Impress employers and recruiters.
Choose from hundreds of resume examples.

Target Resume Now

Tailor your resume to this Rotation Restaurant Manager role.

Rezi rewrites your resume against Ruth's Chris Markham's job description. Free.

Resume score gauge reading 58 out of 100

Don't guess if your resume is good enough.

See how it scores against the Rotation Restaurant Manager posting at Ruth's Chris Markham — free, in seconds.

About the Role

The Rotation Restaurant Manager provides management coverage and consistency across three restaurant locations, supporting daily operations, ensuring brand standards, and offering operational continuity during peak periods or staffing shortages.

Responsibilities

Assist the General Manager in overseeing daily restaurant operations.
Implement and enforce company policies, procedures, and standards.
Supervise day-to-day operations to ensure quality and service standards are achieved.
Provide ongoing coaching and administer progressive discipline.
Drive restaurant sales by delivering exceptional food, beverage, hospitality, and guest service.
Conduct first interviews and recommend hiring decisions.
Provide orientation and training using all RCSH training systems, standards, and manuals.
Create weekly work schedules that meet business demands.
Supervise cleaning, maintenance, housekeeping, and side work.
Communicate proactively with the General Manager and management team.
Ensure compliance with all national, state, and local safety, health, and sanitation standards.
Maintain a visible presence on the restaurant floor and engage with guests.
Resolve guest complaints professionally and effectively.
Implement strategies to improve the guest experience and build guest loyalty.
Perform all duties necessary to properly close the restaurant.
Perform additional duties as assigned.
Perform food preparation, including raw prep, cooked prep, and butchering.
Work cook stations including Pantry, Broil, Sides, or Expediter.
Conduct daily opening walk-throughs of the operation.
Complete weekly inventories and place/receive orders.
Supervise line cooks to ensure proper preparation before service.
Conduct line checks prior to service.
Expedite orders while monitoring ticket times, food temperature, and presentation quality.
Track product usage and prepare daily prep sheets.
Conduct pre-shift meetings.
Provide backup support at all kitchen stations.
Coach and develop back-of-house team members.
Supervise kitchen operations, food quality, and staff performance in the absence of the Chef.
Assist the Chef in maintaining safety, sanitation, cleanliness, and security standards.
Review sales and assist in managing food, labor, and operating expenses.
Create weekly kitchen schedules within labor budget guidelines.

Requirements

Travel between all three assigned restaurant locations is required.
Mileage reimbursement is provided only for travel to non-home-base locations.
Mileage reimbursement follows the company's standard business travel reimbursement policy.
Reports directly to the Executive Director of Operations.
Works collaboratively with each restaurant's General Manager.
Serves as an additional operational leader to strengthen consistency and execution across the market.

Skills

Food preparation
Inventory management
Order placement
Order receiving
Line cook supervision
Line checking
Expediting orders
Pre-shift meeting facilitation
Kitchen station support
Team member coaching and development
Kitchen operations supervision
Food quality supervision
Staff performance supervision
Safety standards
Sanitation standards
Cleanliness standards
Security standards
Sales review
Food expense management
Labor expense management
Operating expense management
Kitchen scheduling
Labor budget adherence
Equipment inspection
Maintenance reporting
Guest service
Guest engagement
Guest complaint resolution
Guest loyalty building
Restaurant closing procedures

Location

Markham
Dixon Rd
Downtown

Work Type

Full-time

Experience Level

Management experience