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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

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