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Do you possess leadership skills and like to have fun at work? You’re the perfect candidate to join the T.G.I. Friday’s® management team!
The Bistro Group Inc. is a closely held, family owned business. It opened its first restaurant in 1989 and currently employs more than 3,000 employees in two restaurant divisions. The Company has revenues of over a $100 million a year and was named 89th in the Cincinnati Business Courier’s Top 250 Companies in 2008. The family owners sit on many boards and are active in supporting non-profit organizations in the Greater Cincinnati area such as Xavier University, The Cincinnati Ballet, The Cincinnati Chamber Orchestra, Mercy Health Partners and others.
The Bistro Group strives to the Best in class in every endeavor it enters. It does so providing an outstanding guest experience that sets it over and apart of any and all of its competitors. It’s holdings include; 31 T.G.I. Friday's® restaurants in Ohio, Kentucky, West Virginia and western Pennsylvania; and 5 McAlister's Deli, ® located in the Cincinnati and Northern Kentucky area. It has been honored as both the TGI Friday’s Franchisee of the Year and Developer of the year numerous times.
Learn More about TGI Friday's - Bistro Group
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| Restaurant Mgr, Dayton, Ohio and Surrounding Area |
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T.G.I. Friday's is currently hiring Restaurant Managers the Dayton, Ohio area. The Restaurant Manager is 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.
Measurements of Success:
• FOH/BOH is fully staffed to par
• All FOH/BOH 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 FOH hourly employees
Areas of Responsibility:
• Manage all areas of operations for a specific department within the FOH/BOH 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/BOH staffing needs.
Prepares schedules and ensures that the FOH/BOH is staffed for all shifts.
• Use the Gold Selection process to interview all FOH/BOH hourly employees, ensuring
employees hired meet Company standards.
• Staff, train and develop FOH/BOH 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/BOH employees, and 2-5 trainers per shift.
• When acting as manager on duty, oversee restaurant operation with annual
sales of $2 - 6+ million.
- Casual Dining Management experience is required
- High Energy and goal oriented
- Great Communication Skills
EOE
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