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 issues

Customer service issues

Guest relations issues

Vendor related issues Influences:

Team member hiring

Team member terminations

Sales and service objective strategies

Recruiting strategies

Measures of Success

Guest experience scores

Annual sales dollars achieved compared to budget

Food cost waste

Meeting or exceeding requirements for Ecosure Audit scores for the year

Grow sales meet or exceed annual sales budget

Team member turnover

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

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