fueled by passion:
meet RICK
FROM THE KITCHEN TO LEADERSHIP
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Rick’s journey with Rube’s began the month after he turned 16, thanks to a friend’s recommendation. He started in the kitchen, working through high school before taking an unexpected detour—into an underground mining operation. His time on the “Powder Crew” (yes, explosives!) was short-lived due to age restrictions, leading him to explore other fields, from property management to college. But Rube’s always had a way of calling him back.
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Returning during college, Rick worked his way up to Assistant Manager before stepping into the role of General Manager. Now, seven years later, he oversees operations at Montour and spearheads projects for both locations, ensuring the restaurant’s legacy continues to grow.
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WHAT DRIVES RICK?​
“The people. Specifically, the Rube’s people. I’ve worked alongside some incredible teammates over the years, and now I love the challenge of improving and evolving the business. Learning new things and making Rube’s even better keeps me engaged every day.”
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FAVORITE RUBE'S MENU ITEM​
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Unpopular opinion? Maybe. But Rick stands by it—Rube’s sirloin is the best you’ll find anywhere. “I love a good ribeye, but the flavor of our sirloin is unbeatable.”
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OUTSIDE OF RUBE'S
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When he’s not leading the team, Rick is most likely in the great outdoors, bowhunting from a tree stand and taking in the quiet of nature.