Restaurant Manager - American Pub, LLC

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 maintained.

Manage operations during scheduled shifts that include daily decision-making, staff support, scheduling, planning while upholding standards, product quality and cleanliness.

Frequently interact with Guests and follow up on any issues or complaints they may have

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 Great People Selection process to interview hourly Team Members, ensuring Team Members hired meet Company standards.

Staff, train and develop their department's hourly Team Members through ongoing feedback, 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.

When acting as Manager on duty, oversee all of the restaurant's operations

Ensure great food is served to every Guest.

Manages inventory efficiently, accurately, and in a cost-effective manner.

Fosters open communication with kitchen and FOH staff

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

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

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.

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 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 business

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: 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 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 and guests with dignity and respect

Effectively manages stress level during difficult situations

Demonstrates the ability to understand and adjust leadership style to fit others' needs

Rallies and harnesses the energy of the restaurant by being present, upbeat and engaged

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

Ensures 100% compliance with standard operating procedures

Enforces high standards and always looks to raise the bar

Follows up regularly to ensure proper execution and offers support and/or redirection

Holds team members accountable to meet obligations

Confronts sub-par performance directly and holds people accountable for making improvements

Makes tough but necessary decisions in regards to discipline

Sets clear expectations and goals and holds others accountable for achieving them

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

Maintains visibility within the restaurant; models exemplary hospitality by engaging regularly with the guests and interacting in a positive, sincere manner

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 TGI Friday's business needs

Utilizes guest feedback to improve the guest experience

Shows awareness of guest needs and expectations; prevents problems before they occur

Follows up to ensure that guest issues and complaints are addressed and resolved promptly

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 issues

Finds root causes in order to develop workable solutions to problems

Draws important connections and considers 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: 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 challenges

Displays a positive, confident attitude for tackling new challenges and initiatives

Understands new initiatives and speaks knowledgeably of changes to both FOH and BOH staff

Helps ensure that changes are fully integrated into operations and sustained over time

Effectively manages daily priorities while keeping track of long-term initiatives

Perseveres through resistance to change with positive influence and firm accountability

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 data

Uses appropriate tools and resources to monitor location's 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 and service in order to help drive the brand and increase sales

Makes financial needs an important consideration in plans and decisions

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