The posting
Position Summary: The Playbook Assistant Manager supports the strategic and operational leadership of the sports bar and restaurant, ensuring an exceptional guest experience while upholding brand standards and operational excellence. This role assists in daily front-of-house operations, staff supervision, financial oversight, and guest engagement, working closely with the General Manager to maintain a high-performing, hospitality-driven environment. As a key member of the leadership team, the Assistant Manager helps set the tone for service excellence by modeling professionalism, fostering teamwork, and ensuring consistency in execution across all guest-facing touchpoints. This position requires a hands-on leader with strong communication skills, sound judgment, and the ability to motivate and support a diverse team in a fast-paced sports-focused environment. In partnership with the General Manager, the Assistant Manager contributes to the planning and execution of sports programming and themed events. Responsibilities include assisting with the scheduling, preparation, and broadcast coordination of major sporting events, such as UFC, NFL, Boxing, NBA, NHL, NCAA, Soccer, and signature events like the Kentucky Derby, ensuring seamless presentation throughout the venue. The Assistant Manager also supports promotional activities, viewing parties, and marketing initiatives designed to increase guest engagement and enhance the bar's position as a premier destination for sports fans.
Essential Functions: 1. Responsible for redefining hospitality at Graton Resort & Casino while living, supporting, and promoting our core values. 2. Execute all Food Operations Department responsibilities by enforcing Graton Resort & Casino policies and procedures fairly among all Team Members and in accordance with the negotiated union contract. 3. Lead and support daily restaurant operations to ensure consistent excellence in service, guest satisfaction, and operational flow. 4. Recruit, train, coach, and develop Team Members to uphold service standards and foster a positive, team-driven work environment. 5. Monitor financial performance, including budgeting, forecasting, labor management, cost control, and identification of revenue-growth opportunities. 6. Maintain full compliance with all health, safety, and sanitation regulations, ensuring a clean and hazard-free environment at all times. 7. Collaborate with Food & Beverage leadership to ensure menu execution, product consistency, and presentation align with brand standards and seasonal offerings. 8. Handle guest relations with professionalism and discretion, resolving concerns promptly and maintaining high levels of guest satisfaction. 9. Oversee staff scheduling and station assignments to ensure optimal floor coverage and service efficiency, while maintaining full compliance with union agreements and all labor regulations. 10. Collaborate with the Special Events team to plan and execute themed nights, viewing parties, tournaments, and promotional events tied to key games and major sporting moments. 11. Partner with Marketing to promote sports programming and events through social media, email campaigns, in-venue signage, and property-wide communication channels. 12. 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.
Required Qualifications: 1. Ability to communicate effectively with Guests, Team Members, and Management in both written and verbal form. Must be able to speak, read, and write fluently in English. 2. Minimum 5 years of experience in restaurant management, preferably in a sports bar and/or contemporary/upscale setting. 3. Restaurant Management Experience - At least two (2) years of experience in restaurant management in a similar cuisine and/or volume, with responsibility for profit and loss (P&L) management. 4. Comprehensive Restaurant Operation Knowledge - Strong understanding of profit and loss statements, cost control, menu planning, budgeting, training, inventory control, and sanitation. 5. Hands-On Culinary Expertise - Ability to work in all aspects of kitchen operations, including high volume production across breakfast, lunch, and dinner services. Proficiency in fine dining techniques, butchering, baking, soups, stocks, sauces, roasting, sautéing, broiling, grilling, and cold food production. 6. Effective Communication - Ability to communicate clearly and professionally with guests, Team Members, and management in both written and verbal forms. 7. Management & Independence - Strong ability to manage time effectively and work independently with minimal supervision. 8. Schedule Flexibility - Must be able to work a flexible schedule, including nights, weekends, and holidays as needed. 9. Must be at least 21 years of age. 10. Must possess or obtain a California Food Handler Certification. 11. Ability to handle a flexible work schedule, working weekends, holidays, and all shifts.
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
