Assistant General Manager - Chisholm Trail Ranch

Freddy's Frozen Custard & Steakburgers•Fort Worth, TX

About The Position

The Assistant General Manager is responsible for the restaurant’s overall efficiency and technical operations, ensuring Freddy’s standards for quality, timeliness, and service. The role includes training and developing staff and building the team through employee motivation. The Assistant General Manager supports restaurant financial performance, health and safety compliance, guest satisfaction, scheduling, opening and closing operations, cash handling, and administrative processes.

Requirements

One to three years of restaurant management or related experience generally required.
Excellent written and verbal communication skills, including the ability to communicate detailed information clearly to guests, colleagues, and management.
Excellent guest-service skills and the ability to build and maintain positive, professional working relationships with guests, coworkers, and management.
Strong attention to detail and organizational skills.
Must pass a background check.
Must have a non-expired driver’s license and an acceptable driving record under company policy and insurance requirements.
Must hold current foodservice certificates required by state law.
Must be available for morning, day, and evening shifts, including weekends.
Must be available to work a minimum of 50 hours per week, or as management demands or restaurant needs dictate.
Must have experience with Microsoft Office, Excel, Word, and the Internet.

Responsibilities

Ensure Company Standard Operating Procedures are followed.
Teach and model Freddy’s standards of quality, timeliness, and service.
Maintain open communication, positive attitudes, and trust-based relationships with personnel.
Ensure customer satisfaction is a priority and consistently demonstrate hospitality.
Lead by example by maintaining a professional image, appearance, and language.
Conduct daily labor analysis to achieve target labor percentages.
Enforce quality-control standards, procedures, and portion-control guidelines.
Monitor sales trends, develop forecasts, and make decisions to control sales and labor costs.
Maximize productivity without compromising quality standards.
Ensure the restaurant complies with health department regulations.
Address critical violations identified through self-inspections or health department reports, and take corrective action to prevent repeat violations.
Ensure inspections are conducted and ongoing issues are corrected.
Meet guests’ needs and special requests and resolve complaints or concerns with a commitment to guest satisfaction.
Review and approve schedules and forecasts.
Coordinate opening and closing activities safely and in a timely manner.
Complete operational checklists daily.
Ensure cash-handling procedures are followed.
Ensure paperwork and administrative forms are completed correctly and submitted on time.
Resolve conflicts and address team-member performance issues constructively and according to policy.