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American Pub, LLC
Restaurant Manager
Company:
American Pub, LLC
Position:
Restaurant Manager
Department:
Restaurant Assistant Management
Status:
Full Time
Shift:
First / Day Second / Afternoon Third / Night
Req #:
440277
Date posted:
December 30, 2015
Location: Job Location Address Map
2000 First Capitol Dr. So., TGIFridays Location #1875
Saint Charles, MO, 63303, US
Job category:
Restaurant Manager
Job link:
Direct job link
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