** General Manager**

**Job Category****:** Non-Tipped Employee **Requisition Number****:** GENER005951 Showing 1 location **Job Details**

**Description**

**What We Offer:** Flexible and predictable scheduling, competitive pay, significant Team Member discounts, competitive health and vacation benefits, an inclusive work environment committed to diversity, structured career development, and growth opportunities.

**What We Ask**: Come to work each shift with a great attitude and ready to contribute to the success of the team, be willing to learn from your Coach how to excel at your job, and work with us to create an environment where everyone feels welcome and is able to experience the *Sizzle* that is the Ruths Chris experience.

We are looking forward to talking with you.

**ESSENTIAL TASKS AND RESPONSIBILITIES:**

- Projects and ensures proper staffing levels based on volume of reservations and events.

- Complies with and ensures staff adherence to all company policies and procedures.

- Proactively recruits, hires, and provides initial orientation and training for new hires, as well as on-going training for all restaurant personnel, in accordance with RCSH training systems, programs and materials.

- Writes and conducts timely performance reviews, according to RCSH systems, for direct reports. Creates individual development plans and provides regular follow up to ensure completion of goals.

- Effectively manages performance of all Team Members using Progressive Discipline, ensuring thorough and timely documentation and discussion with Team Members.

- Creates an environment of development, looking for opportunities to develop all Team Members.

- Manages the Restaurant Managers rotation between FOH and BOH rotation, identifying areas of opportunity and proactively developing action plans and coaching to ensure manager proficiency in each rotation.

- Facilitates weekly managers meeting to review staffing, development, and training needs and discuss the restaurants operating plan, objectives and results.

- Conducts facility walk throughs (interior and exterior) to ensure a clean, safe and guest-friendly atmosphere and ambiance. Ensures that required housekeeping tasks and maintenance programs are completed and addresses any problems and/or needed repairs.

- Reviews previous days sales reports to ensure accuracy; investigates and resolves any discrepancies. Ensures 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 reports any discrepancies, unusual information/occurrences or other necessary information regarding the effective operation of the business to members of the management team, Team Members, Regional Vice President, and corporate staff. Ensures there are no surprises.

- Monitors and adjusts Open Table as needed to ensure proper pacing for day of the week, special events, holidays, etc.

- Performs kitchen and bar line check to ensure proper quality and quantity of food products; reviews inventory needs with Chef.

- Sets, submits and achieves budgeted sales and profit levels for the restaurant. Reviews financial results against monthly and quarterly budget goals to ensure efficient operations and that all expenditures and costs remain within budgeted and cost guidelines. Creates plans to achieve goals and review plans with team. Takes immediate action to correct any deviation from financial budgets and performance.

- Conducts pre-shift meeting to review menu changes, specials, promotions, contests and/or problems with staff. Provides motivational leadership to staff to ensure execution.

- Rotates through the stations of the restaurant (host, bar, dining, kitchen) throughout service to monitor activities and provide communication and feedback to team.

- Interacts regularly with the guests to inquire about meal and make acquaintances. Responds promptly to guest needs or complaints; resolves matters expeditiously to ensure total Guest Indulgence.

- Completes 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.

- Regularly monitors 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, small wares, plate, glass, silverware, linen and cleaning supplies to ensure effective operations. Ensures that all restaurant items are ordered from approved vendors and meet corporate specifications.

- Optimizes 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.

- Develops business through catering and private dining sales. Reviews confirmed and pending banquets/special events with Restaurant Manager to ensure proper planning.

- Attends 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.

- Monitors, manages, and ensures 100% adherence to all Front- and Back-of-House health and safety standards required by national, state, and local jurisdictions to ensure the safety and comfort of all Guests and Team Members.

- Complete administrative office work to include answering emails and voicemails, entering sales reports, paying invoices, checking deliveries, etc.

- Additional duties as assigned.

**COMPETENCIES/PERSONAL CHARACTERISTICS:**

*Drive for Results*

* Sets clear expectations for desired outcomes, results, and performance

* Works through others to achieve results, coaching for results, upholding uncompromising high standards for performance and results

* Listens effectively and fosters open communication, demonstrates patience and understanding

* Handles performance issues in a tough but fair manner

* Celebrates success and rewards achievements

*Makes Good Decisions*

* Balances concern for Guests, Team Members, and RCSH in decision-making

* Attends closely to details, anticipating and catching issues before they become large problems

* Evaluates options and impact in order to make the best decisions, using *The Sizzle* as a filter in decision-making

*Anticipates and Leads Change*

* Identifies opportunities to grow the business

* Leads others to execute changes that take advantages of identified opportunities

*Develops Self and Others*

* Effectively selects and trains Team Members

* Develops others in their current role and prepares them for additional responsibility

* Focuses on personal development, actively pursuing a development plan

* Works well with others; builds mutual respect, confidence, and trust in relationships

*Guest First Mindset*

* Demonstrates a Guest first mindset, placing a high priority on the Guest experience

* Interacts regularly with Guests, demonstrating a genuine interest in Guests, and ensuring a superior dining experience for all Guests

*Business Planning and Financial Responsibility*

* Interprets and effectively acts upon Profit & Loss and other financial data

* Thinks big picture when setting goals and identify and monitor business trends

*Personal Effectiveness*

* Takes ownership of all areas of the operation

* Handles pressure effectively and flexibly respond to changing demands, responds with a sense of urgency, stays focused and productive

* Takes proactive steps and self-respons