Gm Jobs

About The Position

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.