Lead Cashier, Restaurant​/Food Service

Posted:
August 24th, 2026 Deadline:
Until Filled

Front of the House Lead Cashier

Food and Beverage

Front of the House Service Manager

Resort

Full-Time

$16.00-$19.00 per hour D.O.E.(Non-Exempt)

Key-Employee

DESCRIPTION:

Supervises and coordinates dining room personnel to provide fast, courteous service to patrons in the absence of the Front of the House Service Manager, in accordance with the Food and Beverage standard of service. Communicate effectively with staff and be a positive presence eract with guests to ensure waitstaff are providing an excellent dining experience. Must have the ability to solve practical problems in a fast-paced setting.

Responsible for the overall appearance and operational flowof dining room in the absence of management.

• Provide excellent service to guests through active guest engagement and positive attitude.
• Schedules dining reservation and arranges parties or special services for diners.
• Greets guests and adjusts complaints of patrons.
• Must know and enforce proper techniques/recipes with all menu items.
• Assigns work tasks and coordinates activities ofdining room personnel to ensure prompt and courteous service to patrons.
• Inspects dining room serving stations for neatness and cleanliness. Monitor staff to ensure they are following proper cleaning and stocking responsibilities.
• Schedules work hours and keeps time records ofdining room workers.
• Shall be required to read, implement and adhere to all NWCR Policies and procedures, LVD Gaming Ordinance, Tribal/State Gaming Compact, NIGC Minimum Internal Control Standards, Indian Gaming Regulatory Act,LVD
• Tribal Internal Control Standards, Title 31 Minimum Internal Control Standards, NWCR Casino Employee Handbook, Food and Beverage Department policy and Procedure Manual.
• Helps in preparing beverages and expedite food orders.
• Complies with all sanitary and cleanliness requirements and instruct staff of these cleanliness standards.
• Inspect service stations of cleanliness andalert management of any maintenance concerns or equipment failures.
• Recognizes that each team member is arepresentative of the Casino and is responsible for demonstrating courtesy,respect, and sensitivity to the needs of each customer.
• Strictly follow the serving guidelines for intoxicated customers, make judgements regarding when to slow a guest down orcut them off. Train and empower staff to make the proper decisions when handling cut-off procedures.
• Respond to guests’ inquiries and requests in acourteous and polite manner.
• Responsible for; planning, assigning, and directing work, appraising performance; rewarding and disciplining employees;addressing complaints and resolving problems in the absence of the FOH Service Manager.
• Must be able to identify and resolve problems ina timely manner;
  Develops alternative solutions.
• Communicate changes effectively;
  Prepares and supports those affected by change.
• Makes self available to staff;
  Provides regular performance feedback. Develop server/cashier’s skills and encourage growth.
• Observes safety and security procedures;
  Reports potentially unsafe conditions;
  Uses equipment and materials properly.
• Accepts monies, operates the payment collection system and makes changes. Oversee andverify staff is following proper money handling procedures.
• Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area,circumference, and volume. Ability to apply concepts of basic algebra and geometry.
• Ability to read and interpret documents such assafety rules, operating and maintenance instructions, and procedure manuals.
• Ability to speak effectively before groups…