Rotation Restaurant Manager

Ruth's Chris Markham • Toronto, ON

7d • Hybrid

About The Position

The Rotation Restaurant Manager is responsible for providing management coverage and consistency across three restaurant locations within the market, FOH or BOH. This role supports daily operations, ensures brand standards are executed consistently, and provides operational continuity during vacations, staffing shortages, peak business periods, and special projects.

Requirements

• Management coverage and consistency across three restaurant locations.
• Support daily operations.
• Ensure brand standards are executed consistently.
• Provide operational continuity during vacations, staffing shortages, peak business periods, and special projects.
• Minimum of 50-55 hours per week.
• Travel between all three assigned restaurant locations is required.
• Reports directly to the Executive Director of Operations.
• Works collaboratively with each restaurant's General Manager.

Nice To Haves

• Experience in both Front of House (FOH) and Back of House (BOH) operations.

Responsibilities

• Oversee daily restaurant operations to ensure efficiency and high standards of service.
• Implement and enforce company policies, procedures, and standards.
• Supervise day-to-day operations to ensure all RCSH quality and service standards are achieved during each shift.
• Provide ongoing coaching and administer appropriate progressive discipline, including maintaining performance documentation.
• Drive restaurant sales by delivering exceptional food, beverage, hospitality, and guest service.
• Conduct first interviews and recommend hiring decisions.
• Provide orientation and training using all RCSH training systems, standards, and manuals.
• Create weekly work schedules that meet business demands.
• Supervise cleaning, maintenance, housekeeping, and side work to ensure operational standards are met.
• Communicate proactively with the management team regarding restaurant operations.
• Ensure compliance with all national, state, and local safety, health, and sanitation standards.
• Maintain a visible presence on the restaurant floor and engage with guests to ensure satisfaction.
• Resolve guest complaints professionally and effectively.
• Implement strategies to improve the guest experience and build guest loyalty.
• Perform all duties necessary to properly close the restaurant.
• Perform additional duties as assigned.
• Perform food preparation, including raw prep, cooked prep, and butchering as assigned.
• Work cook stations including Pantry, Broil, Sides, or Expediter as scheduled.
• Conduct daily opening walk-throughs of the operation.
• Complete weekly inventories and place/receive orders for meat, seafood, poultry, dairy, produce, and kitchen supplies.
• Supervise line cooks to ensure proper preparation before service.
• Conduct line checks prior to service to ensure food quality and proper preparation.
• Expedite orders while monitoring ticket times, food temperature, and presentation quality.
• Track product usage and prepare daily prep sheets based on established pars and inventory levels.
• Conduct pre-shift meetings to communicate daily priorities, events, and operational needs.
• Provide backup support at all kitchen stations when needed.
• Coach and develop back-of-house team members to maintain high standards.
• Supervise kitchen operations, food quality, and staff performance in the absence of the Chef.
• Assist the Chef in maintaining safety, sanitation, cleanliness, and security standards.
• Review sales and assist in managing food, labor, and operating expenses.
• Create weekly kitchen schedules within labor budget guidelines.
• Inspect equipment and report maintenance needs.

Benefits

• Mileage reimbursement for travel to non-home-base locations.
• Mileage reimbursement follows the company's standard business travel reimbursement policy.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed