restaurant manager

cook

grill cook

host/hostess

dishwasher

Ruths Chris Steak House

So first off i want to start with the GM, he is the most unprofessional man i have ever had the displeasure of working with. On a day to day basis he will belittle and discourage you! I honestly think he has the assumptions he is God! You will be reprimanded for trying to help the restaurant. If its not in his interest its not happening. If you are busy and trying to do something, he will straight up tell you to drop whatever you are doing, no matter the cost, to satisfy what he wants done. As for the other two managers, The other Gentleman is fantastic. the lady is fantastic. when it come to working. and pay, you will be slaved to do ungodly amounts of sidework. it starts from perfectly polishing glassware *50 glasses a night* to polishing loads of silverware, plus your normal sidework which can be doubled up sometimes! It normally takes me close to an hour 45 to complete everything after my shift before i can leave. you can expect with fine dining that the service aspect has to be perfect. all the way down to which hand you give the food to the guests and timing. Now i am a server, let me remind you that you would expect at menu pricepoints and ticket prices to make good money, think again. i took around a 2800$ paycut coming here. they take 32.25 percent of what you make to give to other employees who most of the time do nothing for you. then you get a check every friday which is taxed. so if you gross 900 for you the week you will receive about $567 of it. Favoritism is also an issue here, its a very unfair work environment.  some servers that they like will get triple what anyone else gets. normally a 4 table but they only give you 3 of those. they will then make sure that all the guests coming in that they know tip well and will have a high bill to give to those "Special servers" even if its in you section it will be moved and replaced. staff here is very uppity, there are a few good eggs but its few and far between. Most of the staff think they are better than you even when statistics show differently. "statistics posted weekly on the wall of different varibles" No matter how much good you do they will never see it, they will only nitpick the bad and then constantly remind you of tiny tiny little things you do wrong *such as removing a wine cork to loud* you are expected to be perfect and robotic. You are not a human here. you are a slave that does their bidding. The only good thing i can think about is that the clientele is more business related and it does open up great opportunities for you, and the connections you make are second to none. overall, i would consider any other place of employment before here. i learned the hard way. I dont want you to make my same mistake!

A typical day at work is 8-10 hours and requires processing sales reporting from the previous business day or weekend, counting deposits, running to the bank, running errands for office and restaurant supplies, working on invoicing, inventory and accounts payable paperwork. Also working on a number of HR related issues, including payroll, employee benefits, employee concerns, insurance related issues, employment verifications, updating and maintaining employee files and inventory of employee items like uniforms. 

I have learned a lot about multi-tasking, taking on multiple responsibilities, holding myself accountable for reports and other projects and working with lots of different personalities in management and hourly staff. I have learned a lot about how to work effectively as a team and how to lead and/or follow when needed. 

Management has been particularly dependent on my role in this organization. As our higher leadership has stated before, my role has been the "glue" and "backbone" of the organization, as I have taken on many roles and responsibilities over the years. Management roles are somewhat secular, but in my role, I have worked with everyone and/or reported to many managers for different reasons. Co-workers have different personalities, sometimes good or bad, but learning to work with a person's strengths and weaknesses has been particularly important.

The hardest part of my job has been putting my work and myself last, as management usually expects me to drop everything when they need something, whether it is within my realm of responsibility or not, and mostly on the ladder side of that. I have learned to work through this process with good time-management skills, and being depended on has always offered good job security, but it can be difficult at times to constantly be pulled away from a project so that other managers can resolve theirs first. 

The most enjoyable part of the job has been the work schedule, work-life balance I've been able to maintain and the job consistency. I also really like working with the employees one-on-one and helping whenever I can. I feel that when one person succeeds, we all succeed, and working as a team and helping others to do better is important to me, even when it does mean putting myself last. I have seen some employees learn and grow and fulfill their potential in my years here, so in being able to help in some small way has been rewarding.

Work-life balance
Work-life balance at Ruth's Chris Steak House is work and then home. You can be scheduled at 3, and leave as soon as the 5 gets there. You can be scheduled for 5 and they tell you not to come in.

Hours are not guaranteed. Life can't be balanced around not knowing when you will or won't actually be at work

Pay & benefits
My pay and benefits at Ruth's Chris Steak House are terrible. Working as a Server Assistant you make $7.22 an hour after taxes. And maybe up to $10. Holiday season  maybe $15 an hour, but you are dogged every single hour and hitting almost 40 every time. The amount of work is ungodly.

As a server assistant, Good luck ever getting cash tips. Servers are not honest and don't portion out tips. They give out 30% divided between Food Runners and Server Assistants. Server assistant gets less. So if there's 4 of you. You may get $3 in cash tips. Server makes $20-40 an hour. And you get $7. And you do an insane amount of work to essentially let them get paid and you shafted.

Oh and those cash tips? Good luck seeing them. Supposed to be given every week. I got them twice the entire year I worked there. Twice.

Benefit. Food is delicious.

Job security and advancement
In terms of job security at Ruth's Chris Steak House, I think no security unless you prove you're exactly what they need. They don't necessarily fire as long as you pull your weight.

Advancement. Yeah. Okay.

Management
In general, managers at Ruth's Chris Steak House need to be taken at face value only. Ruth's Chris principles apply only towards guests not employees. Tell you one thing and then it never happens

Every review a customer submits  you get a free steak. 5 reviews later nothing happens. Miss a few weeks of work and come back, they consider it a clean slate and now you need 5 reviews to even get a steak. Or something like that.

Culture
Collaboration with my colleagues at Ruth's Chris Steak House is mostly went well. Except they would want you to basically be a server's b**** taking on way more than your duties and job descriptions were. And then severely abusing your kindness

Overall
My experience working at Ruth's Chris Steak House was not that great. I loved the environment. Loved the principles. Loved the history. But its people and management cared about that money  not the livelihood of people.

Ruth's Chris at the restaurant level is great.  Restaurant Managers, the Sales Teams and operators always do an excellent job and deliver excellent customer service to our guests.  

The Home Office -not so much.
95% of the employees are dissatisfied with their job functions and or/compensation.  
There is a lot of gossip -the front desk serves as as a water cooler/hub where unprofessional behavior and  rude/racist comments are made on a daily basis.  Gossip and rumors are a HUGE issue. Management is oblivious to the fact that it all originates from the same area or group of people. Poor customer service and lack of basic manners all start at the front desk. 

The morale at the office is at an all-time low.  Lack of promotions and development.  It seems that only certain people move up and it's all because they know someone in upper management.  HR is a joke.  Completely unapproachable and impersonal.  No team building activities, they are completely oblivious to how bad the morale is in the office.  If they are aware, they simply choose to ignore it.

Unethical practices are the bread and butter here.   Poor auditing procedures.  Good luck getting the basic office supplies that you may need to function on a daily basis.  This of course, will not happen if you are part of the "Mean Girls" club.  Sad, -very juvenile, but unfortunately all true.

The discounts are great on the plus side. Some departments have a family-like bond and there are some good people who truly want to make a difference but as usual, they end up leaving.  Office Management needs to be in tune with what is going on, talk to your employees, set goals and clear expectations.  Do not tolerate unprofessional, unethical behavior.  Petty gossip needs to be nipped in the bud. There needs to be a structure in terms of disciplinary/corrective action.

I've been with the company for less than a year yet my first month in I began to dislike working there. Given the pay, it's definitely not enough when you factor in all you need to deal with. I was a host, so I can only imagine what the other positions have to say about the stress that comes with the restaurant. 

How the pay is determined between hosts is unclear and inconsistent. On a general work day I can expect to not say a word to anyone because no matter what you do there's always someone to correct you or shoo you away, even if you're trying to help. 

The servers only acknowledge you if you're a girl, but even then they're usually hitting on the hosts, half of which are still in high school while the hosts are at minimum, seniors in college.

 The owner of the restaurant is best described as an "ice queen" who makes sure everyone knows she holds the most authoritative power at all times. The other two managers are probably two of the most fake and passive-aggressive people I've had to work for. The head host, however, is exceptionally caring and very accommodating  with schedules, given the short staff on hand.

You'd think the hardest part of the job would be dealing with the customers and fast-paced nature of the store. In fact, the hardest part about the job in my opinion is dealing with the frustrations of all of the employees.  The customers can be obnoxious and highly entitled, but even that's pretty manageable when you only need to deal with them for a few minutes. God forbid you didn't pay attention to EVERY little detail. 

There are some employees that make the stay worth while, but when factoring in the relatively low pay for the amount of work, it completely overshadows the kind efforts of others. Even the employees who are kind don't want to stay.

***PLEASE NOTE: I believe more COVID-19 restrictions have been lifted from this restaurant compared to when I worked there, their operations may be slightly different than my testimony***

Happy I'm not here anymore, but appreciated the money it provided for me for the short time being. College student here, was a busser for about 8-9 months, a very physically and emotionally taxing job. Management could be condescending and rude at times and got even worse when we became understaffed.

Best part about this place was the coworkers, met some amazing individuals here and won't ever forget their kindness and jokes... but some coworkers I will not miss due to laziness.

Complimentary dinner is provided and was one of the most helpful things I could receive as a student working two jobs, going to school, and being mostly broke.

Tips can be decent, depends on the night... always heartbreaking to see waitstaff not get tipped. Some customers are fantastic in the area, some are not. We get a mixture of both constantly.

After I quit, heard more stories from former coworkers of stuff that happened (aggravated manager took his anger out on bystander employees... kicked a trashcan into two bussers who were working and minding their business, students sometimes had a hard time getting much needed time off, one manager would have angry, uncalled for outbursts every so often, saw former coworkers mentally exhausted, irritated, and upset).

Some of these notes are about the restaurant industry itself; it can be a tough place. This establishment really just needs a majority of their upper-level staff to change out, need new management that cares more about their staff and the hard work they do.

I was mostly a opener so I,d come in and get the restaurant ready for happy hour then dinner.We had a small crew, basically two of us.We had a list we worked off of.The amount of work was crazy, we just worked non stop for aprox. 8 hours. the two of us did the work of at least 4 men.I learned that timing and constant moving was so very important. and preplanning every detail.I worked next to a older Mexican gentleman he had worked there for 20 years so he was, when available,a super teacher,but his work load was outrageous,but somehow he would get it done every day. I've been in and out of the restaurant business all phases for over 20 years,probably closer to 35 years.And this little older man blew us all away.We had like 4 party rooms so some nights when our party rooms were booked we were deep in the weeds. But with the other workers who came in later somehow we would pull it together, that was a wonderful feeling knowing all our hard work made our guests feel very special,and they enjoyed themselves so much and had a wonderful experience.That was the pay off for us. That we could create such a wonderful experience for them.Ruth,s was an exceptional dinning experience.We learned that if another restaurant was looking for help they would wish and pray to get a chef or cook or anybody who was trained at Ruth,s Chris, because they knew how hard they worked,and how intensive there training was.

Work-life balance
Work-life balance at Ruth's Chris Steak House is 
Barley anything I went to the hospital after work to the ER was there all night and gave 8 tubes of blood and still got written up for calling out

Pay & benefits
My pay and benefits at Ruth's Chris Steak House are ok but after the stress they put onto you when they don’t want you there isn’t worth it

Job security and advancement
In terms of job security at Ruth's Chris Steak House, I think this particular spot isn’t the place to feel like you’re secured because any bad movement they will replace you and make things very bad there

Management
In general, managers at Ruth's Chris Steak House is ok. But at the same time look past a lot of stuff front of the house does such as handling cleaning equipment then serving people food and not change gloves

Culture
Collaboration with my colleagues at Ruth's Chris Steak House is good. I had a great team mate working with me busting his hump. Poor kid is 19 and works just as hard as any well seasoned gentleman and still getting paid minimum wage and has been committed there for over a year now

Overall
My experience working at Ruth's Chris Steak House on and off ok.  Management gave me a very hard time because they didn’t want me there so they did the classic tactic of putting you through a bunch of trauma just so you can quit so they don’t gotta give you any pay for leaving. They will talk badly about certain people in the kitchen then go smile at them and cause friction between workers

As I had recently found myself unemployed, I approached my old General Manager at Ruth's Chris Steakhouse to discuss any opportunities.  I am actively pursuing a relocation to Charlotte, North Carolina, but in the meantime have been incredibly blessed by the graciousness of my old team at RCSH.  Instead of choosing to work part or full time in an office environment, I have gone back to my roots in the hospitality industry in a warm and welcoming environment with strong management.  As I have grown as an individual in the years since I have worked in the restaurant, I have approached my position with a different mindset to gain more knowledge of how management is able create a strong sense of personal value within a team.

My typical day at work now starts when most of those are actually off the clock, which can actually be the hardest part about my job since I work opposite hours of my loved ones.  But since I truly enjoy my job, although temporary, I have found that re-connecting with my old co-workers has been truly rewarding.

I am excited about relocating to Charlotte, North Carolina and hope to pursue a job within Marketing with normal hours/a Monday-Friday schedule...but until then, I will count my blessings, learn as much as I can about management and make memories with my family at the restaurant.

The valet company is amazing! Owner is down to earth caring person who treats you as a friend as well as an employee. Very respectful owner who will make you want to go above and beyond to make him look good. Job is simple. People show up and you park their cars. Must have a presentable appearance and be trustworthy of turning in collected cash. I would actually run to vehicles when busy to avoid cars building up and clogging the drop off zone, which helped to keep me in great physical shape. I had down time between when workers arrive and leave and used to read at least a book a week. Got my personal training certification this way. Loved it! Met some cool people and my personality helped bring in better tips. I learned how to get people's energy up and excited so that they like me and want to tip me more. I also learned to pay attention to names and when certain customers would leave, I would have their cars ready before they even presented the ticket stub.CUSTOMER SERVICE! Hardest part of the job were the hours. I used to work from 6PM - 4AM at the club, which paid 3-4 x's that of working on tips at Ruth's Chris. However, I still had time in the day to hit the gym and go to the beach.

Top Job Titles	Average Salary
Restaurant manager 134 salaries reported	$64,914 per year
Cook 78 salaries reported	$17.44 per hour
Grill cook 141 salaries reported	$19.79 per hour
Host/hostess 186 salaries reported	$17.60 per hour
Dishwasher 147 salaries reported	$18.15 per hour

Working at Ruth's Chris Steak House: Company Overview and Reviews

Ruth's Chris Steak House

Ruth's Chris Steak House Ratings

Popular jobs at Ruth's Chris Steak House

Salary Satisfaction

Job Seeker Tools

Employer Tools

Browse

Stay Connected