Prime Hospitality Group is a curated collection of brands — spanning upscale restaurants, bars, and hotels. PHG is a family-owned business founded and led by husband-and-wife entrepreneurs, Ryan and Kristy Rans. As passionate service experts, Ryan and Kristy are committed to delivering best-in-class hospitality and creating an inspiring work culture. Through their leadership and dedication, PHG is an environment that fosters professional growth and continually challenges its team to reach their full potential.
Every PHG team member is guided by the company’s five core values; demand for excellence, passion for hospitality, hunger to grow, unwavering commitment, and desire to win. In addition to their stellar service caliber, PHG stays on the cutting edge of technology and strives for greater sustainability. As Prime Hospitality Group continues to grow, the team stays fresh in its approach and remains dedicated to maintaining impeccable standards when it comes to quality.
POSITION SUMMARY:
Beloved for over 50 years and acclaimed for the Sizzle, Ruth’s Chris Steak House is an institution, and the brand that started it all for Prime Hospitality Group. Our mission is to deliver the best steak house experience – period. Whether guests join us for a romantic dinner for two or a business dinner for 12, we do it the best that it can be done.
Under the direction of the Director of Operations, the General Manager is responsible for total operations of one Ruth’s Chris Steak House restaurant, including profitability, achieving financial objectives, and all other aspects of front of house and back of house operations, including management of all Team Members, daily execution, and consistent delivery of the highest quality of food, superior service to our guests, and compliance with sanitary and safety guidelines and requirements. Accountable for ensuring that day-to-day restaurant operations are in accordance with all Company and Ruth’s Chris Steak House operating guidelines and standards, specifications, recipes, and procedures.
ESSENTIAL JOB FUNCTIONS (Key Tasks and Responsibilities):
Demand for Excellence
• Effectively and efficiently manage restaurant by following and ensuring that all Team Members follow the best practices of the Company and all RCSH operating guidelines, standards, policies, and procedures to ensure guest satisfaction and profit maximization. Exercise good judgment and decision making in all matters.
• Conduct daily facility walk through (interior and exterior, including Everclean) to ensure a clean, safe, and guest-friendly atmosphere and ambiance. Ensure that required housekeeping tasks and maintenance programs are completed as required. Identify and address any problems and/or needed repairs.
• Perform kitchen and bar line checks to ensure proper quality and quantity of food products; review inventory needs with Chef.
• Ensure that the restaurant operates in compliance with all federal, state, and local laws, regulations, and codes, including wage and hour, alcohol, health and safety, as well as all Company safety and security policies and guidelines. Emphasize safety, sanitation and security awareness and ensure that Team Members are properly trained with respect thereto.
• Ensure cleanliness of kitchen by maintaining RCSH standards, training staff on proper sanitation guidelines, and passing sanitation audits (Everclean) with a score of 95% or better.
• Ensure The Sizzle is at the core of all Team Members and each individual team member knows and understand The Sizzle; use the language of The Sizzle during feedback with Team Members and interaction with vendors and guests.
Passion for Hospitality
• Review reservations and events scheduled for each day to ensure proper staffing based on projected volume; review confirmed and pending banquets/special events with Sales Manager weekly to ensure proper planning.
• Interact regularly with guests to inquire about meal and make acquaintances; respond promptly to guest needs or complaints, resolving matters expeditiously to ensure total guest satisfaction and maintenance of RCSH’s reputation.
• Always maintain a professional business demeanor and appearance. Set the example for all Team Members and act as a role model by following all Company and RCSH operating guidelines, standards, policies, and procedures. Foster openness and communication to promote and encourage team-oriented environment within the restaurant.
Hunger to Grow
• Write and conduct performance reviews, at least annually according to Company requirements, for each member of management team. Mutually establish developmental goals, objectives and action plans focused on continual development of management team. Provide continual development and training to Assistant General Manager in all areas of restaurant operations.
• Build relationships within the community and community organizations to promote brand awareness and partnerships and bring in new guests.
• Facilitate weekly manager’s meeting to review staffing, development, and training needs and discuss the restaurant’s operating plan, objectives, and results.
Unwavering Commitment
• Ensure that all food and beverage products served within the restaurant conform to the approved corporate menu, product specifications, recipes, methods/procedures, and all other operating guidelines
• Responsibly delegate tasks to management team while remaining accountable for restaurant operations; follow up on assigned tasks to ensure tasks are properly and efficiently completed. Responsible for appropriately and consistently providing feedback to management team regarding performance and holding management team accountable for compliance with all RCSH and Company operating guidelines, standards, policies, and procedures.
• Complete opening duties prior to opening the restaurant to the public and perform closing duties at a minimum of 1-2 nights per week to including entering tips, credit cards, and payroll; submit sales reports to COO; walk through restaurant to ensure proper closing procedures are followed, including cleaning of all areas of the restaurant, performing money counts, and leaving detailed communication for the next shift regarding any open or important issues.
Desire to Win
• Prepare reports and analyze metrics to identify opportunities to correct and/or improve operations. Review previous day’s sales reports to ensure accuracy; investigate and resolve any discrepancies. Ensure that all financial information, weekly operation reports, daily sales/deposits, budgets (including sales budgets), invoices, receiving sheets, payroll and all other administrative requirements and reports are completed and submitted according to the procedures and due dates set by the DOO.
• Set (in coordination with the DOO) and achieve budgeted sales and profit levels for the restaurant. Review financial results against monthly and quarterly budget goals to ensure efficient operations and that all expenditures and costs remain within budgeted and cost guidelines. Create plans to achieve goals and review plans with team. Take immediate action to correct any deviation from financial budgets and performance.
• Optimize restaurant profitability by effectively monitoring and controlling costs, ensuring that labor is scheduled efficiently, inventory is maintained appropriately, and Team Members are adhering to Company cash handling and payment processing procedures.
• Optimize sales potential by proactively and aggressively planning, conducting and following-up local store marketing and public relations activities focused toward building awareness of the restaurant and creating new guests.
PHYSICAL DEMANDS (Minimum qualifications needed to perform essential job functions):
• Must have extensive experience leading a high-volume, upscale fine dining restaurant.
• Must be able to work the hours necessary to operate and manage the day-to-day business and to accomplish the short and long-term goals of the restaurant and the Company.
• Must have ability to travel up to 25% of time; have access to and use of personal vehicle; and a valid driver’s license and a clean driving record.
• Must have above average computer skills including a familiarity with Microsoft Word, Excel and Outlook.
• Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive and store stock, supplies and equipment as well as to work the line during service periods.
• Must be able to communicate effectively and listen attentively to supervisors, employees, vendors and customers.
• Must be able to constantly stand and exert well-paced mobility for a period up to (8) hours in length.
• Must be able to lift, handle, and carry food, supply, smallwares, equipment, supplies and paper goods at a minimum of 50 pounds constantly.
• Must be able to work in an environment subject to extreme cold (30 degrees), heat (temperatures above 100 degrees), loud noises from restaurant equipment and machinery, and fumes, odors, dust and smoke.
REQUIRED SKILLS/ABILITIES
• Highschool diploma or G.E.D,
• Prior restaurant hospitality experience,
• Restaurant Operations Aptitude/Mastery (FOH Service Team Members): advanced knowledge of the stations and roles in FOH, the style of service, how to correctly set and clear a table, the correct way to stock a service station, use of any server tools that might exist, proficiency with point-of-sale systems, and a tireless desire to optimize each interaction with the guests meeting all defined service protocols and the demands and needs of each guest,
• Attention to Detail: Proven ability accomplish a task with concern for accuracy in all the areas involved, monitoring, and checking work or information and plans, organizing time and resources efficiently, and following up with others to ensure commitments have been fulfilled,
• Business Acumen: Proven ability to make sound business decisions by combining several factors to arrive at the best outcome for a given situation,
• Collaboration/Teamwork: Proven ability to successfully work toward a common goal with others, including actively listening to others, taking responsibility for mistakes, and respecting the diversity of your colleagues,
• Communication: Proven ability to articulate thoughts and express ideas effectively using oral, written, visual and non-verbal communication skills, as well as listening skills to gain understanding. The ability to deliver information in person, in writing, and in a digital world,
• Conflict Resolution: Proven ability to facilitate the prevention of and/or de-escalation and resolution of conflict while preserving a professional relationship with colleagues, guests, vendors, clients, etc.,
• Customer Focus: Proven ability to gain insight into customer needs, identifying opportunities that benefit the customer, building and delivering solutions to meet customer expectations and establishing and maintaining loyal customer relationships,
• Decision Making: Proven ability to recognize problems or opportunities and determine whether action is needed, taking charge of a group when necessary to facilitate a decision, and making decisions in a timely manner under ambiguous circumstances when potential risks exist,
• Financial Acumen: Proven level of understanding of financial terminology, statements, cash flows, and concepts, and the ability to use this information to make informed critical business decisions within the scope of your role that have financial impact,
• Inclusive Excellence: Proven ability to understand and respect different perspectives and cultures, demonstrating sensitivity to cultural norms, expectations, and ways of communicating, contributing to a work climate where differences are valued and supported, and apply others’ diverse experiences, styles, backgrounds, and perspectives to get results,
• Inspirational Leader: Proven ability to guide people to get the job done, and to bring out their best, articulating a shared mission in a way that motivates and offers a sense of common purpose beyond people's day-to-day tasks.,
• Problem Solver: Proven ability to solve problems by analyzing situations and apply critical thinking in order to resolve problems and decide on courses of action and implement the solutions developed in order to overcome problems and constraints,
• Must successfully complete restaurant training program.
PREFERRED SKILLS/ABILITIES
• Prior experience with POS and scheduling systems
WORK AUTHORIZATION REQUIREMENTS
Authorized to work in the United States of America.
AFFIRMATIVE ACTION/EEO STATEMENT
PHG is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws. Our policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, and apprenticeship. PHG makes hiring decisions based solely on qualifications, merit, and business needs at the time.
OTHER DUTIES
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. The above requirements outline management’s assignment of essential job functions. This information contained herein does not constitute a contract, express or implied.