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General Manager |
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Position Summary
Responsible for managing the operation of a specific restaurant
including the development and growth of people, sales and profits.
Manages the restaurant in accordance with established company standards,
policies and procedures. Optimizes profits by controlling
food, beverage and labor costs. Increases sales by ensuring
guest satisfaction and prompt problem resolution. Staffs,
trains and develops restaurant managers and hourly employees through
orientations, ongoing feedback, establishment of performance expectations
and by conducting performance reviews.
BENEFITS
Considering a career move can be one the most exciting and stressful
periods in a person's life. We understand that and hope that this
information will give you a good idea of what TGI Friday's has to
offer managers. One of the most important factors considered in
developing our benefits was the need for work/life balance and you
will see that reflected in the package below.
If you believe that Friday's may be the employer for you, please
email us at jobs@bistrogroup.com. It may be the right step for you.
Among other items, TGI Friday's and Bistro Management offer the
following benefits to management employees:
Incentive Plan: The Company's Restaurant Management Incentive
Plan is the most visible way that managers are rewarded for their
contributions. The entire unit earns the bonus and it is distributed
to employees according to participation factors. It is a great way
to see your hard work transform into actual dollars.
Gold Card: As a manager at TGI Friday's, you will receive
a Gold Card. This card entitles you to complimentary food and non-alcoholic
beverages at any TGI Friday's and other approved concept locations.
All our managers love this benefit!
Medical/Dental Plan: The TGI Friday's Group Health and Dental
is a PPO Plan (Preferred Provider Organization) with an extensive
provider directory. The monthly contribution for single coverage
is partially paid by the Company and begins on your date of hire. Another
way that Friday's emphasizes that the employees are the most important
assets to the company.
Short Term Disability: The Company's Short Term Disability
Plan makes you eligible to receive your current eligible salary
or 60% of eligible salary for a qualifying event. Benefits are available
on your first day of work!
Long Term Disability: The Company's Long Term Disability
Plan is at no cost to you. The plan allows you to receive 60% of
eligible salary for any qualifying event after 13 weeks of disability.
Again, this benefit is available on your first day.
Life Insurance: Managers will receive one and one half times
their annual salary up to $50,000.00 with the option to purchase
additional coverage. Protection for you and your family at no cost
to you!
401(k): You will be eligible to enroll in the plan after
one (1) year of service and after meeting all plan criteria. The
plan allows you to save for your retirement on a pre-tax basis.
You are eligible to contribute up to 22% of your eligible income
and The Company will match 50% on the first 6% after one (1) year of
service. The vesting schedule for matched dollars will be presented
during orientation.
Employee Assistance Plan: Friday's understands that the
demands of life sometimes exceed our capacity to deal with them.
To aid in this dilemma, we offer an assistance program designed
to give employees counseling resources for everything from legal,
mental health and financial issues.
Educational Assistance Program: Manager development is an
important part of this company. The program will reimburse managers
for job-related courses up to a defined amount.
- 4 year college degree beneficial
- Minimum of 2 years experience as a Restaurant KM with extensive
knowledge of Friday's recipes, policies, standards, theories and
successful results with past responsibilities
- Must be validated on all positions in the restaurant and possess
NIFI certification
- Knowledge of NCR or Micros computers to fulfill management functions
- Competence in the following dimensions of management methods:
HR Planning, Staffing and Performance Management; Toughmindedness,
Teambuilding, Communication, Drive & Energy, Open Mindedness,
Organizational Planning, Quality of Operations, Accountability
- Must be knowledgeable in purchasing and production;
Judgment Required Must be able to coordinate multiple
tasks such as food, beverage and labor cost while maintaining required
standards of operation in daily restaurant activities. Must
be able to determine applicability of experience and qualifications
of job applicants. Must draw on past experience and knowledge
of Friday's procedures to recommend appropriate solutions to restaurant
problems. Must consistently supervise and oversee restaurant
activities. Must continually make sound business decisions
using a sound business mind.
Influence on Costs and Sales
Adherence to company standards and service levels increases sales
and minimizes costs. Oversees restaurant with annual sales
of $2 - 6+ million. Manages productivity and controls overtime
to reduce potential labor problems. Incorporating salesmanship
into service training optimizing upsell capabilities. Ensuring
proper product use and food quality minimizes potential food waste,
optimizing food cost. Ensuring proper beverage quality reduces
beverage cost, optimizing beverage sales. Ensuring stability
of control systems reduces unaccountable disappearance of products.
Enforcement of continual repair and maintenance and restaurant cleanliness
potentially reduces insurance costs.
Qualification Standards
- Capable of performing all hourly functions and meeting qualification
standards for all hourly positions
- Able to communicate clearly and respond promptly to needs of
guests and employees, and consistently handle disciplinary actions
- Able to maintain a calm demeanor in a fast paced, high intensity
environment. Able to calmly and effectively handle any emergency
- Able to accurately balance safe and make deposits. Must
be able to communicate clearly to effectively purchase products
- Able to successfully resolve guest complaints and employee
relations difficulties
Neatly dressed, well-groomed and proper management attire
Supervision of Others
3 - 6 Managers
1 - 3 MIT's
All in-store trainers
All FOH and BOH employees
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Manager |
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Department: Restaurant Management
Reports: General Manager
Level: Strategy Implementor
Purpose:
Responsible for managing all aspects of a specific department(s) within the restaurant including the selection, development and performance management of restaurant employees, optimizing profits and increasing sales.
Customer/Partners:
- Restaurant Guests
- Area Team
- Senior Management
- Operations Management
- Unit Managers
- Hourly Employees
Measurements of Success:
- Front of the house (FOH) is fully staffed to par.
- All FOH employees are validated in appropriate positions.
- Gallup scores are increased.
- Overtime costs minimized by accurately projecting daily labor goals.
- Profits optimized by monitoring actual costs against ideal costs.
- Information is relayed to appropriate individuals in an accurate and timely manner.
- Increased retention of all FOG hourly employees.
Areas of Responsibility:
Manage all areas of operations for a specific department within the FOH 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, guest interaction, scheduling, planning while upholding standards, product quality and cleanliness. Maintain an accurate and up-to-date manpower plan of FOH staffing need. Prepares schedules and ensures that the FOH is staffed for all shifts. Use the Gold Selection process to interview all FOH hourly employees, ensuring employees hired meet Company standards. Staff, train and develop FOH hourly employees through orientations, 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 employees, guests and Company assets, including security of beer walk-in, liquor room, store room, freezer and office. Prepare end of shift reports including Daily Labor Control, Daily Food Control and Daily Sales. Directly supervise 20-30 FOH employees, and 2-5 trainers per shift. When acting as manager on duty, oversee restaurant operation with annual sales of $2 - 6+ million.
Success Factors:
Foster Teamwork…Work well in a team environment and motivate teams to sustain exceptional levels of performance.
Drive for Results…Work to achieve high levels of personal and organizational performance in order to meet or exceed objectives.
Attend to Detail…Ensure that data is accurate and work is thorough and to the highest standard.
Improve Continuously…Constantly assess adapt current practices to perform a task better, faster, and more efficiently.
Apply Professional, Product, or Technical Expertise…Demonstrate the ability to apply technical, professional, or product expertise to real world situations.
Demonstrate Openness and Respect for Others…Value and remain open to new ideas and perspectives.
Develop Self and Others…Continually work to develop own capabilities and the capabilities of others.
Build Strong Relationships…Foster trust and cooperation among coworker, customers, and suppliers; develop and sustain personal contact in order to provide mutual benefit.
Influence Decisions and Actions…Persuade and enroll others in making plans, reaching decisions and taking action.
Think Strategically…Foresee and take action to deal with problems and opportunities.
Be Decisive…Take timely action base on own assessment of the situation.
Key Skills and Requirements
Decision Making…Improve the speed and direction of decisions by clarifying and setting goals, sharing perspectives on reality, identifying options, and creating consensus on a way forward (action steps).
Computer…Basic ability to use computer hardware and software (e.g. word processors, desktops, publishing and graphics).
Time Management…Skilled in focusing on desired results, determining what is important and urgent, clarifying next steps, and delegating effectively to meet deadlines and achieve desired results.
Stand up and/or One-on-one Training…Skilled in the use of techniques and strategies required to deliver training material in a group and one-on-one settings.
Performance Management, Supervisory…Demonstrate ability to relate to, communicate with and motivate employees to sustain high performance and quality levels.
Coaching…Develop and guide other in professional growth and performance enhancement through assuring clarity of goals, employing reflective listening skills, and facilitating the generation of options and acting planning.
Delegation…Assign tasks using such techniques as need analysis, individual skill assessment, objective setting, and communication.
Position Specific Skills and 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.
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Bartender |
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Primary Objective of Position
Mixes and serves alcoholic and non-alcoholic drinks to guests
of bar and service bar following standard recipes and the Company's
alcoholic beverage policies; merchandises drinks; and is attentive
to guests, making them feel welcome, at all times. |
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Benefits |
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Qualification Standards
*Must be dressed neatly and well groomed in company approved uniform
at all times.
*Must be able to operate P.O.S. computer, make change correctly and
make credit card transactions.
*Must balance register at end of each shift.
*Must be able to calmly respond to angry guests and notify a manager.
*Hazards include, but are not limited to, cuts from broken glass and
metal cans; burns, slipping and tripping.
*Stands during entire 6-8 hour shift.
*Must be able to pass bar validation.
*Must be able to read menus to sight-impaired guests.
*Reaches, bends, stoops, shakes, stirs and wipes.
*Must be able to respond clearly to guests' requests.
*Must be able to hear well amongst loud background noise.
*Lifts 30 lb. cases several times per shift and carries up one flight
of stairs.
*Frequent immersion of hands in hot water (every 5 minutes).
*Must be able to effectively card all guests who appear under the
age of 30 for alcohol purchases and under the age of 25 for tobacco
purchases.
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Broiler/Grill
Cook |
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Primary Objective of Position
To prepare broiled meats, chicken and seafood and to adhere to product
sensitivities and plate presentations. To ensure all prepared foods
meet the standard of excellence. |
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Benefits |
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Qualification Standards
*Lifts and carries sacks and cases of up to 70 lbs., up to 20 times
per shift: places these items on high shelves and in walk-in freezers
*Frequent bending and stooping
*Works indoors 75%; outdoors 25%
*Works frequently in a hot and damp environment
*Hazards include, but are not limited to, cuts from broken glass and
metal cans; burns, slipping and tripping
*Uses hands 99% of the time
*Stands, moves and walks all of 6-8 hour shift
*Must be able to hear kitchen, window person and/or Chef requests
in the midst of loud background noise
*Must be able to pass broiler validation and testing
*Must be able to read menu checks
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Busser |
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Primary Objective of Position
To ensure guests are seated at a clean and properly set table within
the shortest amount of time possible. To maintain cleanliness of the
restroom, perimeter of the building and parking lot. To work with
servers and Host/Hostess' to ensure guests receive excellent service. |
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Benefits |
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Qualification Standards
*Lifts and carries sacks, cases and bus tubs of up to 70 lbs.
Up to 20 times per shift; places these items on high shelves and in
walk-in freezer.
*Frequent bending and stooping.
*Works indoors 75%; outdoors 25%.
*Works frequently in a hot and damp environment.
*Hazards include, but not limited to, cuts from broken glass, metal
cans; burns, slipping and tripping.
*Walks or stands most of 6-8 hour shift.
*Must be able to pass busser validation.
*Must be able to read menu items.
*Reaches, bends, stoops and wipes.
*Must be able to clearly communicate guest needs to other employees
(servers, door person, bartender or manager).
*Must be able to hear well amongst loud background noise in order
to answer telephone and respond to guest requests.
*Required to carry trays and supplies.
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Chef |
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Primary Objective of Position
To execute and oversee all kitchen operations, ensuring the restaurant
and company standards of quality and service are met. To develop quality
products through consistent execution of hot sauces and line production.
To optimize profits and increase sales by controlling food cost and
production. Execute daily specials that reflect the standards of quality
of the concept, and that optimize profits and exceed Guest expectations. |
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Benefits |
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Knowledge and Skill Required
*+ years BOH supervisory experience in a similar restaurant.
*Culinary degree strongly recommended.
*Must be validated on all BOH positions in the restaurant and possess
a sanitation certification.
*Knowledge of Micros computers to fulfill management functions.
*Must be knowledgeable in purchasing and production.
*Four year college degree helpful.
*Excellent verbal communication and people development skills.
Qualification Standards
*Must be capable of performing all BOH hourly functions and
meet all BOH hourly qualification standards.Able to communicate
clearly and respond promptly to needs of guests, FOH and BOH employees
and consistently handle disciplinary actions.
*Clear communication in order to effectively achieve goals and responsibilities.
*Ability to maintain calm demeanor in a fast paced, high intensity
environment.
*Neatly dressed, well-groomed and proper chef or management attire.
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Dishwasher |
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Primary Objective of Position
To provide guests and employees with clean and sanitized utensils,
plateware, glassware and equipment. |
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Benefits |
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Qualification Standards
*Lifts and carries sacks and cases of up to 70 lbs., up to 20
times per shift: places these items on high shelves and in walk-in
freezers.
*Frequent bending and stooping.
*Works indoors 75%; outdoors 25%.
*Works frequently in a hot and damp environment.
*Hazards include, but are not limited to, cuts from broken glass and
metal cans; burns, slipping and tripping.
*Frequently immerses hands in water.
*Must be able to pass dish validation.
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Host/Hostess |
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Primary Objective of Position
To present a positive first impression of the restaurant's friendliness,
excellent service and high standards. To greet guests upon arrival,
ensure guests' dining experience is more than they expected and to
bid guests farewell as they leave. |
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Benefits |
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Qualification Standards
*Must be able to pass door validation.
*Must be neatly dressed and well groomed in clean, company approved
attire.
*Must be able to read menus.
*Stands and walks during 6-8 hour shift.
*Reaches, bends, stoops and wipes.
*Must be able to articulate clear greetings and farewells to guests,
as well as being able to understand requests for assistance.
*Must be able to clearly communicate guests' needs to servers, bussers,
managers, etc.
*Must be able to hear well in a loud environment in order to answer
telephone and respond to guest requests.
*May be required to carry busser trays or supplies (10-30 lbs.) in
the absence of other employees or if business is unexpectedly high.
*Must be able to calmly respond to angry guests and notify manager of situation.
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Prep Cook |
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Primary Objective of Position
To learn and become validated in one or all of the prep area stations:
Vegetable Prep Cook, Baker Prep Cook, Cold Sauce Cook, Hot Sauce Cook
and Meat/Cheese/Seafood Prep Cook. |
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Benefits |
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Qualification Standards
*Lifts and carries sacks and cases of up to 70 lbs., up to 20
times per shift: places these items on high shelves and in walk-in
freezers.
*Frequent bending and stooping.
*Works indoors 75%; outdoors 25%.
*Works frequently in a hot and damp environment.
*Hazards include, but are not limited to, cuts from broken glass and
metal cans; burns, slipping and tripping.
*Stands and uses hands all of 6-8 hour shift.
*Must be able to hear kitchen or manager requests in the midst of
loud background noise.
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Waiter/Waitress |
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Primary Objective of Position
Sets places at dining tables, takes orders, serves food and drinks,
answers inquiries about menu and attends to wishes of guests, as well
as suggestively selling food and drinks. |
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Benefits |
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Qualification Standards
*Must be dressed neatly and well groomed in company approved
uniform at all times
*Must be able to operate P.O.S. computer, make change correctly
and make credit card transactions accurately.
*Must be able to deliver plates and food and clear tables, which
may require lifting up to 30 lbs.
*Must be able to calmly respond to angry guests and notify a manager
*Must be able to read and write notes to hearing impaired guests
*Stands and walks during entire 6-8 hour shift
*Must be able to pass server validation
*Must be able to read menus to sight-impaired guests
*Reaches, bends, stoops and wipes
*Must be able to verbalize menu items clearly to guests while taking
their orders or responding to their requests
*Must be able to hear well amongst loud background noise
*Must be able to write or memorize orders
*Must balance at end of each shift
*Must be able to effectively card all guests who appear under the
age of 30 for alcohol purchases and under the age of 25 for tobacco
purchases.
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If you believe that Friday's may be the employer for you, please
email us at jobs@bistrogroup.com. It may be the right step for you.
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