General Manager
TGI Fridays is a global casual dining brand that began in New York City in 1965 and has grown to more than 380 restaurants across 30+ countries. The company is known for high-quality, authentic American food and legendary drinks served in a lively, welcoming atmosphere.
Skills
About This Role
Company Description
TGI Fridays is a global casual dining brand that began in New York City in 1965 and has grown to more than 380 restaurants across 30+ countries.
The company is known for high-quality, authentic American food and legendary drinks served in a lively, welcoming atmosphere.
TGI Fridays embraces a “Friday” spirit that encourages guests and team members to relax, connect, and enjoy themselves.
The brand is built on inclusivity, celebrating “People of All Stripes” and welcoming individuals from all backgrounds.
Candidates can learn more about the brand at www.Fridays.com or follow @TGIFridays on major social media platforms.
Role Description
The General Manager is a full-time, on-site leadership role based in Abu Dhabi, responsible for overseeing all aspects of restaurant operations.
This includes managing daily service, ensuring high standards of food quality and guest experience, and maintaining a safe, clean, and welcoming environment.
The General Manager leads, trains, and motivates team members, manages staffing levels and schedules, and supports a culture aligned with TGI Fridays’ values and brand standards.
The role also involves monitoring financial performance, controlling costs, managing inventory, and driving sales through local marketing and community engagement.
The General Manager is expected to handle guest feedback, ensure compliance with health, safety, and company policies, and partner with regional leadership to achieve operational and financial goals.
Qualifications
- Proven experience in restaurant or hospitality management, ideally in a high-volume casual dining or similar concept.
- Strong leadership abilities with experience in coaching, developing, and motivating diverse teams.
- Solid understanding of restaurant operations, including scheduling, inventory control, and cost management.
- Excellent guest service mindset, with the ability to resolve issues professionally and maintain a welcoming environment.
- Effective communication and interpersonal skills, with the ability to collaborate across all levels of the organization.
- Ability to work a flexible schedule, including evenings, weekends, and holidays, based on business needs.
- Familiarity with health, safety, and food hygiene regulations, and commitment to maintaining strict compliance.
- Proficiency with basic business and point-of-sale systems; comfort with reporting and performance metrics.
- Relevant education in hospitality, business, or a related field is preferred but not required if supported by equivalent experience.
- Previous experience working in multicultural environments and in the Middle East is a plus.
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