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Under the direction of the Operations Manager, ensure that floods are done on time with safety being a prime concern. Primary responsibilities include ice resurfacing, edging, janitorial work & (T’s) ice plant, log readings, & some HVAC troubleshooting.
The main purpose of the job is to support and assist the responsible manager to maintain a safe environment. The key role would be to repair and maintenance of equipment.
A structured Barback role is critical to assist bartenders with the preparation of drinks as well providing our guests with the best service and experience.
Reporting to the Beverage Manager, the Barback will be responsible to assist the entire bartending team. This will include completing tasks such as stocking, cleaning, and assisting bartenders and servers in their role.
The primary purpose of the Grab & Go Cashier is to prepare food, serve customers and ensure work area is neat and clean.
Reporting to the Cage Manager the Cage Cashier will ensure they promote utmost integrity and the highest caliber of customer service and respect to all the guests, associates, and AGLC personnel.
The primary purpose of the Busser is to support and help the restaurant servers to maintain the highest possible guest satisfaction.
The main purpose of the job is to support and assist the responsible manager to maintain a safe and clean environment. The key role would be to upkeep the cleanliness of the Resort area to a high standard. Reporting to the Public Areas Manager, the Public Area Attendant will follow task lists that give direction to clean areas within the casino.
The primary purpose of the Cafeteria Attendant is to clean, stock and ensure the cafeteria and associate smoke area is tidy, neat and clean.
This position provides basic oversight of Team Members and restaurant operations during a specific shift. Follow cash handling procedures. Greet guests, take food orders, prepare food, and perform table visits. Ensure all guests get a premium experience and other duties as necessary to ensure a smoothly run shift while maintaining a sincere, caring and personable image for the guest and team. Maintain company standards of quality, cooking times and presentation of food, service, atmosphere, restaurant cleanliness and sanitation and safety.
Accountable for overall success of the resort kitchen’s operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchens to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas within the resort.
(e.g. banquets, restaurants and small outlets) and all support areas.
Oversee accuracy of room blocks and rooming-list reservations. Accurately complete the set for all group reservations and concert bookings as per sales agreements. Communicate with Command Center when individual call-in reservation blocks have been set up and are ready for bookings. Enter all group and concert reservation rooming-lists, changes, and cancellations received by email from Event and Marketing Managers. Set-up routing and special requests as appropriate and associated arrival comments for rooming-list reservations. Respond to any challenges found for accommodating rooming requests. Provide completed rooming-list to Event and Marketing Managers and of remaining rooms in each block upon every rooming list entry completion, and update. Distribute daily group cut-off report and work proactively work with management to release remaining rooms in a timely manner. Input and access data in reservation system.
Troubleshoot system interfaces and balance group reservation blocks in appropriate hotel systems as needed.
Assists the Sous Chef to manage the kitchen operations and staff daily to ensure a consistent, high quality food product. Areas of responsibility comprise overseeing food preparation area of incumbent’s specific kitchen. As a Junior Sous Chef, directs and works with the food and beverage management team and associates to successfully execute all kitchen operations; strives to continually improve guest and associate satisfaction and maximize the financial performance in areas of responsibility.
The First Cook is responsible for assisting in preparing of all meals and ensuring the kitchen, and dining areas are always clean and sanitary. They must be able to work fast yet diligently with a focus on consistency while open to direction.
The First Cook is responsible for assisting in preparing of all meals and ensuring the kitchen, and dining areas are always clean and sanitary. They must be able to work fast yet diligently with a focus on consistency while open to direction.
Prepares all event documentation and coordinates with sales, departments, and customer to ensure consistent, high level service throughout pre-event, event and post event phases of hotel events; primarily handles events of average complexity. Ensures all hotel events have a seamless turnover from sales to service back to sales. Recognizes opportunities to maximize revenue opportunities by up-selling and offering enhancements to create outstanding events.
Serve our guests in accordance with Resort Standards of Guest Services in a gracious and professional manner. Take pride in all facets of service, quality, timeliness, appearance and cleanliness. Show initiative and take immediate steps to correct any service shortfalls to ensure complete guest satisfaction, whether inside or outside your department.
The Executive Chef is acountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related items. Works to continually improve guest and employee satisfaction while maximizing the financial performance in areas of responsibility. Supervises all kitchen area to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.
A structured Poker Houseman role is critical to the success of the River Cree Resort & Casino. The primary purpose of the Poker Houseman is to supervise the day to day operation and effectiveness of the poker department ensuring outstanding customer service, policy and procedure is taking place.
Reporting to the Poker Manager, the Poker Houseman enforces house rules of the department. He/she is responsible for the day to day poker related events in relation to business development. The Poker Houseman coaches others on the game, policies, procedures, and how to monitor cheating at play and advantage play. He/she coordinates player table & seat placement and player scheduling.
A Floor Supervisor role is critical to the success of the River Cree Resort & Casino. The primary purpose of the Floor Supervisor or Pit Boss is to demonstrate the knowledge to be able to supervise the day to day operations of a grouping of gaming tables. The Floor Supervisor is charged with helping the Dealer to enhance the guest’s gaming experience.
The Floor Supervisor will supervise the games in their section in accordance with AGLC rules and River Cree Table Games department policies and procedures. The Floor Supervisor will understand and comply with all service, quality and safety standards set forth by the River Cree Resort and Casino.
The Dealer is critical to the success of the River Cree Resort & Casino. The primary purpose of the Dealer is to execute table games such as Blackjack, Poker, Roulette, Craps, and Baccarat with an outstanding level of gaming skill. A dealer has the most interaction with guests and will always deliver Superior customer service to enhance the gaming experience.
The Dealer will deal their games in accordance with AGLC rules and River Cree Table Games department policies and procedures. The dealer must understand and comply with all service, quality and safety standards set forth by the River Cree Resort and Casino.