Manager - Ruthie's

Responsibilities

• Primarily responsible for the day‑to‑day operations of the Front of house (dining room) for the Steakhouse, ensuring product and service quality, consistency, and team member development on all levels.
• Responsible for food and wine menu development.
• Required to meet all company and State Health Department rules and regulations.
• Responsible for all Steakhouse (FOH) operational quality aspects.
• Responsible for developing service standards and implementation of those standards for the steakhouse.
• Responsible for assisting in the development of cost‑related parameters for the steakhouse.
• Responsible for maintaining expenses to meet budgeted or forecasted goals.
• Responsible for scheduling all Front of House Steakhouse staff members and meeting designated payroll costs.
• Responsible for all Front of House organization for fast and efficient functionality and service.
• Responsible for developing and coordinating a program that meets all Iowa Department of Health, internal controls, and government rules and regulations.
• Responsible for tracking systematically all critical areas of food and beverage service.
• Responsible for the hiring and development of all levels of the Steakhouse service team.
• Responsible for periodic team member evaluations and further development strategies.
• Responsible for all relevant inventories including rotation, par levels, periodic physical inventories, and discontinued inventory items.
• Responsible for coordinating new inventory items with the Food and Beverage Director and Purchasing manager.
• Performs other duties as assigned.

Requirements

• Must have extensive fine dining food, beverage, and wine service knowledge.
• Must be able to obtain all necessary licenses as required by local, state, and federal governments.