General Manager- Bay Colony

Freddy's Frozen Custard & Steakburgers•League City, 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, handles guest issues, and models hospitality. The General Manager trains and develops staff, builds teams through employee motivation, and coordinates staff scheduling and product ordering in line with sales volume. The position leads communication and operational standards, oversees financial performance and cost controls, and ensures compliance with health and safety regulations. It also includes guest service and complaint resolution, schedule and forecast approval, opening and closing coordination, completion of operational checklists and administrative paperwork, cash-handling oversight, 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 as defined by company policy and insurance coverage requirements.
Must hold current foodservice certificates as required by state law.
Experience with Microsoft Office, Excel, Word, and the Internet.
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 be able to talk and hear regularly; 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.

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 consistently model 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 standardized portion-control guidelines.
Monitor sales trends, develop forecasts, and make decisions to control sales and labor costs.
Maximize productivity without compromising quality standards.
Ensure full restaurant compliance with health department regulations.
Address critical violations identified through self-inspections or 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 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.
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.
Train and develop staff, motivate employees, and build teams.
Coordinate staff scheduling and product ordering consistent with sales volume.