Archives: Jobs

Q CASINO + RESORT

IMON ARENA

Concessions

BASIC FUNCTION

Preparation and sale of food items in ImOn Arena concession area.

SPECIFIC DUTIES AND RESPONSIBILITIES

• Prepare and sell ImOn Arena concessions food
• Provide excellent guest service
• Maintain clean work area and surfaces 
• Obtain cash from customers and ensure proper change is returned to customers
• Return cash drawer at end of shift
• Stock food items for concessions area
• Maintain and document proper food temperatures
• Ability to master and maintain State of Iowa issued sanitation guidelines
• Clean equipment (degrease, change fryers, etc.)
• Other duties as assigned

HOURS OF WORK

• Varies due to game schedules

EDUCATION, TRAINING AND EXPERIENCE

High School diploma preferred.

STANDARDS OF PERFORMANCE

• Knowledge of food temperatures
• Ability to follow directions
• Good reading and comprehension skills
• Good communication skills
• Must be able to use kitchen equipment
• Must understand cooking measurements
• Possess basic math skills
• Ability to understand and run register, and accurately handle cash

MENTAL AND PHYSICAL REQUIREMENTS

• Stooping, kneeling, walking, crouching, pulling
• Standing for long periods of time
• Lifting up to 50 lbs.
• Repetitive motion.  Substantial movements (motions of wrists, hands, and/or fingers)

WORKING ENVIRONMENT AND CONDITIONS

• Inside environment
• Loud noises from kitchen equipment
• Air & skin exposure to cooking oils
• Entering coolers & freezer

EQUIPMENT AND TOOLS

• General kitchen equipment including, but not limited to:
• Grill
• Stove
• Fryers
• Broiler
• Steamer
• Cooking utensils (knives, etc.)
• Oven
• Popcorn machine
• Steam Table
• Microwave
• Coolers
• Freezer

Q CASINO + RESORT

IMON ARENA

Food and Beverage Supervisor

BASIC FUNCTION

Oversee the operation of the ImOn Arena Food and Beverage operation to ensure that it is run smoothly and efficiently in order to provide excellent guest service to our customers.

ORGANIZATIONAL RELATIONSHIPS

• Reports to:    ImOn Arena General Manager
• Supervises:    ImOn Arena Concessions, Bartenders, Suite Attendants 

HOURS OF WORK

• Varies due to game schedules

SPECIFIC DUTIES AND RESPONSIBILITIES

• Supervise and direct ImOn Arena Concessions staff
• Ensure all Licenses and Training is up to date
• Health and Safety protocol for ImOn Arena 
• Ensure all staff in uniform and guest ready when clocked-in 
• Open and close department as needed, including balancing cash drawers
• Check out employees at end of shift
• Verify and balance all employee paperwork
• Instruct and assist employees with job duties
• Assign, check and monitor work schedules
• Assist Event Coordinator in setting up banquets and parties
• Ensure rotation of stock items to avoid expiration date
• Compile monthly food and beverage inventory and order supplies as needed
• Assist Q Casino HR with interviewing, hiring, and training new employees
• Know function of all areas in the ImOn Arena Food and Beverage department
• Understanding Point of Sales reports
• Other tasks as assigned.

EDUCATION, TRAINING AND EXPERIENCE

• 2 years of business degree or equivalent experience
• Prior supervisory or management experience helpful

STANDARDS OF PERFORMANCE

• Good oral communication skills
• Good written communication skills
• Good customer service skills
• Ability to motivate others
• Completion of State approved SERVSAFE course

MENTAL AND PHYSICAL REQUIREMENTS

• Heavy work, ability to move up to 100 lbs.
• Standing and walking for long periods of time

WORKING ENVIRONMENT AND CONDITIONS

• Loud noise levels
• This position occasionally has outside activities, therefore exposure to weather conditions can occur.

EQUIPMENT AND TOOLS

General office equipment including, but not limited to:

• Point of Sales System/registers/printers/touchscreens
• Computer
• Copy machine
• Coffee machines
• Calculator
• Credit card machine
• Cash register
• Phones
• Other
• Wrenches
• Hand carts

Q CASINO + RESORT
THE KEY HOTEL
HILTON GARDEN INN DUBUQUE
 

Hotel Front Desk Associate

POSITION SUMMARY

The Hotel Front Desk Associate is responsible for welcoming guests, managing check-in and checkout processes, and providing exceptional service throughout their stay. This dual-brand role supports both The Key Hotel and Hilton Garden Inn Dubuque, with shifts possible at either location. The associate ensures smooth front desk operations, maintains lobby cleanliness, and assists guests with inquiries, directions, and hotel services.

HOURS OF WORK

• Shift start time varies: 12:00 PM – 8:00 PM or 2:00 PM – 10:00 PM

DUTIES AND RESPONSIBILITIES

• Efficiently manages front desk operations, ensuring quick check-in and checkout.
• Warmly and professionally welcomes guests.
• Directs guests to appropriate staff for assistance with food, laundry, concierge, or housekeeping.
• Handles guest requests with professionalism and courtesy.
• Ensures prompt delivery of final bills.
• Keeps lobby and shared areas neat and orderly.
• Maintains knowledge of hotel policies, room rates, discounts, and local events.
• Provides information about local attractions and hotel offerings.
• Operates and maintains laundry equipment including washers, dryers, and iron press.
• Washes, dries, folds, and sorts hotel linens.
• Stocks laundry closets and carts.
• Maintains daily laundry records and inventory of supplies.
• Responds professionally to guest complaints.
• Performs other related duties as assigned.

REQUIRED SKILLS AND ABILITIES

• Excellent verbal and written communication.
• Strong interpersonal and customer service skills, including handling difficult patrons.
• Organizational skills and attention to detail.
• Familiarity with the local area and ability to provide directions.
• Proficiency with Microsoft Office Suite.
• Experience using laundry detergents and equipment.
• Ability to work long hours and weekends.
• Quick decision-making and problem-solving.
• Team collaboration and high attention to detail.

EDUCATION AND EXPERIENCE

• High school diploma or equivalent required.
• Legally authorized to work in the U.S.
• Basic English literacy required.
• Customer service experience preferred but not required.

PHYSICAL REQUIREMENTS

• Prolonged periods of standing at front desk and sitting at a desk and working on a computer.
• Must be able to lift up to 15 pounds at times. 

WORKING ENVIRONMENT AND CONDITIONS

• Fast-paced hospitality setting with frequent guest interactions.
• Indoor environment with moderate noise levels from lobby activity and guest traffic.
• Exposure to busy periods during check-in/check-out times, weekends, and special events.
• Requires flexibility to work various shifts, including evenings, weekends, and holidays.

EQUIPMENT AND TOOLS

• Front desk computer systems and reservation software.
• Telephone and multi-line communication systems.
• Credit card processing terminals and cash handling tools.
• Printers, copiers, and basic office supplies.
• Maps, brochures, and guest information materials.

Q CASINO + RESORT
ISLAND SOCIAL KITCHEN + BAR

Host

BASIC FUNCTION

Greet guests when they enter the restaurant and assign seating. Tear down and set up tables.

ORGANIZATIONAL RELATIONSHIPS

• Reports to:    Food & Beverage Supervisor
• Supervises:    N/A

HOURS OF WORK

• Monday – 4:00 PM – Close
• Tuesday – 4:00 PM – Close
• Wednesday – Off
• Thursday – Off
• Friday – 5:00 PM – Close
• Saturday – 12:00 PM – 9:00 PM
• Sunday – 12:00 PM – 9:00 PM

SPECIFIC DUTIES AND RESPONSIBILITIES

• Obtain and return cash bank to Cage.
• Balancing of reports on shift.
• Clear, clean, and reset tables as needed.
• Greet and seat guests.
• Direct waitstaff to their section.
• Ring up guest’s checks.
• Stocking of supplies. 
• Pre-bus and bus tables.
• Take dirty dishes to the kitchen.
• Fold linen napkins.
• Complete side work.
• Other duties as assigned.

EDUCATION, TRAINING AND EXPERIENCE

No formal education required.

STANDARDS OF PERFORMANCE

• Must be able to operate POS register.
• Must be able to count currency.
• Must be able to complete restaurant paperwork.
• Possess good customer relations skills.
• Possess good communication skills.
• Tables should be bussed in a timely manner.
• Greet guests within 45 seconds after guests are seated.
• Inform the guests of the server’s name.
• Refill guest’s drinks as needed.

MENTAL AND PHYSICAL REQUIREMENTS

• Lifting up to 50 lbs.
• Walking fast paced for long periods of time.
• Standing for long periods of time.
• Stooping, crouching.
• Talking

WORKING ENVIRONMENT AND CONDITIONS

• Inside work.
• Occasional outside work.
• Exposure to cigarette smoke.
• Exposure to cleaning chemicals.
• Occasional loud noise levels.

EQUIPMENT AND TOOLS

• Coffee machine
• POS
• Micros register
• Adding machine (calculator)
• Copy machine
• Credit card machine
• Telephone
   

Q CASINO + RESORT

Count Team Member

BASIC FUNCTION

Count, record and verify money from casino machines, and Food and Beverage Department.

ORGANIZATIONAL RELATIONSHIPS

• Reports to:    Lead Revenue Supervisor/Director of Casino Revenue

HOURS OF WORK

• Monday: 2:00 AM – 12:00 PM
• Tuesday: OFF
• Wednesday: OFF
• Thursday: OFF
• Friday: 2:00 AM – 12:00 PM
• Saturday: OFF
• Sunday: 6:30 AM – 9:00 AM

SPECIFIC DUTIES AND RESPONSIBILITIES

• Removes money from bill validator boxes, counts and verifies money to balance reports.
• Cleans machines and keeps them in working order.
• Reads slot meters weekly.
• Transports carts to and from the storage room.
• Counts, bundles and straps money that was run through a variety of machines.
• Verify money with cashier supervisors.

EDUCATION, TRAINING AND EXPERIENCE

• High School diploma

STANDARDS OF PERFORMANCE

• Ability to accurately count large sums of money.
• Ability to operate currency machines.
• Good oral communication skills to provide dictation.
• Good written communication skills.
• Good math skills with the ability to use numerical figures.
• Ability to work as a team member.

MENTAL AND PHYSICAL REQUIREMENTS

• Must wear an issued short sleeved jumpsuit.
• Stooping, crouching, reaching, repetitive motion.
• Standing
• Pushing, pulling, lifting
• Must be minimum of 18 years old.

WORKING ENVIRONMENT AND CONDITIONS

• Inside work environment in close quarters.
• Loud noise levels from currency machinery.
• Exposed to excessive dust.

EQUIPMENT AND TOOLS

• General office equipment including, but not limited to:
• Computer
• Calculator
• Cummins money/ticket counter
• FS420 money facer and counter
• Cummins Jet sort money counter
   

Q CASINO + RESORT

ISLAND SOCIAL

Game Attendant

BASIC FUNCTION

As a Game Attendant at Island Social, you will be responsible for ensuring that guests have a fun and enjoyable experience while playing arcade games and attractions. The Game Attendant’s friendly demeanor, customer service skills, and knowledge of the center’s games will contribute to creating lasting memories for our visitors. A Game Attendant will also train as an axe throwing attendant, and redemption cashier.

ORGANIZATIONAL RELATIONSHIPS

• Reports to:    Island Social Manager / Lead Game Attendant
• Leads:        N/A

HOURS OF WORK

• Monday – Off
• Tuesday – Off
• Wednesday – 12:00 PM – 8:00 PM
• Thursday – Off
• Friday – 12:00 PM – 5:00 PM

SPECIFIC DUTIES AND RESPONSIBILITIES

• Deliver exceptional guest engagement by providing guidance, promoting offerings, and ensuring a welcoming experience.
• Oversee gameplay areas, ensuring safety, compliance, and seamless operation of activities.
• Coordinate technical support and maintain a well-organized, clean environment, addressing operational needs promptly.
• Manage guest transactions, prize redemptions, and queue flow to optimize the overall guest experience.
• Execute accurate payment processing and enforce strict adherence to cash-handling protocols.

STANDARDS OF PERFORMANCE

• Previous experience in a customer service role, preferably in a hospitality, entertainment, or service-oriented environment.
• Friendly and approachable personality with strong interpersonal and communication skills.
• Passion for providing excellent customer service and ensuring guest satisfaction.
• Basic understanding of arcade games and their operation (training will be provided).
• Ability to handle multiple tasks and prioritize effectively in a dynamic environment.
• Problem-solving skills to address guest inquiries.
• Strong attention to detail and commitment to enforcing safety protocols.
• Flexibility to work irregular hours, including evenings, weekends, and holidays, as required by the operational needs of the family entertainment center.

MENTAL AND PHYSICAL REQUIREMENTS

• Physically mobile with reasonable accommodations including the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas. 
• Ability to stand, walk, and move throughout the party area for extended periods.
• Capability to lift and carry up to 25 pounds for setup and cleanup tasks.

WORKING ENVIRONMENT AND CONDITIONS

• Works indoors, occasionally exposed to high noise levels.
• Irregular work schedules, including nights, weekends, and holidays.

EQUIPMENT AND TOOLS

• Computer
• Point of Sale Terminals
• Various Arcade Games
• Axe Throwing Equipment
• Duck Pin Bowling Equipment
• Intercard Kiosks

Q CASINO + RESORT
THE KEY HOTEL
HILTON GARDEN INN DUBUQUE

Restaurant Manager
  

BASIC FUNCTION

The Restaurant Manager oversees all front-of-house operations for our new restaurant on top of The Key Hotel, ensuring exceptional guest experiences through strong leadership and operational excellence. Reporting to the F&B Director, this role manages a team of supervisors, servers, host/hostesses, back waiters, bartenders, and food runners. Responsibilities include staff hiring, training, and development, scheduling, and performance evaluations. The Restaurant Manager ensures seamless daily operations, including maintaining a clean and organized venue, managing the Agilysys POS system, and collaborating with culinary leadership to meet and exceed guest expectations.

ORGANIZATIONAL RELATIONSHIPS

Reports to:            F&B Director

Supervises:            Restaurant Supervisors, Servers, Host/Hostesses, Back Waiters, Bartenders, Food Runners

SPECIFIC DUTIES AND RESPONSIBILITIES

• Staff Management
• Hire, train, and supervise restaurant staff: restaurant supervisor, servers, host/hostesses, back waiters, bartenders, and food runners.  
• Create and manage staff schedules to ensure adequate coverage based on business needs.
• Conduct pre-shift meetings with front-of-house team members and engage the team to meet daily, weekly, monthly, and long-term goals.
• Maintain a friendly and professional rapport with team members and guests.
• Train staff to use Agilysys POS.
• Ensures staff paperwork is complete.
• Conduct performance evaluations and provide feedback to improve service quality.
• Foster a positive work environment and promote teamwork.
• Promotes F.O.R.T. Core Values.
• Operations Management
• Open, manage, and close venue.
• Thorough understanding of Agilysys POS, with the ability to manage the system’s day-to-day operations, including adding and removing menu items, updating pricing, troubleshooting issues, and generating reports to support operational efficiency.
• Ensure the restaurant and its furnishings are clean, well-maintained, and guest-ready before each service.
• Maintain cleanliness, organization, and proper storage practices in all restaurant and storage areas, adhering to health and safety standards.
• Collaborate with the Chef de Cuisine to meet and exceed guest expectations through seamless service and culinary excellence.
• Develop a staff training program.
• Assist with responsibilities of DVM Boards and KPI’s.
• Customer Service
• Ensure guest satisfaction through table touches and active management of guest service surveys.
• Ensure customer service standards are met.
• Other
• Understanding of banquet functions and banquet standards of service.
• Assist in other areas of F&B as needed and required.
• Other tasks as assigned.

EDUCATION, TRAINING AND EXPERIENCE

Minimum of 3-5 years of management experience in a high-end steakhouse or fine-dining establishment preferred.
Demonstrated success in leading and inspiring teams to deliver exceptional customer service, resulting in enhanced guest satisfaction.

STANDARDS OF PERFORMANCE

• Strong leadership and management abilities.
• Excellent communication and interpersonal skills.
• Organized and skilled and multi-tasking.
• Customer service oriented and problem-solving skills.
• Knowledge of food safety regulations and best practices.
• Team player with a positive attitude and willingness to assist where and whenever needed.
• Ability to obtain ServSafe certification is required and sponsored by the employer.

MENTAL AND PHYSICAL REQUIREMENTS

• Heavy work, ability to move up to 100 lbs.
• Standing and walking for long periods of time.

WORKING ENVIRONMENT AND CONDITIONS

• Loud noise levels (kitchen equipment)
• EQUIPMENT AND TOOLS
• General office equipment including, but not limited to:
• POS/printers/touchscreens
• Computer
• Copy machine
• Coffee machines
• Calculator
• Cash register and credit card machine
• Phones
• Other: Wrenches, Hand carts CO2 Cylinders

Q CASINO + RESORT
THE KEY HOTEL
HILTON GARDEN INN DUBUQUE

Executive Chef 

POSITION SUMMARY

The Executive Chef is responsible for overseeing all aspects of culinary operations at The Key Hotel’s new restaurant. This role involves menu creation, recipe development, food preparation, kitchen leadership, managing and developing staff, maintaining inventory and cost controls, maintaining sanitation standards, and ensuring exceptional guest experiences. Reporting to the F&B Director, the Executive Chef fosters a positive, team-oriented kitchen environment while aligning operations with organizational values and goals.

DUTIES AND RESPONSIBILITIES

Staff Management

• Hire, lead, train and manage the culinary team: Sous Chefs, Cooks, and Stewards, fostering a culture of excellence and efficiency.
• Create and manage staff schedules to ensure adequate coverage based on business needs.
• Conduct pre-shift meetings with the culinary team and engage teams to meet daily, weekly, monthly, and develop long-term goals.
• Maintain a friendly and professional rapport with team members and guests.
• Ensure that culinary team members are in clean uniforms when guest facing.
• Assign duties, monitor performance and provide ongoing coaching and professional development.
• Work closely with the Restaurant Manager to ensure coordination of service, meet hospitality standards and meet guest needs.
• Foster a positive work environment and promote teamwork.
• Promote F.O.R.T. Core Values.

Operations Management

• Open, manage, and close culinary operations at The Key Hotel’s new restaurant.
• Inventory Control: Source, order and rotate products and supplies, meet with vendors to ensure competitive pricing, and complete monthly inventory.
• Control food costs through effective inventory management, portioning and waste reduction.
• Ensure cleanliness and sanitation of all kitchen areas are maintained at a high level.
• Maintain kitchen equipment and ensure operational efficiency.
• Respond to guest requests and address any issues promptly and professionally.
• Develop and curate an innovative seasonal menu, including creating new menu items and recipes, while ensuring offerings align with current industry trends and elevate the guest experience.
• Develop a staff training program.
• Assist with responsibilities of Daily Visual Management (DVM) Boards and KPI’s.

Culinary Excellence and Innovation

• Ensure flawless execution of cooking techniques, presentation and preparation.
• Knowledge of dry-aging techniques and inventory management.
• Engage with guests, VIP guests and special event attendees.
• Innovate and create new menu items.

Other

• Assist in other areas of F&B as needed and required.
• Other tasks as assigned.

STANDARDS OF PERFORMANCE

• Strong leadership and management abilities with an excellent work ethic.
• Excellent communication and interpersonal skills.
• Organized and skilled at multi-tasking.
• Customer service oriented and problem-solving skills.
• Knowledge of food safety regulations and best practices.
• Team player with a positive attitude and willingness to assist where and whenever needed.
• Ability to obtain ServSafe certification is required and sponsored by the employer.

EDUCATION, TRAINING AND EXPERIENCE

• Minimum of 5 years of experience in a high-end steakhouse or fine-dining establishment. 
• Culinary degree or equivalent professional training required.
• Demonstrated success in leading and inspiring teams to deliver exceptional customer service, resulting in enhanced guest satisfaction.

MENTAL AND PHYSICAL REQUIREMENTS

• Heavy work, ability to move up to 100 lbs.
• Standing and walking for long periods of time.

WORKING ENVIRONMENT AND CONDITIONS

• Loud noise levels (kitchen equipment)
• Use of extremely hot kitchen equipment including open flames and steam.

EQUIPMENT AND TOOLS

General kitchen equipment including, but not limited to:

• Traditional cooking equipment – ovens, deep fryers, ranges and mixers
• Dry aging equipment
• Woodfired Grill
• Sous Vide Equipment
• Band saw

Other Equipment

• Hand carts
• Computer, including Microsoft Office Suite
• Calculator
• Phones
• Printer and Copy machine