General Manager- Spring Park

Freddy's Frozen Custard & Steakburgers•Spring, TX

About The Position

The Restaurant General Manager is responsible for the overall efficiency and technical operations of the store, ensuring Freddy’s standards of quality, timeliness, and service. The role oversees labor and food costs, guest relationships and concerns, hospitality, staff training and development, team building, employee motivation, staff scheduling, and product ordering in line with sales volume. The General Manager leads communication and service standards, monitors financial performance, and ensures compliance with health and safety requirements. The role also oversees schedules and forecasts, opening and closing activities, operational checklists, cash handling, administrative paperwork, and constructive resolution of team performance issues.

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 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 non-expired driver’s license and an acceptable driving record under company policy and insurance requirements.
Must hold current foodservice certificates as 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.
Must be able to talk and hear regularly; stand, bend, kneel, climb stairs, walk, handle objects, and reach frequently; and occasionally lift or move up to 50 pounds.
Must be able 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 of 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 model hospitality consistently.
Lead by example by maintaining a professional image, appearance, and language.
Conduct daily labor analysis to achieve target labor percentage.
Enforce quality-control standards, procedures, and standardized portion-control guidelines.
Monitor sales trends, develop forecasts, and make decisions to control cost of sales and labor.
Maximize productivity without compromising quality standards.
Ensure compliance with health department regulations; address critical inspection violations 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 safely and on time.
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.
Coordinate staff scheduling and product ordering consistent with sales volume.
Train and develop staff and build teams through employee motivation.