Restaurant Manager - Falcons Management

Background check will be required

Restaurant (Department) Manager:

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
• Manage operations during scheduled shifts that include daily decision-making, staff support, scheduling, planning while upholding standards, product quality and
• Frequently interacts with Guests to ensure they receive the Fridays Service Style experience; follow up on any issues and complaints they may
• Follows the Bubble Theory to proactively run a shift and anticipate Guest
• Follows the Hamburger Stand Theory, ensuring that the restaurant and staff are set up for an outstanding
• 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
• Prepares schedules and ensures that their department is staffed for all
• Use the Fridays Recruiting Toolkit process to interview hourly Team Members, ensuring Team Members hired are fit with Fridays with
• 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
• 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
• 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
• Prepare end of shift reports.
• Directly supervise Team Members, coaching, correcting behaviors as needed, and providing recognition to continuously improve
• 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
• Ensure great food is served to every Guest through managing all Team
• Manages inventory efficiently, accurately, and in a cost-effective
• Fosters open communication with BOH and FOH
• Ensure proper security procedures are in place to protect Team Members, Guests and Company

KEY DECISIONS:

Makes:

• Customer service issues
• Guest relations issues
• Employee relations decisions with General Managers or Human Resources input as needed
• Vendor related issues

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 Ecosure 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” Friday’s in order to get the best talent on
• Utilizes selection tools and processes as guidelines to effectively assess and hire the right people for the
• Supports selection decisions by identifying high potential within the team in order to maximize internal
• 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
• Knows who top performers are and takes the necessary steps to engage and retain
• 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
• Gives honest feedback that is specific, timely and action-oriented.
• Promptly recognizes and encourages effective
• Helps to develop and execute plans for each team member that maximize strengths and improve weak
• Ensures team members are given challenging assignments to help them learn new skills that can prepare them for the next
• 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

• Demonstrates genuineness, openness, and approachability and consistently treats all team members and guests with dignity and
• Effectively manages stress level during difficult
• Demonstrates the ability to understand and adjust leadership style to fit others’
• Rallies and harnesses the energy of the restaurant by being present, upbeat and
• Frequently and genuinely acknowledges and rewards strong
• Treats all employees in a fair and consistent

COMMUNICATION: Keeps everyone on the same page through frequent information sharing and open dialogue

• Encourages open, honest and timely communication among team
• Fosters frequent dialogue between the FOH and BOH staff.
• Demonstrates effective listening by being available to team members and responding to needs and
• 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
• Holds frequent meetings where information is shared freely by
• Takes advantage of opportunities to engage in one-on-one

MANAGING EXECUTION: Enforces performance standards and follows up relentlessly to ensure accountability for top quality results.

• Ensures 100% compliance with standard operating
• Enforces high standards and always looks to raise the
• Follows up regularly to ensure proper execution and offers support and/or
• Holds team members accountable to meet
• Confronts sub-par performance directly and holds people accountable for making
• Makes tough but necessary decisions in regards to
• Sets clear expectations and goals and holds others accountable for achieving
• Identifies and corrects mistakes immediately to provide hands on learning

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
• Encourages Team Members to focus efforts and attention on going above and beyond to exceed guest expectations and create repeat
• Effectively balances guest needs with TGI Friday’s business
• Utilizes guest feedback to improve the guest
• Shows awareness of guest needs and expectations; prevents problems before they
• Follows up to ensure that guest issues and complaints are addressed and resolved
• 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
• Finds root causes in order to develop workable solutions to
• Draws important connections and considers both short and long-term implications of
• Right or wrong – shows the willingness to make the call and accepts responsibility for decisions and
• Evaluates various solutions to problems before taking
• Acts quickly and decisively when needed based on the need and urgency of

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
• Displays a positive, confident attitude for tackling new challenges and
• Understands new initiatives and speaks knowledgeably of changes to both FOH and BOH
• Helps ensure that changes are fully integrated into operations and sustained over
• Effectively manages daily priorities while keeping track of long-term
• Perseveres through resistance to change with positive influence and firm

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
• Uses appropriate tools and resources to monitor location’s performance and understands factors that affect success and
• Supports the DO and GMs initiatives to grow business in their
• Ensures consistent quality and execution of food and service in order to help drive the brand and increase
• Makes financial needs an important consideration in plans and

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