General Manager

$88000 per year - $102000 per yearAre 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. 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 insuranceManagement Incentive Performance Plan401 (k) retirement plan with company matchGenerous paid time offTraining and leadership development programDining discountsState Benefits OverviewESSENTIAL JOB FUNCTIONS:Conduct facility walk through (interior and exterior) to ensure a clean, safe and guest-friendly atmosphere and ambiance. Ensure that required housekeeping tasks and maintenance programs are completed as required. Identify and address any problems and/or needed repairs.Complete administrative office work to include answering emails and voicemails, entering sales reports, paying invoices, checking deliveries, etc.Review previous day’s sales reports to ensure accuracy; investigate and resolve any discrepancies. Ensure that all financial information, daily sales/deposits, budgets, invoices, receiving sheets, payroll and all other administrative requirements are completed and submitted according to the procedures and due dates set by the Regional Vice President and/or Corporate Staff.Proactively and effectively communicate (to his/her management team, team members, Regional Vice President, and members of the corporate staff) any discrepancies, unusual information/occurrences or other necessary information regarding the effective operation of the business. Assures there are no surprises.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; review inventory needs with Chef.Set, submit and achieve budgeted sales and profit levels for the restaurant. Review financial results against monthly and quarterly budget goals to ensure efficient operations and that all expenditures and costs remain within budgeted and cost guidelines. Create plans to achieve goals and review plans with team. Take immediate action to correct any deviation from financial budgets and performance.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.Rotate through the stations of the restaurant (host, bar, dining, kitchen) throughout service to monitor activities and provide communication and feedback to team.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.Complete closing duties to include entering tips, credit cards, and payroll; submit sales reports to Corporate; walk through restaurant to ensure proper closing procedures are followed, including cleaning all areas of the restaurant, performing money counts, and leaving detailed communication for the next shift regarding any open or important issues.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 which set and provide the required par and inventory levels of all raw products, food ingredients, and beverage, bar supply items, equipment, smallwares, plate, glass, silverware, linen and cleaning supplies to ensure effective operations. Ensure that all restaurant items are ordered from approved vendors and meet corporate specifications.Optimize sales potential by proactively and aggressively planning, conducting and following-up local store marketing and public relations activities focused toward building awareness of the local restaurant and creating new guests.Proactively recruit, hire and provide initial orientation and training, as well as on-going training, for all restaurant personnel, in accordance with RCSH training systems, programs and materials.Write and conduct timely performance reviews, at least annually, according to RCSH systems for each member of his/her management team. Create individual development plans, and provide regular follow up to ensure completion of goals. Mutually establish developmental goals, objectives and action plans focused toward continually performance improvements of Provide ongoing follow-up, training and coaching to assist team members in achieving developmental objectives.Review confirmed and pending banquets/special events with Sales Manager to ensure proper planning.Attend training courses and seminars throughout the year to build business and professional knowledge/skill levels and gain greater experience.Build relationships within the community and community organizations to promote brand awareness and partnerships and bring in new guests.Develop business through catering and private dining sales.REQUIRED KNOWLEDGE, SKILLS, AND ABILITIESDemonstrate exceptional guest service mentalityPlace high priority on the guestPromotes a superior individualized dining experience for each guestInteract regularly and demonstrate a genuine interest to guestsProvide “pressure point relief” to team as needed to assure a superior dining experience for all guestsProactively build and nurture relationships in the communityDemonstrate a passion for foodActively support the brand conceptModel and promote adherence to brand standardsSeek opportunities to promote the brand within the community at largeCreate and maintain optimum levels of morale, pride and team spiritDevelop an environment based upon the values and operating principles of RCSHWork well with othersDemonstrate an open, respectful communication styleEffectively select, train, and develop talented team membersBuild mutual respect, confidence, and trust in relationshipsDemonstrate confidenceLead by exampleSet and uphold uncompromising high standards and expectationsEnforce accountability for performance and resultsDirect and coordinate all activities throughout the restaurantFoster open communicationHandle performance issues in a tough but fair mannerDemonstrate a strong interest in developing othersServe as a mentor and coach to othersProvide continual feedbackCelebrate success and reward achievementsCreate a succession planDemonstrate patience and understandingListen effectivelyDemonstrate basic computer skills including a familiarity with Microsoft Word, Excel and OutlookAble to read, interpret, and effectively act upon profit & loss and other financial dataAbility to think big picture when setting goalsIdentify and monitor business trendsStrong attention to detailEvaluate options and impact in order to make the best decisionsThink creatively to find solutions to problemsAnticipate and catch issues before they become problemsDemonstrate effective organization and time management skillsTake ownership of all front of house operationsRespond with a sense of urgencyAbility to handle pressure effectivelyFlexibility by responding to changing demandsStay focused and productiveMaintain a professional business demeanor and appearance at all timesTake proactive steps and self-responsibility for on-going individual training and developmentPREFERRED EDUCATION AND WORK EXPERIENCE:Extensive experience leading a high-volume, upscale concept restaurantWine knowledge required, experience as a sommelier preferredServsafe Food and Alcohol certification preferredSome culinary experience or training a plusFormal business education or a restaurant management degree a plusAbove average computer skills including a familiarity with Microsoft Word, Excel and OutlookPHYSICAL DEMANDS:Typical shift is 10-12 hoursAble to work on your feet for at least 8 hoursTemperature extremes range from working near 1800 degree Fahrenheit broilers to working in a walk-in freezer of -10 degrees FahrenheitMust 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 occasionallyMust 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 periodsMust 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 productsMust be able to work in an environment subject to loud noises from restaurant equipment and machinery, fumes, odors, dust and smokePERSONAL PROTECTIVE EQUIPMENT:NoneWORK ENVIRONMENT:Work performed in a restaurant. #J-18808-Ljbffr