Off Premise Manager
TGI Friday's
- Buffalo, NY
- Permanent
- Full-time
- 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.
- Manage operations during scheduled shifts that include daily decision-making, staff support, scheduling, planning while upholding standards, product quality and cleanliness.
- Frequently interacts with all Guests including Curbside Guests to ensure we uphold that Fridays Feeling; follow up and resolve any issues or complaints the Guest may have.
- Ensuring orders are quickly transferred to curbside guests and our 3rd party delivery partners with 100% accuracy
- Ensuring all carry out orders are packaged to our Brand Standards, and all special instructions verified.
- ID all guests ordering alcoholic beverages who appear to be 40 years old or younger (where applicable for to go).
- Follow all relevant brand standards to deliver Fridays Experience
- Ensures all newly hired Team Members follow and complete their appropriate training plan, including required paper and electronic paperwork (tip credit notices included where applicable)
- Maintain an accurate and up-to-date manpower plan.
- Prepares schedules and ensures that their department is staffed for all shifts.
- Use the Fridays Recruiting Toolkit process to interview hourly Team Members, ensuring Team Members hired are fit with Fridays.
- 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.
- Identify operational opportunities to build sales and control costs; develop and implement plans to address opportunities (i.e., R&M, marketing)
- Ensuring calls are answered quickly following Brand Standards
- 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.
- Prepare end of shift reports.
- Directly supervise Team Members, coaching, correcting behaviors as needed, and providing recognition to continuously improve performance.
- 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.
- Manages inventory efficiently, accurately, and in a cost-effective manner.
- Fosters open communication with BOH and FOH staff.
- Ensure proper security procedures are in place to protect Team Members, Guests, and Company assets.
- Customer service issues
- Guest relations issues
- Employee relations decisions with General Managers or Human Resources input as needed
- Customer service issues
- Guest relations issues
- Employee relations decisions with General Managers or Human Resources input as needed
- Team Member hiring
- Team Member terminations
- Sales and service objective strategies
- Recruiting strategies·
- Guest satisfaction scores meet/exceed company standards
- Annual sales dollars achieved compared to budget
- Meets or Exceed Company Standards in Off Premise Defects
- Meets or Exceeds Company Standard Off Premise Curbside Promise Times
- Grow sales to meet or exceed annual sales budget
- Meets or Exceeds Company Standards Off Premise Staffing Levels
- Meets or Exceeds Company Standards in Off Premise Turnover and Retention Levels
- Meets or Exceeds Company Budgeted Labor·
- 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
- Must be able to walk and stand during entire shift
- Frequent bending and stooping required
- Must be able to lift up to 30 lbs
- Must be able to read and write English
- Must be able to hear well amongst loud background noise