Restaurant Operations Lead

Ruby Tuesday; Wren Village (SC); On-site; USD 55,000 - 75,000; Full time

Job summary

Ruby Tuesday is seeking an Assistant General Manager to oversee daily restaurant operations, training, and supervision of kitchen and service teams. The AGM will be the on-site contact for customers and staff, ensuring high-quality service and adherence to standards.

This role requires strong decision-making, leadership, and communication to maximize guest satisfaction and profitability, with emphasis on safety and cost control.

Qualifications

• Requires at least a high school diploma or GED.
• Excellent communication and decision-making skills.
• Proven ability to manage costs, train and supervise staff.

Responsibilities

• Manage, supervise and direct all hourly employees and their daily activities.
• Lead shifts as site management representative; conduct performance evaluations and provide coaching or discipline as needed.
• Direct work by setting hours, schedules and assigning tasks to kitchen and service staff.
• Drive sales and guest satisfaction; monitor food costs, inventory, utilities and health department ratings.
• Ensure food quality through cleanliness, organization and proper storage and sanitation.
• Train Front of House and Back of House staff on Ruby Tuesday policies and specs.
• Oversee food/beverage production per recipes and procedures; resolve guest recovery situations.
• Follow Operations Playbook; communicate shift notes and needs via digital manager logbook.
• Enforce safety and security measures for employees and guests; enforce safety protocols.
• Manage costs of food, supplies and liquor; perform weekly inventory and adjust as needed.
• Adhere to wage and hour regulations and restaurant filing responsibilities.
• Ensure equipment is maintained or removed from duty to prevent injury.

Education

High School Diploma or GED

Bachelor's Degree preferred

Job description

Ruby Tuesday is seeking an Assistant General Manager to oversee daily restaurant operations, training, and supervision of kitchen and service teams. The AGM will be the on-site contact for customers and staff, ensuring high-quality service and adherence to standards.

This role requires strong decision-making, leadership, and communication to maximize guest satisfaction and profitability, with emphasis on safety and cost control.