Ruth’s Chris defined The American Steak House in 1965 and continues to set the standard for premier dining and empowering workplace culture.

Take this opportunity to join the best of the best and advance your hospitality career by joining a company committed to helping you grow along with us, and great benefits like :

• Health, Dental and vision insurance
• Management Incentive Performance Plan
• 401 (k) retirement plan with company match
• Generous paid time off
• Training and leadership development program
• Dining discounts

Learn more here : POSITION SUMMARY :

POSITION SUMMARY :

The primary duty of the Restaurant Manager is to assist the General Manager and Chef in the day-to-day operations of a RCSH restaurant.

The Restaurant Manager is directly accountable for the supervision, organization, and scheduling of the hourly team in the Front and Back of the House, including the Bar operations, Host team, Servers, Bussers, Food Runners, Private Dine Team, Prep Cooks, and Line Cooks.

This position maintains the highest quality Guest Experience through a dedication to excellence in food, beverage and service standards, cleanliness, sanitation and safety.

Success is earning the loyalty of Our People and is measured in real growth in sales, profit and market share, and is the result of living The Sizzle for all our Stakeholders.

ESSENTIAL TASKS AND RESPONSIBILITIES :

• Provides on-going coaching and appropriate progressive discipline to all Team Members in the restaurant, managing appropriate documentation and ensure each Team Member has clarity around their current level of performance
• Increases sales in the restaurant by providing the highest levels of uncompromising quality of food, beverage, reception, greeting, seating and service.
• Supervises day-to-day operations to ensure all standards of RCSH quality and service are achieved during each shift.
• Provides orientation and training according to all RCSH training systems, standards and manuals for new hires
• Constructs the weekly work schedule to meet the demands of the business.
• Supervises operations and Team Members to ensure that all cleaning, maintenance, housekeeping and side work duties are accomplished in line with operations standards.
• Proactively communicates to General Manager and other members of the management team to share and convey information regarding the restaurant.

Ensures there are no surprises.

• Maintains familiarity with all national, state, and local safety, health, and sanitation standards and ensures all Team Members are following guidelines appropriately.
• Correctly performs all duties necessary to close the restaurant.
• Performs effectively in both the FOH and BOH rotation as scheduled.
• Additional duties as assigned.

REQUIRED KNOWLEDGE, SKILLS AND ABILITIES :

• Must be able to pass a verifiable background check
• Organization, planning, and time management skills with the ability and initiative to react effectively and quickly to unexpected circumstances
• Ability to read and understand financial data
• Ability to build positive working relationships and provide clear direction and feedback
• Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism
• Handle stress associated with responding to / solving problems
• Exercise of discretion and independent judgment, as well as a creative approach to formulating responses
• Accurately complete paperwork and reports

EDUCATION AND WORK EXPERIENCE :

• A minimum of one (1) year of restaurant / hospitality experience required
• Previous experience leading a high-volume, upscale concept restaurant preferred
• High School Diploma or G.E.D. required

PHYSICAL DEMANDS :

• While performing the duties of this job, the employee is regularly required to stand, sit, walk, talk, and hear
• Must be able to constantly stand and walk for extended periods of time, at least 8 hours, and traverse all parts of the restaurant quickly
• Must be able to lift, handle, and carry (e.g. food, small wares, equipment, supplies and paper goods) at a minimum of 50 pounds constantly, and up to 100 pounds occasionally
• Must be able to bend, kneel, stoop, reach, and squat on a frequent basis
• Must be able to taste, be able to distinguish between and among flavors, spices, and scents as to their appeal and level of intensity for all food and beverage products
• Must be able to perform work on a computer in addition to completing paperwork

WORK ENVIRONMENT :

• Must be able to work around changing of schedules, which includes being available to work throughout the day, nights, weekends, and holidays, as required
• Must be able to work in an environment subject to loud noises from restaurant equipment and machinery, fumes, odors, dust and smoke
• Temperature extremes range from working near 1800-degree Fahrenheit to working in a walk-in freezer of -10-degree Fahrenheit

Compensation : $65,000- $72,000

NOTE : The information here does not constitute a contract, express or implied. The content of this material is not all-inclusive but is for informational purposes only.

Ruth’s Chris Steak House is an Equal Opportunity Employer.

Assistant Manager

Position Purpose

Has responsibility for the daily operation of an individual café. Operates in accordance with prescribed policies, practices and standard operating procedures.

Ensures the compliance standards of hourly employees in regard to customer relations safety and sanitation and product preparation.

Accountabilities / Duties

Food Safety and Planning

Enforce sanitary practices for food handling, general cleanliness and maintenance of the kitchen, back of the house and dining areas.

Ensure compliance with operational standards, company policies, federal / state / local laws and ordinances.

• Responsible for ensuring consistent high quality food preparation and service.
• Maintains professional restaurant image, including restaurant cleanliness, proper uniforms and appearance standards.
• Control food and beverage costs. Oversee portion controls and preparation quantities to minimize waste.

Guest Service

• Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
• Leads the café team each shift to overcome areas of opportunity and maximize the cafés areas of strength.

Operational

• Ensure that all safety and security procedures are followed to protect employees, guests and company assets.
• Maintain a safe working and guest environment to reduce the risk of injury and accident. Completes accident reports promptly in the event that a guest or employee is injured.
• Manage shifts which include : daily decision making, scheduling and planning while upholding standards, product quality and overall café cleanliness.
• Investigate and resolve complaints concerning food quality and service.
• Keeps the General Manager promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.

Personnel

• Provide direction to employees regarding operational and procedures expectations.
• Interview hourly employees. Providing supervision and development and when necessary, termination of employees.
• Develop employees by providing ongoing feedback and establishing performance expectations.

General Requirements

• Must have ServSafe Certification or be willing to obtain Certification when hired
• General working knowledge of computers and software (Microsoft Word, Excel).
• Proficient in the following areas of restaurant functions : food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, record keeping and preparation of reports.
• Must possess a valid driver’s license, be eligible to work in the United States and consent to agree to criminal background check.

Restaurant Manager responsibilities include : Coordinating daily restaurant management operations Delivering superior food and beverage service and maximizing customer satisfaction Responding efficiently and accurately to restaurant customer complaints Job brief We are looking for a Restaurant Manager to lead all aspects of our business.

You will deliver a high-quality menu and motivate our staff to provide excellent customer service. Restaurant Manager responsibilities include maintaining the restaurant’s revenue, profitability and quality goals.

You will ensure efficient bar operation, as well as maintain high production, productivity, quality, and customer-service standards.

To be successful in this role, you’ll need management skills and experience in both front and back of the house. We want you to know how to oversee the dining room, check-in with customers and balance seating capacity.

Back of the house management experience is also essential, as you’ll hire qualified Cooks and Wait Staff, set work schedules, oversee food prep and make sure we comply with health and safety restaurant regulations.

We’ll expect you to lead by example and uplift our staff during busy moments in our fast-paced environment. Ultimately, you will ensure that the restaurant runs smoothly and customers have pleasant dining experiences.

Responsibilities Coordinate daily Front of the House and Back of the House restaurant operations Deliver superior service and maximize customer satisfaction Respond efficiently and accurately to customer complaints Regularly review product quality and research new vendors Organize and supervise shifts Ensure all sound, video and audio is properly running during shift Appraise staff performance and provide feedback to improve productivity Estimate future needs for goods, kitchen utensils and cleaning products Ensure compliance with sanitation and safety regulations Manage restaurant’s good image and suggest ways to improve it Control operational costs and identify measures to cut waste Create detailed reports on weekly, monthly and annual revenues and expenses Promote the brand in the local community through word-of-mouth and restaurant events Recommend ways to reach a broader audience (e.

g. discounts and social media ads) Train new and current employees on proper customer service practices Implement policies and protocols that will maintain future restaurant operations Requirements Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager or similar role Proven customer service experience as a manager Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff Familiarity with restaurant management software, like OpenTable and PeachWorks Strong leadership, motivational and people skills Acute financial management skills BSc degree in Business Administration;

hospitality management or culinary schooling is a plus Powered by JazzHR

Restaurant Team Member

The Restaurant Team member performs assigned workstation duties to ensure quality products and service are delivered to our customers meeting Papa John’s standards.

Comply with Papa John’s uniform, appearance, and operations standards as defined in the Operations Manual, PIZZAcademy, Team Member Handbook, and with federal, state, and local laws and ordinances.

Responsibilities

Perform assigned workstation duties including making quality products, preparing ingredients, taking orders, providing quality customer service through positive and professional interaction with customers by phone or in person, and acting with a sense of urgency in everything they do.

Work as part of a team and assist each other by being on time for their shift, supporting other workstations during their shift and completing all closing duties, including cleaning, at the end of each shift.

Enhance the company’s image by complying with uniform and appearance standards. Contribute to an atmosphere of teamwork, energy and fun.

Accurately use the FOCUS System, process cash, and / or credit card transactions. Support sales efforts by suggestively selling to increase the check average when taking an order.

Protect the company’s assets by maintaining organized, safe and clean work areas; comply with safety and security standards at all times.

Key Ingredients

High School diploma or GED preferred.

Serv-Safe / Local or State Food Service Certification preferred

THIS IS A FRANCHISE POSITION

At Papa John's, people are always our top priority. Our secret ingredient is YOU!

Our employees are much like our toppings. They’re all different, but come together to make the ultimate pizza!

Will you be the pepperoni or the banana pepper to our team? Part time & full time positions currently open. We’ll train you on everything you need to know!"

Bartender- Couvant Restaurant

New Orleans, LA, US

Job description

Are you looking for a professional environment, top pay, and full benefits while executing flawless hospitality? If so, please consider applying for our open bartender position at Couvant.

Who are We?

Housed in The Eliza Jane Hotel a Hyatt Collection in the CBD, Couvant offers guests elevated French cuisine infused with southern soul, the perfect pairing with Executive Chef, Ryan Pearsons international background.

As the creative visionary behind Couvants culinary concept, Pearson will draw from his travels and professional experiences to create a delicious menu that highlights the ingredients of Louisiana and pays tribute to the states plentiful bounty of ingredients.

What we are looking for?

We are looking for professional, innovative Bartenders and Servers who specialize in hospitality. Our service is accessible and elevated! We are looking for team members that enjoy learning a dynamic menu, and new techniques, are reliable, and enjoy being a part of a team.

We offer top Bartender pay starting at $9.00 per hour plus tips.

We Offer :

• Competitive starting pay
• Full benefits
• Professional work environment
• 401k
• Opportunity to advance
• Full-time or part-time schedules

Apply with us today! We are actively Interviewing!

EOE / M / F / Vet / Disabled