Ruthie's Manager is 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. The manager will also be required to meet all company and State Health Department rules and regulations.

Required:

Must have extensive fine dining food, beverage and wine service knowledge. Responsible for all Steakhouse (FOH) operational quality aspects. Responsible for preliminary food and wine menu development 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. Must be able to obtain all necessary licenses as required by local, state and federal governments. 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