Vintage Host - Food Vintage Restaurant

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following.

• Other duties may be assigned.
• Maximize serving floor space by seating guests at appropriate tables.
• Assist Maitre'd with weekly plannings and everyday operations.
• Assign and verify all opening and closing procedures for wait staff.
• Greets guests, answers questions and must be able to assist with problems.
• Analyze and issue guest complimentary based on marketing information.
• Organize daily seating chart.
• Prepares the restaurant for daily reservations.

SUPERVISORY RESPONSIBILITIES Directly supervises employees in the Fine Dining Restaurant. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE Associate's degree (A. A.) or equivalent from two-year college or technical school; or six months to one year related experience and/or training; or equivalent combination of education and experience.

LANGUAGE SKILLS Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.

MATHEMATICAL SKILLS Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of American money and weight measurement, volume, and distance.

REASONING ABILITY Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

CERTIFICATES LICENSES, REGISTRATIONS ABO License, LACT

PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to stand and walk. The employee frequently is required to use hands to finger, handle, or feel; talk or hear; and taste or smell. The employee is occasionally required to reach with hands and arms. The employee must frequently lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

WORK ENVIRONMENT The work environment characteristics described here are

representative of those an employee encounters while performing the essential functions of this job. The noise level in the work environment is usually quiet. Must be able to work in a smoking environment.

ADDITIONAL DUTIES/ JOB DIMENSIONS: Regular attendance in conformance with standards, which may be established by Bally's Shreveport from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to Bally's Shreveport Attendance Policy. Due to the cyclical nature of the hospitality/entertainment industry, employees may be required to work varying schedules to reflect the business needs of the property. This includes all shifts, weekends and holiday periods