The Restaurant Manager is responsible for coordinating and supervising all aspects of the F&B outlet operation, while maintaining profitable F&B outlets and high-quality products and service levels.  They are expected to manage and train employees; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.

The Complex Executive Chef is responsible for coordinating, supervising and directing all aspects of the hotel’s food production, while maintaining profitable F&B operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The Executive Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.

Casino Table Games Manager is responsible for the managing of the dealers and the table games; assures they adhere to the company’s and the Gaming commissions policies and procedures.

The Chief Engineer is responsible for the day-to-day operations of the engineering division.  In the absence of the Director, the assistant will assume the administrative, financial and operating aspects of the hotel as they relate to engineering.

The Operations Manager is responsible for planning and directing operations to improve productivity and efficiency.

The Breakfast Attendant is responsible for providing exceptional service to guests in an efficient and courteous manner within the complimentary breakfast area of a hotel.

The Front Office Agent is responsible for providing attentive, courteous and efficient service to all guests during check-in, throughout their stay, and at checkout, while maximizing room revenue and occupancy.