General Manager

Ruth's Chris Steak House•Seattle, WA

6d•Onsite

About The Position

The General Manager leads the operation of a Ruth’s Chris restaurant, ensuring a clean, safe, guest-friendly environment and consistent execution of company standards. The role oversees restaurant finances, staffing, service, food and beverage inventory, facilities, administration, local marketing, and guest satisfaction. The General Manager recruits and develops employees, guides the management team, and builds community relationships to grow restaurant awareness and sales. The position requires regular work throughout the restaurant, including front-of-house and kitchen areas. A typical shift is 10–12 hours, with extended periods standing and physical activity, exposure to temperature extremes and restaurant noise, fumes, odors, dust, and smoke.

Requirements

Demonstrate exceptional guest service and prioritize each guest’s dining experience.
Show genuine interest in guests and provide support to the team to maintain service quality.
Build and nurture community relationships and support the restaurant’s brand concept and standards.
Maintain team morale and spirit; communicate respectfully and work effectively with others.
Select, train, and develop team members; build trust and mutual respect.
Lead by example, uphold high standards, hold people accountable, and coordinate restaurant activities.
Address performance issues fairly, mentor and coach others, provide feedback, recognize achievements, and create a succession plan.
Listen effectively and demonstrate patience and understanding.
Demonstrate basic computer skills, including familiarity with Microsoft Word, Excel, and Outlook.
Read, interpret, and act on profit-and-loss statements and other financial data.
Set goals with a broad business perspective, identify business trends, and monitor results.
Use attention to detail, sound judgment, creative problem-solving, and forward planning to anticipate and address issues.
Demonstrate organization, time management, urgency, adaptability, focus, and the ability to work under pressure.
Take ownership of front-of-house operations and maintain a professional business demeanor and appearance.
Take responsibility for ongoing individual training and development.
Work a typical 10–12-hour shift and remain on one’s feet for at least 8 hours.
Lift, handle, and carry at least 50 pounds constantly and up to 100 pounds occasionally.
Frequently bend, kneel, stoop, reach, and squat.
Taste and distinguish food and beverage flavors, spices, temperatures, mouthfeel, and scents.
Work near broilers reaching 1800 degrees Fahrenheit and in walk-in freezers at -10 degrees Fahrenheit, and tolerate restaurant noise, fumes, odors, dust, and smoke.

Nice To Haves

Extensive experience leading a high-volume, upscale restaurant concept.
Sommelier experience; wine knowledge is required.
ServSafe Food and Alcohol certification.
Some culinary experience or training.
Formal business education or a restaurant management degree.
Above-average computer skills, including familiarity with Microsoft Word, Excel, and Outlook.

Responsibilities

Inspect the interior and exterior of the restaurant to maintain a clean, safe, guest-friendly atmosphere; ensure housekeeping and maintenance tasks are completed and address needed repairs.
Complete administrative work, including responding to communications, entering sales reports, paying invoices, and checking deliveries.
Review sales reports and resolve discrepancies; ensure financial records, deposits, budgets, invoices, receiving documents, payroll, and other required submissions are accurate and on time.
Communicate operational discrepancies, unusual occurrences, and other important information to the management team, team members, Regional Vice President, and corporate staff.
Review reservations and events and arrange staffing based on projected business volume.
Check kitchen and bar lines for food quality and quantity and review inventory needs with the Chef.
Set and achieve restaurant sales and profit goals; review financial results against budgets, keep costs within guidelines, and take corrective action when performance deviates.
Lead pre-shift meetings covering menu changes, specials, promotions, contests, and operational issues.
Motivate and guide staff to execute company standards; rotate through restaurant stations during service to monitor operations and coach the team.
Interact with guests, address needs and complaints promptly, and resolve issues to provide a positive dining experience.
Complete closing duties, including entering tips, credit card and payroll information, submitting sales reports, verifying closing procedures and cash counts, and communicating open issues to the next shift.
Hold weekly managers’ meetings to review staffing, development, training, operating plans, objectives, and results.
Monitor inventory and par systems for food, beverages, supplies, equipment, and service items; order from approved vendors and ensure items meet corporate specifications.
Plan, conduct, and follow up on local marketing and public relations to build awareness and attract guests.
Recruit, hire, orient, train, and develop restaurant personnel using company training systems and materials.
Conduct timely performance reviews for management team members, create development plans, and provide ongoing coaching and follow-up.
Review banquets and special events with the Sales Manager to ensure proper planning.
Attend training courses and seminars to develop business and professional skills.
Build relationships with community organizations to promote brand awareness, partnerships, and guest growth.
Develop business through catering and private dining sales.