Restaurant (Department) Manager

Company: TGI Friday's
Location: Southfield
Posted on: January 9, 2021

Job Description:

ROLE PURPOSE
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 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
  Makes:
  • 
    Customer service issues
  • 
    Guest relations issues
  • 
    Employee relations decisions with General Managers or Human Resources input as needed
  • 
    Vendor related issues
    KEY DECISIONS
    Influences:
    • 
      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
      • 
        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
        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
        • 
          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 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.
                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 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
                          • 
                            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.

Keywords: TGI Friday's, Southfield , Restaurant (Department) Manager, Executive , Southfield, Michigan