The primary duty of the Restaurant Manager is to assist the General Manager and Chef in the day-to-day operations of the restaurant. The Restaurant Manager is directly accountable for the supervision, organization, and daily operation of the Front and Back-of House Teams and is responsible for ensuring our Guests experience the genuine hospitality we have been delivering for 57 years. The successful Ruth’s Chris Restaurant Manager is dedicated to excellence in food, beverage, service, and hospit... more details
For this position, pay will be variable by location - See additional job details and benefits below
Are you ready for the best job you’ve ever had?
Ruth’s Chris defined The American Steak House in 1965 and continues to set the standard for premier dining and empowering workplace culture. 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:
Health, Dental and vision insurance
Management Incentive Performance Plan
401 (k) retirement plan with company match
Generous paid time off
Training and leadership development program
Dining discounts
Position Summary:
The primary duty of the Restaurant Manager is to assist the General Manager and Chef in the day-to-day operations of the restaurant. The Restaurant Manager is directly accountable for the supervision, organization, and daily operation of the Front and Back-of House Teams and is responsible for ensuring our Guests experience the genuine hospitality we have been delivering for 57 years. The successful Ruth’s Chris Restaurant Manager is dedicated to excellence in food, beverage, service, and hospitality, is committed to developing themselves and others, and has an unwavering drive to support our Team as they take care of our Guests.
Essential Functions
Drive sales and Guest delight
Champion and support Team Member development, which is the roadmap to our internal promotions.
Manage performance of Team Members, including conducting performance evaluations, training, coaching, and discipline
Perform effectively in both the FOH and BOH rotation as scheduled.
Make good decisions and exercise sound judgment
Anticipate and leads change
Develop self and others
Engage in community and market-related opportunities
Actively source talent to build a winning team
Ability to work a flexible schedule. Including evenings, holidays, and weekends.
Minimum Qualifications, Knowledge, Skills, and Work Environment
A minimum of one (1) year of restaurant/hospitality experience required
Strong communication skills with the ability to resolve conflict and provide mentorship to hourly team members
Successful completion of corporate training program required
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