Restaurant (Department) Manager

  • TGI Fridays - 2635
  • Orlando, Florida
  • Jun 03, 2021
Full time General Managers and Management Executives

Job Description

Responsible for managing all aspects of a specific department(s) within the restaurant including the selection, development and performance management of restaurant Team Members, optimizing profits and increasing sales.

  • Manage all areas of operations for a specific department including marketing and human resources, while ensuring the Company's standards of quality, service and operations are maintained.
  • Manage operations during scheduled shifts that include daily decision-making, staff support, scheduling, planning while upholding standards, product quality and cleanliness.
  • Frequently interacts with Guests to ensure they receive the Fridays Service Style experience; follow up onany issues and complaints they may have.
  • Proactively runs shifts and anticipates Guest needs.
  • Ensures that the restaurant and staff are set up for an outstanding shift.
  • Ensures all newly hired Team Members follow and complete their appropriate training plan, including required paper and electronic paperwork (tip credit notices included where applicable).
  • Maintain an accurate and up-to-date manpower plan of department staffing needs.
  • Prepares schedules and ensures that their department is staffed for all shifts.
  • Use the recruiting process to interview hourly Team Members, ensuring Team Members hired are fit with the brand
  • Staff, train and develop their department's hourly Team Members through ongoing feedback and coaching, establishment of performance expectations and by conducting performance reviews on a regular basis.
  • Identify operational opportunities to build sales and control costs; develop and implement plans toaddress opportunities (i.e., R&M, marketing).
  • Perform liquor, wine, and beer check in to ensure proper invoicing.
  • Ensure proper security procedures are in place to protect Team Members, Guests and Company assets,including security of beer walk-in, liquor room, store room, freezer and office.
  • Prepare end of shift reports.
  • Directly supervise Team Members, coaching, correcting behaviors as needed, and providing recognition to continuously improve performance.
  • When acting as Manager on duty, oversee all of the restaurant's operations and conduct root cause analysis as needed to guarantee operational efficiency and an excellent Guest experience.
  • Ensure great food is served to every Guest through managing all Team Members.
  • Manages inventory efficiently, accurately, and in a cost-effective manner.
  • Fosters open communication with BOH and FOH staff
  • Customer service issues
  • Guest relations issues
  • Employee relations decisions with General Managers or Human Resources input as needed
  • Vendor related issues
  • Team Member hiring
  • Team Member terminations
  • Sales and service objective strategies
  • Recruiting strategies
  • Guest satisfaction scores meet/exceed company standards
  • Annual sales dollars achieved compared to budget
  • Meeting/Exceeding requirements for Food Safety Audit scores for the year
  • Grow sales to meet or exceed annual sales budget
  • Team Member turnover meets company requirements
  • Meeting Labor Budget
  • 4-year college degree preferred
  • Minimum of 6 months experience working in a full service restaurant
  • Must be capable of performing all functions and meeting qualification standards for all hourly positions
  • Must be able to walk and stand during entire shift
  • Frequent bending and stooping required
  • Must be able to lift up to 30 lbs
  • Must be able to read and write English
  • Must be able to hear well amongst loud background noise

ASSESSING AND SELECTING TALENT: Effectively identifies and evaluates the talent within the restaurant in order to select individuals that exhibit pride, passion and personality and to build top-performing teams.
  • Helps identify strong team member candidates and "sells" the brand in order to get the best talent on board.
  • Utilizes selection tools and processes as guidelines to effectively assess and hire the right people for the team.
  • Supports selection decisions by identifying high potential within the team in order to maximize internal promotes.
  • Identifies great talent based on diverse backgrounds, skills, and abilities as well as common passion for the business.
  • Understands where individual talent can be best utilized; matches the right people with the right job.
  • Knows who top performers are and takes the necessary steps to engage and retain them.
  • Ensures that new employees are equipped with the proper training and resources necessary to experience success.
COACHING FOR PERFORMANCE: Spends time guiding, teaching and providing clear and directed feedback to your team to help them grow and succeed.
  • Provides ongoing guidance and direction to help Team Members reach their full potential.
  • Gives honest feedback that is specific, timely and action-oriented.
  • Promptly recognizes and encourages effective performance.
  • Helps to develop and execute plans for each Team Member that maximize strengths and improve weak areas.
  • Ensures team members are given challenging assignments to help them learn new skills that can prepare them for the next level.
  • Takes a hands-on approach to developing others by providing clear examples of desired behaviors to ensure understanding.
LEADS AND INSPIRES OTHERS: Sets the example for the team; effectively influences and motivates them to reach goals.
  • Acts with integrity in all dealings; demonstrates consistency in words and actions.
  • Demonstrates genuineness, openness, and approachability and consistently treats all Team Members and Guests with dignity and respect.
  • Effectively manages stress level during difficult situations.
  • Demonstrates the ability to understand and adjust leadership style to fit others' needs.
  • Rallies and harnesses the energy of the restaurant by being present, upbeat and engaged.
  • Frequently and genuinely acknowledges and rewards strong performance.
  • Treats all employees in a fair and consistent manner.
  • Keeps everyone on the same page through frequent information sharing and open dialogue
  • Encourages open, honest and timely communication among Team Members.
  • Fosters frequent dialogue between the FOH and BOH staff.
  • Demonstrates effective listening by being available to Team Members and responding to needs and concerns.
  • Communicates the "why" behind important goals and initiatives to gain buy-in.
  • Respects the opinions of others; listens to comments and concerns with an open mind.
  • Holds frequent meetings where information is shared freely by staff.
  • Takes advantage of opportunities to engage in one-on-one communication.
MANAGING EXECUTION: Enforces performance standards and follows up relentlessly to ensure accountability for top quality results.
  • Ensures 100% compliance with standard operating procedures.
  • Enforces high standards and always looks to raise the bar.
  • Follows up regularly to ensure proper execution and offers support and/or redirection.
  • Holds Team Members accountable to meet obligations.
  • Confronts sub-par performance directly and holds people accountable for making improvements.
  • Makes tough but necessary decisions in regards to discipline.
  • Sets clear expectations and goals and holds others accountable for achieving them.
  • Identifies and corrects mistakes immediately to provide hands on learning experiences.
PASSION FOR THE GUEST: Ensures that every action and decision leads to an exceptional Guest experience.
  • Maintains visibility within the restaurant; models exemplary hospitality by engaging regularly with the Guests and interacting in a positive, sincere manner.
  • Encourages Team Members to focus efforts and attention on going above and beyond to exceed Guest expectations and create repeat visits.
  • Effectively balances Guest needs with business needs.
  • Utilizes Guest feedback to improve the Guest experience.
  • Shows awareness of Guest needs and expectations; prevents problems before they occur.
  • Follows up to ensure that Guest issues and complaints are addressed and resolved promptly.
  • Shows attention to food quality/appearance, ticket times, and the fine details that define the overall Guest experience.
DECISION MAKING & PROBLEM SOLVING: Thinks problems through, acts with urgency and always keeps the best interests of the brand at heart when making decisions.
  • Able to digest information quickly, boil it down, and identify relevant issues.
  • Finds root causes in order to develop workable solutions to problems.
  • Draws important connections and considers both short and long-term implications of decisions.
  • Right or wrong shows the willingness to make the call and accepts responsibility for decisions and results.
  • Evaluates various solutions to problems before taking action.
  • Acts quickly and decisively when needed based on the need and urgency of situation.
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