JOB SUMMARY: 

The Host/Cashier maintains a high energy level, seats guests in the restaurant and/or handles transactions as a cashier and/or handles all monies in the cash register. The Host/Cashier ensures smooth operation of seating flow and/or guest transactions.

SHARED ESSENTIAL JOB FUNCTIONS:

1. Proficient in the operating functions of cash register and micros computers for all food outlets.
2. Maintains expected service levels, ensures all revenue is accurately handled and internal controls during system outages.
3. Possess the ability to effectively communicate in a clear, professional and friendly manner with all guests and employees. 
4. Accurately manages and delivers comps to guests.
5. Differentiate guest service and gives priority service to the appropriate tier leveled player during cash and seating transactions.
6. Ensures tables are clear, appropriately set up and presentable for guests to be seated prior to being seated. 
7. Presents an impressionable persona when greeting guests and during their departure. 
8. Presents customers their menu and informs and up-sells any specials/Chefs feature with enticing verbiage.
9. Engages guests in conversation during seating and/or register transactions. 
10. Handles and solves any concerns and questions from guests.
11. Acts as a role model to other employees and always presents oneself as a credit to Harrah’s and encourages others to do the same.
12. Adheres to regulatory, departmental and company policies.

CASHIER

13. Keeps designated working area clean and organized and assists in maintaining cleanliness of dining room.
14. Observes all safety rules and regulations.
15. Makes sure all areas assigned are clean and free of debris.
16. Always maintains proper food levels to ensure that all guests receive high quality products as defined by company standards.
17. Maintains a visible positive attitude at all times and greets everyone with a smile and says their department signature greeting.
18. All related s job duties are performed in accordance with departmental and Caesar’s policies, practices and procedures as defined by the Executive Chef and the company standards of excellence. 

Host

19. Appropriately reserves and manages guest bookings/reservations. 
20. Manages the flow of business and seats the restaurant in rotation regardless of business volume.
21. Works closely with servers, bussers and management to ensure quality of food, the dining experience and guest satisfaction.
22. Ensures accurate set up for accommodating large groups/parties. 
23. Keeps designated working area clean and organized, and assists in maintaining cleanliness of dining room, including host stand area, assisting buss person and servers as necessary...

ADDITIONAL JOB DUTIES:

24. Other duties as assigned.
25. Accurately obtains vital information from guests to communicate to management and casino hosts.
26. Upholds standards of dining room ambiance and atmosphere. 

EDUCATION and/or EXPERIENCE: 

27. Three months previous experience as a Host/Cashier is preferred
28. High School diploma or GED equivalent is preferred

QUALIFICATIONS:

The requirements listed are representative of the knowledge, skill and/or ability required to fulfill the obligations of this position.

29. Must be able to communicate in a clear and concise manner
30. Must be able to get along with co-workers and work as a team
31. Must present a well-groomed appearance
32. Must have speed and accuracy in order to maintain maximum efficiency
33. Must be able to read, write, speak and understand English
34. Must have a sense of urgency and react to changing business demands
35. Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business
36. Possess the ability to professional handle high pressure and difficult situations.

PHYSICAL DEMANDS AND WORK ENVIRONMENT:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

37. Must be able to maneuver to all areas of assigned restaurant throughout entire shift

38. Must be able to work at a fast pace and in stressful situations

39. Must be able to respond to visual and verbal cues

40. Must be able to stand on feet for prolonged periods of time
41. Must be able to maneuver around in a kitchen setting
42. Must be able to work on a computer for long periods of time
43. Must be able to work in a noisy environment

DISCLAIMER: 
Preference is given to Ak-Chin community members and members of other recognized Arizona tribes. 

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).