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General Manager

Company: Ruth's Chris Steak House
Location: Jersey City
Posted on: September 17, 2020

Job Description:

Projects and ensures proper staffing levels based on volume of reservations and events.

Complies with and ensures staff adherence to all company policies and procedures.

Proactively recruits, hires, and provides initial orientation and training for new hires, as well as on-going training for all restaurant personnel, in accordance with RCSH training systems, programs and materials.

Writes and conducts timely performance reviews, according to RCSH systems, for direct reports. Creates individual development plans and provides regular follow up to ensure completion of goals.

Effectively manages performance of all Team Members using Progressive Discipline, ensuring thorough and timely documentation and discussion with Team Members.

Creates an environment of development, looking for opportunities to develop all Team Members.

Manages the Restaurant Managers rotation between FOH and BOH rotation, identifying areas of opportunity and proactively developing action plans and coaching to ensure manager proficiency in each rotation.

Facilitates weekly manager’s meeting to review staffing, development, and training needs and discuss the restaurant’s operating plan, objectives and results.

Conducts facility walk throughs (interior and exterior) to ensure a clean, safe and guest-friendly atmosphere and ambiance. Ensures that required housekeeping tasks and maintenance programs are completed and addresses any problems and/or needed repairs.

Reviews previous day’s sales reports to ensure accuracy; investigates and resolves any discrepancies. Ensures that all financial information, daily sales/deposits, budgets, invoices, receiving sheets, payroll and all other administrative requirements are completed and submitted according to the procedures and due dates set by the Regional Vice President and/or corporate staff.

Proactively reports any discrepancies, unusual information/occurrences or other necessary information regarding the effective operation of the business to members of the management team, Team Members, Regional Vice President, and corporate staff. Ensures there are no surprises.

Monitors and adjusts Open Table as needed to ensure proper pacing for day of the week, special events, holidays, etc.

Performs kitchen and bar line check to ensure proper quality and quantity of food products; reviews inventory needs with Chef.

Sets, submits and achieves budgeted sales and profit levels for the restaurant. Reviews financial results against monthly and quarterly budget goals to ensure efficient operations and that all expenditures and costs remain within budgeted and cost guidelines. Creates plans to achieve goals and review plans with team. Takes immediate action to correct any deviation from financial budgets and performance.

Conducts pre-shift meeting to review menu changes, specials, promotions, contests and/or problems with staff. Provides motivational leadership to staff to ensure execution.

Rotates through the stations of the restaurant (host, bar, dining, kitchen) throughout service to monitor activities and provide communication and feedback to team.

Interacts regularly with the guests to inquire about meal and make acquaintances. Responds promptly to guest needs or complaints; resolves matters expeditiously to ensure total Guest Indulgence.

Completes closing duties to include entering tips, credit cards, and payroll; submit sales reports to Corporate; walk through restaurant to ensure proper closing procedures are followed, including cleaning all areas of the restaurant, performing money counts, and leaving detailed communication for the next shift regarding any open or important issues.

Regularly monitors all systems in place which set and provide the required par and inventory levels of all raw products, food ingredients, and beverage, bar supply items, equipment, small wares, plate, glass, silverware, linen and cleaning supplies to ensure effective operations. Ensures that all restaurant items are ordered from approved vendors and meet corporate specifications.

Optimizes sales potential by proactively and aggressively planning, conducting and following-up local store marketing and public relations activities focused toward building awareness of the local restaurant and creating new Guests.

Develops business through catering and private dining sales. Reviews confirmed and pending banquets/special events with Restaurant Manager to ensure proper planning.

Attends training courses and seminars throughout the year to build business and professional knowledge/skill levels and gain greater experience.

Build relationships within the community and community organizations to promote brand awareness and partnerships and bring in new guests.

Monitors, manages, and ensures 100% adherence to all Front- and Back-of-House health and safety standards required by national, state, and local jurisdictions to ensure the safety and comfort of all Guests and Team Members.

Complete administrative office work to include answering emails and voicemails, entering sales reports, paying invoices, checking deliveries, etc.

Additional duties as assigned.


Drive for Results

Sets clear expectations for desired outcomes, results, and performance

Works through others to achieve results, coaching for results, upholding uncompromising high standards for performance and results

Listens effectively and fosters open communication, demonstrates patience and understanding

Handles performance issues in a tough but fair manner

Celebrates success and rewards achievements

Makes Good Decisions

Balances concern for Guests, Team Members, and RCSH in decision-making

Attends closely to details, anticipating and catching issues before they become large problems

Evaluates options and impact in order to make the best decisions, using The Sizzle as a filter in decision-making

Anticipates and Leads Change

Identifies opportunities to grow the business

Leads others to execute changes that take advantages of identified opportunities

Develops Self and Others

Effectively selects and trains Team Members

Develops others in their current role and prepares them for additional responsibility

Focuses on personal development, actively pursuing a development plan

Works well with others; builds mutual respect, confidence, and trust in relationships

Guest First Mindset

Demonstrates a Guest first mindset, placing a high priority on the Guest experience

Interacts regularly with Guests, demonstrating a genuine interest in Guests, and ensuring a superior dining experience for all Guests

Business Planning and Financial Responsibility

Interprets and effectively acts upon Profit & Loss and other financial data

Thinks big picture when setting goals and identify and monitor business trends

Personal Effectiveness

Takes ownership of all areas of the operation

Handles pressure effectively and flexibly respond to changing demands, responds with a sense of urgency, stays focused and productive

Takes proactive steps and self-responsibility for on-going individual training and development


Must be able to pass a verifiable background check

Must be able to read, write, and demonstrate effective verbal and written communication with Guests, Team Members, various business departments, and vendors

Excellent customer service skills and a strong work ethic

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

Present a neat professional appearance and demeanor at all times

Above average computer skills including a familiarity with Microsoft Word, Excel and Outlook

Accurately complete paperwork and reports


Extensive experience leading a high-volume, upscale concept restaurant required

Wine knowledge required, experience as a sommelier preferred

Some culinary experience or training a plus

Successful completion of corporate training program required

High School Diploma or G.E.D. required; formal business education or a restaurant management degree a plus


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 is performed in a restaurant

Shifts are typically 10-12 hours

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

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.

Keywords: Ruth's Chris Steak House, Jersey City , General Manager, Other , Jersey City, New Jersey

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