Archives: Jobs

Bartender

Job Details

The Key Hotel – Dubuque, IA

Full Time

$10.00 – $10.00 Hourly

Swing

Restaurant – Food Service

 

Q Casino + Resort
The Key Hotel  A Tapestry Collection by Hilton Hotels
Hilton Garden Inn Dubuque

BARTENDER

BASIC FUNCTION

Bartenders are responsible for crafting high-quality beverages and creating a positive and enjoyable environment for guests across all Q Casino and Resort bars.  This role requires professionalism, responsible alcohol service, product knowledge, attention to detail and a commitment to provide high-level hospitality in a fast-paced environment.

ORGANIZATIONAL RELATIONSHIPS

  • Reports to:       Front of House Manager / Beverage Manager / Supervisor
  • Supervises:       N/A

POSITIONS AVAILABLE

  • 1 Full Time
  • 1 Part Time

SPECIFIC DUTIES AND RESPONSIBILITIES

  • Set up beverage area according to service standards.
  • Ensure all glassware, silverware and dishware are clean polished and properly placed.
  • Greet guests professionally and provide attentive, courteous and efficient service throughout the guest experience.
  • Verify identification and ensure guests meet age requirements for alcohol service.
  • Monitor guest alcohol consumption taking appropriate steps to prevent over-service and follow established procedures for cutting off service when necessary.
  • Accurately enter orders into the POS system.
  • Serve food and beverages in a timely and organized manner, ensuring accuracy and adherence to service standards.
  • Monitor bar, anticipating guest’s needs and proactively offering assistance.
  • Clear bar top, replenish beverages, and fulfill guests’ requests promptly.
  • Maintain cleanliness and organization of beverage areas before, during, and after service.
  • Coordinate with FOH Manager, supervisors and team members to ensure seamless service.
  • Adhere to all health, safety, and sanitation regulations.
  • Follow proper procedures for handling and disposing of food waste.
  • Assist in post-shift breakdown and reset of beverage and service areas.

EDUCATION, TRAINING AND EXPERIENCE

  • Formal education is not required.
  • Relevant food and beverage experience preferred.

STANDARDS OF PERFORMANCE

  • Maintain a professional appearance and demeanor at all times.
  • Deliver prompt, courteous, and attentive service.
  • Exhibit strong teamwork and collaboration with colleagues and management.
  • Adherent to company policies and standard service procedures.
  • Demonstrate strong time management and multitasking skills.
  • Prepare cocktails and beverages according to standardized recipes and presentation standards.
  • Ensure accuracy in food and beverage delivery.
  • Execute the established sequence of service consistently in all guest interactions.
  • Utilize suggestive selling to enhance guest experience and maximize revenue.
  • Process guest payments following cash-handling and credit card security procedures.
  • Demonstrate effective service recovery techniques when resolving guest issues.
  • Escalate guest issues appropriately when needed to ensure satisfaction.
  • Uphold high standards of cleanliness and organization in the dining room.
  • Respond quickly and effectively to guest inquiries and concerns.
  • Create a welcoming bar environment through engaging conversation, attentiveness and hospitality.

MENTAL AND PHYSICAL REQUIREMENTS

  • Ability to work in a fast-paced, high-pressure environment.
  • Strong problem-solving skills and ability to adapt to changing situations.
  • Excellent communication and interpersonal skills.
  • Ability to stand and walk for extended periods.
  • Must be able to lift and carry up to 50 lbs.
  • Ability to bend, stoop, and reach frequently.
  • Flexibility to work evenings, weekends, and holidays as required by business levels.

WORKING ENVIRONMENT AND CONDITIONS

  • Primarily indoors, may support occasional outside events.
  • Exposure to varying temperatures, and moderate-to-high noise levels.
  • High guest interaction requiring excellent customer service skills.
  • Fast-paced and physically demanding work environment.

EQUIPMENT AND TOOLS

General office equipment including, but not limited to:

  • Cocktail tools, shakers, strainers, jiggers.
  • Draft systems, soda guns, tap handles.
  • POS terminal and payment processing equipment.
  • Glassware, dish equipment, sanitation supplies.

 

Cocktail Server

Job Details

Q Casino + Resort – Dubuque, IA

Full Time

None

$10.00 Hourly

None

Swing

Restaurant – Food Service

Description

 

Q CASINO
POSITION DESCRIPTION
COCKTAIL SERVER

BASIC FUNCTION

  • Serve or drinks to guests, ensuring guest satisfaction

ORGANIZATIONAL RELATIONSHIPS

  • Reports to: Food & Beverage Supervisor

SPECIFIC DUTIES AND RESPONSIBILITIES

  • Greet guests
  • Take drink orders
  • Provide prompt and proper service
  • Enter drink orders into POS system
  • Service customers with refills
  • Responsible for personal money caddy on each shift, must balance out
  • Collect money from customers
  • Clean coffee station at bar
  • Observe alcohol consumption of customers
  • Comply with IRGC and Q Casino rules
  • Attend staff meetings
  • Clean all work areas
  • Run Micros reports at end of each shift and balance money
  • Other duties as assigned

EDUCATION, TRAINING AND EXPERIENCE

  • No formal education required
  • 6 months prior waitstaff experience preferred

STANDARDS OF PERFORMANCE

  • Constantly rotate through section, assisting guests
  • Basic knowledge of POS system
  • Keep guests satisfied by providing service
  • Basic reading and writing skills
  • Knowledge of alcoholic items
  • Knowledge of drink price list

MENTAL AND PHYSICAL REQUIREMENTS

  • Lifting up to 10 lbs.
  • Walking for long periods of time
  • Standing for long periods of time
  • Talking, hearing

WORKING ENVIRONMENT AND CONDITIONS

  • Inside work
  • Occasional outside work
  • Exposure to cigarette smoke
  • Exposure to cleaning solutions
  • Exposure to loud noises

EQUIPMENT AND TOOLS

  • General office equipment including, but not limited to:
    • Coffee machine
    • POS

 

Executive Chef

Job Details

The Key Hotel – Dubuque, IA

Swing

 

Q Casino + Resort
The Key Hotel – A Tapestry Collection by Hilton Hotels
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

 

Barista

Job Details

The Key Hotel – Dubuque, IA

$12.00 Hourly

Swing

Hospitality – Hotel

Description

 

Q Casino + Resort
The Key Hotel – A Tapestry Collection by Hilton Hotels
Hilton Garden Inn Dubuque

BARISTA

POSITION SUMMARY

The Barista is responsible for crafting and serving exceptional coffee beverages and maintaining a welcoming and inviting atmosphere ensuring guests have an enjoyable experience.  This role requires professionalism, exceptional customer service, attention to detail and a commitment to providing high-level hospitality in a fast-paced environment.

DUTIES AND RESPONSIBILITIES

  • Prepare a variety of coffee and tea beverages, following recipes and quality standards.
  • Operate espresso machines, grinders, and other coffee making equipment with precision.
  • Greet guests professionally and provide attentive, courteous and efficient service and provide recommendations based on customer preferences.
  • Prepare and serve beverages promptly, ensuring accuracy and quality.
  • Deliver outstanding customer service by engaging with guests, addressing inquiries and ensuring a positive guest experience.
  • Maintain cleanliness and organization of workspace, including cleaning equipment, utensils and surfaces.
  • Stay updated with coffee trends, brewing techniques and menu items to provide expert product knowledge.
  • Adhere to all health, safety, and sanitation regulations.
  • Follow proper procedures for handling and disposing of food and beverage waste.
  • Accurately handle cash transactions and process payments for guests with Agilysys POS.

EDUCATION, TRAINING AND EXPERIENCE

  • Formal education is not required.
  • Relevant experience as a barista preferred.

STANDARDS OF PERFORMANCE

  • Maintain a professional appearance and demeanor at all times.
  • Attention to detail and ability to follow recipes for consistent coffee quality.
  • Deliver prompt, courteous, and attentive service to all guests.
  • Exhibit strong teamwork and collaboration with colleagues and management.
  • Adhere to company policies and procedures.
  • Demonstrate strong time management and multitasking skills.
  • Ensure accuracy in food and beverage delivery.
  • Uphold high standards of cleanliness and organization in work area.
  • Respond quickly and effectively to guest inquiries and concerns.

MENTAL AND PHYSICAL REQUIREMENTS

  • Ability to work in a fast-paced, high-pressure environment.
  • Strong problem-solving skills and ability to adapt to changing situations.
  • Excellent communication and interpersonal skills.
  • Ability to stand and walk for extended periods.
  • Must be able to lift and carry up to 50 lbs.
  • Ability to bend, stoop, and reach frequently.
  • Flexibility to work mornings, weekends, and holidays as required by event schedules.

WORKING ENVIRONMENT AND CONDITIONS

  • Inside work.
  • Exposure to varying temperatures.
  • Frequent interaction with guests, requiring excellent customer service skills
  • Noise levels may be high during high volume business.
  • Fast paced and physically demanding work environment.

EQUIPMENT AND TOOLS

  • Espresso Machine
  • Coffee and beverage dispensers.
  • Cleaning and sanitation supplies.
  • Agilysys Point of Sale
  • Turbo Chef

 

Restaurant Manager

Job Details

The Key Hotel – Dubuque, IA

Full Time

Swing

Restaurant – Food Service

Description

 

Q Casino + Resort
The Key Hotel – A Tapestry Collection by Hilton Hotels
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

 

Food Server – The Key Hotel

Q Casino + Resort
The Key Hotel – A Tapestry Collection by Hilton Hotels
Hilton Garden Inn Dubuque

 

FOOD SERVER

BASIC FUNCTION

Servers are responsible for delivering exceptional service and creating a positive and enjoyable environment for guests across all Q Casino and Resort restaurants.  This role requires professionalism, product knowledge, attention to detail and a commitment to providing high-level hospitality in a fast-paced environment.

ORGANIZATIONAL RELATIONSHIPS

  • Reports to:    Front of House Manager
  • Supervises:    N/A

SPECIFIC DUTIES AND RESPONSIBILITIES

  • Set up dining room according to service standards.
  • Ensure all glassware, silverware and dishware are clean polished and properly placed.
  • Greet guests professionally and provide attentive, courteous and efficient service throughout the dining experience.
  • Accurately enter orders into the POS system.
  • Serve food and beverages in a timely and organized manner, ensuring accuracy and adherence to service standards.
  • Monitor assigned section, anticipating guest’s needs and proactively offering assistance.
  • Clear tables, replenish beverages, and fulfill guests’ requests promptly.
  • Maintain cleanliness and organization of dining areas before, during, and after service.
  • Coordinate with FOH Manager, supervisors and team members to ensure seamless service.
  • Adhere to all health, safety, and sanitation regulations.
  • Follow proper procedures for handling and disposing of food waste.
  • Assist in post-shift breakdown and reset of dining room and service areas.

 

EDUCATION, TRAINING AND EXPERIENCE

 

  • Formal education is not required.
  • Relevant food and beverage experience preferred.

 

STANDARDS OF PERFORMANCE

  • Set up dining room according to service standards.
  • Ensure all glassware, silverware and dishware are clean polished and properly placed.
  • Greet guests professionally and provide attentive, courteous and efficient service throughout the dining experience.
  • Accurately enter orders into the POS system.
  • Serve food and beverages in a timely and organized manner, ensuring accuracy and adherence to service standards.
  • Monitor assigned section, anticipating guest’s needs and proactively offering assistance.
  • Clear tables, replenish beverages, and fulfill guests’ requests promptly.
  • Maintain cleanliness and organization of dining areas before, during, and after service.
  • Coordinate with FOH Manager, supervisors and team members to ensure seamless service.
  • Adhere to all health, safety, and sanitation regulations.
  • Follow proper procedures for handling and disposing of food waste.
  • Assist in post-shift breakdown and reset of dining room and service areas.

 

MENTAL AND PHYSICAL REQUIREMENTS

  • Ability to work in a fast-paced, high-pressure environment.
  • Strong problem-solving skills and ability to adapt to changing situations.
  • Excellent communication and interpersonal skills.
  • Ability to stand and walk for extended periods.
  • Must be able to lift and carry up to 50 lbs.
  • Ability to bend, stoop, and reach frequently.
  • Flexibility to work evenings, weekends, and holidays as required by business levels.

 

WORKING ENVIRONMENT AND CONDITIONS

  • Primarily indoors, may support occasional outside events.
  • Exposure to varying temperatures, and moderate-to-high noise levels.
  • High guest interaction requiring excellent customer service skills.
  • Fast-paced and physically demanding work environment.

 

EQUIPMENT AND TOOLS

 

  • Coffee and beverage dispensers.
  • POS terminal and payment processing equipment.
  • Serving trays and stands.
  • Glassware, dish equipment and sanitation supplies.

Cook

Job Details

The Key Hotel – Dubuque, IA

Full Time

$20.00 – $20.00 Hourly

Swing

Restaurant – Food Service

Description

 

Q Casino + Resort
The Key Hotel – A Tapestry Collection by Hilton Hotels
Hilton Garden Inn Dubuque

COOK

BASIC FUNCTION

The Cook provides quality service in all areas of food production for menu items and specials in accordance with company standards and plating guide specifications.

ORGANIZATIONAL RELATIONSHIPS

a)    Reports to:    Executive Chef
F&B Supervisors
b)    Supervises:    N/A

POSITIONS AVAILABLE

2 Full Time

SPECIFIC DUTIES AND RESPONSIBILITIES

•    Ensure food safety by dating and rotating food containers, safely storing perishables.
•    Prepares proper quantity and quality of food product in accordance with production plan.
•    Read and follow recipes for consistent food products.
•    Read and understand banquet event orders (BEO)
•    Maintain a high level of sanitation.
•    Clean equipment (degrease, change fryers, etc)
•    Other duties as assigned.

EDUCATION, TRAINING AND EXPERIENCE

•    High School Diploma
•    One-year technical school or 3-6 months experience

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.

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 the wrists, hands and/or fingers.

WORKING ENVIRONMENT AND CONDITIONS

•    Inside environment.
•    Loud noises from kitchen equipment.
•    Air and skin exposure to cooking oils.

EQUIPMENT AND TOOLS

a)    General office equipment

b)    Other
•    Grill
•    Stove
•    Fryers
•    Broiler
•    Steamer
•    Cooking utensils (knives, etc.)

 

Senior Marketing Manager

Q CASINO + RESORT

Senior Marketing Manager

BASIC FUNCTION

Q Casino + Resort is looking for a bold, strategic, digital-first marketing leader who can energize the brand, drive foot traffic across our expanding resort, and create campaigns the community can’t stop talking about. This role is the second-in-command to the Director of Marketing, the person who will run the day-to-day marketing operations, shape the creative direction, and elevate Q into a destination people choose again and again.

If you’re fast-moving, innovative, community-minded, and fueled by big ideas that turn into real results, this role is yours!

LEAD THE TEAM

You’ll oversee and elevate:

  • Marketing Manager
  • Creative Manager

Your leadership includes:

  • Setting expectations, goals, and accountability.
  • Coaching, mentoring, and developing talent.
  • Raising creative standards and execution quality.
  • Influencing the evolving structure and capabilities of the marketing team.
  • Modeling speed, creativity, ownership, and excellence.

DRIVE DIGITAL

You must be digital first and trend-forward.

  • Own all digital channels: paid social, SEM/SEO, display, video, website and emerging platforms.
  • Build social strategies that amplify engagement, reach new audiences, and convert followers into visitors.
  • Work directly with the Director of Marketing for analytical insights, performance reporting, and optimization insights.
  • Continuously track engagement, conversion, and campaign performance, and adjust quickly for results.
  • Stay ahead of digital trends, platform shifts, and creative movements, and best practices.

CHAMPION THE COMMUNITY

Your role extends beyond our walls. You’ll be a connector, a collaborator, and a visible leader in the region.

  • Lead collaboration with Travel Dubuque, Field of Dreams, and other tourism, hospitality, and regional partners.
  • Build join promotions, co-branded initiatives, and campaigns that strengthen Dubuque as a destination, and Q Casino + Resort as a must-visit experience within it.
  • Represent Q in community relationships, partnerships, and promotional opportunities.
  • Identify new partnerships and sponsorship opportunities across events, festivals, sports, arts, universities, influencers, and local organizations.
  • Create community-forward activations that elevate the Schmitt Island brand and broaden regional reach.
  • Serve as a go-to brand ambassador, externally and internally.

OWN THE BRAND

Brand + Marketing Strategy
  • Build and maintain a 90-day marketing calendar that keeps the property moving and the community talking.
  • Create and drive annual marketing strategy in partnership with the Director of Marketing.
  • Lead creative direction across campaigns, messaging, and brand expression.
  • Elevate and unify brand presences across gaming, two hotels, restaurants, entertainment, arcade, banquets, ice arena, and more.
Campaign Execution
  • Concept, build, and launch multi-channel campaigns that drive excitement, visitation, and buzz.
  • Manage promotions, events, on-property activations, and seasonal initiatives.
  • Ensure campaigns and bold, on-trend, on unmistakably “Q.”
  • Create grassroots and local marketing ideas that get people talking and showing up.

RUN THE OPERATION

  • Manage the marketing budget, invoice tracking, and monthly financial forecasting.
  • Work with the Director of Marketing to build reporting structures and interpret performance data.
  • Create post-campaign summaries, insights, and recommendations.
  • Ensure processes, timelines, and execution are tight, organized, and consistent.
  • Partner with leaders across the property to ensure smooth, aligned implementation.

WHAT SUCCESS LOOKS LIKE

In your first 6 months, we expect:

  • A more defined, consistent, elevated brand identity.
  • Increased digital engagement and stronger conversion.
  • Higher foot traffic across all business units.
  • Buzzworthy campaigns, partnerships, and activations.
  • Clear energy and momentum across the property.
  • Community recognition of Q Casino + Resort as a top regional destination

Ultimately: More traffic. More buzz. More revenue.

WHO YOU ARE

A high performer who is:

  • Direct, confident, and action oriented.
  • Creative and excited by bold ideas.
  • Fast-moving and independent.
  • Detail-obsessed with flawless execution.
  • A strong leader with excellent follow-through.
  • Digitally fluent and trend aware.
  • Not afraid to push boundaries or innovate.

Not a fit: passive, hesitant, reactive, or behind on digital.

REQUIREMENTS

  • Minimum of 5+ years in a senior marketing role (Manager/Director level).
  • Proven leadership experience overseeing people and projects.
  • Strong digital marketing experience – paid social, SEO/SEM, content strategy, analytics.
  • Experience with community partnerships or regional collaboration preferred.
  • High proficiency in MS Office and common marketing tools.
  • Ability to obtain an IRGC license.
  • Bachelor’s degree in Marketing, Business, Communications, or related field preferred.

Casino experience is NOT required. We want creativity, energy, and digital strength above all.

READY TO LEAD WHAT’S NEXT?

If you’re driven by creativity, data, community impact, and building a brand people can’t stop talking about, this is your opportunity! Join us and lead the next era of Q Casino + Resort marketing.

Hotel Front Desk – The Key Hotel

Hotel Front Desk

The Key Hotel – Dubuque, IA 52001; Hilton Garden Inn – Dubuque, IA 52001

Overview

Salary Range: $15.25
Position Type: Full Time
Job Shift: Any
Category: Hospitality – Hotel

Description

Q CASINO + RESORT
The Key Hotel – A Tapestry Collection by Hilton Hotels
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.

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.

Houlihans Cook

Job Details

$18.00 Hourly

Swing

Description

 

HOULIHAN’S
POSITION DESCRIPTION

LINE COOK

BASIC FUNCTION

Produce assigned food specials consistently with high quality in a timely manner.

ORGANIZATIONAL RELATIONSHIPS

a) Reports to: Houlihan’s Kitchen Supervisor

b) Supervises: N/A

SPECIFIC DUTIES AND RESPONSIBILITIES

  • Prepares proper quantity and quality of food product in accordance with production plan.
  • Read and follow recipes for consistent food products.
  • Maintain high level of sanitation.
  • Clean equipment (degrease, change fryers, etc)
  • Other duties as assigned.

EDUCATION, TRAINING AND EXPERIENCE

  • High School diploma
  • One-year technical school or
  • 3-6 months experience

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.

MENTAL AND PHYSICAL REQUIREMENTS

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

WORKING ENVIRONMENT AND CONDITIONS

  • Inside environment.
  • Loud noises from kitchen equipment.
  • Air and skin exposure to cooking oils.

EQUIPMENT AND TOOLS

a) General office equipment and:

  • Grill
  • Stove
  • Fryers
  • Broiler
  • Steamer
  • Cooking utensils (knives, etc.)