AYA ROOFTOP RESTAURANT - DIRECTOR OF OPERATIONS at Graton Resort & Casino

Rohnert Park, California, United States -

Full Time

Start Date

Immediate

Expiry Date

16 May, 26

Salary

0.0

Posted On

15 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Strategic Leadership, Operational Management, Guest Experience, Profitability, Brand Standards, Front-of-House Operations, Staff Management, Financial Performance, Guest Relations, Hospitality Culture, Business Acumen, Team Leadership, Budgeting, Cost Control, Revenue Growth, Compliance

Industry

Gambling Facilities and Casinos

Description

Position Summary: The AYA Restaurant Director is the strategic and operational leader of the upscale dining restaurant and event space, responsible for delivering exceptional guest experience while driving profitability and maintaining brand standards. This role oversees all aspects of daily front-of-house operations, staff management, financial performance, and guest relations. The Restaurant Director sets the tone for service excellence, cultivates a culture of hospitality and professionalism, and ensures that every detail reflects the restaurant's commitment to quality. This position requires a dynamic leader with a deep understanding of luxury service, strong business acumen, and the ability to inspire and manage a high-performing team. Essential Functions: 1. Responsible for redefining hospitality at Graton Resort & Casino while living, supporting, and promoting our values. 2. Perform responsibilities in accordance with all Company standards, policies, and procedures. 3. 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. 4. Lead and manage all restaurant operations to ensure consistent excellence in service. 5. Recruit, train, and develop staff to uphold fine dining standards and foster a positive work environment. 6. Monitor financial performance, including budgeting, forecasting, cost control, and revenue growth. 7. Maintain compliance with health, safety, and sanitation regulations. 8. Collaborate with culinary leadership to ensure menu execution aligns with brand vision and seasonal offerings. 9. Handle guest relations with discretion and professionalism, resolving issues promptly and graciously. 10. Oversee staff scheduling and station assignments, ensuring optimal floor coverage and operational flow while maintaining full compliance with Union agreements and labor regulations. 11. 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 5 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

The Director of Operations is the strategic and operational leader for the upscale dining restaurant and event space, focusing on delivering exceptional guest experiences while driving profitability and upholding brand standards. This role encompasses overseeing all daily front-of-house operations, staff management, financial performance, and ensuring service excellence through cultivating a professional hospitality culture.