TOURNANT RESTAURANT MANAGER

RiseMe; Rohnert Park (CA); On-site; USD 90,000 - 120,000; Full time

Job summary

The Tournant Restaurant Manager at Graton Resort & Casino leads front-of-house operations across multiple venues, providing interim coverage during leaves and staffing gaps. You will plan, organize, and supervise service teams to maintain high standards and guest experiences.

You must have at least five years of restaurant management experience in high-volume, fine dining or luxury settings, a high school diploma, and the ability to work flexible weekends and shifts.

Qualifications

• Minimum 5 years of experience in restaurant management, preferably in high-volume or luxury settings.
• Ability to communicate effectively with Guests, Team Members and Management.
• Flexible schedule to work weekends, holidays, and all shifts.
• Proven leadership skills to motivate 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

• Lead and manage all restaurant operations to ensure consistent excellence in service.
• Oversee front-of-house operations across venues and ensure service standards.
• Plan, organize, and supervise service team members during shifts and coverage gaps.
• Maintain compliance with health, safety, and sanitation regulations.
• Handle guest relations with discretion and professionalism, resolving issues promptly.
• Ensure optimal staff scheduling and station assignments within union requirements.
• Uphold Graton Resort & Casino standards and procedures across all duties.
• Duties may be changed or delegated by Management to meet business needs.

Skills

Leadership

Communication

Guest relations

Staff scheduling

Problem solving

Wine knowledge

Education

High School Diploma or equivalent

Job description

Position Summary:

The Tournant Restaurant Manager is a versatile food & beverage leadership role that rotates throughoutvarious dining rooms at Graton Resort & Casino to provide interim management coverage during paid timeoff, leaves of absence, and other staffing gaps. This position oversees front of the house operations ofassigned venues and is responsible for planning, organizing, directing, and supervising service teammembers while ensuring the successful execution of all service functions. Working closely with venue leadership, the Tournant Restaurant Manager maintains operational continuityby upholding quality standards, ensuring consistency in service standards, and driving timely executionacross all meal periods. This role requires adaptability, strong leadership, and the ability to seamlesslyintegrate into diverse environments while supporting exceptional guest experiences and operationalexcellence.

Essential Functions:

• 1. Responsible for redefining hospitality at Graton Resort & Casino while living, supporting, and promotingour values.
• 2. Perform responsibilities in accordance with all Graton Resort & Casino standards, policies, andprocedures.
• 3. Execute all Food Operation Department responsibilities by enforcing Graton Resort & Casino's policiesand procedures fairly among all Team Members and in accordance with company's negotiated unioncontract.
• 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 operationalflow 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 thisposition 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.

Qualifications

Required Qualifications:

• 1. Ability to communicate effectively with Guests, Team Members and Management in both written andverbal form.
• 2. Minimum 5 years of experience in restaurant management, preferably in a high volume, fine dining orluxury 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:

• 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/dayfor 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