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Restaurant
Manager Job Descriptions
General Manager
Kitchen Manager
Manager
General
Manager Position Summary
Responsible
for managing the operation of a specific restaurant
including the development and growth of people,
sales and profits. Manages the restaurant in
accordance with established company standards,
policies and procedures. Optimizes profits by
controlling food, beverage and labor costs.
Increases sales by ensuring guest satisfaction and
prompt problem resolution. Staffs, trains and
develops restaurant managers and hourly employees
through orientations, ongoing feedback,
establishment of performance expectations and by
conducting performance reviews.
Knowledge
& Skills
-
4
year college degree beneficial
-
Minimum
of 2 years experience as a Restaurant Kitchen
Manager with
extensive knowledge of Friday's recipes,
policies, standards, theories and successful
results with past responsibilities
-
Must
be validated on all positions in the restaurant
-
Knowledge
of NCR or Micros computers to fulfill management
functions
-
Competence
in the following dimensions of management
methods: HR Planning, Staffing and Performance
Management; Toughmindedness, Teambuilding,
Communication, Drive & Energy, Open
Mindedness, Organizational Planning, Quality of
Operations, Accountability
-
Must
be knowledgeable in purchasing and production
General
Manager
Kitchen Manager
Manager
Kitchen
Manager Position Summary
Responsible for
optimizing profits by controlling food cost,
production, labor and increase sales through food
quality, speed of service, and food preparation to
specifications in the back-of-the-house. Supervises
the execution of and oversees all kitchen
operations, ensuring Friday's standards of quality
and service are met. Continually develops managers
and employees through feedback and follow-up.
Manages scheduled shifts ensuring guest
satisfaction.
Knowledge and
Skills
- 4 year college
degree preferred
- Prior Friday’s experience with extensive knowledge
of Friday’s recipes, policies, standards and
theories - preferred
- Minimum of 2 years operation’s
experience
- Upon completion of training, must be validated on
all positions in the restaurant and possess ServSafe
certification
- Knowledge of NCR, Micros and back office PC to
fulfill management functions
- Prior knowledge and experience in purchasing and
production
- Proficient in the following dimensions of management
methods: HR Planning, Communication, Mentoring &
Development, Quality of Operations, Leadership
General Manager
Kitchen Manager
Manager
Manager Position
Summary
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.
Manages scheduled shifts ensuring guest
satisfaction. Manages all operational issues
ensuring Friday’s standards of quality and service
are met.
Knowledge and Skills
- 4 year college
degree preferred
- Minimum of 6 months experience working in a full
service restaurant preferred
- Proficient in the following dimensions of management
methods: HR Planning, Communication, Mentoring &
Development, Quality of Operations, Leadership
- Upon completion of training, must be validated on
all positions in restaurant
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