Restaurant Operations Lead

Ruby Tuesday; Norfolk (VA); On-site; USD 55,000 - 60,000; Full time

Job summary

Ruby Tuesday in Norfolk, VA seeks an Assistant General Manager to lead day-to-day restaurant operations, overseeing service and kitchen teams while serving as the on-site contact for guests and staff.

You will train staff, drive sales, control costs, ensure safety and quality, and uphold our CHARM Service Model while maintaining schedules and brand standards. The role requires strong leadership and communication to deliver exceptional guest experiences.

Qualifications

• Must be 21 years or older.
• High School diploma required; Bachelor's degree preferred.
• 2 years restaurant management experience preferred.
• ServSafe certification preferred or able to obtain certification.
• Valid Driver's License.
• Commitment to excellence in friendly service and guest satisfaction.
• Proven ability to grow sales and lead a team.
• Strong verbal and written communication skills.

Responsibilities

• Manage and direct all hourly employees and daily activities.
• Conduct performance evaluations, coaching, and discipline as needed.
• Monitor kitchen operations and address issues promptly.
• Schedule shifts and assign tasks before, during, and after open hours.
• Drive sales, manage food costs, inventory levels, and health ratings.
• Ensure food quality and sanitation; uphold CHARM Service Model.
• Provide Front and Back of House training on Ruby Tuesday policies.
• Supervise production and preparation following recipes and standards.
• Ensure safety and security measures across the restaurant.
• Support new initiatives and menu rollouts; embody company values.

Skills

Leadership

Communication

Team motivation

Problem solving

Sales growth

Goal setting

Collaboration

Education

High School Diploma or equivalent

Bachelor's Degree preferred

ServSafe certification preferred or obtainable

Job description

Ruby Tuesday in Norfolk, VA seeks an Assistant General Manager to lead day-to-day restaurant operations, overseeing service and kitchen teams while serving as the on-site contact for guests and staff.

You will train staff, drive sales, control costs, ensure safety and quality, and uphold our CHARM Service Model while maintaining schedules and brand standards. The role requires strong leadership and communication to deliver exceptional guest experiences.