Busser - Council Oak

Hard Rock Hotel & Casino Ottawa•Northern Meadows, IN

2d•Onsite

About The Position

The incumbent in this position is responsible for all activities pertaining to cleaning and maintenance of all food and beverage wares, kitchens, and service areas. The organization, sanitation and cost of operations is to be consistent with the overall Food & Beverage goals and objectives. Creates an atmosphere that induces guests to make Hard Rock Casino Northern Indiana their choice for gaming entertainment; responsible for actively building and retaining guest relations and acts as a mentor to team members in order to provide superior guest service.

Requirements

Ability to read and write English required.
Must have valid Food Handlers Card, Liquor License, and IGC Badge when working.
Must obtain and maintain all licenses / certifications per Federal, State, and Indiana Gaming Commission.
Must successfully pass background check.
Must successfully pass drug screening.
Must be at least twenty-one (21) years of age.
Must be able to work holidays and weekends, as well as flexible shifts.
Must have good communication skills and excellent interpersonal skills, including a positive, friendly, and outgoing attitude.
common courtesy towards others and the ability to deal successfully with stressful situations.
Must be able to stand 50% of shift, walk 45% of shift, and sit 5% of shift.
Must have the ability to withstand noisy and smoke-filled environments.
Must be able to stand, walk use hands to finger, handle or feel objects, tools, or controls, and reach with arms and hands.
Must regularly lift and move up to 50 pounds.

Nice To Haves

High School diploma or G.E.D. equivalency preferred.
One-year guest service experience in a family or formal dining environment preferred.
Casino Food & Beverage experience preferred.

Responsibilities

Supply all food items needed in order to maintain an efficient operation.
Responsible for the preparation and upkeep of food lines and self-service stations.
Transport all food items from kitchen to respective areas.
Inform chefs of all prepared food items that are needed.
Assist in the kitchen with preparation of products and dish washing and make certain there is an ample supply of dishes and utensils at all times.
Monitor temperatures of all food items in holding units.
Maintain the appearance of food during the duration of the day or event by handling all food according to sanitation codes, rotating food as needed, handling all by the rims, lining up food items according to courses and presentation and having all food appear fresh.
Maintain all beverage areas with all necessary beverages.
Complete all set-up duties on time.
Responsible for the overall cleanliness and appearance of assigned area and kitchen as required.
Assists in the main kitchen with the preparation of various dishes as required.
Knowledge of what food items are being served daily.
Rotates and maintains inventory of all food.
Uses proper transfer slips for all items coming and going to the Kitchen.
Load all dinner plates, dessert plates, and bowls in proper areas.
Put away and rotate all food storeroom orders.
Put away all dry goods at the beginning of the day.
Must have the ability to interact positively with guests to enhance guest relations.
Bus table at the end of the guest meals.
Maintain 15-20 tables.
Transport dish cart to and from service station/steward's station.
Maintain cleanliness in server stations as well as dining room.
Responsible for abiding to all cash handling policies and procedures.
Remove all dirty dishes and glassware from the guest's tables during and after each course.
Refill all drinks when needed.
Complete all opening and closing duties.
Check and clean equipment regularly and ensure preventative maintenance programs are adhered to and communicate any repairs needing to be done.
Work considerately with team members from all departments.
Advise supervisor when supplies are needed.
Inform supervisor of guest needs which may require special accommodations.
Check with supervisor on duty before ending shift.
Other departmental related duties and assignments as directed by management.