Kitchen Manager

Nottingham, MD, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

competitive salary

quarterly bonuses

world class training

generous benefits package

Comprehensive orientation

Online development classes

Opportunity for advancement

Job Description

TGI Fridays is a renowned casual dining restaurant chain known for its vibrant atmosphere, exceptional service, and quality American cuisine. With locations across the United States and around the world, TGI Fridays has established itself as a leader in the hospitality industry by focusing on delivering memorable dining experiences through a combination of delicious food, innovative cocktails, and a welcoming environment. This brand emphasizes diversity and inclusion, ensuring a respectful and supportive workplace where employees have opportunities for growth and advancement. The specific location for this role is TGI Fridays at 4921 Campbell Blvd, Nottingham, MD, known as the White Marsh property, which is part of the expansive TGI Fridays network dedicated to providing world-class dining and service.

The Kitchen Manager role at TGI Fridays is a dynamic and essential position responsible for overseeing all kitchen operations to ensure efficiency, quality, and a guest-focused experience. This full-time position offers a competitive salary based on experience, quarterly bonuses, comprehensive orientation, extensive training programs, and an excellent benefits package designed to support employee wellbeing and career development. The Kitchen Manager acts as the smooth operator who makes the kitchen run seamlessly, optimizing food quality, controlling costs, managing labor, and enhancing overall profitability. This role is not only about managing the back-of-house operations but also about inspiring and developing a high-performing team through coaching, continuous feedback, and training initiatives.

Key responsibilities in this role include managing daily kitchen operations, staff scheduling, inventory control, and maintaining cleanliness and food safety standards. The Kitchen Manager ensures compliance with company standards such as the Bubble Theory and Hamburger Stand Theory, which guide the proactive management of shifts and preparation for outstanding service. They also act as a critical link between the kitchen and front-of-house teams, fostering open communication to guarantee a cohesive and efficient operation. Acting as Manager on Duty in the absence of the General Manager, the Kitchen Manager oversees the entire restaurant operation, ensuring security and operational excellence.

Success in this role requires strong leadership skills, a customer-centric mindset, and the ability to handle the physical demands of the position, including standing for extended periods and frequent bending. The ideal candidate possesses prior restaurant management experience, kitchen knowledge, and expertise in purchasing and production. A passion for creating enjoyable experiences for guests and team members alike is essential to thrive in this fast-paced and rewarding environment. If you are driven to lead with enthusiasm and contribute meaningfully to a beloved restaurant brand, this position offers a fulfilling career path with ample opportunities for advancement and professional growth.

Job Requirements

College coursework with Bachelor’s Degree preferred
Minimum of 2 years of 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 of experience as a restaurant manager with extensive knowledge of restaurant operations preferred
Prior experience in purchasing and production
Previous kitchen experience preferred
Excellent communication and customer service skills
Ability to motivate and develop a team
Strong leadership and problem-solving abilities
Ability to work in a fast-paced environment
Flexibility to work varied shifts including nights, weekends, and holidays

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 by conducting performance reviews on a regular basis
Ensures all newly hired team members follow and complete their appropriate training plan, including required paper and electronic paperwork
Frequently interacts with guests to ensure they receive the Fridays Service Style experience
follow up on any issues and complaints
Follows the Bubble Theory to proactively run a shift and anticipate guest needs
Follows the Hamburger Stand Theory ensuring the restaurant and staff are set up for an outstanding shift
Carefully observes kitchen operations and addresses any issues out of alignment promptly and directly
Identifies operational opportunities to build sales and control costs
develop and implement plans to address opportunities
Manages inventory efficiently, accurately, and in a cost-effective manner
Ensures food quality by maintaining high levels of cleanliness, organization, storage, and sanitation of food products
Coaches and develops talent
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
Fosters open communication with kitchen and front-of-house staff
In the absence of the General Manager and as acting Manager on Duty, oversees the entire restaurant operation
Ensures proper security procedures are in place to protect team members, guests, and company assets