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Estimated Pay $28 per hour
Hours Full-time, Part-time
Location 2795 Tapo Canyon Rd
Simi Valley, California

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Estimated Pay
We estimate that this job pays $27.92 per hour based on our data.




About this job

Role Purpose

Effectively supervises and manages all off premise operations to give the Friday’s experience no matter where our guests are enjoying their Friday’s order. Develops a team that always ensures food quality, speed of service, and order accuracy.

Key Responsibilities & Accountabilities
  • Manage all areas of operations for off premise dining 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 all Guests including Curbside Guests to ensure we uphold that Fridays Feeling; follow up and resolve any issues or complaints the Guest may have.
  • Ensuring orders are quickly transferred to curbside guests and our 3rd party delivery partners with 100% accuracy
  • Ensuring all carry out orders are packaged to our Brand Standards, and all special instructions verified.
  • ID all guests ordering alcoholic beverages who appear to be 40 years old or younger (where applicable for to go).
  • Follow all relevant brand standards to deliver Fridays Experience
  • 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.
  • Prepares schedules and ensures that their department is staffed for all shifts.
  • Use the Fridays Recruiting Toolkit process to interview hourly Team Members, ensuring Team Members hired are fit with Fridays.
  • Staff, train and develop their 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 to address opportunities (i.e., R&M, marketing)
  • Ensuring calls are answered quickly following Brand Standards
  • Ensure proper security procedures are in place to protect Team Members, Guests, and Company assets, including security of beer walk-in, liquor room, storeroom, 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 the restaurant’s operations and conduct root cause analysis as needed to guarantee operational efficiency and an excellent Guest experience.
  • Manages inventory efficiently, accurately, and in a cost-effective manner.
  • Fosters open communication with BOH and FOH staff.
  • Ensure proper security procedures are in place to protect Team Members, Guests, and Company assets.
  • Customer service issues
  • Guest relations issues
  •  Employee relations decisions with General Managers or Human Resources input as needed
Key Decisions


  • Customer service issues
  • Guest relations issues
  • Employee relations decisions with General Managers or Human Resources input as needed


  • Team Member hiring
  • Team Member terminations
  • Sales and service objective strategies
  • Recruiting strategies·     
Measures of Success
  • Guest satisfaction scores meet/exceed company standards
  • Annual sales dollars achieved compared to budget
  • Meets or Exceed Company Standards in Off Premise Defects
  • Meets or Exceeds Company Standard Off Premise Curbside Promise Times
  • Grow sales to meet or exceed annual sales budget
  • Meets or Exceeds Company Standards Off Premise Staffing Levels
  • Meets or Exceeds Company Standards in Off Premise Turnover and Retention Levels
  • Meets or Exceeds Company Budgeted Labor·   
Qualification Requirements
  • 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” 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 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 by living the TGI Friday’s Mission, Vision, 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 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 inside the four walls and out.

·      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 GMs 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. decisions.


Base Wage Minimum: $65,000

Base Wage Maxinum: $68,000

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Posting ID: 797976547 Posted: 2023-06-29 Job Title: Premise Manager