Assistant General Manager- Harlingen

Freddy's Frozen Custard & Steakburgers•Harlingen, TX

19d

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, supporting guest satisfaction, and maintaining restaurant operations and compliance.

Requirements

One to three years of restaurant management or other related experience generally required.
Excellent written and verbal communication skills, including the ability to clearly communicate detailed information to guests, colleagues, and management.
Excellent guest service skills and the ability to interact positively and professionally to develop 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 current, unexpired driver’s license and an acceptable driving record under company policy and insurance requirements.
Must have current foodservice certificates as required by state law.
Must be available for morning, day, and evening shifts, including weekends.
Must be available to work at least 50 hours per week, or as management demands or restaurant needs dictate.
Regularly talk and hear; frequently stand, bend, kneel, climb stairs, walk, handle objects, and reach with hands and arms.
Occasionally lift and/or move up to 50 pounds.
Ability to stand for long periods and adapt to changing kitchen temperatures.

Responsibilities

Ensure that all Company Standard Operation Procedures are followed.
Teach and practice Freddy’s standards of quality, timeliness, and service.
Maintain open communication, positive attitudes, and trust-based relationships with personnel.
Make customer satisfaction the highest priority 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 compliance with health department regulations; address critical violations, provide corrective actions, conduct inspections, and resolve ongoing issues.
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 on time.
Resolve conflicts and address team member 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 a minimum of 50 hours per week or as management demands or restaurant needs dictate.