Restaurant Manager

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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

Key Responsibilities & Accountabilities

• 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 interact with Guests and follow up on any issues or complaints they may have
• 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 Great People Selection process to interview hourly Team Members, ensuring Team Members hired meet Company standards.
• Staff, train and develop their department’s hourly Team Members through ongoing feedback, 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 to address opportunities (i.e., R&M, marketing).
• Perform checks 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.
• When acting as Manager on duty, oversee all of the restaurant’s operations
• Ensure great food is served to every Guest.
• Manages inventory efficiently, accurately, and in a cost-effective manner.

Fosters open communication with kitchen and FOH staff

Makes Key Decisions:

• Employee relations issues
• Customer service issues
• Guest relations issues
• Vendor related issues

Influences:

·        Team member hiring

·        Team member terminations

·        Sales and service objective strategies

·        Recruiting strategies

Measures of Success

·        Guest experience scores

·        Annual sales dollars achieved compared to budget

·        Meeting or exceeding requirements for Ecosure Audit scores for the year

·        Grow sales meet or exceed annual sales budget

·        Team member turnover

·        Meeting Labor Budget

Qualification Requirements

·        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.

Competencies

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 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

COMMUNICATION: 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 TGI Friday’s 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

FLEXIBLY ADAPTS AND MANAGES CHANGE: Keeps up with shifting business needs and embraces change in order to drive results and grow the brand

·        Responds quickly to changing needs and adapts as necessary to meet new challenges

·        Displays a positive, confident attitude for tackling new challenges and initiatives

·        Understands new initiatives and speaks knowledgeably of changes to both FOH and BOH staff

·        Helps ensure that changes are fully integrated into operations and sustained over time

·        Effectively manages daily priorities while keeping track of long-term initiatives

·        Perseveres through resistance to change with positive influence and firm accountability

MANAGING FINANCIAL RESULTS: Demonstrates an understanding of the financial components of the restaurant operation and how to impact results.

·        Helps analyze financial profit and loss results, guest satisfaction measures, and other key performance data

·        Uses appropriate tools and resources to monitor location’s performance and understands factors that affect success and growth

·        Supports the DO and OM’s initiatives to grow business in their location

·        Ensures consistent quality and execution of food and service in order to help drive the brand and increase sales

·        Makes financial needs an important consideration in plans and decisions