Concession Worker

FORT HALL CASINO•Fort Hall, ID

3d•$14 - $19•Onsite

About The Position

Under the direct supervision of the Food & Beverage Supervisor, contributes to the efficient daily operation of Food & Beverage activities by filling all food orders for Bingo Concessions, including cashiering, cooking, and delivery tasks, in accordance with the established policies and procedures of the Shoshone-Bannock Casino Hotel. Maintains professionalism in all interactions with internal and external customers. This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive.

Requirements

High School Diploma or GED.
Six (6) months of food service experience.
A combination of relevant education and related work experience may be considered.
Valid driver’s license is required when driving vehicles for work-related purposes.
Must be able to successfully pass a background screening / investigation according to the established requirements below.
Tribal and Native American preference shall apply to all positions.
Must obtain and maintain Food Handler’s certification.
Must be able to submit supporting documentation of education and training to support qualifications.
Must be able to obtain and maintain a gaming license in good standing according to licensing rules and regulations.
Must obtain and maintain a driver's license and qualify for insurance coverage on company vehicles.
Pre-employment drug screen.
Personal reference check and employment verification.
Federal, state, and/or tribal criminal history and sanction checks including fingerprint verification.

Nice To Haves

Knowledge of goals, objectives, functions, policies, and procedures of Shoshone-Bannock Casino Hotel.
Knowledge of applicable federal, state, tribal, and gaming laws, regulations, requirements, and principles.
Knowledge of department organization, functions, objectives, policies and procedures.
Knowledge of cash handling and point of sale methods and procedures.
Knowledge of restaurant operations and food service principles.
Knowledge of food safety and sanitation regulations.
Knowledge of basic inventory management.
Knowledge of customer service standards.
Skill in operating a grill and fryer.
Skill in operating various word-processing, spreadsheets, and office software and industry-related applications.
Skill in analyzing problems, projecting consequences, identifying solutions, and implementing recommendations.
Skill in handling multiple tasks simultaneously.
Skill in addressing customer problems.
Skill in providing exceptional customer service.
Ability to communicate efficiently and effectively both verbally and in writing.
Ability to maintain confidentiality.
Ability to interact and maintain good working relationships with individuals of varying social and cultural backgrounds.
Ability to analyze situations and adopt appropriate courses of action.
Ability to establish and maintain professional relationships with the public and co-workers.
Ability to make solid decisions and exercise independent judgment.
Ability to demonstrate professionalism at all times.
Ability to demonstrate sensitivity to the needs of guests.
Ability to remain calm in emergency or crisis situations.
Ability to handle multiple tasks and meet deadlines.
Ability to work independently with minimal supervision.
Ability to adapt to varying situations.
Ability to work in a fast-paced environment and meet deadlines.
Ability to uphold strong ethics and integrity.

Responsibilities

Prepares work area prior to opening; breaks down workstations upon closing.
Prepares menu items, including deep-frying, broiling, steaming, or grilling in accordance with established procedures and standards.
Greets customers; takes orders; responds to questions and issues in a friendly and courteous manner.
Ensures quality and appearance of all food prepared.
Operates point of sale system, collects payment, and provides accurate change to customer as necessary.
Performs side work duties as assigned.
Cleans and restocks area at close of shift.
Maintains complete and accurate inventory of food, production, and serving supplies.
Reports equipment malfunctions to Supervisor.
Attends and participates in regularly scheduled staff meetings.
Contributes to a team effort and accomplishes related results as required.
Performs other duties as assigned.