Company: Ruth's Hospitality Group
Posted on: June 23, 2022
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.
Conducts first interviews and recommends hires to General Manager
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
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
Performs effectively in both the FOH and BOH rotation as
Additional duties as assigned.
Supervises the Bar, Host, Servers, Bussers, and Food Runners.
Generates maximum financial performance of beverage operations to
include responsibility for generation of revenue and effective cost
controls. Sets, submits, and achieves operating budgets, under the
guidance of the General Manager on a monthly basis; which includes
sales, cost of sales, liquor, beer, wine, labor, operating
Sets par and inventory levels for all beverage items, bar supplies,
glassware, small wares and equipment to ensure correct quantities
for the day-to-day business. Conducts bar inventories on a monthly
Correctly orders liquor, beer, wine, bar supplies, glassware, small
wares and other bar equipment to ensure effective bar
Works as a floor manager during each meal period to, support the
service staff, ensure the highest levels of quality and service.
Visits tables and interacts with guests, monitors proper front door
procedures, reservations, seating and greeting, resulting in
effective control of the low of our guests. In the absence of the
General Manager, operates as the manager-on-duty for the shift.
Monitors, manages, and ensures 100% adherence to all Front-of-House
health and safety standards required by national, state, and local
jurisdictions to ensure the safety and comfort of all Guests and
Assists Chef in all responsibilities
Conducts thorough walk-through of operation prior to opening each
Performs weekly inventory and correctly place and receive orders
for meat, seafood, poultry, dairy, produce and other kitchen
Inspects equipment and identify maintenance issues.
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.
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
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
Interacts regularly with Guests, demonstrating a genuine interest
in Guests, and ensuring a superior dining experience for all Guests
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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 unexpected
Intermediate computer skills including Microsoft Word, Excel and
Accurately complete paperwork and reports
EDUCATION AND WORK EXPERIENCE:
A minimum of one (1) year of restaurant/hospitality experience
Previous experience leading a high-volume, upscale concept
Wine or culinary knowledge or training preferred
Successful completion of corporate training program required
High School Diploma or G.E.D. required
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 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 Hospitality Group, Honolulu , Restaurant Manager, Executive , Honolulu, Hawaii
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