Tournant Restaurant Manager

Position Summary:
The Tournant Restaurant Manager is a versatile food & beverage leadership role that rotates throughout various dining rooms at Graton Resort & Casino to provide interim management coverage during paid time off, leaves of absence, and other staffing gaps. This position oversees front of the house operations of assigned venues and is responsible for planning, organizing, directing, and supervising service team members while ensuring the successful execution of all service functions.

Working closely with venue leadership, the Tournant Restaurant Manager maintains operational continuity by upholding quality standards, ensuring consistency in service standards, and driving timely execution across all meal periods. This role requires adaptability, strong leadership, and the ability to seamlessly integrate into diverse environments while supporting exceptional guest experiences and operational excellence.

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 Graton Resort & Casino 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. Maintain compliance with health, safety, and sanitation regulations.
6. Handle guest relations with discretion and professionalism, resolving issues promptly and graciously.
7. Oversee staff scheduling and station assignments, ensuring optimal floor coverage and operational flow while maintaining full compliance with Union agreements and labor regulations.
8. 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 may be changed, expanded, reduced, or delegated by Management to meet the business needs of the property.

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 high volume, 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. Standing: unassisted up to 7 hours/day for 88% of the shift
2. Walking: up to 7 hours/day for 88% of the shift
3. Bending: 2 hours/day for 25% of the shift
4. Twisting: 2 hours/day for 25% of the shift
5. Climbing, including ladders to clean hot line station: 1 hour/day for 13% of the shift
6. Kneeling: 1 hour/day for 13% of the shift
7. Squatting: 1 hour/day for 13% of the shift
8. Carrying: must be able to carry full trays of food & beverages overhead- up to 25 lbs. 2 hours/day for 25% of the shift
9. Lift/Carry/Push/Pull lift up to 50 lbs.:1 hour/day for 13% of the shift
10. Push up to 100 lbs. using a push cart to put groceries away: 1 hour/day for 13% of the shift
11. Reaching above the shoulders and other hand arm use: 1 hour/day for 13% of the shift