Job Description:

ESSENTIAL TASKS AND RESPONSIBILITIES:

1. 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.


2. Increases sales in the restaurant by providing the highest levels of uncompromising quality of food, beverage, reception, greeting, seating and service.


3. Supervises day-to-day operations to ensure all standards of RCSH quality and service are achieved during each shift.


4. Conducts first interviews and recommends hires to General Manager and Chef.


5. Provides orientation and training according to all RCSH training systems, standards and manuals for new hires.


6. Constructs the weekly work schedule to meet the demands of the business.


7. Supervises operations and Team Members to ensure that all cleaning, maintenance, housekeeping and side work duties are accomplished in line with operations standards.


8. 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.


9. Maintains familiarity with all national, state, and local safety, health, and sanitation standards and ensures all Team Members are following guidelines appropriately.


10. Correctly performs all duties necessary to close the restaurant.


11. Performs effectively in both the FOH and BOH rotation as scheduled.


12. Additional duties as assigned.

FOH Rotation

1. Supervises the Bar, Host, Servers, Bussers, and Food Runners.


2. 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 supplies, etc.


3. 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 basis.


4. Correctly orders liquor, beer, wine, bar supplies, glassware, small wares and other bar equipment to ensure effective bar operations.


5. 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.


6. 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 Team Members.

BOH Rotation

1. Assists Chef in all responsibilities


2. Conducts thorough walk-through of operation prior to opening each day.


3. Performs weekly inventory and correctly place and receive orders for meat, seafood, poultry, dairy, produce and other kitchen operating supplies.


4. Inspects equipment and identify maintenance issues.


5. 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.

COMPETENCIES/PERSONAL CHARACTERISTICS:

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

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     
  


• 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 circumstances

• Intermediate computer skills including Microsoft Word, Excel and Outlook

• Accurately complete paperwork and reports

 

EDUCATION AND WORK EXPERIENCE:

• A minimum of one (1) year of restaurant/hospitality experience required


• Previous experience leading a high-volume, upscale concept restaurant preferred


• Wine or culinary knowledge or training preferred


• Successful completion of corporate training program required


• High School Diploma or G.E.D. required

 

PHYSICAL DEMANDS:

• 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 ENVIRONMENT:

• 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.

Non-Tipped Employee

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