General Manager- Magnolia

Freddy's Frozen Custard & Steakburgers•Magnolia, TX

4h•Onsite

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 manages labor and food costs, builds guest relationships, responds to guest issues, and models hospitality. It also involves training and developing staff, team building and employee motivation, staff scheduling, and product ordering based on sales volume. The General Manager leads communication and service standards, oversees financial performance and cost controls, and ensures compliance with health and safety regulations. The position also coordinates daily operational activities, including schedules and forecasts, opening and closing, checklists, cash handling, and administrative paperwork. The role requires a minimum of 50 hours per week, or as management demands or restaurant needs dictate, and availability for morning, day, and evening shifts, including weekends.

Requirements

One to three years of restaurant management or other related experience generally required.
Excellent written and verbal communication skills, including the ability to clearly communicate detailed information to guests, colleagues, and management.
Excellent guest-service skills and the ability to interact positively and professionally to develop and maintain strong working relationships.
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 requirements.
Must hold current foodservice certificates as required by state law.
Must have 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; 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 consistently demonstrate 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 compliance with health department regulations; address critical violations, provide corrective action, conduct inspections, and resolve ongoing issues.
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.
Complete and submit paperwork and administrative forms correctly and on time.
Resolve conflicts and address team members’ performance issues constructively and according to policies.
Train and develop staff, build teams, motivate employees, coordinate staff scheduling, and order products consistent with sales volume.