Restaurant Manager: Lead Team, Elevate Service, Profits

Efficientapply; Honolulu (HI); On-site; USD 60,000 - 80,000; Full time

Benefits offered by this job

3 weeks vacation

Meal allowance $100/week

Medical and dental insurance

Job summary

Ruby Tuesday in Hawaii seeks a Restaurant Manager to oversee day-to-day operations, train and lead Team Members, and maintain professionalism and standards. The role emphasizes coaching, development, and hospitality excellence to maximize guest satisfaction and profitability.

Responsibilities include staffing, scheduling, enforcing policies, controlling costs, and implementing new menu initiatives, while ensuring sanitation and safety compliance.

Qualifications

• High School Diploma or GED required.
• Bachelor's Degree preferred.
• 1-2 years management experience at Ruby Tuesday or another restaurant concept.

Responsibilities

• Attend scheduled shifts as required.
• Lead and model the Ruby Way to ensure exemplary guest service.
• Recruit, train, develop, and communicate with Team Members daily.
• Adhere to wage/hour regulations and restaurant policies.
• Ensure equipment is in good repair and functional.
• Manage line checks, prep lists, inventory, beverage cost, and food safety.
• Ensure food is prepared to spec regarding portion and presentation.
• Own food cost, inventory, utility usage, and Health Department ratings.
• Conduct initial interviews and refer candidates for in-person interviews.
• Execute new initiatives including product and menu rollouts.
• Write and manage Team Member schedules.

Skills

Team leadership

Training

Coaching

Budgeting

Education

High School Diploma or GED

Bachelor's Degree preferred

Job description

Ruby Tuesday in Hawaii seeks a Restaurant Manager to oversee day-to-day operations, train and lead Team Members, and maintain professionalism and standards. The role emphasizes coaching, development, and hospitality excellence to maximize guest satisfaction and profitability.

Responsibilities include staffing, scheduling, enforcing policies, controlling costs, and implementing new menu initiatives, while ensuring sanitation and safety compliance.