Off Premise Manager

4 days ago

Bel Air, Maryland, United States TGI Fridays Full time
Job Summary

We are seeking a highly skilled and experienced Off Premise Manager to join our team at TGI Fridays. As an Off Premise Manager, you will be responsible for overseeing the day-to-day operations of our off premise dining locations, ensuring that our guests receive an exceptional dining experience.

Key Responsibilities
  • Operations Management: Manage all areas of operations for off premise dining, including marketing and human resources, while ensuring the Company's standards of quality, service, and operations are maintained.
  • Shift Management: Manage operations during scheduled shifts, including daily decision-making, staff support, scheduling, and planning, while upholding standards, product quality, and cleanliness.
  • Guest Interaction: Frequently interact with all guests, including curbside guests, to ensure we uphold the Fridays Feeling, follow up, and resolve any issues or complaints the guest may have.
  • Order Accuracy: Ensure orders are quickly transferred to curbside guests and our 3rd party delivery partners with 100% accuracy.
  • Order Packaging: Ensure all carry-out orders are packaged to our Brand Standards, and all special instructions are verified.
  • Age Verification: ID all guests ordering alcoholic beverages who appear to be 40 years old or younger (where applicable for to go).
  • Brand Standards: Follow all relevant brand standards to deliver the Fridays Experience.
  • Team Member Development: Ensure all newly hired Team Members follow and complete their appropriate training plan, including required paper and electronic paperwork (tip credit notices included where applicable).
  • Manpower Planning: Maintain an accurate and up-to-date manpower plan.
  • Scheduling: Prepare schedules and ensure that their department is staffed for all shifts.
  • Recruiting: Use the Fridays Recruiting Toolkit process to interview hourly Team Members, ensuring Team Members hired are fit with Fridays.
  • Team Member Development: Staff, train, and develop their hourly Team Members through ongoing feedback and coaching, establishment of performance expectations, and by conducting performance reviews on a regular basis.
  • Operational Improvement: Identify operational opportunities to build sales and control costs; develop and implement plans to address opportunities (i.e., R&M, marketing).
  • Phone Answering: Ensure calls are answered quickly following Brand Standards.
  • Security: Ensure proper security procedures are in place to protect Team Members, Guests, and Company assets, including security of beer walk-in, liquor room, storeroom, freezer, and office.
  • End of Shift Reports: Prepare end of shift reports.
  • Team Member Supervision: Directly supervise Team Members, coaching, correcting behaviors as needed, and providing recognition to continuously improve performance.
  • Manager on Duty: When acting as Manager on duty, oversee all the restaurant's operations and conduct root cause analysis as needed to guarantee operational efficiency and an excellent Guest experience.
  • Inventory Management: Manage inventory efficiently, accurately, and in a cost-effective manner.
  • Communication: Foster open communication with BOH and FOH staff.
  • Security: Ensure proper security procedures are in place to protect Team Members, Guests, and Company assets.
  • Customer Service Issues
  • Guest Relations Issues
  • Employee Relations Decisions
Key Decisions
  • Customer Service Issues
  • Guest Relations Issues
  • Employee Relations Decisions
Measures of Success
  • Guest Satisfaction Scores: Guest satisfaction scores meet/exceed company standards.
  • Annual Sales Dollars: Annual sales dollars achieved compared to budget.
  • Off Premise Defects: Meets or Exceed Company Standards in Off Premise Defects.
  • Curbside Promise Times: Meets or Exceeds Company Standard Off Premise Curbside Promise Times.
  • Sales Growth: Grow sales to meet or exceed annual sales budget.
  • Staffing Levels: Meets or Exceeds Company Standards Off Premise Staffing Levels.
  • Turnover and Retention: Meets or Exceeds Company Standards in Off Premise Turnover and Retention Levels.
  • Labor Budget: Meets or Exceeds Company Budgeted Labor.
Qualification Requirements
  • Education: College degree preferred.
  • Experience: Minimum of 6 months experience working in a full-service restaurant.
  • Physical Demands: Must be capable of performing all functions and meeting qualification standards for all hourly positions.
  • Physical Abilities: Must be able to walk and stand during entire shift.
  • Lifting: Frequent bending and stooping required.
  • Lifting: Must be able to lift up to 30 lbs.
  • Communication: Must be able to read and write English.
  • Hearing: Must be able to hear well amongst loud background noise.
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.

Coaching for Performance: Spends time guiding, teaching, and providing clear and directed feedback to your team to help them grow and succeed.

Leads and Inspires Others: Sets the example for the team by living the TGI Fridays Mission, Vision, and Values.

Communication: Keeps everyone on the same page through frequent information sharing and open dialogue.

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

Passion for the Guest: Ensures that every action and decision leads to an exceptional guest experience inside the four walls and out.

Decision Making and Problem Solving: Thinks problems through, acts with urgency, and always keeps the best interests of the brand at heart when making decisions.

Flexibly Adapts and Manages Change: Keeps up with shifting business needs and embraces change in order to drive results and grow the brand.

Managing Financial Results: Demonstrates an understanding of the financial components of the restaurant operation and how to impact results.

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