Assistant General Manager- Magnolia

Freddy's Frozen Custard & Steakburgers•Magnolia, 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, and maintaining effective restaurant operations. The Assistant General Manager also supports financial performance, guest satisfaction, health and safety compliance, scheduling, and administrative duties.

Requirements

One to three years of restaurant management or other 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 build and maintain strong 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.
Ability to talk and hear; frequently stand, bend, kneel, climb stairs, walk, use hands to finger, handle, or feel, and reach with hands and arms.
Ability to occasionally lift and/or move up to 50 pounds.
Ability to stand for long periods and adapt to changing kitchen temperatures.

Responsibilities

Ensure all Company Standard Operating Procedures are followed.
Teach and practice Freddy’s standards for quality, timeliness, and service.
Maintain open communication, positive attitudes, and trust-based relationships with personnel.
Ensure customer satisfaction is the highest priority for employees and 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 full compliance with health department regulations.
Address critical violations found during self-inspections or health department inspections and provide corrective action to prevent recurrence.
Ensure inspections are conducted and ongoing issues are corrected.
Meet guests’ needs and special requests, and resolve complaints and 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.
Complete and submit paperwork and administrative forms correctly and promptly.
Resolve conflicts and address team members’ performance issues constructively and according to policies.
Use Microsoft Office, Excel, Word, and the Internet as needed.
Work morning, day, and evening shifts, including weekends, and meet a minimum of 50 hours per week or the hours required by management or restaurant needs.