Job Overview
Employment Type
Full-time
Compensation
Salary
Exact $60,000.00
Work Schedule
Standard Hours
Benefits
competitive salary
quarterly bonuses
World-class training
generous benefits package
Comprehensive orientation
New hire training
Continuous online development
Job Description
TGI Fridays is a globally recognized casual dining restaurant brand known for its vibrant atmosphere, exceptional service, and delicious food offerings. Founded in 1965, TGI Fridays has grown to become a staple in the hospitality industry, offering guests an enjoyable dining experience with a focus on fun, flavor, and community. The company prides itself on embracing diversity and fostering an inclusive work environment based on respect, fairness, and understanding. As part of its commitment to team members, TGI Fridays offers world-class training, continuous online development, and numerous opportunities for career advancement. Their generous benefits package and competitive salaries reflect their dedication to employee satisfaction and growth.
The role of a Kitchen Manager at TGI Fridays is a dynamic and pivotal position within the restaurant's operations. The Kitchen Manager is responsible for supervising and managing all aspects of kitchen operations to ensure a smooth and efficient workflow. This includes optimizing profits by controlling food costs, managing production and labor, and enhancing sales by improving food quality, speed of service, and accuracy of food preparation. The Kitchen Manager's work directly influences the guest experience, playing a key role in how customers perceive their visit to the restaurant.
A typical day for a Kitchen Manager involves managing daily operations during scheduled shifts, making important decisions, supporting staff, interacting with guests, and ensuring all kitchen activities meet the company's high standards of food quality and cleanliness. The manager prepares staffing schedules, trains and develops hourly team members through coaching and performance reviews, and ensures all new hires complete their required training plans. Additionally, the manager maintains accurate manpower plans and anticipates guest needs by following established operational theories to run shifts proactively.
The Kitchen Manager also handles inventory management, ensuring efficient, accurate, and cost-effective control of food products and supplies. Managing operational issues promptly, coaching kitchen staff, and fostering open communication between kitchen and front-of-house teams are integral to success in this role. At times, the Kitchen Manager may act as Manager on Duty, overseeing the entire restaurant operation in the absence of the General Manager. Security procedures are also part of the manager's responsibility, ensuring the safety of team members, guests, and company assets.
This position offers a competitive salary of up to $60,000 per year, quarterly bonuses, and a generous benefits package. Ideal candidates for the Kitchen Manager role are flexible, customer-focused, and possess strong communication and customer service skills. They enjoy developing high-performing teams in a fast-paced environment and have a solid understanding of restaurant operations, purchasing, and production. Previous experience in a kitchen setting is preferred, along with the ability to work physically demanding shifts that require walking, standing, bending, and stooping. Importantly, the ideal Kitchen Manager brings enthusiasm and joy to the job, inspiring others to provide outstanding service to guests.
The role of a Kitchen Manager at TGI Fridays is a dynamic and pivotal position within the restaurant's operations. The Kitchen Manager is responsible for supervising and managing all aspects of kitchen operations to ensure a smooth and efficient workflow. This includes optimizing profits by controlling food costs, managing production and labor, and enhancing sales by improving food quality, speed of service, and accuracy of food preparation. The Kitchen Manager's work directly influences the guest experience, playing a key role in how customers perceive their visit to the restaurant.
A typical day for a Kitchen Manager involves managing daily operations during scheduled shifts, making important decisions, supporting staff, interacting with guests, and ensuring all kitchen activities meet the company's high standards of food quality and cleanliness. The manager prepares staffing schedules, trains and develops hourly team members through coaching and performance reviews, and ensures all new hires complete their required training plans. Additionally, the manager maintains accurate manpower plans and anticipates guest needs by following established operational theories to run shifts proactively.
The Kitchen Manager also handles inventory management, ensuring efficient, accurate, and cost-effective control of food products and supplies. Managing operational issues promptly, coaching kitchen staff, and fostering open communication between kitchen and front-of-house teams are integral to success in this role. At times, the Kitchen Manager may act as Manager on Duty, overseeing the entire restaurant operation in the absence of the General Manager. Security procedures are also part of the manager's responsibility, ensuring the safety of team members, guests, and company assets.
This position offers a competitive salary of up to $60,000 per year, quarterly bonuses, and a generous benefits package. Ideal candidates for the Kitchen Manager role are flexible, customer-focused, and possess strong communication and customer service skills. They enjoy developing high-performing teams in a fast-paced environment and have a solid understanding of restaurant operations, purchasing, and production. Previous experience in a kitchen setting is preferred, along with the ability to work physically demanding shifts that require walking, standing, bending, and stooping. Importantly, the ideal Kitchen Manager brings enthusiasm and joy to the job, inspiring others to provide outstanding service to guests.
Job Requirements
- College coursework with Bachelor’s Degree preferred
- Minimum of 2 years experience as a restaurant manager with extensive knowledge of restaurant operations preferred
- Prior experience in purchasing and production
- Previous kitchen experience preferred
- Must be able to walk and stand during entire shift
- Frequent bending and stooping required
- Must be able to read and write English
- Must be able to hear well amongst loud background noise
- Must bring some joy to the job that inspires others
Job Qualifications
- College coursework with Bachelor’s Degree preferred
- Minimum of 2 years experience as a restaurant manager with extensive knowledge of restaurant operations preferred
- Prior experience in purchasing and production
- Previous kitchen experience preferred
- Strong communication and customer service skills
- Ability to motivate and develop a team
- Knowledge of inventory management and cost control
Job Duties
- Manages operations during scheduled shifts, including daily decision-making, staff support, guest interaction, scheduling, planning while upholding standards, product quality and cleanliness
- 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
- Staffs, trains and develops hourly team members through ongoing feedback and coaching, establishment of performance expectations and regular performance reviews
- Ensures all newly hired team members follow and complete their appropriate training plan, including required paperwork
- Frequently interacts with guests to ensure they receive the Fridays Service Style experience and follows up on any issues and complaints
- Follows the Bubble Theory to proactively run shifts and anticipate guest needs
- Follows the Hamburger Stand Theory to ensure the restaurant and staff are set up for outstanding shifts
- Observes kitchen operations and promptly addresses any issues out of alignment
- Identifies opportunities to build sales and control costs and develops plans to address these
- Manages inventory efficiently and cost-effectively
- Ensures food quality by maintaining cleanliness, organization, storage, and sanitation of food products
- Coaches and develops talent
- Demonstrates responsibility for purchasing, receiving and storing food products, inspecting suppliers, using correct products and minimizing food waste
- Fosters open communication with kitchen and FOH staff
- Oversees entire restaurant operation as acting Manager on Duty in the absence of the General Manager
- Ensures proper security procedures to protect team members, guests, and company assets
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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