Job Description

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.

HOW YOU WILL CREATE THE EXTRAORDINARY

SHARED ESSENTIAL JOB FUNCTIONS:

• Proficient in the operating functions of cash register and micros computers for all food outlets.
• Maintains expected service levels, ensures all revenue is accurately handled and internal controls during system outages.
• Possess the ability to effectively communicate in a clear, professional and friendly manner with all guests and employees.
• Accurately manages and delivers comps to guests.
• Differentiate guest service and gives priority service to the appropriate tier leveled player during cash and seating transactions.
• Ensures tables are clear, appropriately set up and presentable for guests to be seated prior to being seated.
• Presents an impressionable persona when greeting guests and during their departure.
• Presents customers their menu and informs and up-sells any specials/Chefs feature with enticing verbiage.
• Receives pertinent information and ensures accuracy of food orders for to-go items before delivery.
• Engages guests in conversation during seating and/or register transactions.
• Handles and solves any concerns and questions from guests.
• 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.
• Adheres to regulatory, departmental and company policies.
• CASHIER
• Keeps designated working area clean and organized and assists in maintaining cleanliness of dining room.
• Records all tips collected from credit cards, comps, and room charges.
• Must move items from shelves to carts and transport them to assigned stations for restocking purposes.
• Observes all safety rules and regulations.
• Makes sure all areas assigned are clean and free of debris.
• Always maintain proper food levels to ensure that all guests receive high quality products as defined by company standards.
• Takes all appropriate actions to ensure quality and to reduce waste as directed by the Executive Chef.
• Always maintains proper food rotation procedures for all items.
• Always maintains a visible positive attitude and greets everyone with a smile and says their department signature greeting.
• All related jobs 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.
• Able to accurately and quickly process all Cash/Credit and Comp transactions (where applicable)
• Host
• Appropriately reserves and manages guest bookings/reservations.
• Manages the flow of business and seats the restaurant in rotation regardless of business volume.
• Works closely with servers, bussers and management to ensure quality of food, the dining experience and guest satisfaction.
• Ensures accurate set up for accommodating large groups/parties.
• 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...
• Other duties as assigned.
• Accurately obtains vital information from guests to communicate with management and casino hosts.
• Upholds standards of dining room ambiance and atmosphere.

WHAT YOU WILL NEED

• Three months’ previous experience as a Host/Cashier is preferred
• High School diploma or GED equivalent is preferred
• Must be able to communicate in a clear and concise manner
• Must be able to get along with co-workers and work as a team
• Must present a well-groomed appearance
• Must have speed and accuracy to maintain maximum efficiency
• Must be able to read, write, speak and understand English
• Must have a sense of urgency and react to changing business demands
• Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business
• Possess the ability to professionally handle high pressure and difficult situations.
• ADDITIONAL REQUIREMENTS
• Must be able to maneuver to all areas of assigned restaurant throughout entire shift
• Must be able to tolerate areas containing secondary smoke
• Must be able to work at a fast pace and in stressful situations
• Must be able to respond to visual and aural cues
• Must be able to stand on feet for prolonged periods of time
• Must be able to maneuver around in a kitchen setting
• Must be able to work on a computer for long periods of time
• Must be able to work in a noisy environment