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, establishment of performance expectations and by conducting performance reviews on a regular basis.
- 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
Key Decisions
Makes :
Employee relations issuesCustomer service issuesGuest relations issuesVendor related issues Influences :Team member hiringTeam member terminationsSales and service objective strategiesRecruiting strategiesMeasures of Success
Guest experience scoresAnnual sales dollars achieved compared to budgetFood cost wasteMeeting or exceeding requirements for Ecosure Audit scores for the yearGrow sales meet or exceed annual sales budgetTeam member turnoverMeeting Labor BudgetQualification Requirements
College coursework with Bachelor's Degree preferredMinimum of 2 years of experience as a restaurant manager with extensive knowledge of restaurant operations preferredPrior experience in purchasing and productionPrevious kitchen experience preferredCompetencies
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 teamSupports selection decisions by identifying high potential within the team in order to maximize internal promotesIdentifies great talent based on diverse backgrounds, skills, and abilities as well as common passion for the kitchenUnderstands where individual talent can be best utilized; matches the right people with the right jobKnows who top performers are and takes the necessary steps to engage and retain themEnsures that new employees are equipped with the proper training and resources necessary to experience successCOACHING 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-orientedPromptly recognizes and encourages effective performanceHelps 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 levelTakes a hands-on approach to developing others by providing clear examples of desired behaviors to ensure understandingLEADS 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 actionsDemonstrates genuineness, openness, and approachability and consistently treats all team members with dignity and respectEffectively manages stress level during difficult situationsDemonstrates the ability to understand and adjust leadership style to fit others' needsPlays an active role in the kitchen; rallies the staff in peak service periods and jumps in to help wherever neededFrequently and genuinely acknowledges and rewards strong performanceTreats all employees in a fair and consistent mannerCOMMUNICATION : Keeps everyone on the same page through frequent information sharing and open dialogue
Encourages open, honest and timely communication among team membersFosters frequent dialogue between the FOH and BOH staffDemonstrates effective listening by being available to team members and responding to needs and concernsCommunicates the why behind important goals and initiatives to gain buy-inRespects the opinions of others; listens to comments and concerns with an open mindHolds frequent meetings where information is shared freely by staffTakes advantage of opportunities to engage in one-on-one communicationMANAGING 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 regulationsSets high standards and always looks to raise the barMakes quality and efficiency the top priorities in kitchen operationsHolds team members accountable to meet obligationsDoes not allow any sub-par food to go out to the guest and holds kitchen staff accountable for their effortsMakes tough but necessary decisions in regards to disciplineIdentifies and corrects mistakes immediately to provide hands on learning experiencesPASSION 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 requestsEncourages Team Members to focus efforts and attention on going above and beyond to exceed guest expectations and create repeat visitsEffectively balances guest needs with the need to run an efficient profitable kitchen operationStays abreast of guest comments and utilizes guest feedback to improve kitchen performanceShows awareness of kitchen operations and tries to head off any potential problems that could impact guest needs or enjoyment of their mealFollows up to ensure that guest issues and complaints are addressed and resolved promptlyDECISION 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 issuesFinds root causes in order to develop workable solutions to problemsDraw important connections and consider both short and long-term implications of decisionsRight or wrong – shows the willingness to make the call and accepts responsibility for decisions and resultsEvaluates various solutions to problems before taking actionActs quickly and decisively when needed based on the need and urgency of situationFLEXIBLY 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 challengesDisplays a positive, confident attitude for tackling new challenges and initiativesBuild support and commitment among kitchen staff by explaining purpose and goals around menu changes and other major food initiativesUnderstands new menu items and speaks knowledgeably of changes to both FOH and BOH staffEnsures that menu changes and updates are fully integrated into the kitchen operations and sustained over timePerseveres through resistance to change with positive influence and firm accountabilityEffectively manages daily priorities while keeping track of long-term initiativesMANAGING 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 dataUses appropriate tools and resources to monitor kitchen performance and understands factors that affect success and growthSupports the DO and GMs initiatives to grow business in their locationEnsures consistent quality and execution of food in order to help drive the brand and increase salesDisplays critical insight into the key drivers of business successMakes financial needs an important consideration in plans and decisionsPI263113887
