Restaurant Manager

Description

Ruth’s Chris defined The American Steak House in 1965 and continues to set the standard for premier dining and empowering workplace culture. Take this opportunity to join the best of the best and advance your hospitality career by joining a company committed to helping you grow along with us, and great benefits like:

• Health, Dental and vision insurance

• Management Incentive Performance Plan

• 401 (k) retirement plan with company match

• Generous paid time off

• Training and leadership development program

• Dining discounts

Learn more here: Why Work at Ruth’s Chris Steak House (ruthschris.com) (https://www.ruthschris.com/careers/why-work-at-ruths/)

POSITION SUMMARY:

The primary duty of the Restaurant Manager is to assist the General Manager and Chef in the day-to-day operations of a RCSH restaurant. The Restaurant Manager is directly accountable for the supervision, organization, and scheduling of the hourly team in the Front and Back of the House, including the Bar operations, Host team, Servers, Bussers, Food Runners, Private Dine Team, Prep Cooks, and Line Cooks. This position maintains the highest quality Guest Experience through a dedication to excellence in food, beverage and service standards, cleanliness, sanitation and safety. Success is earning the loyalty of Our People and is measured in real growth in sales, profit and market share, and is the result of living The Sizzle for all our Stakeholders.

ESSENTIAL TASKS AND RESPONSIBILITIES:

• Provides on-going coaching and appropriate progressive discipline to all Team Members in the restaurant, managing appropriate documentation and ensure each Team Member has clarity around their current level of performance

• Increases sales in the restaurant by providing the highest levels of uncompromising quality of food, beverage, reception, greeting, seating and service.

• Supervises day-to-day operations to ensure all standards of RCSH quality and service are achieved during each shift.

• Provides orientation and training according to all RCSH training systems, standards and manuals for new hires

• Constructs the weekly work schedule to meet the demands of the business.

• Supervises operations and Team Members to ensure that all cleaning, maintenance, housekeeping and side work duties are accomplished in line with operations standards.

• Proactively communicates to General Manager and other members of the management team to share and convey information regarding the restaurant. Ensures there are no surprises.

• Maintains familiarity with all national, state, and local safety, health, and sanitation standards and ensures all Team Members are following guidelines appropriately.

• Correctly performs all duties necessary to close the restaurant.

• Performs effectively in both the FOH and BOH rotation as scheduled.

• Additional duties as assigned.

REQUIRED KNOWLEDGE, SKILLS AND ABILITIES:

• Must be able to pass a verifiable background check

• Organization, planning, and time management skills with the ability and initiative to react effectively and quickly to unexpected circumstances

• Ability to read and understand financial data

• Ability to build positive working relationships and provide clear direction and feedback

• Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism

• Handle stress associated with responding to/solving problems

• Exercise of discretion and independent judgment, as well as a creative approach to formulating responses

• Accurately complete paperwork and reports

EDUCATION AND WORK EXPERIENCE:

• A minimum of one (1) year of restaurant/hospitality experience required

• Previous experience leading a high-volume, upscale concept restaurant preferred

• High School Diploma or G.E.D. required

PHYSICAL DEMANDS:

• While performing the duties of this job, the employee is regularly required to stand, sit, walk, talk, and hear

• Must be able to constantly stand and walk for extended periods of time, at least 8 hours, and traverse all parts of the restaurant quickly

• Must be able to lift, handle, and carry (e.g. food, small wares, equipment, supplies and paper goods) at a minimum of 50 pounds constantly, and up to 100 pounds occasionally

• Must be able to bend, kneel, stoop, reach, and squat on a frequent basis

• Must be able to taste, be able to distinguish between and among flavors, spices, and scents as to their appeal and level of intensity for all food and beverage products

• Must be able to perform work on a computer in addition to completing paperwork

WORK ENVIRONMENT:

• Must be able to work around changing of schedules, which includes being available to work throughout the day, nights, weekends, and holidays, as required

• Must be able to work in an environment subject to loud noises from restaurant equipment and machinery, fumes, odors, dust and smoke

• Temperature extremes range from working near 1800-degree Fahrenheit to working in a walk-in freezer of -10-degree Fahrenheit

Compensation: $60,000- $65,000

NOTE: The information here does not constitute a contract, express or implied. The content of this material is not all-inclusive but is for informational purposes only. Ruth’s Chris Steak House is an Equal Opportunity Employer.