Kitchen Manager

Role Purpose

To effectively supervise and manage all kitchen operations; optimizing profits by controlling food costs, production, labor and increase sales through food quality, speed of service and accurately prepared food.

Key Responsibilities & Accountabilities

• Manages operations during scheduled shifts that include daily decision-making, staff support, Guest interaction, scheduling, planning while upholding standards, product quality and cleanliness.
• Maintains an accurate and up-to-date manpower plan of staffing needs. Prepares schedules and ensures that areas of responsibility are staffed properly for all shifts.
• Staffs, trains and develops hourly Team Members through ongoing feedback and coaching, establishment of performance expectations and by conducting performance reviews on a regular basis.
• 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).
• Frequently interacts with Guests to ensure they receive the Fridays Service Style experience; follow up on any issues and complaints they may have.
• Follows the Bubble Theory to proactively run a shift and anticipate Guest needs.
• Follows the Hamburger Stand Theory, ensuring that the restaurant and staff are set up for an outstanding shift.
• Carefully observes kitchen operations and addresses any issues out of alignment promptly and directly.
• Identifies operational opportunities to build sales and control costs; develop and implement plans to address opportunities.
• Manages inventory efficiently, accurately, and in a cost-effective manner.
• Ensures food quality by maintaining high levels of cleanliness, organization, storage, sanitation of food products.
• Coaches and develops talent.
• Demonstrates responsibility for purchasing, receiving and storing food products, inspection of local suppliers, use of correct products and proper par levels to minimize food waste and optimize food cost.
• Fosters open communication with kitchen and FOH staff.
• In the absence of the General Manager and as acting Manager on Duty, oversees the entire restaurant operation.
• Ensure proper security procedures are in place to protect Team Members, Guests and Company assets.

Key Decisions

Makes:

• Guest relations issues
• Vendor related issues
• Employee relations decisions with General Managers or Human Resources input as needed Customer service issues
• Ensures all Team Members adhere to recipe standards

Influences:

• Team member hiring
• Team member terminations
• Sales and service objective strategies
• Recruiting strategies

Measures of Success

• Guest satisfaction scores meet/exceed company standards
• Food cost waste
• 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 meets company requirements
• Meeting Labor Budget

 Qualification Requirements

• College coursework with Bachelor’s Degree preferred
• Minimum of 2 years of experience as a restaurant manager with extensive knowledge of restaurant operations preferred
• Prior experience in purchasing and production
• Previous kitchen experience preferred
• 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

Competencies

ASSESSING AND SELECTING TALENT: Effectively identifies and evaluates the talent for the kitchen in order to select individuals that exhibit pride, passion and personality and build top performing teams.

·      Proactively identifies strong BOH candidates and “sells” Friday’s 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 kitchen.

·      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: Works closely with team members to observe performance and give clear, directed feedback to help them to 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 by living the TGI Friday’s credo and values; 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 with dignity and respect.

·      Effectively manages stress level during difficult situations.

·      Demonstrates the ability to understand and adjust leadership style to fit others’ needs.

·      Plays an active role in the kitchen; rallies the staff in peak service periods and jumps in to help wherever needed.

·      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: Precisely executes standards of food service and preparation and consistently ensures accountability for expedient, quality results from every member of the kitchen staff.

·      Ensures 100% compliance with kitchen operating procedures, recipes, and health and safety regulations.

·      Sets high standards and always looks to raise the bar.

·      Makes quality and efficiency the top priorities in kitchen operations.

·      Holds team members accountable to meet obligations.

·      Does not allow any sub-par food to go out to the guest and holds kitchen staff accountable for their efforts.

·      Makes tough but necessary decisions in regards to discipline.

·      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.

·      Models exemplary hospitality by doing everything they can to meet guest needs and requests.

·      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 the need to run an efficient profitable kitchen operation.

·      Stays abreast of guest comments and utilizes guest feedback to improve kitchen performance.

·      Shows awareness of kitchen operations and tries to head off any potential problems that could impact guest needs or enjoyment of their meal.

·      Follows up to ensure that guest issues and complaints are addressed and resolved promptly.

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.

·      Draw important connections and consider 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: Supports and champions major food and menu campaigns to the BOH staff 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.

·      Build support and commitment among kitchen staff by explaining purpose and goals around menu changes and other major food initiatives.

·      Understands new menu items and speaks knowledgeably of changes to both FOH and BOH staff.

·      Ensures that menu changes and updates are fully integrated into the kitchen operations and sustained over time.

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

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

MANAGING FINANCIAL RESULTS: Demonstrates a thorough understanding of the financial components of the restaurant operation and the kitchen’s role in meeting the bottom line.

·      Analyzes financial profit and loss results, guest satisfaction measures, and other key performance data.

·      Uses appropriate tools and resources to monitor kitchen performance and understands factors that affect success and growth.

·      Supports the DO and GMs initiatives to grow business in their location.

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

·      Displays critical insight into the key drivers of business success.

·      Makes financial needs an important consideration in plans and decisions.

DISCLAIMER: THE CONTENT WITHIN THIS DOCUMENT REPRESENTS THE ROLE OF A TGI FRIDAYS INC. EMPLOYEE. FRANCHISEES MAY INCLUDE DIFFERENT OR ADDITIONAL REQUIREMENTS. PLEASE VERIFY ACTUAL REQUIREMENTS DURING THE INTERVIEW.

Base Wage Minimum: $48,000

Base Wage Maxinum: $80,000