General Manager- Pearland

Freddy's Frozen Custard & Steakburgers•Pearland, 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 controls labor and food costs, builds relationships with guests, resolves guest issues, and models hospitality. The General Manager trains and develops staff, builds the team through employee motivation, coordinates staff scheduling, and orders products consistent with sales volume. The position oversees leadership and communication, financial performance, health and safety, and other restaurant operations. The General Manager is expected to maintain company procedures and service standards, manage costs and quality, ensure compliance with health regulations, and handle scheduling, opening and closing, checklists, cash procedures, administrative paperwork, and team performance issues. The role requires availability for morning, day, and evening shifts, including weekends, and a minimum of 50 hours per week or as management demands or restaurant needs dictate. Work is primarily in a well-lighted, heated or air-conditioned indoor setting with adequate ventilation, occasional exposure to outside elements, and occasional high noise levels.

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.
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 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 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.
Experience with Microsoft Office, Excel, Word, and the Internet.

Responsibilities

Ensure 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.
Ensure customer satisfaction is the highest priority for employees and consistently demonstrate hospitality.
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 effective decisions to control cost of sales and labor.
Maximize productivity without compromising quality standards.
Ensure full restaurant compliance with health department regulations.
Address critical violations identified through self-inspections and health department reports, and provide corrective action to prevent repeat violations.
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.
Coordinate staff scheduling and product ordering consistent with sales volume.