What are the responsibilities and job description for the Sales & Banquet Manager position at Ruth's Chris Steak House?
Ruth Fertel was determined to provide a better life for her family. Even after a fire forced her to move the original Chris Steak House, her enthusiasm and perseverance helped her dream take flight – this time, with her own name on the door: Ruth’s Chris Steak House.
Ruth built a reputation for legendary steaks and premier service by hiring passionate, hard-working people like herself – and treating them like family. Taking care of our people is what we do.
Overview:
SALES MANAGER
ARE YOU PASSIONATE ABOUT BEVERAGE AND HOSPITALITY?
We are a Charlotte, NC-based hospitality company that owns and operates four Ruth's Chris Steak House franchise locations and three, full-service independently owned, chef-driven restaurant concepts and we are always looking for qualified candidates like yourself to help make our vision a reality!
We offer second to none managerial training, certifications, benefits, great salary, attainable bonus plans, paid vacation, and opportunities for promotion and career advancement. We pride ourselves on creating environments where high performers can thrive and are rewarded for their high performance. Almost every one of our managers and chefs are examples of inspiring success stories which included training, development, and constant advancement.
POSITION SUMMARY:
The Sales/Shift Manager is responsible for all aspects of private party sales as well as driving overall restaurant sales in the community through marketing, advertising, and promotions. This position is a leader in the restaurant who will set the proper example for professionalism and adherence to restaurant standards. They are also responsible for meeting budgeted banquet sales goals and overall restaurant sales goals by working the floor on high volume shifts. Below are some of the general job requirements. (This is not an exhaustive list)
Is responsible for meeting budgeted sales goals for the restaurant- Plans, organizes, promotes, and executes holidays and special events
- Greets all significant parties and ensures their satisfaction
- Creates new sales leads and follows up on these leads to make sure that budgeted banquet sales goals are met
- Manages each shift in a positive fashion by being supportive, helpful on the floor, and leading by example with a positive attitude. An average of 3 shifts worked per week on the floor
- As a leader, always displays a professional and positive attitude. Can use and enforce the complaint resolution procedure to get concerns addressed rather than display open negativity or poor attitude
- Actively engages in community involvement and networking
COMPENSATION: Competitive salary, bonus plan, and commission on all private dining events (no cap on commission).
REQUIREMENTS:
The ideal candidate will possess at least 90% of the following:
- A four-year degree in business, preferably hospitality management
- Excellent oral and written writing skills
- Adequate computer skills and more importantly, the ability to learn a new computer application quickly and follow the standards associated with it
- Above average knowledge of wine, food, spirits, and other finer things in life
- Integrity, honesty, accountability, a passion for excellence and an incapability of making excuses for anything less than excellence
- A natural surplus of hospitality extended to guests, employees, and vendors no matter the circumstances
- Involvement in the community
- An unusually attentive focus on details and a compulsive desire to make even the smallest details perfect
- Above all, a desire to be the best
PHYSICAL/MENTAL DEMANDS
- While performing the duties of this job, the employee is required to stand, walk, talk, and hear. The employee is required to be on feet for large portion of the day/shift. The employee is required to stoop, kneel, or crouch; reach with hands and arms; use hands to finger, handle or feel tools or controls; must be able to lift and /or move heavy objects including tables and cases of food and beverage; must be able to lift approximately 20 pounds overhead
- Must be able to sustain constant mental and visual attention
WORKING CONDITIONS
- Kitchen environment, including hot areas, hot tools, hot plates, sharp knives, and tools.
- Dining room environment
- Flexible schedule can vary from week to week; work required on weekends and holidays
