Restaurant Manager

*****A minimum of 3 years of Management experience in a fine dining restaurant is required to be considered.*****

Position Title: Restaurant Manager

Reports to: General Manager

Are you ready for the best job ever?

Ruth's Chris defined The American Steak House in 1965 and continues to set the standard for premier dining and empowering workplace culture, all over the world. 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: 

• Competitive salary with performance-based bonuses.
• Health, dental, and vision insurance.
• RRSP with company match.
• Paid time off and holidays.
• Opportunities for professional development and career advancement.
• Employee discounts on dining and events.

JOB SUMMARY:

Assists the General Manager and Assistant General Manager in the day-to-day operations of Ruth's Chris Steak House. Is directly accountable for the supervision and management of the front-of-house bar & lounge operations, hosts, servers, service assistants, and food runners. Maintains the highest quality of beverage and service standards, cleanliness, sanitation, and safety. In the absence of the General Manager, oversees and coordinates the activities concerning all front-of-the-house operations.

Success is real growth in sales, profit, and market share, and is the result of living The Sizzle for our employees and guests.

ESSENTIAL JOB FUNCTIONS:

• Interact regularly with the guests to inquire about meal and make acquaintances. Respond promptly to guest needs or complaints, and resolve matters expeditiously to ensure a "Raving Fan" experience.
  
• Conduct pre-shift meeting to review menu changes, specials, promotions, contests and/or problems with staff.
• Provide motivational leadership, communication and follow up to staff to ensure proper execution and commitment to company standards in all aspects of the operation.
• Provide ongoing coaching and appropriate progressive discipline to all Team Members in the restaurant, if necessary, managing appropriate documentation and ensuring each Team Member has clarity around their current level of performance.
  
• Rotate through the stations of the restaurant (host, bar, dining, kitchen) throughout service to monitor activities and provide communication and feedback to team.
• Increase sales in the restaurant by providing the highest levels of uncompromising quality of food, beverage, reception, greeting seating, and service.
• Supervise day-to-day operations to ensure all standards of Ruth's Chris Steak House quality and service are achieved during each shift.
• Conduct first interviews and recommends hires to General Manager and Chef.
• Provide orientation and training according to all Ruth's Chris Steak House training systems, standards, and manuals for new hires.
• Supervise operations and Team Members to ensure that all cleaning, maintenance, housekeeping, and side work duties are accomplished in line with operations standards.
• Proactively communicate to the General Manager and other members of the Management Team to share and convey information regarding the restaurant.
• Maintain familiarity with all federal, provincial, and local safety, health, and sanitation standards and ensures all Team Members are following guidelines appropriately.
• Correctly perform all duties necessary to close the restaurant.
• Additional duties as assigned.

REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES:

• Demonstrate exceptional guest service mentality
• Place high priority on the guest
• Promotes a superior individualized dining experience for each guest
• Interact regularly and demonstrate a genuine interest to guests
• Provide "pressure point relief" to team as needed to assure a superior dining experience for all guests
  
• Demonstrate a passion for food
• Actively support the brand concept
• Model and promote adherence to brand standards
  
• Create and maintain optimum levels of morale, pride and team spirit
• Develop an environment based upon the values and operating principles of RCSH
• Work well with others
• Demonstrate an open, respectful communication style
• Effectively select, train, and develop talented team members
• Build mutual respect, confidence, and trust in relationships
• Demonstrate confidence
• Lead by example
• Set and uphold uncompromising high standards and expectations
• Enforce accountability for performance and results
  
• Foster open communication
• Handle performance issues in a tough but fair manner
• Demonstrate a strong interest in developing others
• Serve as a mentor and coach to others
• Provide continual feedback
• Celebrate success and reward achievements
  
• Demonstrate patience and understanding
• Listen effectively
• Demonstrate basic computer skills including a familiarity with Microsoft Word, Excel and Outlook
• Able to read, interpret, and effectively act upon profit & loss and other financial data
• Able to read, write, and demonstrate effective verbal and written communication with Guests, Team Members, various business departments, and vendors.
• Ability to think big picture when setting goals
• Identify and monitor business trends
• Strong attention to detail
• Evaluate options and impact in order to make the best decisions
• Think creatively to find solutions to problems
• Anticipate and catch issues before they become problems
• Demonstrate effective organization and time management skills
• Take ownership of all front of house operations
• Respond with a sense of urgency
• Ability to handle pressure effectively
• Flexibility by responding to changing demands
• Stay focused and productive
• Maintain a professional business demeanor and appearance at all times
• Take proactive steps and self-responsibility for on-going individual training and development

REQUIRED QUALIFICATIONS: 

• Minimum of 3-5 years of experience in fine dining restaurant management is required.
• Bachelor's degree in Hospitality Management, Business Administration, or a related field preferred.
• Wine knowledge or experience as a sommelier preferred.
• Some culinary experience or training a plus
• Proven ability to manage operations and lead a experienced team effectively.
• Strong organizational, multitasking, and problem-solving skills.
• Excellent interpersonal and communication skills.
• Proficiency in restaurant management software and Microsoft Office Suite.
• Ability to work flexible hours, including evenings, weekends, and holidays as needed.
  

PHYSICAL DEMANDS:

• Work is performed in a high volume restaurant.
• 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 be on your feet for long periods of time.
• Able to withstand high temperature environments with hot items and tools.

Disclaimer: Background checks, including employment history and criminal record checks, are part of the recruitment process. By applying, you consent to these checks as required by applicable laws.