Assistant General Manager- Portland

Freddy's Frozen Custard & Steakburgers•Portland, 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, building the team through employee motivation, overseeing financial and operational performance, and maintaining health and safety compliance. The Assistant General Manager also supports guest satisfaction, scheduling, restaurant opening and closing, cash handling, administrative processes, and team performance.

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 interact positively and professionally to develop and maintain strong working relationships.
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 as defined by company policy and insurance coverage requirements.
Must have current foodservice certificates as required by state law.
Must have experience with Microsoft Office, Excel, Word, and the Internet.
Must be available to work 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 be able to talk and hear; frequently stand, bend, kneel, climb stairs, walk, use hands to finger, handle, or feel, and reach with hands and arms.
Must occasionally lift and/or move up to 50 pounds.
Must be able to stand for long periods and adapt to changing kitchen temperatures.

Responsibilities

Ensure Company Standard Operating Procedures are followed.
Teach and uphold Freddy’s standards for quality, timeliness, and service.
Maintain open communication, positive attitudes, and trust-based relationships with personnel.
Ensure customer satisfaction is a top priority and consistently demonstrate hospitality.
Lead by example with 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.
Ensure compliance with health department regulations.
Address critical violations identified during self-inspections or health department inspections, and take corrective action to prevent recurrence.
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 in a timely and safe 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 members’ performance issues constructively and according to policies.
Train and develop staff, motivate employees, and build the team.