General Manager (Restaurant)

DESCRIPTION
Manage, supervise and coordinate all activities of one location of the restaurant management team and restaurant personnel. Accountable for ensuring that day-to-day restaurant operations are aligned with Ruths Chris Steak House operating guidelines and standards. Maintain consistency in preparing the highest quality of food and providing superior levels of service. Achieve financial objectives and success by continually building sales and growing a highly profitable restaurant. Success is real growth in sales, profit and market share. The general manager should possess these qualities:

Ownership mentality resulting in operational excellence
Models hospitality and delivers service excellence
Identifies talent and develops potential
Demonstrates genuine hospitality at every opportunity
REQUIREMENTS
A cultural match (passionate, caring, people-focused, top-line driven while balancing operational initiatives and experience delivery)
3-5 years leadership in fine dining or similar volume, full-service chain or corporate environment (for GM or Chef 4-5 years ideally)
Wine knowledge required
Servsafe certified or Food Handler certification preferred
Proven developer of people
Proven delivery of successful financial results
Holds team accountable to expected results
Established longevity and career progression
Flexibility to relocate preferred