Restaurant Events & Operations Manager - Ruth's Chris Steak House

$60000 per year - $60000 per yearplus commission

The primary duty of the Restaurant Events & Operations Manager is to grow top line restaurant sales in all Revenue Centers (Bar, Dining Room, Private Dining, and Off-Premise) with a particular focus on growing Private Dining sales through proactive outreach to potential leads, continual prospecting, driving local marketing efforts and responding to inbound leads in the communities in which they operate. In responding to inbound leads, the Restaurant Events & Operations Manager is responsible for answering questions about Banquets or other types of events, understanding event objectives and tailoring a solution, upselling, generating Banquet Event Orders, and communicating all event details to the other members of the Restaurant Management Team. While prospecting and conducting proactive outreach the Restaurant Events & Operations Manager is responsible for developing and implementing strategies to identify social and business prospects, monitoring the effectiveness of those strategies, customarily and regularly engaging with Guests and prospects outside of the restaurant (e.g., meeting outside the restaurant), closing sales, generating Banquet Event Orders, nurturing past client relationships and supporting the execution of event in the restaurant by greeting the Guests and ensuring Total Guest Indulgence. This includes actively managing the sales pipeline through prospecting, cold calls, referrals, and internal maximization of resources. This position will also identify marketing and advertising opportunities and work closely with the Home Office Marketing Team on strategies to drive awareness and sales. Critical to success in this role is a thorough understanding of the market through conducting in-market research and on-going competitive analysis as well as developing strategic local relationships. This individual will work closely with the General Manager and Executive Chef in their restaurant to develop the sales strategy for the restaurant and achieve or exceed sales and margin targets. Individuals in this role can be expected to meet or exceed performance metrics including response times and sales objectives.

The secondary duty of the Restaurant Events & Operations Manager is to support restaurant operations as needed. In support of those operations, the individual in this role can be expected to occasionally work floor shifts as a Restaurant Manager, conduct facility walkthroughs and line checks, cover Restaurant Manager shifts while other managers are on vacation, and generally support the operations of the restaurant. Performance incentives will be available and will be based upon achievement of revenue targets.

ESSENTIAL JOB FUNCTIONS:

• Identify and negotiate marketing/advertising/PR opportunities in local market
• Create bi-annual marketing plan and competitive analysis
• Collaborate with Home Office Marketing Managers as needed to ensure advertising opportunities are profitable
• Fill the sales pipeline by utilizing prospecting tactics
• Present, negotiate, and successfully sell food, beverage, location and other special services ensuring appropriate profitability
• Manage accounts to achieve Total Guest Indulgence and build relationships with key account holders
• Provide Legendary Service to develop Guest rapport, and book repeat Guests throughout the year
• Remain fully engaged through internal maximization of table touching, networking in bar/lounge, greeting Guests, and interacting with regulars and dining room VIPs
• Maintain active memberships with meeting planner associations and attend networking events to increase private dining and catering awareness
• Proactively request Local Marketing support dollars from the RVP supported through the Home Office Local Restaurant Marketing budget
• Actively pursue preferred caterer status at local venues
• Coordinate event menus with the Chef to ensure proper inventories and item availability
• Seek and receives referral from all private dining and catering Guests
• Conduct Prospect Visits by hosting in house tours for potential Guests and two event showcases per year
• Understand and utilize booking software Triple Seat to track all incoming leads and events
• Field inbound/forwarded restaurant phone calls and online inquiries, answer questions, and coordinate the scheduling of all events
• Respond to Guest inquiries promptly to secure group reservations and generate immediate revenue.
• Provide information, quotes, credit terms, and other bid specifications to Guests.
• Negotiate prices, terms of sales, and/or service agreements; prepares contracts and submits orders.
• Obtain all relevant information from the Guest to send appropriate menu pricing information and secure business.
• Check local restaurant availability by checking Triple Seat and Open Table, validating availability with local Restaurant Manager or GM if any questions
• Generate a Banquet Event Order, contracting the event specifications and follow-up with the Group Coordinator/Event Planner to secure an executed/signed contract and deposit.
• Communicate all event details to the local management team, ensuring 100% clarity of details and expectations, validating information and menu, and answering questions.
• Develop and execute local events/wine dinners as needed driving additional sales
• Keep record of Guest contact information, interactions and transactions in our reservation system.
• Maximize private dining revenue center profitability through responsible sales techniques and utilization of approved menus with adherence to established program ROI.
• Periodically prepares and reports results, status of accounts, and leads to manager
• Additional duties as assigned

REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES:

• Must be able to read, write, and demonstrate excellent verbal and written communication skills both internally and externally
• Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism
• Excellent selling skills
• Supervisory, people management, and coaching skills
• Strong computer skills including Microsoft Word, Excel and Outlook
• Organize and manage priorities to ensure accurate and timely follow through
• Solve problems quickly and effectively
• Make sound decisions, particularly during event planning, to ensure profitability
• Must be able to pass a verifiable background check

EDUCATION AND WORK EXPERIENCE:

• A minimum of one (1) year of outside sales experience required
• A minimum of one (1) year of restaurant operations experience
• High school diploma required; bachelor’s degree preferred
• Restaurant, hospitality, event planning and/or event marketing experience preferred
• Experience working with booking software preferred

PHYSICAL DEMANDS:

While performing the duties of this job, the team member is regularly required to stand, sit, walk, talk, and hear. Must be able to stand and walk for extended periods of time, at least 8 hours. The team member frequently is required to use hands to finger, handle, or feel objects, or telephone. The team member is occasionally required to climb, lift, balance, stoop, kneel, or crouch. The team member must regularly lift and move up to 50 pounds. The team member is required to work on a computer, in addition to doing paperwork.

WORK ENVIRONMENT:

• Work is performed in a restaurant as well as significant travel in the local area to meet with Guests, partners, and execute sales calls
• Shifts are typically 10-12 hours and can be expected to overlap when the restaurant is open for service
• Position may require work on nights, weekends, and holidays
• Must be able to work in an environment subject to loud noises from restaurant equipment and machinery, fumes, odors, dust and smoke

NOTE: The information here does not constitute a contract, express or implied. The content of this material is not all-inclusive but is for informational purposes only. Ruth’s Chris Steak House is an Equal Opportunity Employer.