If you enjoy working in a company focused on providing a fun experience for guests & employees, a warm climate, are adept at managing hotel personnel, property & procedures, and possess a BA in Business Admin., or Hospitality/Casino Resort Management - this position is perfect for you!
The Director of Hospitality is responsible for all operations assigned or associated with operating the Hotel, Casino Housekeeping and/or Banquets and Food & Beverage departments at the Property on a day-to-day basis. The Director is charged with directing and overseeing the daily operations for all assigned operations. They are responsible for developing and initiating departmental procedures, policies and controls for all assigned operations. The Director shall proactively provide direction to the front and back of the house management in all areas of operations. The Director shall establish and approve hiring, training, development, coaching, re-assignment, and termination of management and staff as required and consistent with the WCH Expectations Guide in order to deliver a level of guest service and an experience unmatched by any competitor.
The Kitchen Worker is responsible for cleaning the plate ware, glassware, cooking equipment and utensils involved with the food production and operation of the restaurant program. The Kitchen Worker also assists with the preparation of food products a directed by the Culinary Team leadership.
The Attendant provides excellent service by taking and serving food and beverage orders to customers. The Attendant processes food and beverage transactions using cash, comps, coupons, and credit cards.
The Food and Beverage Supervisor is responsible for effective use of all assigned restaurant and/or beverage personnel to achieve maximum operating results, revenue enhancements and tracking, and cost of goods control. Ensures that guest’s service needs in the restaurant and beverage areas are identified and implements programs designed to ensure proper guest service. Provides leadership and direction for assigned employees in the restaurant/beverage areas and supports all Casino initiatives throughout the property.
The Line Cook is responsible for the timely preparation of food items for customers according to written or printed orders. Sets up line cooking stations. Prepares menu items at proper cook stations including pantry, grill, broiler, sauté, and garde manger. Assembles food onto dishes according to written specifications, adhering to quality standards. Exercises proper handling of food items, maintain an organized work area, and maintains order in all refrigeration and storage areas.
Front Services Runners play a vital role in making guests feel welcome and important by ensuring that their cars are parked and retrieved with friendly, courteous and expedient service. Runners are also responsible for handling the guest’s luggage, ensuring that guests are comfortable and satisfied in their room upon arrival.
The focus of a Security Officer I is to approach and check identification of any person seeking to enter a Wind Creek Hospitality facility who appears to be under the age of 30 years. The Security Officer I walks the gaming floor and other areas on property. May transport guests in company vehicles. The Security Officer I is responsible for the security and safety of guests, team members and visitors. The Security Officer I is also responsible for the security and safeguarding of the casino’s property and assets. When posted at doors, acts as “first point of contact” with guests, greeting them as they enter the casino. This position involves a high level of guest contact and customer service.
The Soft Count Attendant must be knowledgeable in all aspects of the gaming operation and is responsible for adequately and accurately handling currency transactions. Must be competent, dependable, and trustworthy.
The Steakhouse Back Waiter is responsible for clearing and re-setting tables. The Steakhouse Back Waiter also stocks side stations and assists with the service of food to guests.
