AYA ROOFTOP RESTAURANT - DIRECTOR OF OPERATIONS

Graton Resort & Casino•Rohnert Park, CA

12d

About The Position

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.

Requirements

Ability to communicate effectively with Guests, Team Members and Management in both written and verbal form.
Minimum 5 years of experience in restaurant management, preferably in a fine dining or luxury hospitality setting.
High School Diploma or equivalent.
Ability to handle a flexible schedule to work weekends, holidays, and all shifts.
Proven leadership skills with the ability to motivate and manage diverse teams.
Excellent communication, interpersonal, and problem-solving skills.
Knowledge of wine, spirits, beer, and culinary trends.
Must be at least 21 years of age.
Must possess or obtain a California Food Handler Certification.

Responsibilities

Responsible for redefining hospitality at Graton Resort & Casino while living, supporting, and promoting our values.
Perform responsibilities in accordance with all Company standards, policies, and procedures.
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.
Lead and manage all restaurant operations to ensure consistent excellence in service.
Recruit, train, and develop staff to uphold fine dining standards and foster a positive work environment.
Monitor financial performance, including budgeting, forecasting, cost control, and revenue growth.
Maintain compliance with health, safety, and sanitation regulations.
Collaborate with culinary leadership to ensure menu execution aligns with brand vision and seasonal offerings.
Handle guest relations with discretion and professionalism, resolving issues promptly and graciously.
Oversee staff scheduling and station assignments, ensuring optimal floor coverage and operational flow while maintaining full compliance with Union agreements and labor regulations.
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.