AYA ASSISTANT MANAGER at Graton Resort & Casino

Rohnert Park, California, United States -

Full Time

Start Date

Immediate

Expiry Date

13 Aug, 26

Salary

0.0

Posted On

15 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Restaurant Management, Luxury Service, Staff Coordination, Financial Stewardship, Guest Relations, Recruitment, Staff Training, Budgeting, Cost Control, Revenue Growth, Health and Safety Compliance, Scheduling, Fine Dining Standards, Problem Solving, Interpersonal Communication, Leadership

Industry

Gambling Facilities and Casinos

Description

Position Summary: The Aya Assistant Manager supports the strategic and operational leadership of the upscale dining restaurant, helping ensure exceptional guest experience while upholding brand standards and operational excellence. This role assists in overseeing daily front-of-house operations, staff coordination, financial stewardship, and guest relations. The Assistant Manager helps reinforce the standards of service established by the General Manager, contributing to a culture of hospitality, professionalism, and teamwork. This position requires a hands-on leader with strong knowledge of luxury service, solid operational skills, and the ability to guide and support a high-performing team in delivering the restaurant's commitment to quality. Essential Functions: 1. Responsible for redefining hospitality at Graton Resort & Casino while living, supporting, and promoting our values. 2. Execute all Food Operation Department responsibilities by enforcing Graton Resort & Casino's policies and procedures fairly among all Team Members and in accordance with company's negotiated union contract. 3. Lead and manage all restaurant operations to ensure consistent excellence in service. 4. Recruit, train, and develop staff to uphold fine dining standards and foster a positive work environment. 5. Monitor financial performance, including budgeting, forecasting, cost control, and revenue growth. 6. Maintain compliance with health, safety, and sanitation regulations. 7. Collaborate with culinary leadership to ensure menu execution aligns with brand vision and seasonal offerings. 8. Handle guest relations with discretion and professionalism, resolving issues promptly and graciously. 9. Oversee staff scheduling and station assignments, ensuring optimal floor coverage and operational flow while maintaining full compliance with Union agreements and labor regulations. 10. This job description is not an exclusive or exhaustive list of all job functions that a team member in this position may be asked to perform from time to time. Duties and responsibilities can be changed, expanded, reduced, or delegated by Management to meet the business needs of the property. Qualifications Required Qualifications: 1. Ability to communicate effectively with Guests, Team Members, and Management in both written and verbal form. 2. Minimum 3 years of experience in restaurant management, preferably in a fine dining or luxury hospitality setting. 3. High School Diploma or equivalent. 4. Ability to handle a flexible schedule to work weekends, holidays, and all shifts. 5. Proven leadership skills with the ability to motivate and manage diverse teams. 6. Excellent communication, interpersonal, and problem-solving skills. 7. Knowledge of wine, spirits, beer, and culinary trends. 8. Must be at least 21 years of age. 9. Must possess or obtain a California Food Handler Certification. Physical Requirements: This job has the following physical requirements: 1. Dexterity: full use of arms and hands to hold, grab, pick up objects up to 7 hours/ day 88% of shift 2. Standing: unassisted up to 7 hours/day for 88% of the shift 3. Walking: up to 7 hours/day for 88% of the shift 4. Bending: 2 hours/day for 25% of the shift 5. Twisting: 2 hours/day for 25% of the shift 6. Climbing: including ladders, less than 1 hour/day for 13% of the shift 7. Kneeling: 1 hour/day for 13% of the shift 8. Squatting: 1 hour/day for 13% of the shift 9. Lift/Carry/Pull: up to 50 lbs. up to 1 hour/day for 13% of the shift 10. Push: up to 100 lbs. using a pushcart up to 1 hour/day for 13% of the shift 11. Reaching: above the shoulders with the use of arms for 1 hour/day for 13% of the shift

Responsibilities

Supports the strategic and operational leadership of an upscale dining restaurant by overseeing front-of-house operations and staff coordination. Ensures exceptional guest experiences while maintaining brand standards, financial performance, and compliance with health and safety regulations.