Assistant GM - Cambridge - 4358

Ruby Tuesday•Cambridge, OH

20d•$55,000 - $60,000•Onsite

About The Position

The Assistant GM is responsible for the day-to-day management of all aspects of the restaurant and serves as a key management contact for customers and team members. The role trains, supervises, and directs kitchen and service team members, often serving as the on-site manager when issues arise. The Assistant GM uses sound communication, decision-making, and business judgment to provide excellent service, maintain a high-quality dining experience, and support sales, customer satisfaction, and profitability while meeting company cost-control objectives. The Assistant GM oversees restaurant operations and staff, including scheduling, performance coaching, food preparation and service, inventory, cost management, sanitation, safety, equipment, and compliance. The role ensures consistent execution of company procedures and service standards, communicates operational needs to the management team, and implements new products and menu initiatives. The position requires regular attendance and the ability to work up to 55 hours per week, along with substantial standing, walking, lifting, and other physical activity.

Requirements

Must be at least 21 years old.
High school diploma or high school equivalency required.
Valid driver’s license.
Commitment to excellence in friendly service.
Proven ability to grow sales.
Ability to inspire and motivate others.
Ability to analyze issues and solve problems.
Ability to set clear goals for oneself and the team.
Strong verbal and written communication skills.
Ability to foster collaboration and teamwork.
Ability to work up to 55 hours per week and maintain regular attendance.
Ability to stand or walk for hours at a time and perform the listed physical demands, including lifting and carrying items up to 50 pounds.
Ability to tolerate significant temperature changes and frequent immersion of hands in water and cleaning or sanitizing solutions.

Nice To Haves

Bachelor’s degree preferred.
Two years of hands-on restaurant management experience preferred.
ServSafe certification preferred, or ability to obtain certification before completing training.

Responsibilities

Manage, supervise, and direct hourly employees, including daily activities, assignments, time-off requests, and individual needs.
Conduct periodic performance evaluations and coach, counsel, retrain, or discipline team members as appropriate.
Observe kitchen operations and promptly address issues that are not aligned with standards.
Set work hours and weekly schedules and assign tasks before, during, and after restaurant operating hours.
Drive sales and guest satisfaction while managing food costs, inventory, utility usage, and Health Department ratings.
Maintain cleanliness, organization, storage, sanitation, and food quality standards.
Ensure every team member executes the CHARM Service Model with every guest.
Provide, direct, and schedule Front of House and Back of House training on company policies, procedures, and specifications.
Oversee food and beverage production and preparation according to established recipes and procedures.
Resolve guest recovery situations using discretion.
Follow the Operations Playbook and take appropriate action when staff do not comply.
Use the digital manager logbook to communicate shift notes, product needs, equipment repairs, and staffing notes to the management team.
Enforce security measures to protect employees and guests, including counseling, retraining, or discipline when appropriate.
Manage food, supply, and liquor costs, conduct weekly inventory, and recommend adjustments as needed.
Practice and enforce safe food handling procedures.
Comply with company policies, procedures, state and federal wage and hour regulations, and restaurant filing responsibilities.
Ensure equipment is in good repair, arrange repairs, or remove equipment from service when appropriate to prevent injury or accidents.
Manage operational processes including line checks, pull thaw, prep lists, food inventory, beverage cost, truck orders, and food safety.
Coach the team to prepare food and beverages to Ruby Tuesday recipe specifications for portion, preparation, and plate presentation.
Maintain a valid food safety certificate and local compliance certifications, obtaining new certificates when necessary.
Execute new initiatives, including new product and menu rollouts.
Model the company core values: Be Real. Do Good. Walk Together.