Rube’s Steakhouse General Manager - Montour, Iowa

Duties and Responsibilities Overview

Rube’s General Manager is responsible for the day to day operation of the steakhouse. The emphasis is to ensure guest satisfaction, develop and lead a service-minded staff, reach projected sales, maximize profits, and adhere to company policy.

The GM position is a high-level position with great responsibility. This requires an individual who is committed to their position and will run the restaurant as if it were their own. There is great personal reward, pride and satisfaction in heading up a successful, well-run organization!

Leading Rube’s Team

“If your actions inspire others to dream more, learn more, do more and become more, you are a leader.” - John Quincy Adams

The Rube’s Steakhouse General Manager must be a high-energy visionary with the ability to lead and inspire others. The GM oversees Rube’s restaurant staff and ensures the staff provides our guests with the best experience possible. The GM will hire and develop a strong team that promotes the Rube’s brand appropriately. The GM must also:

• Conduct new hire orientation and training consistent with company policy to ensure operational excellence

• Directly perform hands-on work on an ongoing basis, providing a positive professional example to all employees during shifts as front of house manager

• Be able to perform every position within the restaurant

• Recognize and motivate members of the Rube’s team

• Resolve conflicts in a timely, appropriate manner

• Address performance issues

• Maintain a supportive, friendly, professional relationship with staff members

• Work closely and professionally with Rube’s team members in other management positions

Financial Responsibilities

Rube’s GM must maintain the profitability of the restaurant. This is a multi-faceted task as all areas of the operation affect the overall margins. These include, but are not limited to:

• Adhering to a set budget

• Monitoring food costs, portion control and product quality

• Scheduling labor appropriately without sacrificing service to our guests

• Remaining current on bills and checking invoices closely for accuracy

• Ensuring operational safety, health acts and local safety codes are followed

• Reduce shrinkage with careful monitoring and accurate inventory

• Manage all revenue centers including e-commerce sales, gift shop items, catering and special events

• Attain goals set by the Operations Director

Operational Duties and Expectations

The General Manager’s involvement in all facets of the operation is integral to the success of the restaurant. Therefore the GM must perform the following to ensure the restaurant's success:

• Ensure guest satisfaction by interacting with customers during our hours of operation

• Respond to guest requests quickly, professionally and appropriately

• Maintain, program and update the point of sale system

• Effectively manage evening shifts by leading staff and interacting with guests to ensure the smooth operation of the restaurant

• Conduct pre-shift meetings with appropriate topics to maximize staff knowledge of specials, procedures, products and Rube’s branding

• Manage a diverse workload, prioritize, manage time wisely and make sound decisions in a fast-paced environment

• Work an average work week of 45-55 hours, including nights, weekends, some daytime hours and some holidays

• Ensure all opening and closing duties are completed on a daily basis

• Cover shifts when business warrants

• Conduct business honestly and with integrity

• Project a positive, professional attitude at all times

• Monitor the cleanliness, décor, safety, etc. of the interior and exterior of the restaurant

• Keep current with food, beverage and hospitality trends

• Report directly to the Operations Director, and work closely with the President, Vice President and Marketing team

• Promote the restaurant through innovative revenue-producing events and strong guest relations including calling on businesses, hotels, attending chamber meetings, etc.

• Be able to handle the physical demands of the job—lifting charcoal and heavy boxes (up to 50 pounds), spending several hours on your feet, moving furniture and equipment, etc.

Required Qualifications

The General Manager must be a well-rounded person with a diverse skill set. We look for the following qualities in a restaurant manager:

• Strong work ethic

• Self-directed

• Critical thinking and math skills

• Loyal and trustworthy

• College education preferred, but not required with relevant experience

• Restaurant industry experience required

• Professional, respectful and respected

• Willingness to learn and grow

• A passion for the restaurant industry and to serve others

• References required

Benefits

• Salary plus opportunity to make bonuses throughout the year

• Some flexibility with work schedule as approved by the Operations Director

• Employer sponsored/employee paid health insurance plan

• Paid vacation

• Paid holidays

• Optional enrollment into Rube’s retirement savings plan

• Working for a really awesome, locally-owned, family-friendly company

“People make a difference, and the difference is, Rube’s people” - Matt Anderson, President, Rube’s Steaks