Kitchen Manager

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

1. Manages operations during scheduled shifts that include daily decision-making, staff support, Guest interaction, scheduling, planning while upholding standards, product quality and cleanliness.
2. 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.
3. 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.
4. 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).
5. Frequently interacts with Guests to ensure they receive the Fridays Service Style experience; follow up on any issues and complaints they may have.
6. Follows the Bubble Theory to proactively run a shift and anticipate Guest needs.
7. Follows the Hamburger Stand Theory, ensuring that the restaurant and staff are set up for an outstanding shift.
8. Carefully observes kitchen operations and addresses any issues out of alignment promptly and directly.
9. Identifies operational opportunities to build sales and control costs; develop and implement plans to address opportunities.
10. Manages inventory efficiently, accurately, and in a cost-effective manner.
11. Ensures food quality by maintaining high levels of cleanliness, organization, storage, sanitation of food products.
12. Coaches and develops talent.
13. 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.
14. Fosters open communication with kitchen and FOH staff.
15. In the absence of the General Manager and as acting Manager on Duty, oversees the entire restaurant operation.
16. Ensure proper security procedures are in place to protect Team Members, Guests and Company assets.

Key Decisions

Makes:

1. Guest relations issues
2. Vendor related issues
3. Employee relations decisions with General Managers or Human Resources input as needed Customer service issues
4. Ensures all Team Members adhere to recipe standards

Influences:

1. Team member hiring
2. Team member terminations
3. Sales and service objective strategies
4. Recruiting strategies

Measures of Success

1. Guest satisfaction scores meet/exceed company standards
2. Food cost waste
3. Annual sales dollars achieved compared to budget
4. Meeting or exceeding requirements for Ecosure Audit scores for the year
5. Grow sales meet or exceed annual sales budget
6. Team member turnover meets company requirements
7. Meeting Labor Budget

Qualification Requirements

1. College coursework with Bachelor's Degree preferred
2. Minimum of 2 years of experience as a restaurant manager with extensive knowledge of restaurant operations preferred
3. Prior experience in purchasing and production
4. Previous kitchen experience preferred
5. Must be able to walk and stand during entire shift
6. Frequent bending and stooping required
7. Must be able to lift up to 30 lbs.
8. Must be able to read and write English
9. Must be able to hear well amongst loud background noise

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.

1. Proactively identifies strong BOH candidates and "sells" Friday's in order to get the best talent on board.
2. Utilizes selection tools and processes as guidelines to effectively assess and hire the right people for the team.
3. Supports selection decisions by identifying high potential within the team in order to maximize internal promotes.
4. Identifies great talent based on diverse backgrounds, skills, and abilities as well as common passion for the kitchen.
5. Understands where individual talent can be best utilized; matches the right people with the right job.
6. Knows who top performers are and takes the necessary steps to engage and retain them.
7. 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.

1. Provides ongoing guidance and direction to help team members reach their full potential.
2. Gives honest feedback that is specific, timely and action-oriented.
3. Promptly recognizes and encourages effective performance.
4. Helps to develop and execute plans for each team member that maximize strengths and improve weak areas.
5. Ensures team members are given challenging assignments to help them learn new skills that can prepare them for the next level.
6. 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.

1. Acts with integrity in all dealings; demonstrates consistency in words and actions.
2. Demonstrates genuineness, openness, and approachability and consistently treats all team members with dignity and respect.
3. Effectively manages stress level during difficult situations.
4. Demonstrates the ability to understand and adjust leadership style to fit others' needs.
5. Plays an active role in the kitchen; rallies the staff in peak service periods and jumps in to help wherever needed.
6. Frequently and genuinely acknowledges and rewards strong performance.
7. Treats all employees in a fair and consistent manner.

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

1. Encourages open, honest and timely communication among team members.
2. Fosters frequent dialogue between the FOH and BOH staff.
3. Demonstrates effective listening by being available to team members and responding to needs and concerns.
4. Communicates the "why" behind important goals and initiatives to gain buy-in.
5. Respects the opinions of others; listens to comments and concerns with an open mind.
6. Holds frequent meetings where information is shared freely by staff.
7. 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.

1. Ensures 100% compliance with kitchen operating procedures, recipes, and health and safety regulations.
2. Sets high standards and always looks to raise the bar.
3. Makes quality and efficiency the top priorities in kitchen operations.
4. Holds team members accountable to meet obligations.
5. Does not allow any sub-par food to go out to the guest and holds kitchen staff accountable for their efforts.
6. Makes tough but necessary decisions in regards to discipline.
7. 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.

1. Models exemplary hospitality by doing everything they can to meet guest needs and requests.
2. Encourages Team Members to focus efforts and attention on going above and beyond to exceed guest expectations and create repeat visits.
3. Effectively balances guest needs with the need to run an efficient profitable kitchen operation.
4. Stays abreast of guest comments and utilizes guest feedback to improve kitchen performance.
5. Shows awareness of kitchen operations and tries to head off any potential problems that could impact guest needs or enjoyment of their meal.
6. 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.

1. Able to digest information quickly, boil it down, and identify relevant issues.
2. Finds root causes in order to develop workable solutions to problems.
3. Draw important connections and consider both short and long-term implications of decisions.
4. Right or wrong - shows the willingness to make the call and accepts responsibility for decisions and results.
5. Evaluates various solutions to problems before taking action.
6. 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.

1. Responds quickly to changing needs and adapts as necessary to meet new challenges.
2. Displays a positive, confident attitude for tackling new challenges and initiatives.
3. Build support and commitment among kitchen staff by explaining purpose and goals around menu changes and other major food initiatives.
4. Understands new menu items and speaks knowledgeably of changes to both FOH and BOH staff.
5. Ensures that menu changes and updates are fully integrated into the kitchen operations and sustained over time.
6. Perseveres through resistance to change with positive influence and firm accountability.
7. 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.

1. Analyzes financial profit and loss results, guest satisfaction measures, and other key performance data.
2. Uses appropriate tools and resources to monitor kitchen performance and understands factors that affect success and growth.
3. Supports the DO and GMs initiatives to grow business in their location.
4. Ensures consistent quality and execution of food in order to help drive the brand and increase sales.
5. Displays critical insight into the key drivers of business success.
6. 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.