Prime Hospitality Group is a curated collection of brands — spanning upscale restaurants, bars, and hotels. PHG is a family-owned business founded and led by husband-and-wife entrepreneurs, Ryan and Kristy Rans. As passionate service experts, Ryan and Kristy are committed to delivering best-in-class hospitality and creating an inspiring work culture. Through their leadership and dedication, PHG is an environment that fosters professional growth and continually challenges its team to reach their full potential.

Every PHG team member is guided by the company’s five core values; demand for excellence, passion for hospitality, hunger to grow, unwavering commitment, and desire to win. In addition to their stellar service caliber, PHG stays on the cutting edge of technology and strives for greater sustainability. As Prime Hospitality Group continues to grow, the team stays fresh in its approach and remains dedicated to maintaining impeccable standards when it comes to quality.

POSITION SUMMARY:

Beloved for over 50 years and acclaimed for the Sizzle, Ruth’s Chris Steak House is an institution, and the brand that started it all for Prime Hospitality Group. Our mission is to deliver the best steak house experience – period. Whether guests join us for a romantic dinner for two or a business dinner for 12, we do it the best that it can be done.

Under the direction of the General Manager, the Bartender prepares and serves all soft drink, alcoholic beverages, and wine according to all RCSH specifications, recipes, and procedures to provide a dining experience that meets or exceeds guests’ expectations. Provides timely and quality beverages to the service staff and performs the duties of cashier for the bar guests.

ESSENTIAL JOB FUNCTIONS (Key Tasks and Responsibilities):

Demand for Excellence

• Reports to work as indicated on the work schedule in a correct, clean, and neatly pressed uniform. Maintains a professional demeanor and practices positive personal hygiene and cleanliness habits during all work shifts.

• Upholds the highest level of standards and specifications in the performance of your duties. Sets the example for all Team Members and acts as a role model by following all Company and RCSH operating guidelines, standards, policies, and procedures. Fosters openness and communication to promote and encourage team-oriented environment within the restaurant.

Passion for Hospitality

• Mixes and serves alcoholic and non-alcoholic beverages for bar and dining room guests while adhering to all RCSH specifications, recipes, and procedures.

• Observes bar guests to ensure that guests are satisfied with food, beverages, and service; immediately recognizes and responds to any guest’s needs and/or requests.

Hunger to Grow

• Adheres to and complies with all state/local liquor laws and RCSH policies regarding the service of alcoholic beverages.

Unwavering Commitment

• Correctly sets-up bar and completes all opening/side work duties to include cleaning, stocking, checking, and achieving par levels, making bulk recipes, and preparing all items for the bar.

• Ensures The Sizzle is at the core of your work performance and that each guest receives the highest level of service; use the language of The Sizzle during all interactions with guests, vendors, and other Team Members.

Desire to Win

• Takes, records, and rings into the point-of-sale system all food and beverage items ordered by bar guests. Prepares beverages for the service staff only upon receipt of a computer beverage ticket.

• Ensures that all secret shop standards are met for the Bartender position.

PHYSICAL DEMANDS (Minimum qualifications needed to perform essential job functions):

• Must be able to use fingers to operate POS system, make change and use credit card transactions accurately.

• Must be able to carry trays, and lift and handle supplies, smallwares and equipment weighing up to 35 pounds.

• Must be able to walk or stand exert well-paced mobility during entire shift (approx. 6-8 hours).

• Must have good sense of balance, be physically able to reach, bend, kneel, squat and stoop on a frequent basis.

• Must be able to hear well with loud background noise.

REQUIRED SKILLS/ABILITIES

• Highschool diploma or G.E.D,

• Prior bartending experience,

• Must maintain a current valid permit to serve alcohol as required by the State for which services are provided,

• Ability to multi-task in a fast-paced environment effectively and efficiently,

• Must be able to work a flexible schedule and expect to work weekends, nights, and holidays,

• Restaurant Operations Aptitude/Mastery (FOH Service Team Members): advanced knowledge of the stations and roles in FOH, the style of service, how to correctly set and clear a table, the correct way to stock a service station, use of any server tools that might exist, proficiency with point-of-sale systems, and a tireless desire to optimize each interaction with the guests meeting all defined service protocols and the demands and needs of each guest,

• Beverage Service Aptitude: advanced knowledge of wide variety of craft cocktails, spirits, and wine, with the ability to apply such knowledge to craft a cocktail; present, open and pour wine; and guide a guest in the decision making process based on a guest’s likes, dislikes and price point while applying upselling techniques, as well as familiarity with responsible serving requirements, point-of-sale systems, tracking of inventory and ordering to maintain a fully stocked bar and wine reserves.

• Attention to Detail: Proven ability accomplish a task with concern for accuracy in all the areas involved, monitoring, and checking work or information and plans, organizing time and resources efficiently, and following up with others to ensure commitments have been fulfilled,

• Collaboration/Teamwork: Proven ability to successfully work toward a common goal with others, including actively listening to others, taking responsibility for mistakes, and respecting the diversity of your colleagues,

• Communication: Proven ability to articulate thoughts and express ideas effectively using oral, written, visual and non-verbal communication skills, as well as listening skills to gain understanding. The ability to deliver information in person, in writing, and in a digital world,

• Conflict Resolution: Proven ability to facilitate the prevention of and/or de-escalation and resolution of conflict while preserving a professional relationship with colleagues, guests, vendors, clients, etc.,

• Customer Focus: Proven ability to gain insight into customer needs, identifying opportunities that benefit the customer, building and delivering solutions to meet customer expectations and establishing and maintaining loyal customer relationships,

• Inclusive Excellence: Proven ability to understand and respect different perspectives and cultures, demonstrating sensitivity to cultural norms, expectations, and ways of communicating, contributing to a work climate where differences are valued and supported, and apply others’ diverse experiences, styles, backgrounds, and perspectives to get results,

• Problem Solver: Proven ability to solve problems by analyzing situations and apply critical thinking in order to resolve problems and decide on courses of action and implement the solutions developed in order to overcome problems and constraints,

• Must successfully complete restaurant training program and maintain a willingness to learn.

PREFERRED SKILLS/ABILITIES

• SERV Safe Certified,

• Prior experience with point-of-sale systems.

WORK AUTHORIZATION REQUIREMENTS

Authorized to work in the United States of America.

AFFIRMATIVE ACTION/EEO STATEMENT

PHG is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws. Our policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, and apprenticeship. PHG makes hiring decisions based solely on qualifications, merit, and business needs at the time.

OTHER DUTIES

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. The above requirements outline management’s assignment of essential job functions. This information contained herein does not constitute a contract, express or implied.