Under the direction of the VIP Services Management, the VIP Services Concierge will consistently elevate guest satisfaction by delivering exquisite service and creating memorable experiences for our high limit players at every opportunity. In this role, the successful individual will design and execute experiences pertaining to dining, hotel, entertainment, transportation, and special event reservations. The VIP Services Concierge will service the high-limit gaming areas by offering exclusive amenities, coordinating with hosts and servers to anticipate guest requests, and extend appreciation for guest loyalty through personalized service.
Oversee the strategic planning and leadership of one of the largest Table Games departments, with a primary focus on maximizing table gaming revenue and increasing guest experience, while creating a competitive advantage, an analytics-based culture, and managing table game options & placement!
The Vice President Table Games is responsible for the strategic planning and leadership of all aspects of the Table Games department with a primary focus on maximizing table gaming revenue and increasing guest experience. Directs the improvement of revenue through creating a competitive advantage, creating an analytics-based culture, managing table game options and placement, while maintaining attention to guest enjoyment and satisfaction. Oversees the department and ensures the Table Games operations and staff provide friendly and efficient service to internal and external guests. Develops strategic goals and translates them into tactical plans, as well as provide leadership to ensure goals and expectations by the Tribe are attained.
Lead a team of talented analysts serving all aspects of the San Manuel business including Slots & Table Game Operations, Hotel, Retail, Food & Beverage, Marketing, Guest Services & Executive Administration to leverage Business Intelligence tools to create, support and enhance analytics & reporting!
The Director, Financial Planning and Analysis (FP&A) works under the direction of the Vice President, Financial Planning & Analysis, and is responsible for leading a team of high performing analysts serving all aspects of the San Manuel business including; Slots and Table Game Operations, Hotel, Retail, Food & Beverage, Marketing, Guest Services and Executive Administration. The Director, FP&A leverages available Business Intelligence (BI) tools to create, support and enhance on-going analytics and reporting for decision makers across the company with an emphasis on identifying opportunities to improve operational efficiencies, increase revenues and maximize profits. The Director, FP&A is a thought leader possessing excellent communication skills and the ability to align technical resources with business requirements that drive a data driven strategy throughout the organization. The Director, Financial Planning & Analysis also collaborates, initiates, and supports opportunities with other functions by championing the goals and priorities of the Tribe in a manner that faithfully reflects and upholds the Tribes vision, mission and values.
Under the direction of the Food & Beverage Supervisor, the Bar Back provides assistance to Bartenders which enables them to focus on providing premier guest service to patrons. By partnering with team members in operational processes, and helping to greet patrons and keep the bars clean and stocked, the Bar Back allows Bartenders and Cocktail Servers to operate more efficiently in their respective roles.
Under the direction of the Food and Beverage Assistant Manager, the Food and Beverage Supervisor is responsible for the efficient scheduling and oversight of subordinate employees with the purpose of improving the quantity and quality of work done continuously and ensuring efficient and economical work operations. Supervisory functions include a range of duties and responsibilities involving planning, organizing, and dealing effectively with employee management concerns.
Under the direction of the Restaurant Senior Manager, the Food & Beverage Manager is responsible for the overall operation and profitability of assigned venues, which includes developing and maintaining well-performing teams and achieving financial and enterprise objectives. The Food & Beverage Manager is also responsible for maintaining proper inventory control (including equipment and supplies), maintaining consistently high-quality customer service, ensuring compliance with all health and safety regulations, reviewing scheduling and staffing plans, preparing sales, inventory, personnel reports, providing dedicated leadership to the venue(s), and maximizing team member morale through leading by example. This position’s areas of responsibility include all bars and restaurants within Yaamava Resort & Casino at San Manuel.
Under the direction of the Food and Beverage Manager, the Assistant Manager directs and controls efficient food service outlet operations and oversees the training of non-exempt union and exempt employees. The Assistant Manager oversees culinary staff, bussers, and cashiers to ensure timely menu item execution and delivery that consistently meets all quality standards and exceeds patron expectations; directs overall activities of the supervisors to ensure established customer service standards are met or exceeded in a safe and orderly work environment. Profit and loss co-responsibilities include forecasting, budgeting, managing labor and operations costs to ensure a quality profit while meeting fiscal requirements. The Food and Beverage venues are high-volume food service amenities located in a 24-hour, seven-day-a-week casino.
Under the direction of the Assistant Manager, Facilities and assisting the Utility Plant Operator II, the Utility Plant Operator I, performs skilled-level work related to the operation, installation, inspection, modification, remodeling and repair of boilers, chillers, cooling towers, pumps, blowers and all ancillary equipment and property associated with all Central Plant Utility Operations. The Utility Plant Operator I, also collaborates, initiates, and supports opportunities with other functions by championing the goals and priorities of the Tribe in a manner that faithfully reflects and upholds the Tribe’s vision, mission and values.
Under the direction of the Executive Chef and Executive Sous Chef, the Sous Chef plans and supervises the overall daily operation of their assigned kitchen; supporting a specific venue or areas of operation. The Sous Chef schedules, supervises, coordinates, trains and participates in all activities of Cooks and other reporting kitchen personnel. They are responsible for planning, preparing and cooking foods for all menus for a multitude of occasions, including special functions and holidays. Working with the Executive Chef and Executive Sous Chef, the Sous Chef establishes menu forecasts based on customer counts or business forecasts, previous experience, dates and holidays, while maintaining team adherence to all health and safety regulations and applicable San Manuel policies and procedures. The Sous Chef operates in representation of the culinary team’s best in class culture, while championing the goals and priorities of the Tribe in a manner that reflects and upholds the Tribal Community’s vision, mission and values.
Under the direction of the Slot Relief Floor Manager, the Slot Training Supervisor is responsible for the ongoing coaching, development, and instruction of all Slot Department employees with the goal of increasing efficiency, effectiveness, and productivity, with an emphasis on exceptional customer service. The Slot Training Supervisor is responsible for instruction and development facilitated through courses, handouts, handbooks, and hands-on training. The Slot Training Supervisor works both back of house and on the gaming floor in order to stay current with processes and enterprise practices. Additionally, the Slot Training Supervisor is responsible for assessing, designing, developing, implementing, and evaluating employee training programs.
Under the Director of Food & Beverage, the Manager, Food & Beverage (F&B) Quality Assurance is responsible for enhancing guests’ journey in Food & Beverage outlets. By identifying and analyzing trends that impact guest loyalty, this role addresses opportunities for improving operational efficiency and/or implementing supportive technology. This position strives to maximize the efficiency of the enterprise through the application of technology. The Manager, F&B Quality Assurance, will play a critical role by leveraging the resources provided by the Food & Beverage department and is the subject matter expert on several core systems assigned to the role.
The Retail Sales Associate is an outgoing and motivated individual who thrives in a highly interactive environment and is truly an ambassador of the art of the industry. The Retail Sales Associate is responsible for guiding, informing, and catering to each guest to create memorable, top-tier guest experiences, with the motivation of driving high performance goals. This role is a key contributor within a dynamic selling environment where their selling strength makes them an important part of the success of the team. The Retail Sales Associate’s high visibility requires a strong sense of professionalism, including the continuous championing of the goals and priorities of the Tribe in a manner that reflects and upholds the Tribal Community’s vision, mission and values.
The Lead Retail Sales Associate thrives on change and is a risk-taker who is highly motivated to make a difference. This position models and leads strategic, catered, and best in class selling behaviors, and assists with maintaining operational excellence for the Retail Department. The Lead Retail Sales Associate works side by side with fellow team members to ensure a memorable guest experience is always provided. Come grow with us to drive positive performance results and help to cultivate our winning team.
The Busser is responsible for maintaining the appearance of their assigned work area and station by cleaning, stocking and organizing. Bussers are also responsible for delivering and expediting food orders and condiments to guests in various food venues as necessary.
Under the direction of the Sous Chef, the Cook I (Line Cook) prepares food/menu items for guest consumption, utilizing only approved recipes, cooking methods and ingredients as set by Food & Beverage/Culinary Management. The Cook I maintains all food, equipment and kitchens to be in compliance with all health codes and casino standards. The Cook I maintains a positive, team oriented and accommodating attitude toward guests (internal as well as external), fellow team members and management, at all times. The Cook I operates in representation of the culinary team’s best in class culture, while championing the goals and priorities of the Tribe in a manner that reflects and upholds the Tribal Community’s vision, mission and values.