Restaurant General Manager

3 weeks ago

Somerville, Massachusetts, United States Ruth's Chris Steak House Full time
Job Summary

We are seeking a highly skilled and experienced General Manager to lead our upscale restaurant, Ruth's Chris Steak House. As a key member of our management team, you will be responsible for ensuring exceptional guest service, maintaining high standards of quality and cleanliness, and driving sales and revenue growth.

Key Responsibilities
  • Conduct regular facility walk-throughs to ensure a clean, safe, and guest-friendly atmosphere
  • Manage administrative office work, including answering emails and voicemails, entering sales reports, and paying invoices
  • Review previous day's sales reports to ensure accuracy and investigate any discrepancies
  • Ensure all financial information, daily sales/deposits, budgets, invoices, receiving sheets, payroll, and other administrative requirements are completed and submitted according to procedures and due dates
  • Proactively communicate with management team, team members, Regional Vice President, and corporate staff regarding discrepancies, unusual information, or other necessary information
  • Review reservations and events scheduled for each day to ensure proper staffing based on projected volume
  • Perform kitchen and bar line check to ensure proper quality and quantity of food products
  • Set, submit, and achieve budgeted sales and profit levels for the restaurant
  • Conduct pre-shift meeting to review menu changes, specials, promotions, contests, and problems with staff
  • Provide motivational leadership, communication, and follow-up to staff to ensure proper execution and commitment to company standards
  • Rotate through the stations of the restaurant throughout service to monitor activities and provide communication and feedback to team
  • Interact regularly with 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
  • Complete closing duties, including entering tips, credit cards, and payroll, and submitting sales reports to Corporate
  • Facilitate weekly manager's meeting to review staffing, development, and training needs and discuss the restaurant's operating plan, objectives, and results
  • Regularly monitor all systems in place to ensure effective operations and maintain optimum levels of morale, pride, and team spirit
Requirements
  • Demonstrate exceptional guest service mentality and prioritize guest satisfaction
  • Promote a superior individualized dining experience for each guest
  • Interact regularly and demonstrate a genuine interest in guests
  • Provide "pressure point relief" to team as needed to assure a superior dining experience for all guests
  • Demonstrate a passion for food and actively support the brand concept
  • Model and promote adherence to brand standards and seek opportunities to promote the brand within the community
  • Develop an environment based on the values and operating principles of Ruth's Hospitality Group
  • Work well with others and demonstrate an open, respectful communication style
  • Effectively select, train, and develop talented team members and build mutual respect, confidence, and trust in relationships
  • Demonstrate confidence, lead by example, and set and uphold uncompromising high standards and expectations
  • Enforce accountability for performance and results and direct and coordinate all activities throughout the restaurant
  • Foster open communication and handle performance issues in a tough but fair manner
  • Demonstrate a strong interest in developing others and serve as a mentor and coach to others
  • Provide continual feedback, celebrate success, and reward achievements
  • Create a succession plan and demonstrate patience and understanding
  • Listen effectively and 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
  • Ability to think big picture when setting goals, identify and monitor business trends, and demonstrate strong attention to detail
  • Evaluate options and impact in order to make the best decisions, think creatively to find solutions to problems, and anticipate and catch issues before they become problems
  • Demonstrate effective organization and time management skills, take ownership of all front of house operations, and respond with a sense of urgency
  • Ability to handle pressure effectively, flexibility in responding to changing demands, and stay focused and productive
  • Maintain a professional business demeanor and appearance at all times and take proactive steps and self-responsibility for ongoing individual training and development
Preferred Education and Work Experience
  • Extensive experience leading a high-volume, upscale concept restaurant
  • Wine knowledge required, experience as a sommelier preferred
  • Servsafe Food and Alcohol certification preferred
  • Some culinary experience or training a plus
  • Formal business education or a restaurant management degree a plus
  • Above-average computer skills, including a familiarity with Microsoft Word, Excel, and Outlook
Physical Demands
  • Typical shift is 10-12 hours
  • Able to work on your feet for at least 8 hours
  • Temperature extremes range from working near 1800 degree Fahrenheit broilers to working in a walk-in freezer of -10 degrees Fahrenheit
  • Must be able to lift, handle, and carry food, smallwares, 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 to receive and store stock, supplies, and equipment, as well as to work the line during service periods
  • Must be able to taste, be able to distinguish between and among flavors, spices, temperatures, mouth feel, and smell, and distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products
  • Must be able to work in an environment subject to loud noises from restaurant equipment and machinery, fumes, odors, dust, and smoke
Personal Protective Equipment
  • None
Work Environment
  • Work performed in a restaurant

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