Restaurant Manager
TGI Friday's
- North Brunswick, NJ
- Permanent
- Full-time
- 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 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.
- 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 Fridays Recruiting Toolkit process to interview hourly Team Members, ensuring Team Members hired are fit with Fridays with Fridays.
- 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 to address 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.
- Ensure proper security procedures are in place to protect Team Members, Guests and Company assets.
- Customer service issues
- Guest relations issues
- Employee relations decisions with General Managers or Human Resources input as needed
- Vendor related issues
- Team Member hiring
- Team Member terminations
- Sales and service objective strategies
- Recruiting strategies
- Guest satisfaction scores meet/exceed company standards
- Annual sales dollars achieved compared to budget
- Meeting/Exceeding requirements for Ecosure Audit scores for the year
- Grow sales to meet or exceed annual sales budget
- Team Member turnover meets company requirements
- Meeting Labor Budget
- 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