Host/Hostess Cashier GMG

Become an Employee-Owner!
Eureka is Nevada's first 100% employee-owned casino resort. Being an Employee Ownership Stock Plan, or ESOP, our employee owners are held to a high standard of behavior and results.
Eureka has been ranked number 35 on Fortune Magazine's list of Best Medium Workplaces and for the third consecutive year, Eureka has been named a Great Place to Work-Certified™ company.

SUMMARY: 
    
The Host Cashier is responsible for creating a fun and professional environment while providing prompt and accurate seating and cashiering service to ensure an excellent dining experience for all our Guests. 

ESSENTIAL DUTIES AND RESPONSIBILITIES:
Depending on experience, some of the essential duties, responsibilities, points of service and SOPs (Standard Operating Procedures) outlined below may be taught and demonstrated during the Host / Cashier training process.

•    Reports directly to the Restaurant Supervisor or Manager.
•    Greet the Guest in a friendly, courteous, and professional manner and welcome them to the restaurant.
•    Requires dependable, punctual attendance and be willing to work flexible hours as needed.   
•    Interact positively and effectively with co-workers and guests.
•    Control restaurant occupancy flow.
•    Assign tables; seat guests, distribute menus to guests.
•    Provides prompt, courteous and efficient service to all guests.
•    Demonstrate exceptional guest service.
•    Make menu recommendations and answer all related inquiries as needed.
•    Accurately process in the POS (Point of Sale) the closing of the guest checks via cash, credit card, and casino comps. / points.
•    Answer Host area phone and callers inquiries.
•    Offer a friendly and professional goodbye to the Guest and invite them to return to the restaurant.
•    Complete all Host / Cashier side-work as described during the Training process.
•    Keep work area clean and organized, in compliance with SNHD (Southern Nevada Health District) OSHA (Occupational Safety & Health Administration) regulations and F&B Departmental SOPs.
•    All other duties as assigned