Full Job Description
Position Summary: Oversees operations of all restaurants and responsible and accountable for ensuring that the assigned restaurants are operated in a manner consistent with the Company's core values, achieve financial objectives, and consistently provide best in class service to all guests.
Essential Job Functions (Key Tasks and Responsibilities):
Demand for Excellence
• Provide day-to-day leadership to and oversight of the management of all restaurants within the Prime Hospitality Group that mirrors the mission and core values of the Company
• Responsible for driving the restaurant group to achieve and surpass operational efficiencies, sales, profitability, cash flow and business goals and objectives
• Develop, lead, manage, and motivate a high-performance management team for each restaurant with the goal of enhancing the guest and employee experience; attract, recruit, and retain a regional management team and management team at each restaurant; provide leadership, training, and mentoring as a cornerstone to develop the following characteristics: optimistic, proactive, guest oriented, respectful of others, skilled communicators
• Ensure that menu and food development is of the highest quality and ensure adherence to health and food safety laws and regulations
• Ensure The Sizzle is at the core of our team members and each individual team member knows and understands The Sizzle; use the language of The Sizzle during feedback and with reporting
• Ensure that restaurants are operated in compliance with all programs, policies and procedures established by any franchisor
Passion for Hospitality
• Communicate the company's goals, standards, philosophy, and culture to managers and hourly employees, creating Raving Fans of you and the Company
• Maintain professional relationship and open lines of communication with product and service providers; responsible for selection of product and service provide and improving operating efficiencies through purchasing agreements and contract relations
Hunger to Grow
• Spearhead the development, communication and implementation of effective growth strategies and processes to enhance operational efficiencies and customer's dining experience
• Assist in the development of new and existing brands, including facility design, equipment selection, menu, and recipe creation
Unwavering Commitment
• Collaborate with the executive management team to develop and implement plans for the operational infrastructure of systems, processes, and personnel designed to accommodate the growth objectives of the Company
• Oversee and direct various operational and health related audits of restaurants to ensure compliance with company specifications for purchasing, adherence to recipes, service procedures, facility maintenance, employee practices
Desire to Win
• Responsible for overseeing the operational facilities, including equipment, smallwares and supplies, and systems to enhance operational efficiencies and enhance customer's dining experience
• Responsible for the measurement and effectiveness of all internal and external operational processes; provide timely, accurate, and complete reports on the operating condition of each restaurant
Financial and Operational Performance
1. Sales and Profit Development
• Optimize restaurant profitability by effectively monitoring restaurant operations at each assigned restaurant.
• Analyze business performance at each restaurant and assist general managers in identifying deficiencies and variances; coach and mentor general managers in ways to correct deviations from budgets, correct variance issues, maintain par and inventory levels, and control costs.
• Advise Executive Leadership Team when deviations from financial expectations or Company policies and procedures occur; recommend corrective actions to address deviations.
• Ensure each management team plans expenditures based upon projected sales trends relative to budget and prior year to ensure consistent cost management and appropriate controllable income levels.
• Review weekly financial information, including inventory counts, with General Managers; address variances and assist in development of action plan to reduce future deviations.
• Assist Executive Leadership Team with monthly call with general managers to review and analyze monthly financial reports; ensure that all variances, budget shortfalls, and unacceptable controllable expenses are satisfactorily explained and addressed.
• Oversee general managers in the development of plans to maximize sales potential from the ala carte program and group/private dining sales.
• Assist general managers in achieving budgeted sales and profits levels; review monthly and quarterly budget goals to ensure efficient operations at each store and that all expenditures and costs remain within budget and cost guidelines.
• Oversee sales managers; review weekly sales action plans provided by sales managers and assist sales managers identifying was to increase private dining and catering sales; ensure Franchisor private dining programs are communicated to sales manager; ensure sales managers are utilizing Company software to track sales efforts.
• Lead General Manager L10 each week and assist quarterly rocks.
2. Staffing Training, and Development
• Ensure restaurants are staffed with management possessing the core values of the Company and the appropriate level of experience and skill to ensure excellence in restaurant operations and best in class guest service.
• Ensure all general managers and other management team members receive timely orientation and training in accordance with Company policy; ensure that management team is developing team members to advance.
• Train, coach, and provide regular performance feedback (positive and corrective) to motivate and improve the performance of all management team members.
• Ensure that management team members provide regular performance feedback (positive and corrective) to motivate and improve the performance of all hourly team members.
• Annually evaluate the overall performance of each general manager based upon clearly communicated standards, expectations, and the Company's core values.
• Assist general managers with the continued development, education, and oversight of the sales managers.
• Determine RPRS issues and discuss with CPO
3. Service
• Oversee management teams to ensure each restaurant consistently achieves Company standards of excellence in food and beverages preparation and guest services.
• Oversee the general managers in the handling of all customer comments, praises, and concerns to ensure prompt and appropriate action is taken to resolve any complaints/concerns and ensure guest satisfaction is maintained.
• Monitor quarterly secret shops; ensure any deficiencies noted in shops are promptly addressed.
4. Marketing
• Proactively plan, conduct, and support local restaurant marketing activities, tying activities to community benefits to maximize Company exposure and allow Company to make a positive contribution to the community.
• Ensure the proper execution of all Ruth's Chris marketing and public relation activities in the region.
• Supports company-wide marketing programs; monitor effectiveness of local restaurant marketing strategies; provide updates regarding effectiveness to Executive Leadership Team.
• Train general managers in establishing and implementing local marketing programs, sales techniques, and other strategies.
5. Cleanliness
• Ensure each restaurant follows Company food safety, food handling and sanitation requirements to ensure the health and safety of guests and team members.
• Ensure all facilities are maintained in accordance with all sanitation and safety laws, rules, regulations, as well as Company policies and procedures.
• Ensure management teams maintain appropriate daily, weekly, and quarterly cleaning schedules and properly maintain their respective facilities and equipment.
• Monitor Everclean evaluations; ensure that any deficiencies are promptly addressed.
6. Controls
• Ensure effective roll-out of new menu items, new programs, core processes, new policies and procedures at restaurant locations; follow-up as necessary to ensure ongoing compliance with new initiatives.
• Ensure there are consistent and cohesive operations for all assigned restaurants: same product, vendors, policies, and procedures.
• Ensure that all financial information, weekly operation reports, daily sales/deposits, budgets (including sales budgets), invoices, receiving sheets, payroll and other administrative requirements and reports are timely and accurately submitted by the general managers.
• Ensure all Company policies and procedures are routinely followed.
• Ensure that all restaurant operations are in compliance with federal, state, and local laws, regulations, and codes, including wage and hour, alcohol, health and safety, as well as all Company safety and security policies and guidelines.
• Consistently emphasize safety, sanitation, and security awareness at all restaurants.
• Ensures all purchasing commitments are met at each restaurant and only approved products are purchased from approved vendors.
• Ensure that all locations are utilizing advances in technology, including TasteVin Tripleseat and Rizepoint.
7. Administration
• Maintain open communications with Executive Leadership Team, General Managers, Chefs, and management teams, including sales managers, FOH and BOH managers, and FOH and BOH key team members; foster open communications and encourage team-oriented environment.
• Timely implement corporate directives.
• Prepare operation and performance reports for presentation to the Executive Leadership Team as directed.
• Visit restaurants on a regular basis (at least quarterly with significant observation time during high volume times) to ensure restaurant operations are consistent with Company standards; complete FOH audit checklists during visits; coach and mentor management team as necessary to maintain Company standards; timely provide Executive Leadership Team a report of observations identifying areas of non-compliance, concerns, and best practices.
• Audit restaurants to ensure compliance with Company specifications for purchasing, adherence to recipes, service procedures, facility maintenance and personnel practices.
• Lead weekly calls with general managers to discuss operations; Following up with general managers to discuss weekly private dining and catering activities from SAP report.
• Maintain a professional business demeanor and appearance at all times. Set the example for all management teams and act as a role model by following all Company and Ruth's Chris Steak House operating guidelines, standards, policies and procedures.
8. Policies and Procedures
• Regularly communicate the Company's core values, goals, policies and procedures to the management teams.
• Ensure management teams are in compliance with all Company policies and procedures, including Company handbook.
• Ensure all Company accounting practices and procedures are followed by the management teams and financial information, including invoices, is submitted on a timely basis.
9. Miscellaneous
• Perform other duties and responsibilities as required or requested.
• Complete all work responsibilities and assignments in a timely manner or by established due dates.
• Competently complete all general manager duties at one Ruth's Chris Steak House restaurant.
Physical Demands/ Work Environment:
The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• Must be able to work the hours necessary to operate and manage the day-to-day restaurant operations and to accomplish the short and long-term goals of the restaurant and the Company.
• Regularly required to stoop, kneel, crouch, squat, talk and hear.
• Ability to talk and communicate effectively with, and listen to, others especially when one must frequently convey detailed conversations and receive ordinary information.
• Frequently required to stand, walk, sit, use hands to finger, handle or feel and reach with hands and arms; occasionally required to climb or balance.
• Must possess hearing, visual and sensory abilities to observe and detect emergency situations; to distinguish product, taste, texture, temperature and presentation and preparation; also to prepare or inspect documents or products, or operate machinery.
• Must be able to constantly stand and exert well-paced mobility for a period up to ten (10) 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 constantly.
• 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.
• May be required to work evenings, w
