is full of passionate people serving those hungry to discover something new. Many of our guests are joining us for the items they crave or offerings they wish to explore. Our aim is to attract and hire talent that provides an enthusiastic experience for all our guests while being a great coworker for their teammates. With this new concept, our goal is to make people feel good and alive. Purpose of the Position Promote the values and culture of Eureka! through professional leadership of your employees. This is an exempt position that reports directly to the Regional Operations Manager and indirectly to others in corporate management. Essential Job Functions Energy Championing Guest Needs Demonstrating Organization, Tenacity & Perseverance Following Policies & Procedures Demonstrating Integrity & Initiative Inspiring and Motivating Others with brand passion Discovery La Popular Discovery - Willingness to discover something new everyday Inspiring Talent with an ability to develop strong teams, all team members and managers Delegating Responsibility Drive Continuous Improvement of Financials with a growth mindset Achieve food and labor goals Accurate par adherence in completion to ordering and prep lists daily Community Passion for the community we serve Engagement with local organizations & causes Strong understanding of corporate mission and purpose Ability to articulate corporate vision Qualifications At least 18 years of age Food Manager certification Position Requirements Human Resources: Recruit, train, coach, counsel, and discipline employees; communicate job expectations; monitor, appraise, and review job contributions; enforce policies and procedures. Strategic restaurant operations: Contribute accurate information and thoughtful recommendations to the company's strategic plan through daily dialog and at formal reviews with colleagues and superiors; prepare and complete action plans; implement production, productivity, quality, and customer-service standards; resolve problems; complete audits; identify trends; determine system improvements; implement change. Financial operations: Achieve restaurant financial objectives by forecasting requirements, preparing an annual budget, scheduling expenditures, analyzing variances, and initiating corrective actions. Cost control: Review portion control and quantities of food preparation; minimize food, paper (non-food goods) and labor waste; execute accurate inventories on a regular basis. Litigation control: Avoid legal challenges by conforming to Alcoholic Beverage Commission (ABC) regulations; federal, state, county and city codes, laws and regulations; and landlord lease requirements. Safety/Sanitary standards: Maintain a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; comply with all safety/sanitary legal regulations; develop and implement disaster plans; maintain security and sprinkler systems; maintain parking lot, walkways and exits. Ambiance control: Maintain restaurant ambiance by controlling restaurant lights, light dimmers, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service. Continuing education: Update job knowledge by participating in educational opportunities, reading professional publications, maintaining professional networks, and participating in professional organizations. Position Duties- Daily Opening and closing checklists Daily "Taste-Plate" log Order accurately and to par Support line operations Prep List Position Duties- Weekly/Monthly Place Food orders Chemical ordering Paper goods order Building maintenance Equipment Used ALOHA POS System Computers and Programs: CTUIT, ADP, Compeat, People Matter, Excel, Word, Gmail QSR Alto-Sham Assorted china and flatware Assorted Knives Assorted knives and other equipment related to food prep Assorted knives, scissors and scoops Assorted measuring utensils Assorted racks Buffalo chopper Clipboard Coffee/Tea/Espresso Machines, if applicable Combi-Oven Computer Convection oven Filing cabinet Filter machine Flat-top grill French fry fryer Gas range Google email and drive Grill Pastry Brushes/Tongs/Spatula Hobart/Dishwashing machine Holly matic Juice press Knives/Knife sharpener Lang oven Linen bags Liquor cage Meat grinder Meat slicer Mops/Brooms/Dustpans Pen and paper Point-of-Sale system Potato cutter Printer/Scanner NoWait waitlist iPad Robot coup Safe Salad cutter/greens machine/salad spinner Sanitizing bottle/towel Security alarm system Security camera system Slicer Squeegees Steam kettle Telephone Tilting skillet Trash cans Trash compacter Tumbler/Shaker, mixing glass Wand mixer French Fry Fryer Wells Warmer Grill/ Flat-top Grill Assorted Knives Grill/Pastry Brushes/Tongs/Spatula Assorted Measuring Utensils Wand Mixer Meat Slicer Lang Oven Buffalo Chopper Salad Cutter/Greens Machine/Salad Spinner Convection Oven Trash Compacter Sanitizing Bottle/Towel Wage Expectation This is an exempt position, $73,000 - $82,000 annually. Physical Demands and Work Environment Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing, and repetitive hand and wrist motion; working with and around hot, cold, and hazardous equipment in a fast paced and congested environment that will occasionally be loud, hot, and/or physically demanding. Eureka! Restaurant Group, an equal opportunity employer

Meeting and Events Technician Job ID 130014 Posted 01-Aug-2023 Service line GWS Segment Role type Full-time Areas of Interest Customer Service, Engineering/Maintenance, Project Management, Workplace Strategy Location(s) Las Vegas - Nevada - United States of America About the role: This position is in charge of physical set up and tear downs of tables/chairs, tents, IT, food & beverage, and basic AV set up for meetings, conferences, and special events. What you'll do: Duties include but are not limited to moving, setting up, and striking furniture, decor, removable walls, and event equipment, greeting guests, providing wayfinding support for attendees, and preparing, refreshing, and clearing food and beverage stations. Takes direction from senior meeting & events team members to meet the need the needs of partners, clients, and vendors. Relays potential issues/concerns to management as appropriate. Assists with logistics, coordination, and day-of execution of meetings, conferences, and events. Builds a hospitable environment for attendees, event owners, and vendors. Performs daily meeting and conference room turnover and/or midday room refresh, reconfigurations, and evening resets for indoor and outdoor spaces. Responsible for post-event storage and inventory of tables, chairs, and AV equipment and communicates timing on cleaning services. Performs other tasks as assigned. What you'll need: HS Diploma or GED required. No work experience is required but 1 to 2 years of prior work experience in event coordination, retail, restaurant, customer service, or other hospitality experience preferred. Open to flexible schedules. An organized individual with the ability to complete multiple objectives promptly. Apply a high level of attention to detail as well as strong verbal and written skills. Comfortable meeting and engaging with new people with a warm demeanor, being able to assess circumstances, empathize and offer help. Ability to comprehend and interpret instructions, and memos and ask clarifying questions. Desire to present information to an internal department and/or large groups of employees. Requires basic knowledge of financial terms and principles. Ability to calculate simple figures such as percentages. Intermediate skills with Microsoft Office Suite products such as Word, Excel, PowerPoint, Visio, SharePoint, OneNote, Outlook, etc. Desire to learn new technologies and digital tools; such as Apps, databases, financial management, work order management, social networking, cloud technologies, handheld mobile technologies and applications, and communications. Ability to work requiring significant walking or through other means of mobility. This includes standing in position for extended periods, reaching, bending, stooping, pushing and/or pulling, and frequently lifting up to 50 lbs. Why CBRE? A culture of respect, integrity, service, and excellence crafts our approach to every opportunity. Medical insurance, vision insurance, dental insurance, and more. We are guided by the needs of the cities we inhabit, the communities we build, and the world we thrive. CBRE is an equal opportunity employer that values diversity. We have a long-standing commitment to providing equal employment opportunity to all qualified applicants regardless of race, color, religion, national origin, sex, sexual orientation, gender identity, pregnancy, age, citizenship, marital status, disability, veteran status, political belief, or any other basis protected by applicable law. We also provide reasonable accommodations, as needed, throughout the job application process. If you have a disability that inhibits your ability to apply for a position through our online application process, you may contact us via email at or via telephone at +1 (U.S.) and +1 (Canada). NOTE: Some, but not all, of our positions may have an additional requirement to comply with COVID-19 health and safety protocols, including COVID-19 vaccination proof and/or rigorous testing. If you have questions about the requirement(s) for this position, please inform your Recruiter. Host Host is a service line of CBRE, the world's largest commercial real estate organization. Our mission is to increase individual well-being, personal productivity and organizational effectiveness through people-led, technology-enabled services. Put simply: our goal is to help people work smarter and delight in doing it. Our experience offering connects employees to their environments - via technology, amenities, and communities that matter the most. Host's scalable product suite includes concierge-quality services provided by talented CBRE "hosts"; world-class customer service training and certification; and a powerful, enterprise-grade technology platform. The platform, which can be tailored to specific client requirements, features a robust mobile experience that allows users to navigate the workplace, schedule meetings with colleagues, reserve workspaces, use food and beverage services, and access building and concierge services. Find out more

City Las Vegas State NV Shift Varies Type of Shift Full Time Department Food & Beverage DG Tavern Assistant Manager 508 PT's Tavern Group (Las Vegas, NV) Description: Summary: Responsible for assisting with the overall operation of the Tavern, including service, staffing, and efficiency. Ensure daily operations and experiences meet guest expectations. Appropriately respond to and manage any escalated departmental concerns and guest and/or employee challenges. Essential Functions and Responsibilities: Oversee the operation of the tavern in the absence of the General Manager/Tavern Manager Supervise staff to ensure the tavern is clean and tables properly set, guests receive timely service and the staff is following set procedures. Observes and evaluates team members and work procedures to ensure quality standards and service Inspect tavern as to appearance, orderliness, cleanliness (including outside areas) and ensures that it is properly stocked Perform all administrative duties of the tavern including payroll, scheduling, PTO, etc. Handle and inform Regional Operations Manager or Vice-President of Operations of any unusual incidents and/or events involving guests or team members Assign stations and side work to all staff Assist in administering disciplinary action Maintain a working knowledge of operational procedures of the positions under supervision, both front and back of house Present a professional manner at all times Prepare and serve all drinks to proper specifications and ensures service staff does also Handle guest complaints Follow proper cash control procedures. Correct handling and counting of all cash and credit card transactions. Ensure staff is properly trained in the procedures Maintain extensive knowledge of and ensures service staff is well trained in the following: Liquor laws and regulations concerning service of alcoholic beverages including knowing when and how to enforce the customer limit regulations and ensure proper age of guests through identification set by Company. Knowledge of Golden Entertainment Internal Control Procedures and NRS Regulation 6-A relating to all currency transactions Southern Nevada Health District standards Complete and oversee set-up and cleaning of the bar area. Check the coolers to ensure proper operation, ordering, stocking bar supplies, cleaning and checking the CO2 tanks and changing beer kegs. Also included is the washing of all bar dishware and adhering to side work lists Makes change for slot players Provide prompt, courteous service to guests at the bar. Responsible to maintain a friendly, happy and pleasant atmosphere at the bar Maintain all company and health department sanitation requirements and a safe working environment Maintain overall product knowledge of all menu items, including food and drink Enforce Company uniform and dress code policy ensuring team member's appearance, cleanliness, uniform attire and name tag are within policy guidelines Adhere to all company directives and policies and ensures staff follows the same Provide outstanding customer service in a timely manner to both guests and fellow team members Perform other duties as assigned Requirements: Qualifications Two to five years restaurant/gaming and supervisory experience Knowledge of POS operations Have a positive attitude with the ability to motivate team members, a strong work ethic and the ability to work independently Ability to effectively communicate in one-on-one, small group, and large group settings Able to effectively present information to top management and public groups Ability to apply common sense reasoning to variety of situations Able to read, analyze, and interpret the most complex of documents, such as technical journals, financial reports and legal documents Ability to write effective letters, memos, speeches, and articles for publication. Ability to respond to inquiries or complaints from staff members at all levels, guests, regulatory agencies, or members of the business community Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals, and work with mathematical concepts such as probability and statistical inference Intermediate computer skills At least 21 years of age High school diploma or equivalent Ability to functionally communicate occupational-based English, both written and verbal Obtain and maintain all work cards as required by the company Verify right to work in the United States Work Cards Gaming Non-Gaming Health Alcohol Awareness Physical Requirements Frequently lift and/or carry up to 50 lbs. at floor, knee, waist, and/or chest levels, and over head Occasionally bend, reach, twist, climb, squat, kneel, and sit Constantly standing and walking Constant use of hearing and vision, distinguish between shades of color, and use tools or equipment requiring a high degree of dexterity Work Environment Potential Conditions Indoor Smoky and noisy Disclaimer The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Other duties, responsibilities, and activities may change or be assigned at any time with or without notice. Must be able to perform the essential functions of the position with or without reasonable accommodation. Return to Search (AppJobSearch1.jsp)

At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Job Summary: Responsible for preparing side and sushi items for our guests in accordance with portioning, recipe and service guidelines. Primarily works in front of guests while preparing foods at the sushi bar. Monitors and ensures the portioning of foods prepared at the sushi bar and maintains the cleanliness and sanitation of the sushi bar and equipment. Qualifications: Minimum of 1 year of sushi chef experience required. Ability to maintain a professional and courteous demeanor during stressful and/or busy times. Ability to entertain and perform in front of guests is strongly desired. Must be able to work as part of a team and recognize the importance of each team member's role in the guest dining experience. Ability to prepare food for consumption with background knowledge of proper techniques and equipment to be used. Knowledge of industry standards on food storage and handling techniques is highly desirable. Previous experience in the restaurant or hospitality industry required. Where applicable, holds a state and/or local food handlers card. Ability to walk, sit and stand for long periods of time. Must be 18 years of age or older or in accordance of state law. High School diploma or GED preferred. Equivalent combination of education/experience will be considered. Culinary schooling preferred. Must be eligible to work in the United States. Must be able to work different shifts, including holidays, nights and weekends. Must be able to work overtime as required. Here are some of the sizzling benefits of working for us: Fun working environment: You will work in a caring environment where you are highly valued and will have the opportunity to continue to develop and grow. Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day. Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family. Competitive Pay: Along with a competitive paycheck, you will have an opportunity to be well rewarded. We are an Equal Opportunity Employer. Please note this is not the full job description.

At RA Sushi, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Job Summary: Responsible for preparing side and sushi items for our guests in accordance with portioning, recipe and service guidelines. Primarily works in front of guests while preparing foods at the sushi bar. Monitors and ensures the portioning of foods prepared at the sushi bar and maintains the cleanliness and sanitation of the sushi bar and equipment. Qualifications: Minimum of 1 year of sushi chef experience required. Ability to maintain a professional and courteous demeanor during stressful and/or busy times. Ability to entertain and perform in front of guests is strongly desired. Must be able to work as part of a team and recognize the importance of each team member's role in the guest dining experience. Ability to prepare food for consumption with background knowledge of proper techniques and equipment to be used. Knowledge of industry standards on food storage and handling techniques is highly desirable. Previous experience in the restaurant or hospitality industry required. Where applicable, holds a state and/or local food handlers card. Ability to walk, sit and stand for long periods of time. Must be 18 years of age or older or in accordance of state law. High School diploma or GED preferred. Equivalent combination of education/experience will be considered. Culinary schooling preferred. Must be eligible to work in the United States. Must be able to work different shifts, including holidays, nights and weekends. Must be able to work overtime as required. Here are some of the sizzling benefits of working for us: Fun working environment: You will work in a caring environment where you are highly valued and will have the opportunity to continue to develop and grow. Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family. Competitive Pay: Along with a competitive paycheck, you will have an opportunity to be well rewarded. We are an Equal Opportunity Employer. Please note this is not the full job description.

JOB TITLE: EXECUTIVE CHEF (RESTAURANT) GRADE: L12 DEPARTMENT: FOOD & BEVERAGE REPORTS TO: EXECUTIVE CHEF (PROPERTY) PAY TYPE: EXEMPT JOB SUMMARY: To assist the Executive Chef (Property) with the day to day running of the department and be responsible for the outlet and overall quality of products produced. ESSENTIAL JOB FUNCTIONS: Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. Design and implement menus that fit the requirements of a particular outlet as set out by the Executive Chef and/or Chef Partner. Provide training materials to both front and back of the house staff for relevant jobs as it pertains to the menu knowledge and cooking procedures. Set and maintain a very high standard of food quality in preparation and execution. Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, address any equipment issues promptly. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Teach and develop and give support to culinary team as needed. Hold team members accountable on a fair and consistent basis. Support and foster a caring work environment. Work with General Manager and front of house staff to ensure a positive guest experience. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Minimize waste and spoilage by monitoring occupancy forecasts. Conduct daily BUZZ sessions or pre-shift meetings with staff. Maintain high standards of appearance and good personal hygiene. Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. EDUCATION AND EXPERIENCE: Minimum of 5 years of chef experience preferred Bachelor s Degree preferred Culinary school or apprenticeship preferred Must have experience operating in a similar role for minimum of 3-5years Experience working in a fast-paced, high volume environment Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants OTHER MINIMUM QUALIFICATIONS: ServSafe Certified Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Knowledge of all kitchen equipment operations Ability to read, write, and understand English Ability to perform basic/intermediate math skills Ability to establish and maintain an effective working relationship with management, staff, and guests License Certificate: Food Safety Employee Training required and Food Handler s Card PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to manage team of up to 100 managers and supervisors and 600 hourly employees Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Sense of smell, taste, touch, and sound Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing range Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Senior Chef Tournants Chef Tournants Cooks INFORMATION PROVIDED BY: FLSA: Exempt (Salary): Non-Exempt (Hourly): Property Code: Multi-Property: Dual Rate: Bonus Plan: MGNT CSA Other License(s) Type: EEOC Code: Disclaimer : This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).At Caesars Entertainment, Inc., our Team Members create the extraordinary. We are the largest casino-entertainment company in the U.S. and one of the world s most diversified casino-entertainment providers. Since beginning in Reno, Nevada, in 1937, Caesars Entertainment has grown through the development of new resorts, expansions and acquisitions. Our resorts operate primarily under the Caesars, Harrah s, Horseshoe and Eldorado brand names. We focus on building loyalty and value with our guests through a combination of impeccable service, operational excellence and technological leadership. The company is committed to its Team Members, suppliers, communities and the environment through its PEOPLE PLANET PLAY framework. Our Caesars family is driven by our Mission, Vision and Values. We take great pride in living these values - Together We Win, All In On Service and Blaze the Trail - every day. Our mission, Create the Extraordinary . Our vision, Create spectacular worlds. That immerse, inspire and connect you. We don t perform magic; we create it with excellence. WeAreCaesars . If you are ready to create some magic, we invite you to explore our dynamic, yet unique, career opportunities.

Title:To Go SpecialistJob Description:"Job Overview Do you take pride in providing excellent meals and having fun at the same time? To Go Specialists will enhance Guests' takeout experience by offering personalized service and food and drink suggestions. Responsibilities include, but are not limited to taking accurate orders, assembling prepared food and drink orders, walking orders to Guests inside and outside the restaurant for curbside pickup and managing transactions. What You Need to Succeed: •Skills to Make the Grade: • Explain menu items and offers suggestions to guests • Correctly takes and enters orders • Ability to work under pressure • Assembles and walks orders to guest for pickup inside and outside for curbside pickup in a timely manner •Perform the physical demands: • Lift and carry up to 30 pounds • Stand for several hours • Can bend, reach, and stoop • Walks constantly inside and outside the restaurant BIG plans are on the horizon for Red Lobster. Our team and restaurants are great today, but our future is even better. There is no better time than now to join the Red Lobster Family! Great Seafood You can be proud of the food you serve. The tremendous variety of seafood makes us the perfect destination for seafood lovers. We are a global pioneer and an industry leader in Seafood Sustainability. Red Lobster has a long-standing commitment to sustainable fishing and farming. We are a founder and current member of the Global Aquaculture Alliance and a current member of National Fisheries Institute. Our team is proud to be known for not serving any endangered species on the menu and for buying only from fisheries that are sustainably managed through BAP (Best Aquaculture Practices) standards. Great People Our restaurants have a rich history of hosting birthdays, anniversaries, receptions, reunions, and other important memorable occasions. You are part of an amazing family. Our restaurants are a place where you can both make friends and find a mentor. It's important that our family of team members flourish, learn and grow. Our RL Cares program, for instance, is designed to help team members with unplanned expenses in times of great need. You give back to the community. Our RL Shares program donates millions of pounds of food to Food Banks and Food Shelters across the country - making a significant difference for the homeless and hungry in the communities where we operate. Great Results A restaurant that is loved. Our ratings are among the highest in casual dining for restaurant followers and consumer engagement. "Req ID:22115BRPosition:RLUSA_0335 To Go Specialist State:NV City:North Las Vegas Job Type:Dining Room Staff Zip Code: Restaurant Location:North Las Vegas, Nv Address:1870 W Craig Road

Title:To Go SpecialistJob Description:"Job Overview Do you take pride in providing excellent meals and having fun at the same time? To Go Specialists will enhance Guests' takeout experience by offering personalized service and food and drink suggestions. Responsibilities include, but are not limited to taking accurate orders, assembling prepared food and drink orders, walking orders to Guests inside and outside the restaurant for curbside pickup and managing transactions. What You Need to Succeed: •Skills to Make the Grade: • Explain menu items and offers suggestions to guests • Correctly takes and enters orders • Ability to work under pressure • Assembles and walks orders to guest for pickup inside and outside for curbside pickup in a timely manner •Perform the physical demands: • Lift and carry up to 30 pounds • Stand for several hours • Can bend, reach, and stoop • Walks constantly inside and outside the restaurant BIG plans are on the horizon for Red Lobster. Our team and restaurants are great today, but our future is even better. There is no better time than now to join the Red Lobster Family! Great Seafood You can be proud of the food you serve. The tremendous variety of seafood makes us the perfect destination for seafood lovers. We are a global pioneer and an industry leader in Seafood Sustainability. Red Lobster has a long-standing commitment to sustainable fishing and farming. We are a founder and current member of the Global Aquaculture Alliance and a current member of National Fisheries Institute. Our team is proud to be known for not serving any endangered species on the menu and for buying only from fisheries that are sustainably managed through BAP (Best Aquaculture Practices) standards. Great People Our restaurants have a rich history of hosting birthdays, anniversaries, receptions, reunions, and other important memorable occasions. You are part of an amazing family. Our restaurants are a place where you can both make friends and find a mentor. It's important that our family of team members flourish, learn and grow. Our RL Cares program, for instance, is designed to help team members with unplanned expenses in times of great need. You give back to the community. Our RL Shares program donates millions of pounds of food to Food Banks and Food Shelters across the country - making a significant difference for the homeless and hungry in the communities where we operate. Great Results A restaurant that is loved. Our ratings are among the highest in casual dining for restaurant followers and consumer engagement. "Req ID:22112BRPosition:RLUSA_0335 To Go Specialist State:NV City:Las Vegas Job Type:Dining Room Staff Zip Code: Restaurant Location:Flamingo Rd - Las Vegas, Nv Address:2325 E Flamingo Road

Company Description Job Description The Restaurant Pastry Chef is responsible for supporting culinary management in all aspects of cost control, completing inventories and food requisitions, managing and training kitchen staff, supporting the chef de parties and cooks as necessary, supervising the production of food at all stations while ensuring food quality is according to outlet standards. This positions ensures that all government health regulations, industrial safety standards, corporate and departmental policies, and Culinary Bargaining Agreement are followed. Job Responsibilities: Operational Management includes, but is not limited to, the following: Menu innovation while adhering to outlet concept. Maintain consistent Wynn food quality standards. Monitor and improve consistency of food quality to enhance overall customer experience. Ensure standards and policies are available for staff to create and maintain a safe workplace and environment. Identify, rectify and report promptly and decisively actual and potential problems to ensure workplace and environmental safety. Actively encourage and support team members to participate in decision making processes to assume responsibility and authority. Identify best practices and determine quality and efficiency measures as benchmarks for own performance. People Management includes, but is not limited to, the following: Ensure direct reports conform to Wynn policies and procedures as well as taking responsibility for reporting any actual or potential issues while maintaining integrity. Lead the team to contribute to the organization by defining roles, purpose, responsibility, accountabilities, and monitor performance. Maintain the Wynn core values in conducting business. Mentor staff through ongoing on the job coaching and positive reinforcement. Provide ongoing reward and recognition of employees by utilizing applicable recognition programs. Involve all members of management in decision making process thereby giving the team a bigger picture prospective. Qualifications Must have a minimum of 3 years of culinary management experience in a similar role. Must be able to obtain and maintain any licensing or active work cards required, including but not limited to the Food Manager Certification. Requires a valid health card. Ability to communicate, read, and write in English fluently and in a professional manner. Second language is a plus. A culinary degree is preferred, but not required. Must exhibit accurate knife skills and the ability to manage all aspects of the kitchen operation. Ability to perform high quality job standards with attention to detail, creativity, speed, and accuracy. Ability to work well under pressure, be a clear thinker, remains calm and resolve problems using a good judgement. Must possess the ability to prioritize, organize and follow through in order to meet deadlines and production schedules. Must demonstrate creative and artistic approaches to plate presentations and research new products and menu items on a regular basis. Additional Information Wynn Resorts is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Wynn Resorts does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws confidential according to EEO guidelines.

Join Our Team: Terribles Vision: Provide exceptional service and personalized experiences to every guest, every time. Terribles has a long and rich history of guest service, with an emphasis on providing high-quality hospitality and a deliberately different experience to every customer at a fair price. We are looking for people to join our team that exemplify our aligned Core Values: Integrity, Passion, Caring, Professionalism and Learning. Terribles strives to be a valued and special part of our customer's daily lives. Description: The Restaurant Sous Chef is responsible for assisting the Executive Chef with the overall (financial and operational) performance of the restaurant. They are responsible for the ongoing development of their hourly team ensuring that they have a full understanding of Terribles and WSKY Stadiums operational standards, policies and procedures. It is important that the Restaurant Sous Chef can effectively demonstrate these standards, policies and procedures. The Restaurant Sous Chef must help build a team that provides instant guest recognition and satisfaction, maintain excellent service standards, top-quality food and follow all Southern Nevada Health Department guidelines and codes. They will also be key drivers in continuous sales that increases and maximizes profits. Responsibilities: Oversees all facets of the high volume restaurant and large party operations Ensure all food and staffing needs are solidified for all BEOs Collaborating with the General Manager and Group Dining Manager to execute and create menus for large groups Assisting the Executive Chef with hiring, training, and supervising of the kitchen team members Assisting and directing kitchen team in meal preparation, creation, plating, and delivery Responsible for the fiscal budget, must meet or exceed all budget requirements Focuses on Guest Experience and ensures every guest receives a deliberately different experience that caters to their needs. Responsible to meet all Health Department and TAM regulations and maintain standards throughout the hours of operation Coaches, counsels and disciplines team members to ensure company standards are being met Understands and becomes the subject matter expert on the Point of Sales system and any other restaurant computer software Identifying and introducing new culinary techniques Preparing meals and completing prep support as needed Familiar with beverage and food ordering, setting and maintaining par levels Any and all other responsibilities given within the scope of the job description Qualifications: Required Must have a high school diploma or equivalent 1 to 2 years of Restaurant Manager experience preferred 3 to 5 years of food and beverage service industry experience in a high volume setting Open availability, must be able to work all shifts, holidays and weekends Working knowledge of general restaurant/ large party operations, including personnel management, food planning and preparation, purchasing, par levels/daily and monthly inventory, sanitation and health codes and security Must have an understanding in Profit and Loss Statements preferred Demonstrated ability to manage operating costs in accordance with budgets Familiarity with restaurant management software and POS Must demonstrate honesty and integrity inside and outside the workplace Ability to obtain and maintain food handler's certification card, TAM and Non-Gaming Card Must possess computer literacy skills Must be able to lift 45 lbs Excellent leadership skills Must have a passion for coaching and developing others Comfortable setting priorities and delegating tasks as needed Extremely organized and detailed oriented Strong interpersonal and communication skills Must strive for a 100% of customer satisfaction

Join Our Team: Provide exceptional service and personalized experiences to every guest every time. Terrible Herbst Inc. has a long and rich history of guest service, with an emphasis on providing high-quality hospitality and a deliberately different experience to every customer at a fair price. We look for people to join our team that exemplify our aligned Core Values: Integrity, Passion, Caring, Professionalism and Learning. Terrible Taverns strive to be a valued and special part of our customer's daily lives. Description: The Group Dining Manager is responsible for the overall financial and operational performance of the banquet space and large group sales. They will also assist on the restaurant side as an acting restaurant manager reporting to the General Manager. They are responsible for the ongoing development of their hourly team ensuring that they have a full understanding of WSKY Taverns operational standards, policies and procedures. It is important that the Group Dining Manager can effectively demonstrate these standards, policies and procedures. The Group Dining Manager must help drive sales for large groups in the restaurant, as well as, capture bookings for the banquet space using effective selling and relationship building techniques. They will help build a team that provides instant guest recognition and satisfaction, maintain excellent service standards, ability to read and understand gaming reports with self-responsibility for increasing gaming, food and liquor sales while setting and maintaining beverage and comp cost of goods goals. Must be proficient in Toast POS System. Set and manage par levels for all products used. Maintain building appearance, functionality of equipment and compliance with OSHA, Health District and Clark County regulations. Must have a thorough understanding of Gaming Compliance. Responsibilities: Helps oversees all facets of gaming, high volume restaurant, and banquet operations Implement and uphold all department SOPs and standardized Banquet Event Orders(BEOs) Field, contract, design and coordinate all events, including single day full venue buyouts Effectively communicate BEOs to General Manager and Executive Chef to ensure successful events Meet with prospective and contacted clients for site-visits, walkthroughs, and relationship building Collaborating with the Executive Chef and Group Dining Manager to execute and create menus for large groups Monitors hiring, training, and supervising of the FOH team members Assisting and directing FOH team in service, beverage preparation, menu creation, and overall guest experience Responsible for the fiscal budget, must meet or exceed all budget requirements Focuses on Guest Experience and ensures every guest receives a deliberately different experience that caters to their needs. Oversees banquet operations from setup to teardown and assists the Catering Manager as needed Meets with the Catering team on a weekly basis to understand upcoming events, review budgets and sales goals, and discuss opportunities to drive new business Responsible to meet all Health Department, Gaming and TAM regulations and maintain standards throughout the hours of operation Coaches, counsels and disciplines team members to ensure company standards are being met Understands and becomes the subject matter expert on the Point of Sales system and any other restaurant computer software Familiar with beverage ordering, setting and maintaining par levels Any and all other responsibilities given within the scope of the job description Qualifications: Required Must have a high school diploma or equivalent 2 to 3 years of Gaming experience preferred 3 to 5 years of local Gaming Management experience preferred 2 to 4 years of Banquet experience preferred 3 to 5 years of F&B management experience in high volume setting Open availability, must be able to work all shifts, holidays and weekends Working knowledge of general gaming tavern operations, personnel management, food and beverage planning and preparation, purchasing, par levels/daily and monthly inventory, sanitation and health codes and security Must have an understanding in Profit and Loss Statements preferred Demonstrated ability to manage operating costs in accordance with budgets Familiarity with Konami Gaming, restaurant management software and POS Must demonstrate honesty and integrity inside and outside the workplace Ability to obtain and maintain food handler's certification card, TAM and Non-Gaming Card Must possess computer literacy skills Must be able to lift 45 lbs Excellent leadership skills Must have a passion for coaching and developing others Comfortable setting priorities and delegating tasks as needed Extremely organized and detailed oriented Strong interpersonal and communication skills Must strive for a 100% of customer satisfaction Recruit, interview, hire and train bar staff Interact with customers to develop loyalty and handle customer concerns Ensure all licenses are current including health, safety and liquor Ensure staff is following all food control and safety regulations Create employee schedules based on expected customer numbers Ensure bars are profitable by analyzing liquor costs versus sales Work with liquor vendors to develop new productions or promotions for the bar Set and maintain standards for safe food handling, cleanliness and safety Negotiate with vendors, order supplies, manage inventories and budgets

Job Description Position: Sous Chef Department: Oyster Bar It's great to meet you! Thanks for taking the time to learn more about the next generation of Station Casinos properties, a brand stemming from Frank Fertitta, Jr.'s inclusive spirit, forward-looking vision, and dedication to excellence. Durango exists to give locals a place to go-a destination for people to feel welcome and at home, and we need some managers to help make this a reality. Interested? Then see why this role is important to us. This role is critical for us to succeed as an approachable, luxury destination offering best-in-class hospitality and exciting amenities for all. In addition to helping us get work done, as a manager at Station Casinos, you are expected to support, develop, and inspire the people you are responsible for because we believe in a people-first approach. If you are willing to take on this responsibility, then check out what you will be doing. Your role requires several outcomes or goals to be met. You are expected to meet the following financial, guest, and employee KPIs that are essential to our success. Responsibilities include overseeing the performance and coordination of all work performed by all Team Members assigned, passing on pertinent information to Managers and Team Members, and ensuring proper service standards are used in all internal and external Guest experiences. Evaluate and oversee job performance for Team Members. Set schedules and specific job duties, while maintaining Team Members' hours for proper staffing as defined through established service standards. Work productively with direct supervisor and peers. As a manager you are also expected to be there for your team, enable and empower them to perform, own your operation or shift, and build caring and trusting relationships with your people. You must also engage and communicate with your team, elevate performance through coaching, develop your talent, and champion collaboration within your team and across the business. What we can't train is what's inside of you. Our values are essential to us, and we need them to be important to you, too. We look for managers who are naturally kind, inclusive, forward-thinking, reliable, passionate, and self-aware so they can lead by example. Being a role model for our values is non-negotiable. So far, so good, but just one or two more things. In a perfect world, we would also like you to come with: Minimum five (5) years culinary experience in related fields preferred. Minimum two (2) years in varied high volume and/or fine dining environment with P&L responsibilities preferred. Comprehensive food knowledge, which includes basic knowledge of cost control, menu planning, training, inventory control and sanitation. Ability to obtain necessary work cards So, what do you think? Is this you? Then what are you waiting for? Go ahead and fill out the application form. And if not, no problem. We still think you're great and hope to catch up once Durango is open! Work Conditions: Work is typically in an area, which may be unusually hot, cold, noisy, and may contain second hand smoke. Work may be performed in small areas with a 3 ft. wide access. Tasks could be performed from a sitting or non-sitting position. Team Members will be required to stand, walk, lift, reach, push, pull and grasp. These tasks include the maintenance and care of assigned area. Work may entail trained chemical usage. Constant contact with fellow Team Members and Guests. Physical Requirements: Requires normal, corrective vision range, the ability to see color and the ability to distinguish letters, numbers and symbols. Requires the physical ability to stand for long periods of time, walk frequently, bend or reach to a height of 6 feet with or without assistance. Must be capable of lifting 50 lbs, push 150-250 lbs on a pushcart, in/out of walk-ins of -10 degrees to 140 degrees with or without assistance. Requires normal sense of smell, taste, and touch. Important Notices: This job description is not an exclusive or exhaustive list of all job functions that a Team Member in this position may be asked to perform from time to time. Duties and responsibilities can be changed, expanded, reduced, or delegated by Management to meet the business needs of the property. DESCRIPCIÓN DEL PUESTO DE LIDERAZGO Cargo: Sous Chef Departamento: Oyster Bar Es un placer conocerle! Gracias por tomarse el tiempo para aprender más sobre la próxima generación de propiedades de Station Casinos, una marca que surge del espíritu inclusivo, la visión de futuro y la dedicación a la excelencia de Frank Fertitta, Jr. Durango existe para ofrecer a los lugareños un lugar adonde ir, un destino en el que las personas se sientan bienvenidas y como en casa, y necesitamos algunos gerentes que nos ayuden a convertir esto en realidad. Interesado? A continuación, vea por qué esta función es importante para nosotros. Esta función es fundamental para que tengamos éxito como un destino de lujo accesible que ofrece la mejor hospitalidad de su clase y excelentes servicios para todos. Además de ayudarnos a realizar nuestro trabajo, como gerente de Station Casinos, esperamos que apoye, desarrolle e inspire a las personas de las que es responsable, porque creemos en un enfoque que prioriza a las personas. Si está dispuesto a asumir esta responsabilidad, compruebe lo que va a hacer. Su función requiere que se cumplan varios resultados u objetivos. Se espera que cumpla con los siguientes KPI financieros, de huéspedes y de empleados, que son esenciales para nuestro éxito. Las responsabilidades incluyen supervisar el desempeño y la coordinación de todo el trabajo realizado por todos los miembros del equipo asignados, transmitir la información pertinente a los gerentes y miembros del equipo y garantizar que se utilicen los estándares de servicio adecuados en todas las experiencias de los huéspedes internos y externos. Evaluar y supervisar el rendimiento laboral de los miembros del equipo. Establecer los horarios y las tareas específicas del trabajo, manteniendo al mismo tiempo las horas de los miembros del equipo para tener una dotación de personal adecuada, tal como se define a través de las normas de servicio establecidas. Trabajar productivamente con supervisor directo e iguales. Como gerente, también se espera de usted esté presente al lado de su equipo, que los empodere y capacite, que sea el dueño de su operación o turno y que establezca relaciones afectuosas y de confianza con su gente. También debe comprometerse y comunicarse con su equipo, elevar el rendimiento a través del coaching, desarrollar su talento y defender la colaboración dentro de su equipo y en toda la empresa. Lo que no podemos entrenar es lo que hay dentro suyo. Nuestros valores son esenciales para nosotros y necesitamos que también lo sean para usted. Buscamos gerentes que sean amables por naturaleza, inclusivos, con visión de futuro, confiables, apasionados y conscientes de sí mismos para que puedan predicar con el ejemplo. Ser un modelo a seguir para nuestros valores no es negociable! Hasta ahora, todo bien, pero solo una o dos cosas más. En un mundo perfecto, también nos gustaría que viniera con: Se prefiere que tenga un mínimo de cinco (5) años de experiencia culinaria en campos relacionados. Se prefiere que tenga un mínimo de dos (2) años de experiencia en un entorno variado de restaurantes de alta gastronomía, de gran volumen, con responsabilidades de pérdidas y ganancias. Conocimiento integral de comidas, que incluye conocimientos básicos de control de costos, planificación de menús, formación, control de inventarios y saneamiento. Capacidad para obtener las tarjetas de trabajo necesarias. Entonces, qué opina? Es usted? Entonces, qué espera? Continúe y complete el formulario de solicitud. Y si no, no hay problema. Seguimos pensando que es genial y esperamos ponernos al día una vez que Durango abra sus puertas!

Job Description You will be contacted and/or scheduled for an interview in August . Position: Assistant Room Manager Department : Room Service It's great to meet you! Thanks for taking the time to learn more about the next generation of Station Casinos properties, a brand stemming from Frank Fertitta, Jr.'s inclusive spirit, forward-looking vision, and dedication to excellence. Durango exists to give locals a place to go-a destination for people to feel welcome and at home, and we need some managers to help make this a reality. Interested? Then see why this role is important to us. This role is critical for us to succeed as an approachable, luxury destination offering best-in-class hospitality and exciting amenities for all. In addition to helping us get work done, as a manager at Station Casinos, you are expected to support, develop, and inspire the people you are responsible for because we believe in a people-first approach. If you are willing to take on this responsibility, then check out what you will be doing. Your role requires several outcomes or goals to be met. You are expected to meet the following financial, guest, and employee KPIs that are essential to our success. • Responsibilities include overseeing the performance and coordination of all work performed by Room Service Team Members assigned, and ensuring proper service standards are used in all internal and external Guest experiences. • Communicating on a consistent basis with all Room Service Team Members, keeping them abreast of all room activities, including holding of daily huddles relaying pertinent information. • Holding and conducting Training Sessions with Room Service Team Members. • Knowledgeable of all Room Service menu offerings and daily specials. Ability to operate applicable POS Systems. As a manager you are also expected to be there for your team, enable and empower them to perform, own your operation or shift, and build caring and trusting relationships with your people. You must also engage and communicate with your team, elevate performance through coaching, develop your talent, and champion collaboration within your team and across the business. What we can't train is what's inside of you. Our values are essential to us, and we need them to be important to you, too. We look for managers who are naturally kind, inclusive, forward-thinking, reliable, passionate, and self-aware so they can lead by example. Being a role model for our values is non-negotiable. So far, so good, but just one or two more things. In a perfect world, we would also like you to come with: • Two (2) years food and beverage service experience in an upscale, specialty retail restaurant/Room Service segment preferred. • Minimum (1) year as an Assistant Food & Beverage/Room Service Manager highly recommended. • Ability to obtain all necessary work cards So, what do you think? Is this you? Then what are you waiting for? Go ahead and fill out the application form. And if not, no problem. We still think you're great and hope to catch up once Durango is open! DESCRIPCIÓN DEL PUESTO DE LIDERAZGO Será contactado y/o programado para una entrevista en Agosto. Cargo: Subgerente de habitaciones Departamento: Servicio en la habitación Es un placer conocerle! Gracias por tomarse el tiempo para aprender más sobre la próxima generación de propiedades de Station Casinos, una marca que surge del espíritu inclusivo, la visión de futuro y la dedicación a la excelencia de Frank Fertitta, Jr. Durango existe para ofrecer a los lugareños un lugar adonde ir, un destino en el que las personas se sientan bienvenidas y como en casa, y necesitamos algunos gerentes que nos ayuden a convertir esto en realidad. Interesado? A continuación, vea por qué esta función es importante para nosotros. Esta función es fundamental para que tengamos éxito como un destino de lujo accesible que ofrece la mejor hospitalidad de su clase y excelentes servicios para todos. Además de ayudarnos a realizar nuestro trabajo, como gerente de Station Casinos, esperamos que apoye, desarrolle e inspire a las personas de las que es responsable, porque creemos en un enfoque que prioriza a las personas. Si está dispuesto a asumir esta responsabilidad, compruebe lo que va a hacer. Su función requiere que se cumplan varios resultados u objetivos. Se espera que cumpla con los siguientes KPI financieros, de huéspedes y de empleados, que son esenciales para nuestro éxito: • Las responsabilidades incluyen supervisar el desempeño y la coordinación de todo el trabajo realizado por los miembros del equipo de servicio en la habitación asignados y garantizar que se utilicen los estándares de servicio adecuados en todas las experiencias de los huéspedes internos y externos. • Comunicarse de manera constante con todos los miembros del equipo de servicio en la habitación, manteniéndolos al tanto de todas las actividades de la habitación, incluida la celebración de reuniones diarias para transmitir información pertinente. • Realizar y conducir sesiones de formación con los miembros del equipo de servicio en la habitación. • Conocer todas las ofertas del menú del servicio en la habitación y ofertas especiales del día. Capacidad para operar sistemas de punto de venta aplicables. Como gerente, también se espera de usted esté presente al lado de su equipo, que los empodere y capacite, que sea el dueño de su operación o turno y que establezca relaciones afectuosas y de confianza con su gente. También debe comprometerse y comunicarse con su equipo, elevar el rendimiento a través del coaching, desarrollar su talento y defender la colaboración dentro de su equipo y en toda la empresa. Lo que no podemos entrenar es lo que hay dentro suyo. Nuestros valores son esenciales para nosotros y necesitamos que también lo sean para usted. Buscamos gerentes que sean amables por naturaleza, inclusivos, con visión de futuro, confiables, apasionados y conscientes de sí mismos para que puedan predicar con el ejemplo. Ser un modelo a seguir para nuestros valores no es negociable! Hasta ahora, todo bien, pero solo una o dos cosas más. En un mundo perfecto, también nos gustaría que viniera con: • Se prefiere dos (2) años de experiencia en el servicio de comidas y bebidas en un segmento de servicio en la habitación/restaurantes minoristas especializados de primer nivel. • Se recomienda enfáticamente un mínimo de un (1) año como subgerente de comidas y bebidas/servicio en la habitación. • Capacidad para obtener todas las tarjetas de trabajo necesarias Entonces, qué opina? Es usted? Entonces, qué espera? Continúe y complete el formulario de solicitud. Y si no, no hay problema. Seguimos pensando que es genial y esperamos ponernos al día una vez que Durango abra sus puertas!