Jobs at Ruby Tuesday Inc.

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 staff, training, guest service, food and beverage preparation, inventory, cost control, sanitation, safety, equipment, and compliance. Resolves customer concerns, drives sales and profitability, conducts coaching and evaluations, oversees food quality, implements company initiatives, and ensures adherence to restaurant policies and procedures.

Manages daily restaurant operations, including supervising and scheduling staff, training front- and back-of-house teams, 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 Assistant General Manager also oversees equipment issues, performance coaching, menu rollouts, health ratings, and overall guest satisfaction.

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, including supervising and scheduling staff, training, customer service, sales growth, inventory and food-cost control, sanitation, safety, food quality, equipment maintenance, and compliance. Resolves guest concerns, conducts performance coaching, oversees food and beverage preparation, manages orders and inventories, implements company initiatives, and ensures adherence to Ruby Tuesday policies and service standards.

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.

Manages daily restaurant operations as the second-highest on-site leader. Supervises, schedules, trains, coaches, and disciplines kitchen and service employees; resolves guest concerns; drives sales and satisfaction; controls food, beverage, labor, and operating costs; oversees inventory, food preparation, sanitation, safety, equipment, compliance, and menu rollouts. Maintains service standards, food quality, certifications, and effective communication with the management team.

Assistant General Manager oversees daily restaurant operations, including supervising and scheduling staff, training, customer service, food preparation, sanitation, safety, inventory, cost control, sales growth, and compliance. The role resolves guest concerns, manages shift execution, enforces company standards, coordinates maintenance and supplies, conducts performance coaching, and supports menu and product rollouts. It requires strong communication, decision-making, leadership, and the ability to work extended hours in a physically demanding restaurant environment.

Manages daily restaurant operations, including supervising and scheduling staff, training, guest service recovery, food quality, sanitation, inventory, costs, sales, compliance, equipment, and menu rollouts. The Assistant General Manager coaches employees, enforces company standards, maintains food safety certifications, resolves operational issues, and supports profitability and customer satisfaction while working hands-on in kitchen and service environments.

Manages day-to-day restaurant operations, including supervising and scheduling staff, training, customer service, food and beverage production, inventory, cost control, sanitation, safety, equipment, and compliance. The Assistant General Manager resolves guest concerns, drives sales and satisfaction, conducts performance coaching and discipline, maintains food quality standards, manages restaurant processes, and supports menu and product rollouts.

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

Manages daily restaurant operations, including supervising and scheduling kitchen and service staff, training, guest issue resolution, sales growth, inventory and cost control, food quality, sanitation, safety, compliance, and equipment maintenance. The Assistant General Manager coaches employees, conducts performance evaluations, enforces policies, supports menu rollouts, and ensures consistent front-of-house and back-of-house service.

Manages daily restaurant operations, including supervising and scheduling staff, training, guest service recovery, food quality, safety, sanitation, inventory, cost control, sales growth, and compliance. The Assistant General Manager leads front- and back-of-house teams, enforces company procedures, handles staffing and equipment issues, manages food and beverage production, and supports menu rollouts while maintaining customer satisfaction and profitability.

Manages daily restaurant operations, including supervising and scheduling staff, training employees, resolving guest concerns, driving sales, controlling food and labor costs, overseeing inventory, and enforcing food safety, sanitation, quality, and company standards. The Assistant General Manager leads front- and back-of-house teams, handles performance coaching and discipline, coordinates maintenance and repairs, supports menu rollouts, and ensures a positive dining experience.