Vice President Food & Beverage - Red Hawk Casino SUMMARY: Responsible for the successful overall coordination, administration and direction of all Food and Beverage activities on property, in alignment with the mission and objectives and in full accordance with all policies, procedures, and gaming regulations. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following: • Creates, develops and implements an effective strategy of organization within the Food and Beverage Department, setting objectives for future growth and expansion. • Formulates, administers and enforces departmental policies and performance standards. • Participates in setting marketing policies and goals designed to attract casino guests. • Ensures departmental compliance with applicable federal and state laws governing food and beverage. • Confers with General Manager to review property-wide and departmental employee concerns, discussing needed changes and potential solutions. • Coordinates all activities on property relating to recruitment, interviewing, testing, selection, orientation, transfers, promotions, and terminations, to ensure that they are carried out in accordance with established policies and procedures and federal and state laws. • Reviews, and approves, as appropriate, all recommendations and suggestions to hire, transfer, suspend, lay off, recall, promote, discharge, evaluate, assign, reward, or discipline all Food and Beverage employees. • Maintains appropriate staffing levels in the Food and Beverage Department, by interviewing, selecting, training, scheduling, evaluating, promoting, assisting with career development, disciplining and terminating employees, as needed. • Sets priorities for the Food and Beverage Director(s) and Managers, providing guidance and assistance as needed. • Participates in special projects as requested by the General Manager and/or the management team. • Ensures the quality of management operations in all areas of the organization. • Establishes performance and profit objectives for short-term and long-term goals. • Reviews departmental reports, addressing potential conflicts and/or misinformation. • Ensures a maximum level of service and satisfaction is achieved and maintained throughout the property in the area of Food and Beverage. • Facilitates the flow of information throughout the property by organizing and presiding over regularly scheduled departmental meetings with all Food and Beverage management team. • Serves as a member of the Operations Committee, attending weekly status meetings. • Held accountable, to the highest degree, for the accuracy and thoroughness of departmental records and reports. SUPERVISORY RESPONSIBILITIES: Directly supervises Director(s), Executive Chef and Administrative Assistant. Indirectly supervises the activities of all employees in the Food and Beverage Department. QUALIFICATION REQUIREMENTS: 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: Bachelor’s degree in hotel and restaurant management or related area. Six to eight years related experience and/or training, or an equivalent combination of education and experience. SPECIAL QUALIFICATIONS: Minimum of six years experience in food and beverage management, with progressive supervisory/managerial responsibilities required. Excellent communication, organizational and analytical skills required. - August 25, 2010 Please submit resume to:

Director Player Development - Red Hawk Casino SUMMARY: Responsible for the successful overall operation of player development, casino hosts and relevant special events. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following: • Develops and directs player development and casino host operations in accordance with established policies, budgets, procedures and specifications. • Maintains appropriate staffing levels by interviewing, selecting, training, scheduling, evaluating, promoting, disciplining and terminating employees, as needed. • Facilitates the flow of information throughout the player development area by organizing and presiding over regularly scheduled meetings with all player development employees. • Assists in developing and adhering to operating budgets. • Held accountable, to a high degree, for maintaining accurate and thorough departmental records and reports. • Resolves problems, creatively, with high-end guests. • Decides the final outcome of guest disputes involving complimentaries when an appropriate resolution cannot be reached by a manager or supervisor. • Prepares detailed player development reports, as needed. • Ensures a maximum level of guest service and satisfaction with high-end guests is achieved and maintained. • Attends marketing meetings as a source of knowledge concerning the participation of player development employees in upcoming promotions. • Maintains an adequate stock of supplies for use in the player development areas. • Assists in developing and implementing special property events for player development purposes. • Interacts with high-end players to ensure their return and endorsement. • Responsible for generating and achieving specific revenue goals by developing new and existing high-end play, both on and off property, through personal player contact, recruitment of appropriate candidates in outer markets to serve as junket representatives and management of player development. • Oversees delivery of amenities to high-end level guests in accordance with established policies and procedures. The above statements are intended to describe the general nature and level of work being performed by individuals assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required of personnel so classified. QUALIFICATION REQUIREMENTS: 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: Bachelors degree and 3 to 4 years related experience and/or training, or an equivalent combination of education and experience. SPECIAL QUALIFICATIONS: Minimum of 3 years in a guest-service-related field, preferably in a casino with progressive supervisory/managerial experience required. Excellent communications skills and organizational skills required. Must be computer-literate, with basic word processing and spreadsheet skills. Basic accounting knowledge required. Must possess a working knowledge of advanced Casino marketing principles, and be capable of applying same to various special projects and player development events. - August 12, 2010 Please submit resume to: Apply directly at redhawkcasino.com

Vice President Human Resources - Red Hawk Casino SUMMARY: Responsible for the successful overall coordination, administration and direction of all Food and Beverage activities on property, in alignment with the mission and objectives and in full accordance with all policies, procedures, and gaming regulations. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following: • Creates, develops and implements an effective strategy of organization within the Food and Beverage Department, setting objectives for future growth and expansion. • Formulates, administers and enforces departmental policies and performance standards. • Participates in setting marketing policies and goals designed to attract casino guests. • Ensures departmental compliance with applicable federal and state laws governing food and beverage. • Confers with General Manager to review property-wide and departmental employee concerns, discussing needed changes and potential solutions. • Coordinates all activities on property relating to recruitment, interviewing, testing, selection, orientation, transfers, promotions, and terminations, to ensure that they are carried out in accordance with established policies and procedures and federal and state laws. • Reviews, and approves, as appropriate, all recommendations and suggestions to hire, transfer, suspend, lay off, recall, promote, discharge, evaluate, assign, reward, or discipline all Food and Beverage employees. • Maintains appropriate staffing levels in the Food and Beverage Department, by interviewing, selecting, training, scheduling, evaluating, promoting, assisting with career development, disciplining and terminating employees, as needed. • Sets priorities for the Food and Beverage Director(s) and Managers, providing guidance and assistance as needed. • Participates in special projects as requested by the General Manager and/or the management team. • Ensures the quality of management operations in all areas of the organization. • Establishes performance and profit objectives for short-term and long-term goals. • Reviews departmental reports, addressing potential conflicts and/or misinformation. • Ensures a maximum level of service and satisfaction is achieved and maintained throughout the property in the area of Food and Beverage. • Facilitates the flow of information throughout the property by organizing and presiding over regularly scheduled departmental meetings with all Food and Beverage management team. • Serves as a member of the Operations Committee, attending weekly status meetings. • Held accountable, to the highest degree, for the accuracy and thoroughness of departmental records and reports. SUPERVISORY RESPONSIBILITIES: Directly supervises Director(s), Executive Chef and Administrative Assistant. Indirectly supervises the activities of all employees in the Food and Beverage Department. QUALIFICATION REQUIREMENTS: 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: Bachelor’s degree in hotel and restaurant management or related area. Six to eight years related experience and/or training, or an equivalent combination of education and experience. SPECIAL QUALIFICATIONS: Minimum of six years experience in food and beverage management, with progressive supervisory/managerial responsibilities required. Excellent communication, organizational and analytical skills required. - August 12, 2010 Please submit resume to: Apply directly at redhawkcasino.com