Ruth's Chris Steak House - Manager at Desert Island Restaurants


Category
Food Services/Hospitality
Company
Desert Island Restaurants
Location
Koloa, HI
Posted
08/25/2017
This job is no longer available
Summary:

To manage assigned restaurant with all operational issues, with the goal to increase sales, profits and guest satisfaction.

This is a full-time, exempt management position and is not eligible for overtime

Essential Job Functions:

 Assists General Manager as a contact for all areas of operations including: Vice President of Operations, People Services Department, Controller, Marketing Department, etc. as required.

 Leads and directs Management Employees in both the Front and Back of the House.

 Assists General Manager and People Services Department in interviewing and selecting Restaurant Managers. Ensures proper management staffing levels are maintained.

 Is proactive in recruiting practices and hires hourly and management staff accordingly.

 Assists General Manager in the development of quarterly sales and profit plan.

 Organizes and follows up on all FOH and BOH training programs.

 Uses Training materials provided by the Company, ensures all employees are trained using the designated training materials.

 Ensures all employee files are in compliance with State and Federal law as well as are maintained according to company policy.

 Coordinates all employee terminations with People Services Department to ensure consistency within the company.

 Ensures all terminated employee files are sent to People Services Department in a timely manner.

 Provides feedback to operations executives and corporate staff on marketing, human resources and risk management programs.

 Calculates and reports weekly sales and costs numbers.

 Manages Profit and Loss statements as well as controls costs in the restaurant to meet and/or beat projected sales and budget numbers.

 Assists General Manger in identifying ideal store marketing plan in conjunction with Marketing Department.

 Performs all duties and responsibilities in a timely and effective manner in accordance with established company policies to achieve the overall objectives of this position.

 Maintains a favorable working relationship with all other company employees to foster and promote a cooperative and harmonious working climate, which will be conducive to maximum employee morale, productivity and efficiency/effectiveness.

 At all times provides a favorable image of concept to promote its aims and objectives and foster and enhance public recognition and acceptance of all of its areas of endeavor.

 Performs other duties and responsibilities as required or requested.

 Works with General Manager to help reduce turnover and promotes the development and ongoing training of hourly employees.

 Responsible for the ongoing development of all management team members.

Education and Experience:

 4-year college degree preferred or equivalent job experience.

 Minimum 3 years management experience in fine dining restaurant including experience in bar management and all areas of operations.

 Excellent verbal communication and analytical skills required

 Must be or become validated/trained in all store positions

Judgment Required:

 Must be able to determine applicability of experience and qualifications of job applicants.

 Must be able to draw on extensive Operations experience to recommend appropriate solutions to restaurant problems.

 Must be able to identify areas requiring development for each manager and ensure those areas are developed.

Special Working Conditions:

Position requires extensive interaction with the public and all levels of employees both within and outside of organization.

Physical Requirements:

 Must be able to work in an environment where there may be regular exposure to noise, odors, fumes, temperature fluctuations, grease and other conditions associated with a restaurant.

 Must be able to lift a minimum of 50 pounds.

 Must be able to constantly stand and exert well-paced mobility for a period up to four hours in length.

 Must have a good sense of balance, be able to bend, kneel, stoop, reach and squat on a frequent basis to obtain and store food, beverage items, smallwares and service equipment.

 Must be able to stand for long periods of time.

 Vision abilities to include: distance, close, color, depth, and peripheral. Also the ability to adjust focus.

 Must be able to continuously use fingers to bilaterally operate point of sale equipment, prepare and serve food/beverage items.