Jobs at Ruby Tuesday Inc.

Manages daily restaurant operations, including supervising and scheduling staff, training, guest service, food quality, sanitation, inventory, cost control, sales growth, equipment maintenance, and regulatory compliance. Serves as a primary management contact for customer concerns and team issues, leads front- and back-of-house operations, enforces company standards, and supports menu and product rollouts.

Assistant General Manager responsible for managing daily restaurant operations, supervising and scheduling staff, training team members, resolving guest concerns, maintaining food quality and safety, controlling costs and inventory, driving sales, and ensuring compliance with company policies and health regulations. The role oversees front- and back-of-house operations, equipment, sanitation, menu rollouts, and team performance while providing a high-quality dining experience.

Manages daily restaurant operations, including supervising and scheduling staff, training, customer service, food preparation, sanitation, inventory, cost control, sales growth, safety, compliance, and equipment maintenance. Resolves guest concerns, conducts performance coaching, ensures adherence to company procedures and food-quality standards, manages inventory and orders, and implements menu and operational initiatives.

Manages daily restaurant operations, supervises and trains front- and back-of-house employees, schedules staff, drives sales and guest satisfaction, controls food and labor costs, oversees inventory, food preparation, sanitation, safety, compliance, equipment maintenance, and resolves customer concerns.

Manages daily restaurant operations, including supervising and training front- and back-of-house employees, scheduling, customer service, sales growth, inventory and cost control, food quality, sanitation, safety, compliance, equipment maintenance, and menu rollouts. Resolves guest concerns, conducts performance coaching, ensures adherence to company procedures, and supports profitability and service standards.

Manages daily restaurant operations, supervises and trains kitchen and service staff, schedules employees, drives sales and guest satisfaction, controls food and labor costs, maintains food safety and sanitation standards, resolves customer concerns, oversees inventory and equipment, and ensures compliance with company policies and regulations.

Manages daily restaurant operations, including supervising and scheduling staff, training, guest service, food preparation, sanitation, inventory, cost control, sales growth, safety, equipment, and compliance. The Assistant General Manager leads front- and back-of-house teams, resolves customer concerns, enforces company procedures, maintains food quality standards, and supports menu rollouts and profitability.

Manages daily restaurant operations, including supervising and training staff, scheduling, guest service, sales growth, inventory and cost control, food quality, sanitation, safety, compliance, and equipment upkeep. Resolves customer concerns, conducts performance coaching, oversees food and beverage preparation, manages inventory and ordering, implements company initiatives, and ensures adherence to restaurant policies and service standards.

Manages daily restaurant operations, including supervising and scheduling staff, training, customer service, food quality, sanitation, inventory, cost control, sales growth, compliance, and equipment maintenance. Resolves guest concerns, conducts performance coaching, implements company initiatives, and ensures adherence to restaurant policies, safety standards, recipes, and service expectations.

Manage daily restaurant operations as the assistant general manager, including supervising and scheduling staff, training, customer service, sales growth, inventory and cost control, food preparation, sanitation, safety, compliance, equipment maintenance, and implementation of company procedures and menu initiatives.

Manages daily restaurant operations, including supervising and scheduling staff, training, customer service, food quality, sanitation, inventory, cost control, safety, and sales growth. Resolves guest concerns, conducts performance coaching, ensures compliance with company and health regulations, oversees food and beverage preparation, manages equipment issues, and supports menu and operational initiatives.

Manages daily restaurant operations, including supervising and scheduling staff, training, customer service, sales growth, inventory and cost control, food preparation, sanitation, safety, equipment upkeep, and compliance. Resolves guest concerns, conducts performance coaching and discipline, oversees front- and back-of-house operations, executes company procedures and menu rollouts, and maintains required food safety certifications.

Manages daily restaurant operations, supervises and trains kitchen and service staff, schedules shifts, resolves guest concerns, drives sales, controls food and labor costs, oversees inventory, and ensures food safety, sanitation, quality, and company policy compliance. The Assistant General Manager also conducts coaching and performance evaluations, coordinates training, manages equipment and operational processes, and supports menu rollouts and restaurant profitability.

Manages daily restaurant operations, including supervising and scheduling staff, training, guest service, food quality, sanitation, inventory, cost control, sales growth, equipment safety, and compliance. The Assistant General Manager resolves customer concerns, coaches employees, enforces company procedures, oversees food and beverage preparation, manages administrative records, and supports menu and product rollouts.

Manages daily restaurant operations, including supervising and scheduling staff, training, customer service, sales growth, inventory and cost control, food preparation, sanitation, safety, equipment, compliance, and menu rollouts. Resolves guest concerns, conducts performance coaching and discipline, maintains food quality standards, and ensures consistent execution of company policies and service procedures.

Manages daily restaurant operations, including supervising and scheduling kitchen and service employees, training staff, resolving guest concerns, driving sales, controlling food and beverage costs, maintaining inventory, enforcing food safety and sanitation standards, and ensuring recipe, service, and company policy compliance. The role also oversees staffing, performance coaching, equipment issues, menu rollouts, and regulatory requirements while maintaining a high-quality dining experience.

Manages daily restaurant operations, including supervising and scheduling employees, training staff, resolving guest concerns, driving sales, controlling food and labor costs, managing inventory, and enforcing food safety, sanitation, quality, and company standards. Oversees front- and back-of-house preparation, equipment maintenance, compliance, menu rollouts, performance coaching, and shift communications while maintaining a high-quality dining experience.

Manages daily restaurant operations, including supervising and scheduling staff, training, guest service, sales growth, inventory and cost control, food preparation, sanitation, safety, equipment, and compliance. The Assistant General Manager resolves customer concerns, coaches employees, enforces policies, maintains food quality, supports menu rollouts, and ensures consistent front-of-house and back-of-house execution.

Manages daily restaurant operations, including supervising and scheduling staff, training, guest service, food and beverage quality, inventory, costs, sanitation, safety, compliance, equipment, and sales performance. Resolves customer concerns, coaches employees, conducts evaluations, enforces policies, manages food safety processes, and executes menu and operational initiatives.

Manages daily restaurant operations as the second-level onsite manager. Supervises, schedules, trains, coaches, and evaluates kitchen and service employees; drives sales and guest satisfaction; controls food, beverage, labor, and utility costs; oversees inventory, ordering, food preparation, sanitation, safety, equipment, and compliance. Resolves customer concerns, maintains service standards, communicates shift information, supports menu rollouts, and ensures adherence to company policies and food safety requirements.