Open until 9:30 PM

Regular Hours

  • Monday - Thursday10:00 AM - 8:00 PM
  • Friday - Saturday10:00 AM - 9:30 PM
  • Sunday11:00 AM - 7:00 PM


Kitchen Manager

TGI Friday’s


As a TGI Fridays Kitchen Manager, you can expect a competitive salary based on experience, quarterly bonuses, world class training, and a generous benefits package that is the best in the business. We embrace diversity and foster a work environment of inclusion through respect, fairness and understanding. We provide comprehensive orientation and new hire training along with continuous online development classes with an opportunity for advancement.

Benefits include:

-Medical, dental, and vision insurance
-401(k) retirement program with company match
-Life and AD&D insurance
-Healthcare Flexible Spending Account
-Dining Discount Card
And be sure to ask your Recruiter about our many other benefits!

TGI Fridays Kitchen Managers effectively supervise and manage all kitchen operations; optimizing profits by controlling food costs, production, labor and increase sales through food quality, speed of service and accurately prepared food.

Specific responsibilities of the Kitchen Manager include:

-Manages operations during scheduled shifts that include 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 (tip credit notices included where applicable).
-Frequently interacts with guests to ensure they receive the Fridays Service Style experience; follow up on any issues and complaints they may have.
-Follows the Bubble Theory to proactively run a shift and anticipate guest needs.
-Follows the Hamburger Stand Theory, ensuring that 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; develops and implements 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, 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 FOH staff.
-In the absence of the General Manager and as acting Manager on Duty, oversees the entire restaurant operation.
-Ensure proper security procedures are in place to protect Team Members, Guests and Company assets.