Kitchen Manager
: Job Details :

Role PurposeTo 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 and coaching, establishment of performance expectations and by conducting performance reviews on a regular basis.* 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).* Frequently interacts with Guests to ensure they receive the Fridays Service Style experience; follow up on any issues and complaints they may have.* Follows the Bubble Theory to proactively run a shift and anticipate Guest needs.* Follows the Hamburger Stand Theory, ensuring that the restaurant and staff are set up for an outstanding shift.* 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.* Ensure proper security procedures are in place to protect Team Members, Guests and Company assets.Key DecisionsMakes:* Guest relations issues* Vendor related issues* Employee relations decisions with General Managers or Human Resources input as needed Customer service issues* Ensures all Team Members adhere to recipe standardsInfluences:* Team member hiring* Team member terminations* Sales and service objective strategies* Recruiting strategiesMeasures of Success* Guest satisfaction scores meet/exceed company standards* Food cost waste* Annual sales dollars achieved compared to budget* Meeting or exceeding requirements for Ecosure Audit scores for the year* Grow sales meet or exceed annual sales budget* Team member turnover meets company requirements* Meeting Labor BudgetQualification 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* 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 noiseCompetenciesASSESSING 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.DISCLAIMER: THE CONTENT WITHIN THIS DOCUMENT REPRESENTS THE ROLE OF A TGI FRIDAYS INC. EMPLOYEE. FRANCHISEES MAY INCLUDE DIFFERENT OR ADDITIONAL REQUIREMENTS. PLEASE VERIFY ACTUAL REQUIREMENTS DURING THE INTERVIEW.Base Wage Minimum: $48,000Base Wage Maxinum: $80,000