This month also welcomes the return of La Casetta Pizza with a limited menu of personal size pizzas every Friday and Saturday from 2 to 10 p.m.

Canyons Steakhouse reopened at 50% seating capacity and properly spaced table arrangements for fine dining options. The addition of a lobster tank on Jan. 15 has allowed some expansion of its full menu to include more fresh seafood.

“This is a unique opportunity to choose a fresh, live lobster,” Moore said. “Each lobster is prepped for cooking and weighed to determine daily market price. Lobster prices are very volatile and change regularly based on supply and demand. The Canyons Steakhouse’s full complement of side dishes pair exceptionally well with fresh lobster.”

Moore added that Executive Chef Jon Palsson is highly trained in lobster preparation and has done extensive training with his entire culinary team to enhance guests’ fine dining experience.

Canyons Steakhouse dining hours are Thursday and Sunday from 5 to 10 p.m. and Friday and Saturday from 5 to 11 p.m. The restaurant is closed Monday, Tuesday and Wednesday. Reservations are not required but are highly recommended as parties cannot exceed 10 people and the Private Dining room is limited to 12 people total. “Cash Encounters” is the biggest promotion running every Friday and Saturday this month. One winner will be drawn every hour from 4 to 9 p.m. to grab as much cash as possible from the cash cube. On Jan. 30 at 10 p.m., one lucky winner will be drawn to drive home in a brand-new Chevy Camaro 2SS convertible.

The popular 50-for-40 promotion continues every Wednesday from 10 a.m. to 10 p.m. Soboba Rewards members have an opportunity to purchase $50 in Free Slot Play for $40 in cash. Guests may purchase a voucher from the Cage and take it to a Soboba Rewards window to have the Free Slot Play added to their membership card. Tuesdays offer “Moolah Madness” with winners every half hour from 4 to 9 p.m. When a winner’s name is chosen, they will select a “cow” and a promotions staff member will place the “cow” into the “UFO.” The guest will place their hands into the UFO and handle the cow to find a prize slip revealing if they have won either cash or Free Slot Play.

Also on Tuesdays, there will be some Table Games fun with a Blackjack Tournament every hour from 12 to 8 p.m. Four Table Games players will be randomly selected to participate in the tournament. Players must have been playing for at least 30 minutes prior to the Hot Seat pick to be eligible to qualify for the tournament. Each player will start with $2,500 in tournament chips and will play 15 hands per round or until the player has run out of chips. At the end of each round, all players’ chip totals will be recorded. At 8 p.m., the four winners with the top four chip totals will be posted.

Table Games players can enjoy another Hot Seat promotion on Thursdays from 5 to 10 p.m. A random player will be drawn every half hour. Starting with $100 they will have a chance to increase their winnings by playing “Ace in Space” – a high-low card game. Six cards will be dealt face down. The first card will be turned over and the winner will have to guess if the next card is higher or lower than the card before it. If the guest guesses correctly, they will win additional cash prizes. Drawn guests must be present to win and have been actively playing Table Games for at least five minutes.

Soboba Casino Resort is at 22777 Soboba Road in San Jacinto. More information can be found at www.Soboba.com or by calling 866-476-2622.

Soboba Band of Luiseño Indians • Contributed

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Jason Cozart has been in his current position of Assistant General Manager since 2018. As a Tribal Member he is grateful for the opportunities that have been afforded to the Tribe because of Tribal Gaming.

“Having a hand in building a future for our Tribe has been one of the most rewarding experiences of my life,” said Cozart, 42. “Over the past 25 years, I have been fortunate to witness the evolution of our Tribe and our gaming enterprise. Simply put, everything has changed. Soboba Casino Resort is proud to be one of the largest employers in the region, supporting not only our Tribe but the surrounding communities.”

He said the time leading up to the opening of the new Casino Resort in 2019 was the highlight of his career.

“Being part of the design, build, and opening was challenging, exciting, and extremely rewarding,” Cozart said. “I will never forget the day we opened and seeing guests walk through the doors of our beautiful new property for the first time.”

Along with the decades of offering an outlet for guests to enjoy table games, slot machines, special events and great food and drinks, the casino has also seen many employees find lifelong careers within its doors.

About 25 team members have been working for Soboba for more than 20 years in various departments throughout the casino – from dealers to slot attendants and many positions in between. Shiloh Maddox is a Slot Operations Manager who oversees the floor ensuring that it is staffed, and any minor issues are corrected as soon as possible.

“Even though I have been here 23 years, I feel that I have worked at many places because we are always changing and growing,” said Maddox, of Hemet. “We are not the same casino we were two years ago or 20 years ago. It is also like a family here. There is nowhere else like it. I am constantly challenged, and I still learn new things every day.”

When she first started working for Soboba in 1997, she said there were about 200 games and approximately 50 team members located in a small building that was shared with the bingo hall. Today, Soboba Casino Resort has 2,000 slot machines and 36 table games. The current gaming floor is larger than the entire old casino facility. A 200-room hotel and easy access to the Soboba Springs Golf Course completes the resort’s appeal.

“Professionally, Soboba Casino Resort gave me a career,” Maddox said. “I didn’t think at 19 that I would find the place I was supposed to be. It has allowed me to raise my children in the same community. I have witnessed Soboba Casino Resort become the destination we all knew it could be and we aren’t done!”

Phillip De Anda is a Security Supervisor and oversees the daily details of public and employee safety. He said he has enjoyed interacting with both groups throughout the past 23-plus years he has worked in the security department.

“Seeing our assistant general manager grow from a teen to a well-rounded leader is an example of what perseverance can achieve,” he said.

As Cage Shift Manager, Thomas Beach said he enjoys being part of a great team and organization. He started working for Soboba Bingo in 1986 and watched the casino grow from a 2,000-seat bingo hall to the beautiful resort it is today.

“I like the feeling of being part of a great team and organization,” said Beach, of Murrieta.

Lorena Mauri and Elyda Mauri work in the food and beverage department, providing excellent wait service to ensure customer satisfaction.

“I like working for Soboba because I have always felt that I have been treated well and that makes me very happy,” said Lorena Mauri, of San Jacinto. “I enjoy my job and what I do. I am grateful for my supervisors because they always listen and take care of us.”

Amber Escorpiso has been a Table Games dealer for more than 18 years but worked in the food and beverage department prior to that. She enjoys the camaraderie and family-like atmosphere with her coworkers and department leadership as well as the support and motivation from Cozart.

“I also take great pride in knowing that my service helps contribute to a bright future for the Soboba Nation,” she said. “In addition to the opening of the new property, the highlights of my tenure here include seeing the joy that the Tribe’s yearly toy drive brings to families during the holidays and the ways the tribe’s philanthropic efforts have enriched the community such as seeing the Soboba logo over the San Jacinto High School football field.”

Environmental Services Manager Hilda Arriaga grew up in Hemet and said she wouldn’t think of working with any other department than the one she is, which provides cleaning and safety assurances for guests. She appreciates all the opportunities she has been offered at Soboba Casino Resort.

“No matter what department you work in, you will still receive the same attention and opportunity to grow,” she said. “The biggest changes I have seen are actually on the Tribe (Soboba Band of Luiseño Indians). They had a goal of becoming a great pillar of the community and be a great job source for this town and they are doing a great job.”

Arriaga also credits the Tribe with providing all the tools and management team necessary for everyone to be able to put their best work forward each and every day.

“I have made friends that are true friends for life but one of my best highlights is watching some of our management grow with the property,” she said. “An example is Jason Cozart who was a young dealer back then; to watch him grow to be the great leader he has become has been amazing to see, especially because he has been in our shoes as a front-line employee and understands our needs.”

Cozart said that in light of the current COVID-19 situation, Soboba Casino Resort’s anniversary celebration will not be exactly what the team had planned it to be.

“However, this is certainly an important milestone for the Tribe and Soboba Casino Resort,” he said. “We hope to show our appreciation for our team members, and our loyal guests who have been with us every step of the way.”

On August 28 from 10 a.m. to 2 p.m., 25 lucky winners will receive the ultimate Soboba Casino experience with fine dining, a two-night hotel stay and $250 in free slot play. Also helping Soboba Casino Resort celebrate 25 years of being “your favorite place to play” one grand prize winner will take home a 2020 Chevrolet Camaro convertible. For a chance to win the “25 & Drive” car, as well as your share of $320,000 in cash and prizes plus a real silver bar, visit Soboba Casino Resort Fridays and Saturdays in August from 4 to 9:30 p.m. Tuesdays in August from 4 to 9 p.m. will offer “Silver Sparks” with silver from a luxury Fifth Avenue jeweler and a chance to win your share of more than $62,800 in prizes. Thursdays from 5 to 10 pm in August, guests can win their share of up to $40,000 in cash and promotion chips.

For more information, plus rules and restrictions, please visit soboba.com or Soboba Rewards.

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On June 15, the 200-room hotel at the Soboba Casino Resort reopened at 50% capacity with some adjustments to its prior practices. Staff is developing a timeline to gradually increase the occupancy levels as things change in the guidance procedures they are closely following. A full reopening of the resort is highly anticipated in the not-too-distant future.

The casino has seen a steady stream of guests since it reopened on May 27. Visitors seem happy to have a place to go to enjoy good fun and get a chance to go home with more money than they had when they arrived. Staff at the restaurants and Cabaret Bar have also welcomed back many familiar faces and some new ones as well.

“We started getting many requests from our guests to reopen our hotel to make their time at the resort even more enjoyable,” Hotel Director Grant Hirata said. “Some guests playing golf at our Soboba Springs Golf Course were especially interested in knowing when they could stay over to accommodate an early morning tee time.”

The golf course was given the go-ahead to reopen on April 25 and has experienced sold-out tee times every day since then. Michelle Woodfin, who has been the front office manager since the hotel was built, said there have been some necessary changes to the hotel experience but expects guests will still enjoy the lush accommodations and great customer service that is offered.

With a strong customer base coming from Orange and Los Angeles counties, some casino guests enjoy being able to avoid the drive home after a long day of play. SCR is popular among this group because it means not having to go all the way to the desert for fun. The added safety standards in effect at the hotel continue to offer them a little bit of luxury, closer to home.

“We have temporarily discontinued services that require our staff to enter a guest’s room after the guest has checked in; these include stayover/turndown services from housekeeping,” Woodfin said. “Maintenance will only do room repairs after guests have departed and in-room dining, and Bell Attendants will not be entering the rooms to make deliveries.”

Additional precautions being taken include the removal of certain amenities from the room and making them available upon request only, keeping rooms vacant for 24 hours after departure before disinfecting the rooms, and rooms being sealed after they have been disinfected to reassure the guest that no one has entered the room since the disinfection was completed.

“The arrival and departure process may take a little extra time than our guests are used to because our Bell Attendants are disinfecting luggage prior to handling,” Woodfin said. “Previously, a Bell Attendant would escort our guests to their room. Now they will deliver the luggage once the guest calls for it from their room.”

Front Desk Attendants are disinfecting the counters and credit card readers between each guest. They also disinfect all returned keys. All guests are having their temperature checked upon arrival, as is the case at the casino entrances. Anyone who exhibits a fever of 100.4 degrees or higher can cool off and try again but if their temperature does not fall within the allowed variance at that time, they will be asked to leave.

“We are currently working on a plan for reopening the pool; it is not open at this time,” Woodfin said.

In the weeks leading up to the hotel’s reopening, much was done to deep clean all the rooms and common areas of the resort. During the closure all rooms were treated with an electrostatic treatment, thoroughly sanitizing all rooms and public areas of the resort. All rooms had their amenities removed and either translated into a digital version or sanitized and individually bagged. Once sanitized, all rooms were sealed with a tamper evident seal showing the room has been sanitized and the date of sanitization.

The hotel employed approximately 250 workers prior to the shutdown and Woodfin said all employees have been contacted to return to their previous positions.

“We are looking to hire more team members as the COVID-19 changes we have made provide new opportunities for additional roles to be filled,” Woodfin said. “We are still hospitality focused, just with extra precautions to ensure the safety of our guests and our team.”

For more information or to make reservations to “Stay and Play,” please visit, www.soboba.com or call 951-665-1000 or 866-476-2622. The Soboba Casino Resort is at 22777 Soboba Road in San Jacinto.

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The Soboba Band of Luiseño Indians worked for decades to open a bigger and better casino and in February of 2019, it became a reality. Not only did the Tribe give the new and improved casino a better location and look but adding a hotel and restaurants made it a desirable destination for guests to eat, play and stay. The adjacent Soboba Springs Golf Course adds to the experience.

As the new facility marks its first anniversary, much of its success has been attributed to a loyal customer base and employees who are happy to get to know them. Soboba Casino’s Assistant General Manager Jason Cozart said he enjoys seeing employees interact with guests on a personal level.

Many of the employees throughout the resort worked at the previous casino and were excited to continue in the hospitality field where they began their careers many years ago. Todd Harrington is a Table Games Floor Supervisor and has been with Soboba Casino for more than 18 years, formerly as a dealer.

“Everyone has come together as a team in all departments,” he said. “We all realize teamwork is going to make the Soboba Casino Resort not only more successful but also a great place to work.”

He said upcoming changes are discussed often in the table games department from policy and procedure changes to updates.

“We also get information on new games that will be introduced in the near future that will set us apart from other casinos in the area,” Harrington said. “The best parts of my job are building relationships with my co-workers and creating relationships with our guests.”

Slot attendants Anna Hartmann and Henry Collazo are part of the team seen by almost every visitor to the casino as they are a constant presence to help with change, mechanical issues, answering questions, providing directions and more in the slot machines areas.

“I started at Soboba Casino long before the extra tents were added and I think less than 100 people worked there at that time,” said Hartmann, who has been with the casino for nearly 22 years. “Some guests miss the intimacy of the old casino, but I love having all these restaurants and other places around for our guests to enjoy.”

Hartmann said she is excited about all the new promotions and events and said the concert series has been great. Collazo has been working at Soboba Casino for almost two years and said he also loves working with the team.

“Everything across the board has changed and improved in the first year,” he said. “Better promotions, more slot machine options, and guest and team member morale are through the roof!”

SCR now has about 1,400 employees throughout the casino, its restaurants and hotel. A variety of eating spots run the gamut from casual to fine dining. Jacob Rivera has been a Canyons line cook since it opened and has helped create a cohesive team while fine tuning its menu.

“The good reactions from our guests has been really rewarding,” he said. “It’s exciting to be a new restaurant in the community and to be welcomed with open arms.”

Robin Honeywell is a Beverage Supervisor who works closely with several different departments within SCR. She has been employed by Soboba for about 12 years.

“There is a strong sense of family and community here,” she said. “In the Beverage Department alone, almost one fourth of our team members have been (with Soboba) more than four years and at least 20 of them for more than 10 years.”

She said the biggest challenge she was faced with during the first year of operation was just figuring out what was working and what wasn’t and making changes accordingly. She has enjoyed the increased amount of in-house training and promotions from within that she’s witnessed.

“I’ve really enjoyed learning the banquets and catering side of the business as well as being able to facilitate during those functions,” Honeywell said.

Catering Manager Elizabeth Grenier appreciates the opportunity to work with many different departments when scheduling for the Event Center. From the first phone call with a request to all the preparations that need to be made and coordination that is done, Grenier is on duty until the event has ended and the last bit of clean up has been completed. Then it’s on to the next event.

“We have a very full schedule,” she said. “And we are already getting repeat customers who want to host their annual events here because they were so satisfied with the results.”

Grenier said with the new larger location, more possibilities became available and with the increased event bookings, she has added an additional coordinator to her team. Hundreds of community events have been held at SCR in the past year and the venue has been adapted to meet many themes for events that range from fundraisers to concerts.

Many hotel guests stay overnight when attending functions at SCR or cultural weekend events at the nearby Soboba Reservation. Guests are treated to a top-notch experience from check-in through the duration of their stay. Michelle Woodfin serves as the front office manager and started working for the hotel a few months before it opened.

“Soboba is very strong at promoting from within and providing job opportunities that meet the interest of the individuals and a few of the team members have been with Soboba in other positions,” she said. “As more guests visit us, business demands have increased. In order to exceed our service goals and continue to provide exceptional customer service, we have had to create new positions and add to those that already exist.”

Woodfin said she was surprised at how quickly business picked up and pleased to see no one lost focus on providing outstanding service. Welcoming feedback and suggestions from guests are paramount to this goal.

“It was suggested we remove the need for bringing flyers to the hotel to receive their offers so by implementing a system to redeem their offers electronically, we will now be able to remove that part from the arrival process, decrease the time to check in and still meet our auditing needs,” she said.

As group sales manager for Food & Beverage, Linda Clark touches several different departments throughout SCR.

“Soboba Casino Resort recognizes their employees as part of the Soboba family who receive acknowledgement for their achievements through recognition and appreciation,” she said. “The most common suggestions I hear from guests is for the resort to offer more kid-friendly options and to open a full-service spa.”

It is the people who visit Soboba Casino Resort as well as the workers behind the scenes and those interacting with guests on a daily basis that has fulfilled the Tribe’s promise of being a premier destination for eating, playing and staying.

All managers welcome feedback and suggestions they receive via Guest Net Surveys. There are also Guest Service Specialists on the casino floor taking brief surveys to provide feedback to department management so any issues can be addressed, and possible changes can be made. Experiences can also be shared via email to guestservice@soboba.net.

The Soboba Casino Resort is at 22777 Soboba Road in San Jacinto. More information can be found at www.soboba.com or by calling 1-866-4-SOBOBA.

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