Jobs at Wind Creek Montgomery

• EVS Attendant I (Housekeeping)

  EVS Attendant I is responsible for the upkeep and cleaning of the gaming complex to include machines, bathrooms and offices located at the casino. EVS personnel will produce the highest quality of cleanliness in all areas following established procedures.

• Casino Concierge (Guest Services)

  Job Overview: 2:00pm-10:30pm & 3:00pm-11:30pm (Shift subject to change based on business needs)

• Security Officer I (Security)

  Job Overview: Must be available to work all shifts (Shift subject to change based on business needs)

• Game Tech I (Engineering/Maintenance)

  The Gaming Technician I maintains the operational order of all gaming machines and related equipment.

• EMT Officer (Security)

  Job Overview: Job Overview: Must be available to work all shifts (Shift subject to change based off business needs)

• EVS Attendant II (Housekeeping)

  EVS Attendant II is responsible for the upkeep, cleaning and detailing of the gaming complex to include floors, ceilings, machines, bathrooms and offices located at the casino. EVS personnel will produce the highest quality of cleanliness in all areas following established procedures.

• Main Banker (Finance/Accounting)

  The Main Banker must be knowledgeable in all aspects of the gaming operation and is responsible for adequately and accurately handling large currency transactions. The Main Banker must be self-motivated, well organized and able to keep accurate records. 

• F&B Manager (Food & Beverage)

  The Food and Beverage Manager projects a sense of passion and urgency towards delivery of excellent guest service and quality products. The Manager instills in all his or her staff the same sense of passion and urgency for excellent guest service and quality products.  The Manager interacts with guests and staff with a sense of calmness and desire to resolve problems amicably and to a point where all parties win.  The Manager shall proactively take control of front-of-house operations and hire, train, develop, coach, re-assign, and terminate staff as required and consistent with the WCHGA Expectations Guide in order to deliver a level of guest service and a food outlet experience unmatched by any competitor.  This position reports to the Director of Food and Beverage.

• Front Services Runner (Guest Services)

  Job Overview: 9:00pm-7:30am and 7:00pm-7:30am (Shift subject to change based on business needs)

• Player Services Representative (Sales & Marketing)

  The Player Services Representative assists in executing property promotions in order to maximize the profits of the gaming facility, giving correct change, accurately counting and recording assigned funds, verifying and documenting personal information for all transactions. Player Services Representatives are responsible for performing high volume cash and non-cash transactions with guests and team members in a courteous, accurate, and timely manner; Computes all monetary transactions, maintains accurate transactions and auditable balancing practices. The beginning and end of shifts count down and balance amounts to impress the bank. 

• IT Tech I (Technology/IT)

  The IT Technician I assists other IT team members in providing technical and end user support on the following application systems: Gaming, Point of Sale, Property Management, Financial Applications, and other installed application systems. Maintain a working knowledge of the Microsoft Office Suite, Microsoft Windows XP/7, and other applications as designated. Make help desk calls to customers.  

• Teleservices Agent (Guest Services)

  Job Overview: 2:30pm-11:00pm &4:30pm-1am (Shift subject to change based on business needs) THIS POSITION IS NOT REMOTE, reports to Montgomery, Al.

• Teleservices Agent II (Chefs/Kitchen)

  Job Overview: 2:30pm-11:00pm & 4:30pm-1:00am (Shift subject to change based on business needs)

• Prep Cook - EDR (Chefs/Kitchen)

  The Prep Cook is responsible for the timely preparation of all cold prep items including but not limited to:  salad and sandwich dressings, dipping sauces, marinations, canapés, hors d’oeuvres, buffet displays and knowledge of banquets salad and dessert presentation. Assembles food onto plates according to written specifications, adhering to quality standards. Exercises proper handling of food items and maintain an organized work area including all refrigeration and storage areas.

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