Front of House Manager

Established in 2017, Prime Hospitality Group started with five Ruth’s Chris Steak House restaurants and swiftly grew to become the largest franchise group of the global brand with twelve current locations. In recent years, we have expanded to additional food and beverage concepts as well as into hotel hospitality space, creating a thriving collection of exciting service-oriented brands.

As a committed employer, we seek dedicated Team Members and empower them to achieve their goals. With passion and values to guide our Team, we work tirelessly to provide unparalleled hospitality and outstanding experiences.

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.

• Ensure that all front of house cleaning, maintenance, housekeeping and side work duties are accomplished on a nightly basis as indicated on the maintenance and housekeeping checklist.
• Exercise good judgment and decision making in all matters.
• Ensure that the restaurant operates in compliance with all federal, state, and local laws, regulations, and codes, including employment, 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.

• 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.

• Participate in and timely complete training developed by the management team in other areas of responsibilities in restaurant operations to develop management skills necessary to manage front of house team members.

• Participate in ongoing front of the house staff meetings to provide continuous training and development in the areas of service, suggestive selling and sales techniques, liquor, beer and wine sales, and safety, security, and sanitation.
• Count, monthly or more frequently if requested by the General Manager or Assistant General Manager, all front of house food and beverage inventory (include that located in the bar area and wine, beer, and liquor storage areas) following the sheet to shelf process. Timely enter inventory counts into the proper system and submit to accounting. On an as-needed basis, monitor inventory counts of all supply items (paper, computer, cleaning), equipment, and linens and ensure sufficient inventory and supplies for the day-to-day operations of the restaurant.
  
  Ensure that all restaurant items are ordered from approved vendors and meet corporate specifications.
• Participate in pre-shift line-up meetings with all front of house staff prior to the beginning of each shift to ensure that the restaurant is ready for service, communicate special information and maintain ongoing communication with the staff.
• Assist with opening and closing duties as directed by Manager, which may include ensuring that all opening duties are completed properly prior to the opening of the restaurant, that closing duties are completed properly on a nightly basis, including entering tips, credit cards, and payroll; walk through restaurant to ensure proper closing procedures are followed, including cleaning all…