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
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
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
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
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
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
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
Additional duties as assigned.
Drive for Results
Sets clear expectations for desired outcomes, results, and
Works through others to achieve results, coaching for results,
upholding uncompromising high standards for performance and
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
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
Develops Self and Others
Effectively selects and trains Team Members
Develops others in their current role and prepares them for
Focuses on personal development, actively pursuing a development
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
Business Planning and Financial Responsibility
Interprets and effectively acts upon Profit & Loss and other
Thinks big picture when setting goals and identify and monitor
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
Takes proactive steps and self-responsibility for on-going
individual training and development
REQUIRED KNOWLEDGE, SKILLS AND ABILITIES:
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
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
Above average computer skills including a familiarity with
Microsoft Word, Excel and Outlook
Accurately complete paperwork and reports
EDUCATION AND WORK EXPERIENCE:
Extensive experience leading a high-volume, upscale concept
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
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
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
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
Temperature extremes range from working near 1800-degree
Fahrenheit to working in a walk-in freezer of -10-degree
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.