General Manager

Paradies Lagardère•Oklahoma City, OK

16h•Onsite

About The Position

The General Manager is responsible for leading and taking ownership of the Freddy's Frozen Custard & Steakburgers restaurant at Will Rogers Airport. The role delivers first-class experiences for travelers by maintaining brand and company standards, ensuring exceptional guest service, developing and motivating associates, and operating an efficient and profitable restaurant. The General Manager supports the company’s strategic goals of profitable growth, guest satisfaction, and associate engagement, while fostering a safe, respectful workplace free of harassment. The position leads the management team and hourly employees through coaching, mentoring, recruiting, training, performance management, and engagement initiatives. It oversees daily restaurant operations, food quality and safety, cleanliness, customer complaint resolution, financial performance, scheduling, labor and food costs, purchasing, security, and compliance with company policies and applicable laws. The role also uses operational systems and financial information to identify issues, solve problems, and improve business results. The General Manager must be able to work various shifts in a team-oriented, year-round operation; the schedule is determined by business needs. A bachelor’s degree in hotel or restaurant management is desirable, though a combination of practical experience and education may be considered.

Requirements

5–7 years of experience in a full-service restaurant.
Obtain and maintain current Serve Safe Food Manager’s Certification within six months of hire or promotion.
Proficiency in food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and report preparation.
Proficiency in reading, writing, Microsoft Office Suite, and mathematics.
Ability to work various shifts in a team-oriented, 7/365 operation, with a schedule determined by business needs.
Ability to sustain performance under stress, including tight deadlines and detailed questioning.
Ability to lift at least 25 pounds and perform essential functions including standing, bending, reaching, climbing a ladder, and walking long distances.
Ability to stand for long periods and work in environments with varying temperatures.

Nice To Haves

Bachelor of Science degree in hotel or restaurant management; a combination of practical experience and education may be considered as an alternative.

Responsibilities

Model courteous, friendly, and efficient service and uphold the company’s TRIFIC core values: Trust, Respect, Integrity, First-Class, Innovation, and Commitment.
Lead the restaurant in achieving profitable growth, guest satisfaction, and associate engagement goals.
Execute location and brand standards, take ownership of restaurant operations, and provide leadership to the team.
Recruit and screen candidates using approved interview guides; develop, mentor, recognize, and coach team members and managers.
Develop bench strength and career opportunities, set performance expectations, provide ongoing feedback, and ensure timely evaluations and coaching.
Ensure direct reports complete compliance-based and brand-specific training on time, and hold them accountable to policies and standard operating procedures.
Promote associate engagement, listen to team feedback, hold regular meetings, and make adjustments to support team morale.
Ensure positive guest service, investigate complaints about food quality or service, provide resolutions within 24 hours, and work to turn dissatisfied guests into returning guests.
Maintain the restaurant’s professional image, cleanliness, food quality and presentation, and dress-code standards.
Remain visible and accessible to managers, associates, guests, and airport partners; monitor team and operational performance and adjust as needed.
Promote a safe and healthy environment; ensure HACCP initiatives and sanitary food-handling, cleanliness, and kitchen and dining-area maintenance practices are followed.
Ensure consistent food preparation and service quality, use of opening and closing checklists, and completion of nightly, weekly, and monthly closing procedures and related records.
Analyze financial data regularly and take action to maintain profitability; review financial information with the management team and ensure managers understand cost and budget goals.
Prepare schedules to maximize sales and guest satisfaction and meet labor and payroll goals as a percentage of sales.
Control food and beverage purchasing, quality, food costs, recipes, portioning, supplies, utility use, and other expenditures.
Complete personnel and payroll administration accurately, on time, and in accordance with company procedures.
Maintain security and loss-prevention procedures and a safe environment for associates and guests; promptly complete accident reports when injuries occur.
Understand and use restaurant hardware and software systems for inventory, purchasing, forecasting, scheduling, timekeeping, email, and electronic filing.
Adapt to changing circumstances, use problem-solving skills, and collaborate on innovative ways to improve departmental success.
Work efficiently with urgency, delegate and empower others, and ensure compliance with operational standards, company policies, and applicable laws and ordinances.
Communicate clearly with management and staff, remain open to feedback, and provide leadership, direction, motivation, and coaching.
Work effectively as a team player and quick learner in a dynamic, fast-paced environment.