Manager - Ruthie's

Grand Falls Casino & Golf Resort®; Larchwood Township (IA); On-site; USD 60,000 - 90,000; Full time

Job summary

Grand Falls Casino & Golf Resort® seeks a Ruthie’s Manager to oversee daily FOH operations for the Steakhouse, ensuring high-quality dining and service, while guiding menu development and maintaining regulatory standards.

The role requires extensive fine dining knowledge and leadership to develop teams, menus, and service quality in a regulated environment. This is a full-time on-site position with a focus on financial stewardship and guest satisfaction.

Qualifications

• Extensive fine dining food, beverage and wine service knowledge required.
• Ability to obtain licenses as required by regulations.

Responsibilities

• Oversee all Front of House (FOH) operational quality for the Steakhouse.
• Lead preliminary food and wine menu development.
• Develop and implement FOH service standards for the steakhouse.
• Assist in developing cost-related parameters for the steakhouse.
• Monitor expenses to meet budgets and forecasts.
• Schedule all FOH Steakhouse staff and manage payroll costs.
• Ensure efficient organization and service across FOH operations.
• Coordinate inventory control with health and government regulations.
• Recruit, hire and develop all levels of the Steakhouse service team.
• Conduct periodic team evaluations and ongoing development strategies.
• Manage inventories including rotation, par levels, and discrepancies.
• Coordinate new inventory items with Food & Beverage Director and Purchasing Manager.
• Perform other duties as assigned.

Skills

Fine dining service knowledge

Job description

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. Also, the manager is responsible for food and wine menu development. The manager will also be required to meet all company and State Health Department rules and regulations.

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.

Responsibilities

• 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.
• 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

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