District Manager-DM

Freddy's Frozen Custard & Steakburgers•Houston, TX

102d•Hybrid

About The Position

The Multi-Unit Manager is responsible for the overall efficiency and technical operations of 3-6 restaurants and ensures standard of quality, timeliness, and service. This position will control labor and food costs, build relationships with General Managers/ teams, handle guest issues, and serve as a model of hospitality. The Multi-Unit Manager is responsible for training, refinement of staff and team building through manager motivation. The Multi-Unit Manager will also assist and oversee scheduling and product ordering consistent with sales volume.

Requirements

One to three years Multi Unit- Restaurant Management or other related experience generally required.
Excellent written and verbal communication skills, with the ability to clearly communicate detailed information to guests, colleagues, and management.
Excellent guest service skills with the ability to interact in a positive and professional manner to develop and maintain strong working relationships with guests, coworkers, and management.
Strong attention to detail and organizational skills.
Must pass background check to include Motor Vehicle Report (MVR)
Non-expired driver’s license
Acceptable driving record as defined by company policy and insurance coverage requirements
Current foodservice certificates as required by state law
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 have experience in Microsoft Office, Excel, Word, and Internet

Responsibilities

Ensures that all Company Standard Operation Procedures are followed
Teaches & practices Freddy’s standards of quality, timeliness, and service
Maintains an environment of open communication, positive attitudes, and trust-based relationships with all personnel
Ensures that Customer Satisfaction is the highest priority for all employees
Consistently lives “hospitality” in every instance
Leads by example – maintains professional image, appearance, and language
Conduct daily labor analysis to achieve target labor percentage
Ensures quality control standards and procedures are strictly enforced
Ensures all standardized portion control guidelines are followed and maintained
Monitor sales trends, develop forecasts, and make effective decisions to control the key cost of sales and labor
Maximize productivity without compromising quality standards
Ensure full restaurant compliance with all health department regulations
Immediately address critical violations on self-inspections, health department inspection reports and provide corrective action to prevent repeat violations
Ensure that inspections are conducted, and correct on-going issues
Must enthusiastically meet guests needs, special requests and resolve guest complaints/concerns with the commitment to satisfy them
Review and approve all schedules and forecasts
Coordinate opening/ closing activities in a timely and safe manner
Complete all operational checklists daily
Ensure that all cash handling procedures are followed
Ensure all paperwork and administrative forms are completed correctly and turned in in a timely manner
Resolve conflicts and improve team members performance issues in a constructive manner and according to policies