Restaurant Manager

ASM Global•Del Mar, CA

8d•Onsite

About The Position

Legends Global, a leader in privately managed public assembly facilities, is seeking a Restaurant Manager to join the Legends Global team at the Del Mar Fairgrounds and Racetrack for the 2026 summer season. Responsible for overseeing assigned restaurant with emphasis on ensuring customer satisfaction through strong relationships with customers, kitchen staff, event staff and sales office. Must be confident, flexible, self-motivated, and embrace a participative management approach to successful operations at Premier Food Services.

Requirements

Minimum of 2+ years of supervisory experience in a similar position.
Current Serve Safe Certification.
RBS Certification.
Knowledge of all elements: table setting, performing all service positions, maintaining food safety during event, breaking down event, and cleaning facility.
Previous POS knowledge required.
Strong verbal and written communication skills.
Use appropriate language and grammar in written correspondence.
Use appropriate language and tone of voice in all verbal interactions.
Ability to handle the physical demands of lifting and carrying equipment.
Courtesy and respect in dealing with all customers, vendors and co-workers.
Professional ethic, and ability to work well with others.
Toast POS.
Clover.
Microsoft Office – excel and word.
Knowledge of ABC procedures and laws.
Neat and clean appearance.
Prompt arrival and regular attendance at work and a willingness to work additional hours when necessary.

Responsibilities

Work alongside multiple Managers to anticipate the needs of our clients and guests to create a memorable service experience.
Oversee the cleanliness and overall appearance of all food and beverage areas on the property.
Managing all restaurant activities and monitor the daily operation within the department.
Ensure proper financial reporting through POS.
Ensure appropriate staffing levels and generate weekly schedule within union guidelines.
Assign stations for servers on a daily basis; ensure fair rotation and adequate coverage.
Supervise set-up of the restaurant, maintain service standards and clean-up of the restaurant.
Train and coach staff accordingly.
Discipline staff as necessary in accordance with Union guidelines.
Daily ordering of stock and supplies.
Be visible on the floor, guarantee guest satisfaction.
Coordinate with kitchen and all supportive departments in order to ensure successful assigned event.