Front of House Manager

POSITION SUMMARY Beloved for over 50 years and acclaimed for the Sizzle, Ruth’s Chris Steak House is an institution, and the brand that started it all for Prime Hospitality Group. Our mission is to deliver the best steak house experience – period. Whether guests join us for a romantic dinner for two or a business dinner for 12, we do it the best that it can be done. Under the direction of the General Manager, the Front of House Manager provides day-to-day assistance and support to the front of house management team by assisting with the day-to day front of house operations of the restaurant and maintaining the highest equality of service standards, plate presentation, cleanliness, sanitation, and safety. ESSENTIAL JOB FUNCTIONS (Key Tasks and Responsibilities) Demand for Excellence Ensure that all front of house cleaning, maintenance, housekeeping and side work duties are accomplished on a nightly basis as indicated on the maintenance and housekeeping checklist. Exercise good judgment and decision making in all matters. Ensure that the restaurant operates in compliance with all federal, state, and local laws, regulations, and codes, including employment, alcohol, health, and safety, as well as all Company safety and security policies and guidelines. Emphasize safety, sanitation and security awareness and ensure that Team Members are properly trained with respect thereto. Passion for Hospitality Always maintain a professional business demeanor and appearance. Set the example for all team members and act as a role model by following all Company and RCSH operating guidelines, standards, policies, and procedures. Foster openness and communication to promote and encourage team‑oriented environment within the restaurant. Hunger to Grow Participate in and timely complete training developed by the management team in other areas of responsibilities in restaurant operations to develop management skills necessary to manage front of house team members. Unwavering Commitment Participate in ongoing front of the house staff meetings to provide continuous training and development in the areas of service, suggestive selling and sales techniques, liquor, beer and wine sales, and safety, security, and sanitation. Count, monthly or more frequently if requested by the General Manager or Assistant General Manager, all front of house food and beverage inventory (include that located in the bar area and wine, beer, and liquor storage areas) following the sheet to shelf process. Timely enter inventory counts into the proper system and submit to accounting. On an as‑needed basis, monitor inventory counts of all supply items (paper, computer, cleaning), equipment, and linens and ensure sufficient inventory and supplies for the day‑to‑day operations of the restaurant. Ensure that all restaurant items are ordered from approved vendors and meet corporate specifications. Desire to Win Participate in pre‑shift line‑up meetings with all front of house staff prior to the beginning of each shift to ensure that the restaurant is ready for service, communicate special information and maintain ongoing communication with the staff. Assist with opening and closing duties as directed by Manager, which may include ensuring that all opening duties are completed properly prior to the opening of the restaurant, that closing duties are completed properly on a nightly basis, including entering tips, credit cards, and payroll; 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. PHYSICAL DEMANDS (Minimum qualifications needed to perform essential job functions) Must have experience as a server, runner, or server assistant, preferably in an upscale fine dining restaurant. Must have above average computer skills including a familiarity with Microsoft Word, Excel, and Outlook. 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 communicate effectively and listen attentively to supervisors, employees, vendors, and customers. Must be able to constantly stand and exert well‑paced mobility for a period up to (8) hours in length. Must be able to lift, handle, and carry food, supply, smallwares, equipment, supplies and paper goods at a minimum of 50 pounds. Must be able to work in an environment subject to extreme cold (30 degrees), heat (temperatures above 100 degrees), loud noises from restaurant equipment and machinery, and fumes, odors, dust, and smoke. REQUIRED SKILLS/ABILITIES Highschool diploma or G.E.D. Prior restaurant hospitality experience. Must maintain a current valid permit to serve alcohol as required by the State for which services are provided. Restaurant Operations Aptitude/Mastery (FOH Service Team Members): advanced knowledge of the stations and roles in FOH, the style of service, how to correctly set and clear a table, the correct way to stock a service station, use of any server tools that might exist, proficiency with point‑of‑sale systems, and a tireless desire to optimize each interaction with the guests meeting all defined service protocols and the demands and needs of each guest. Attention to Detail: Proven ability accomplish a task with concern for accuracy in all the areas involved, monitoring, and checking work or information and plans, organizing time and resources efficiently, and following up with others to ensure commitments have been fulfilled. Collaboration/Teamwork: Proven ability to successfully work toward a common goal with others, including actively listening to others, taking responsibility for mistakes, and respecting the diversity of your colleagues. Communication: Proven ability to articulate thoughts and express ideas effectively using oral, written, visual and non‑verbal communication skills, as well as listening skills to gain understanding. The ability to deliver information in person, in writing, and in a digital world. Conflict Resolution: Proven ability to facilitate the prevention of and/or de‑escalation and resolution of conflict while preserving a professional relationship with colleagues, guests, vendors, clients, etc. Customer Focus: Proven ability to gain insight into customer needs, identifying opportunities that benefit the customer, building and delivering solutions to meet customer expectations and establishing and maintaining loyal customer relationships. Decision Making: Proven ability to recognize problems or opportunities and determine whether action is needed, taking charge of a group when necessary to facilitate a decision, and making decisions in a timely manner under ambiguous circumstances when potential risks exist. Financial Acumen: Proven level of understanding of financial terminology, statements, cash flows, and concepts, and the ability to use this information to make informed critical business decisions within the scope of your role that have financial impact. Inclusive Excellence: Proven ability to understand and respect different perspectives and cultures, demonstrating sensitivity to cultural norms, expectations, and ways of communicating, contributing to a work climate where differences are valued and supported, and apply others’ diverse experiences, styles, backgrounds, and perspectives to get results. Inspirational Leader: Proven ability to guide people to get the job done, and to bring out their best, articulating a shared mission in a way that motivates and offers a sense of common purpose beyond people’s day‑to‑day tasks. Problem Solver: Proven ability to solve problems by analyzing situations and apply critical thinking in order to resolve problems and decide on courses of action and implement the solutions developed in order to overcome problems and constraints. Must successfully complete restaurant training program. PREFERRED SKILLS/ABILITIES Prior experience with POS and scheduling systems. WORK AUTHORIZATION REQUIREMENTS Authorized to work in the United States of America. AFFIRMATIVE ACTION/EEO STATEMENT PHG is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws. Our policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, and apprenticeship. PHG makes hiring decisions based solely on qualifications, merit, and business needs at the time. OTHER DUTIES Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. The above requirements outline management’s assignment of essential job functions. This information contained herein does not constitute a contract, express or implied. #J-18808-Ljbffr Ruth's Chris Steak House